|Have you heard? I have a new book coming out that I authored with Rachel Gregory, a board-certified Nutrition Specialist, Athletic Trainer and Strength and Conditioning Coach. It's called the 21-Day Ketogenic Diet Weight Loss Challenge: Recipes and Workouts for a Slimmer, Healthier You and it's available for pre-order now.|
This morning I read that Jack Osborne is doing a ketogenic-paleo diet in order to help treat Multiple Sclerosis. He’s following in the footsteps Chad Vaccarino from A Great Big World who reversed his symptoms, and Dr. Wahl, who went from a wheelchair to bike riding in just a year through her own version of the ketogenic paleo diet. The book is called The Wahls Protocol and I’ve already ordered it. If you’ve been doing a ketogenic diet, then you already know the health benefits, but I feel so gosh darn happy when I hear stuff like this and I look forward to seeing if he keeps with it and how it helps him.
Today’s sandwich takes more preparation than many of the others, but you can still pack it ahead and microwave the meat again in the morning.
The Red Pepper Aioli
In a blender (a good one, like the Ninja, or otherwise a food processor), combine one peeled garlic clove, 1/4 cup roasted red peppers (from the jar, or roast them yourself), two tablespoons of mayonnaise and two tablespoons of extra virgin olive oil. As always, you can add salt and pepper until it’s just how you like it.
The Spicy Roast Beef
Decide whatever serving of roast beef you want to cook with. I chose 1/2 lb of roast beef from the deli and decided if I had too much, that I’d just save it for the next day.
In a blender, add: 2 tsp olive oil, 1/8 tsp ground cloves, 1/8 tsp nutmeg, 1/8 tsp ground black pepper, 1/4 tsp salt, 3/4 tsp rosemary, 3/4 tsp thyme, 1 tsp minced garlic and 1 tbsp of chopped shallot (fresh ingredients when possible).
Combine the mixture with your roast beef in a bowl or plastic bag and cover the meat completely. Slice up two large pieces of roasted pepper. Add the roast beef and roasted red pepper into a pan over medium and cook until hot.
If eating right away, you’re welcome to use whatever you like as the “bun,” I used a lettuce leaf here, but you can use whatever you normally like to nom down your sandwiches. Add a dollop of aioli to the top, or mix it up. Otherwise, pack it for your lunch (storing your bun and aioli separately) and heat up at work! Enjoy!
Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)