Wow, what a week! We just started Phase II of Jamie Eason's LiveFit Program, which involves a lot of lifting, a lot of cardio, and a few less calories. Needless to say, Aubrey and I are SORE. Luckily, it's also been a lot of fun. I got to do lifts I've never done before (barbell step ups, holy cow!), and I had more energy this week then I've had in a long time.
If you're familiar with Jamie Eason, you know that she's very big on Clean Eating. It's exactly what it sounds like. We eat clean, lean and as unprocessed as possible. Lots of lean meats, veggies and whole grains. We keep sugars to a bare minimum and temporarily have said goodbye to cheese, fatty meats, and junk food in general. It was a shock to my system at first, my stomach didn't know what to do without being consistently lined with fat and sugar, but I'm learning to love it. The benefits far outweigh the candy and Cheetos that I miss on occasion. I sleep better, my skin and hair seem healthier, and I haven't been sick in a long time. I'm still a firm believer in moderation and I don't think having a cookie or slice of pizza is the end of the world, but I definitely want to keep eating as clean as possible long after I'm done with this program.
Since our day to day eating is fairly basic, my husband and I decided that Sunday we would make an extra effort for a really nice dinner. This is what we had tonight and we loved it so much that I'm skipping a bunch of stuff to share it with you now. London Broil, pounded and breaded in a flavorful whole grain breading and cooked to a medium-rare. It was delicious, but the mushroom gravy was the best part, and made such a great topping to the steak and potatoes.
I made mashed potatoes by boiling red and sweet potatoes. Drain and mash with a splash of skim milk and a spoonful of greek yogurt which is tangy and makes a great substitute for sour cream. I can't even tell a difference. I highly recommend this dish, give it a try!
Country Fried Steak with Mushroom Gravy
Adapted from The Best of Clean Eating, by Clean Eating Magazine
Ingredients
10 ounces sliced white or cremini mushrooms
1 lb lean round steak, trimmed of fat and cut into 4 equal pieces
sea salt and black ground pepper to taste
3 tablespoons whole wheat flour, divided
2 large egg whites
3 slices whole-wheat toast (Ezekial bread), cut into 2 inch pieces
1 tablespoon dried minced onion
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon garlic salt
3 teaspoon olive oil
2 garlic cloves minced
1 cup low sodium beef broth
1/2 cup skim milk
Directions
Using a meat mallet, rolling pin or bottom of a heavy skillet, pound steaks to quarter-inch thickness. Season both sides of steaks with salt and pepper. Set aside.
Place two tablespoons of flour in a shallow dish. Place egg whites in a separate shallow dish. In a food processor, combine toast, onion, oregano, thyme and garlic powder. Process until mixture resembles bread crumbs. Transfer crumbs to a third shallow dish.
Add steaks to dish with flour and turn to coat both sides. Shake off excess flour and transfer steaks to egg whites. turn to coat both sides and transfer steaks to bread crumb mixture. Again, turn to coat both sides.
Heat two teaspoons of oil in a large skillet over medium-high heat. Add steaks and cook two to three minutes per side, until brown on the outside and pink on the inside. Remove from skillet and cover in foil.
Prepare gravy. Heat remaining oil in same skillet. Add sliced mushrooms and garlic and cook for about five minutes, or until liquid is released. Add beef broth and bring to a simmer. In a medium bowl, whisk together milk and remaining tablespoon of flour. Add milk mixture to mushrooms and simmer three to five minutes, until mixture thickens. Spoon gravy over steaks just before serving.
Serves 4: 313cal, 9g fat, 27g carb, 5g fiber, 35g prot, 302mg sod
