I've been reading some here about protein sparing modified fasts, and some of the people who speak wonders of it (as a temporary measure) also appear to be foodies.
So, how do you make your PSMF yummy? I'm not actually planning on trying it at the moment, I'm mostly just curious. But when I think about a hard-core protein only diet, it just brings up cans of tuna covered in tabasco sauce, but that can't really be right.
So, what all are your super secret awesome PSMF recipes?
asked byKrisha_C_ (1968)
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on January 03, 2012
at 05:21 PM
I'm a foodie.
PSMFs are wonderfully effective.
I am 5'9" tall.
The 3 are not related. A PSMF is certainly not a 'foodie' diet, even if 'foodies' can do it.
After many failed PSMF diets I can tell you my favorite PSMF meal was:
Nonfat cheese melted over broccoli/cauliflower, eaten in deli turkey 'tacos.' P.S. the cheese never really melts, just gets soft.
on February 22, 2012
at 12:07 PM
I'd go for stock/reductions, salt, spices (gotta have a look at how the indians manage to make vegetarian fare tasty), pepper, chili, garlic, etc ... it all works. If you have a sous-vide you'll even manage to keep your otherwise dry-ass meat moist.
on January 03, 2012
at 08:00 PM
I've never done a PSMF, but some ideas for yummy protein-predominant meals would be:
- Lean cut of beef muscle or heart slow cooked in homemade beef stock (with the fat removed from the stock) with low carb veggies
- Lettuce wrap tacos with lean ground beef and salsa
- Briefly seared steak (beef or tuna), probably encrusted with red pepper flakes or peppercorn for additional flavor
- Salads topped with seared lean meat, or slow-cooked shredded meat, or fish or chicken
- Pork tenderloin with braised greens
- Stirfried lean ground beef with low carb veggies (especially onion, garlic, and leafy greens) and spices
on April 19, 2013
at 02:23 PM
I just started a PSMF diet myself a couple of months ago, and the results have been fantastic! 50 pounds off in 2 months (I started at 6'4" and 370#s). Here are some of my favorite meals:
MEATS: Pan-fried flat iron or flank steak. These are both quick and easy - salt & pepper both side, put on a cast-iron skillet that's been heated to medium-high, and fry 5 minutes on each side. NO OIL NEEDED!
Crock Pot Pulled Pork Loin: put a pork loin in a crock pot with a cup of water, a few tablespoons of soy sauce, garlic powder, and onion power, and cook on low for 8 hours. Remove from crock, strip away the fat layer, and shred the pork. I mix this with a homemade barbecue sauce which is low sugar and low-cal. Recipe is:
equal parts reduced-sugar ketchup (75% less sugar than "real" ketchup) and diet cola. Mix in a saucepan with a few dashes of liquid smoke, garlic powder and onion powder. Add some cayenne powder if you like some spice to it. Bring to a boil, reduce to a simmer, and let simmer until desired consistency is reached.
Fried liver: simply that - season as desired and fry until done. Slice thinly. Pork or beef work best. I like mine with hot sauce or mustard.
Vegetables: brussel sprouts or asparagus tossed with just a little olive oil. Salt and pepper. Place on a cookie sheet and cover with aluminum foil. Roast for 7-8 minutes in a 400 degree oven. Remove foil and roast for another 7-8 minutes. Garlic cloves go well with either of these.
roasted kale: again, toss with a little olive oil, then salt and pepper. Place on a cookie sheet and roast for 3-5 minutes in a 450 degree oven. You have to watch these carefully as they can burn easily.
And, of course, MUSHROOMS! (especially with the steak!). Whole or sliced. Heat a skillet on medium heat. Add a tablespoon of olive oil and let that heat up. Add some crushed or diced garlic if you like. Add the mushrooms and salt them. Toss every minute or two until tender and slightly browned.
on January 03, 2012
at 03:25 PM
I don't do this myself, but if I did, it would be crock-pot meat with a few additional vegetables like parsley and celery, and served with fresh crunchy greens. I would use fresh herbs, and I wouldn't skimp on the salt. The key for me is freshness. If and when I get salads fresh from the garden or farmer's market, they still taste good enough to eat raw and unadorned.