Thursday, July 9, 2009


I'm really struggling with the blood sugar/carb/insulin/exercise issue lately. It seems that exercise brings the BG down but sometimes it brings it down too much and other times it doesn't lower it enough. There has to be a happy medium but I haven't found it yet. I'm still looking, though, and I'll figure it all out.

So, the menu has changed a little for this week. Last night we had meatloaf rather than meatballs and we had it with sliced tomato and green peas. It was tasty and I used 93/7 ground beef so it was fairly lean, too.

I'm craving beef so I have a package of beef boneless ribs thawing. That isn't a lean cut so we won't eat a lot of it but I'll cook them, we'll each have one and perhaps split a third one, and the rest will go in the freezer for later use. I'm not sure what we'll have with it but a big salad and a few sugar snap peas sound good!

We're considering ordering some buffalo meat. It's leaner than beef and has a superior taste but my only concern is that its so lean the cooked meat is often dry. If you have experience with cooking and eating buffalo I'd love know your thoughts on it. We're also considering buying an adult goat to slaughter. Buffalo and goat are substantially leaner than beef and even chicken. Interesting, huh?

1 comment:

LauraP said...

Buffalo is wonderful, but yeah, it'll be dry if overcooked. Try a quick stir-fry, sear roasts to lock in the juices, turn off the heat as the last of the pink is disappearing, etc. You might also try to find grass-fed beef instead of the usual grain-finished. Very lean, terrific flavor, and a healthier balance of the omegas.