OK, so I know it's been a while since I posted anything new.
In fact, it's been like a year.
OK, OVER a year. Sorry about that.
Truth is, it's hard to keep up a blog after the initial fun of posting everything you think of. Eventually real life starts taking up your time again (as it should), and suddenly your last post has a 2013 date on it and you want to cringe.
Also, not gonna lie, I kind of fell off the low-carb wagon for a while. REALLY fell off. I'm back in my fat pants and feeling lousy, so the motivation I haven't been able to find for a while has finally rematerialized. I've been back on keto for 2 weeks now, and feeling better than I have in many months. It's amazing how good it feels to actually BURN the fat, instead of putting it on.
So anyway, thanks to keto and my California-loving sister, I am learning to love avocados. Like, REALLY love avocados. Yeah, they're weird-tasting, and oh so very green, but like all odd foods, they kind of grow on you. And they're VERY keto friendly, full of fats and with a creamy texture that's hard to find in low-carb cooking.
My newest favorite concoction is an egg scramble, with steak and avocado. Hey, don't knock it till you try it. I'm pretty much obsessed with it at the moment, it's SO tasty and filling, and good on fiber and carb count. I estimate total carbs for this recipe to be about 5grams, give or take.
So here you go, for all you adventurous (and excruciatingly patient) readers. Your tastebuds will thank you.
Avocado Steak Scramble
1 small steak (any kind, it can be cheap if your budget is strained)
1/2 avocado, peeled and cored, diced
2 slices swiss cheese
2 Tbsp heavy cream
drizzle olive oil
Natures Seasons seasoning mix
Cook the steak on low till medium-to-well done. You can season it with salt and pepper while cooking if you like, but we'll season it again later anyway. (PROTIP: this is a great recipe for using up leftover steak in the fridge!)
Combine the eggs and cream; beat till smooth and frothy.
Now cut the steak into bite-sized pieces and toss it in a frying pan with the diced avocados and olive oil. Season it generously with the Nature's Seasons. If you haven't ever used this mix before, it's pretty amazing; you should be able to find it in the spice section of the grocery store. Once nice and warm - but before the avocado gets mushy - set aside in a separate bowl. Return the frying pan to the stove.
Scramble the eggs in the pan with what's left of the seasoning and oil. Once the eggs are done to your taste, you need to melt the swiss over top of it. You can do this in the frying pan if you like, with a lid; or you can transfer the eggs to a plate and microwave it for about 45 seconds.
Top with the steak and avocado bits, and be prepared to have your tastebuds go frantic. It's just that good.
I am having problems with transferring pics to my computer at the moment, but I will try to post one as soon as I can get it sorted out. It will make your mouth water, I swear.