When last we talked, I had embarked upon a Paleo-pursuit, attempting to slim down from a gusty 150lbs and 16% body fat. I fell off the wagon a bit in September, having allowed wheat, potatoes, and rice back into my diet.
Then I finally manned up and had my sinus surgery and during my recovery I decided to eschew wheat again and voluntarily go gluten-free. I’ve noticed that it really bothers my skin – I have more acne, a rash under my eyes, and bouts of folliculitis with excessive wheat consumption. Haven’t seen much of any of that since cutting it out. I now weigh 136 with 13% body fat. Still have a belly, though.
If you should ever choose to have sinus surgery, I can’t stress enough having short term disability and the need to take 4-5 weeks off of work. I had 8 days off work and returned and tried to deal with a no-painkillers low-humidity environment while having massive swelling. Let’s just say I’ve been miserable for a month and continue to be miserable. In my debilitated state of migraines, facial pain and lovely colored-and-shaped things pouring out of my nose, I’ve developed a low tolerance for cooking. I saw this recipe in the Cooking Light 25th anniversary edition that I was reading during one of my dozen or so weekend-day soaks in a scalding hot tub of water (it helps with the raw nostrils) and decided…it’s dinner!
Pan Asian Beef and Cabbage
Adapted from Cooking Light
2 tbsp peanut oil
4 cups shredded cabbage (half a head)
1/4 lb lean ground beef (93/7)
4 shallots, vertically sliced
1/2 cup dry roasted peanuts, coarsely chopped
1 cup plum tomato slices, halved
1/2 tsp red pepper
1 tsp turmeric
1 tsp sea salt
Heat a saute pan or wok over high heat and swirl the oil to coat. Add the salt, spices, and shallot and saute until soft, about 5 minutes. Add the beef and cook until no longer pink, about 3 minutes. Add the tomato and cabbage. Toss to coat. Reduce heat to medium-high and cover. Cook for 10 minutes until the cabbage is wilted. Add peanuts, toss to combine and serve topped with additional peanuts and sriracha or chile sauce.