I used some leftover London Broil from last night's dinner to make this steak sandwich for lunch today...I love leftovers!! Steak Sandwich- 2 blocks
1/2 whole wheat pita- (1 block carbs)
1 1/2 oz London Broil cut into strips (1 1/2 blocks protein)
1 slice pepperjack cheese ( 1/2 block protein/ 2 blocks fat)
chopped spinach leaves ( negligible)
1/2 apple sliced (1 block carbs)
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Good stuff, Michelle. I always get hungry reading your blog.
ReplyDeleteQuestion: to what degree should we worry about complete proteins vs. partial proteins? Do we need to discount proteins from certain sources because they aren't complete? Or is it generally close enough? I try to vary my protein sources as much as possible to avoid any serious deficiencies...
I notice you count the cheese toward your fat blocks as well as protein. Is that the right way to Zone?
ReplyDeleteI have been counting each ounce of cheese as 1 protein block.
Love the blog.
Arturo-
ReplyDeleteVarying your proteins is a good idea and as long as you are counting your protein sources toward your total protein blocks you should be fine...good question.
casey-
ReplyDeleteit depends upon which type of cheese you use. Mozzarella is counted as a protein and no fat, however, cheddar, swiss, monterey jack, pepperjack etc... all have enough fat in them that they need to be counted towards you total fat blocks. check the labels of the type of cheese you use and know that 3 grams of fat will equal one fat block.