Eating Healthy and Feeling Great!

Healthy eating has always been such an important factor of staying fit and most importantly, feeling great. In our busy day to day lives we sometimes find ourselves eating on the run, grabbing a burger because it's fast, or just skipping meals altogether because we are simply too busy to eat, or even worse...forget to eat!

Hot Off the Grill

Ahhh... There's nothing like a good barbecue with friends and family. A good steak is so delicious when it is hot off the grill along with those wonderful veggies you marinate with the same sauce. Add a green salad and you have yourself a great meal. 
But, how do we keep our calories from jumping through the roof? Not to mention the fat content as well as the cholesterol count! The key is to keep it simple, WATCH your portions and make lots of veggies. With that in mind, you can still enjoy a good sirloin and not feel deprived. 
My collection of healthy recipes for beef are easy to follow, easy to prepare and easy to enjoy.



Source: Lisa Furugen/Rustic Living© All Rights Reserved
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Tip on Selecting Lean and Extra Lean Cuts of Meat

Ever wonder just which cuts of beef are the leanest? Read the labels.
The labels are very important when selecting lean or extra lean cuts of beef and are considered nutrition claims, therefore have been subject to government regulations. The USDA (U.S. Department of Agriculture) regulates whether cuts of beef will be labeled a "lean" or "extra lean" based on the fat and cholesterol content.

Shopping for the Right Cuts of Meat

When it comes to choosing the right beef, one of the most important things to look for is the cut (what part of the cow the meat is from). 
Every cut of beef is different and depending on which part of the cow it came from will determine its tenderness and portion therefore resulting in the demand of that particular cut. For example: “Luxury cuts” such as the rump, rib, and loin are far more tender than “working cuts” of meat which are found in the front of the cow, such as the shoulder, flank, or leg. The luxury cuts do make up a smaller portion of the animal which in turn will most likely be higher in demand, therefore costing more.

With that said, there are a couple of tips to remember when choosing your beef. 
In my opinion, all cuts of beef, depending on how they are prepared can be wonderfully delicious, however, when cooking “luxury cuts,” remember to cook them quickly over high heat, whereas the “working cuts” are much tougher and will be quite chewy if not cooked long enough. The working cuts should always be cooked with the “slow and low” style: Set the heat on low and let your meat cook for a few hours. Marinating your working cuts for a few hours (or even a day) will assist in breaking up the natural fibers in the meat causing it to become more tender.