When all I want for dinner...is steak!

Rib-eye Steak
Cooked with Za-atar and Buffalo Ghee

There are some proponents of the low-carb lifestyle who eat only meat and fat. In Episodes #1342 and #1343 of the Livin' La Vida Low-Carb Show, I listened to Amber O'Hearn describe how a 100% animal-based diet has restored her body to optimum health. My first concern centered on whether she is receiving all of her necessary nutrients. She maintains that she is. Plus, she finds it much easier to regulate her weight. 

I, too, have found that I lose weight more quickly when I stick to only protein and fat. I am not sure that I want to cut out carbs completely, mostly because I enjoy them, but Amber is interesting to listen to. 

Her podcast episode did, in fact, make me crave steak. In fact, this ribeye—rubbed with Za-atar Middle Eastern Seasoning and cooked slowly in Trader Joe's Seasoned Buffalo Ghee—was all I ate. The scallions were the only carbohydrates.

MERRY CHRISTMAS!

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Za-atar: A Middle Eastern Condiment

Za'atar | The Spice House

I am returning to normalcy after this crazy election season. It is a delightful day in Idaho. The clouds appear to be raked like leaves. The sky, a soft hue-of-blue, surrounds a sun that is so brilliant I can hardly look in its direction.

I have chicken breasts (skin-on) in the slow cooker. I applied a rub of za'atar to the chicken. Za'atar is also amazing on roasted chicken (skin-on) with a drizzle of olive oil.

Za-atar is a Middle Eastern condiment that, like curry, will be different depending on what region it comes from. It is known for enhancing mental acuity and it adds zest to meals. I am more familiar with the Lebanese version since I first tasted it on something called mana-ish, a global flatbread. The bread was covered with olive oil and za-atar, then baked in a special oven.

Since I am not consuming bread these days (unless it is low-carb), I like to use za'atar to season meat, fish, and vegetables. I mix it with sour cream to make dips. It is awesome on kebabs, meatballs, popcorn, salads, and sprinkled on hummus or yogurt.

I have included a simple recipe for homemade za-atar below. It comes from Alton Brown via the Food Network.

ZA-ATAR

Ingredients

• 3 teaspoons dried thyme
• 1 teaspoon powdered sumac
• 1 teaspoon toasted sesame seeds
• 1/4 teaspoon kosher salt

Directions

1. Watch how to make this recipe HERE.
2. Put all of the ingredients into a spice grinder and pulse until a powder is formed, about 30 to 45 seconds. 
3. Store in an airtight container for up to 2 months.

NOTE: Za-atar can also be purchased from Middle Eastern stores and online. The photo features za'atar from the The Spice House.

Recipe courtesy of Alton Brown | Food Network - 2010

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