Fourth Course: Quinoa Consommé and another 8oz ribeye steak
- 10 parts Beef Stock (from bones and mirepoix of another meal, but boxed organic works in a pinch)
- 1 part ground beef parts (typically leftover meat from when you’re butchering your steaks)
- 1 part egg whites (I just use egg beaters)
- 1 part mirepoix
- 1 medium heirloom tomato
- 2 cups organic golden sprouted organic free-trade earth-friendly quinoa
- Goat Cheese
Prepare ribeye steak the same way as the previous recipe. Typically, I do large batches of steaks at a time, all cooked the same way, and only change toppings, sauces, or sides for variation.
While waiting for beef stock to boil, combine egg whites, mirepoix, and ground beef. Form into the shape of a donut and float in the boiling stock. When the stock has clarified (10-20 mins), carefully remove raft and discard. Rinse quinoa and add to clarified stock. Cover, stirring obsessively until quinoa absorbs all liquid.
Top with goat cheese, sliced tomato, and serve with steak.
~60g protein, ~800 calories