Go ahead, have a steak

Sunday. Valentines Day.

I sat down and devoured a nice, big, juicy steak. And I loved it.

What better way to celebrate the Hallmark holiday than sinking your teeth into quality beef?

But you’re dieting JB, the critics will say. Red meat is evil.

I think there are a few things wrong with that logic.

Amber and I have tried very hard to not think of this process as dieting, but making a lifestyle change. Frankly, the idea of dieting sucks. There’s the notion that you’re ridding yourself of the chance of eating anything you truly enjoy, and you’re stuck trying to figure out 100 ways to dress up a salad without adding any extra calories or fat. But I really think with elements such as moderation, compromise and substitution, the average person can lose weight without relying on a diet that most herbivores would think is drastic.

I apologize if I’m coming off as preachy. I know I have a lot to gain (in knowledge) and lose (in actual weight). I’ve lost 24 pounds since Jan. 18, but am still considered chronically obese by most stick figures with a medical degree.

Anyway, back to my steak.

Amber and I had a nice Valentines Day. We actually went to see a movie in the theatre, for about the second time in a year. We caught “Crazy Heart,” the Jeff Bridges flick about the hard-living, whiskey-drinking, outlaw-style country singer in search of salvation. It’s crazy good, by the way, for those interested.

After the movie, we stopped for an early dinner. We opted for Outback, mainly because we already had a gift card (thanks dad), and we behaved.

A year ago, a trip to Outback would mean an immediate call for a ‘blooming onion.’ For those who are not familiar with this appetizer of all oniony appetizers, it is a giant onion dipped in what I can only imagine is an artery-clogging batter. This magnificent creation is served with a rich, a possibly cholesterol-filled dip. All together, it may be 10,000 calories. Polish that sucker off with a couple of barley pops, and you’re ready for your big slab of beef.

We passed on the giant serving of fried onion. I am sure our personal trainer and cardiologist will both be proud.

We did each get a steak though.

But like I said, moderation and substitution.

Again, a year ago, I’d probably follow up that masterful onion with a porterhouse, a steak that could feed a first-grade elementary class. But I went for a more reasonable portion.

With that porterhouse, you’ve got to order the loaded baked potato right? Sour cream, cheese, bacon. There are more toppings on a steakhouse baked potato than the Mama Mia at Pioneer Pizza. Instead, I went for the broccoli, an excellent source of vitamin K and fiber.

We had our steak and it was great. But it’s also become a far from regular thing.

We’ve been eating a great deal of chicken and turkey. Before this process, red meat was a big part of our diet. We thought it was OK to buy the cheap hamburger with the high fat percentage. Now we’re putting more consideration into what type of meats we buy. We want the protein, but also would like to be smarter about it.

But it’s not like we’re bidding farewell to steak night. We’re still going to go out for a nice steak dinner. We’ll put a New York on the grill. But we’ll also be careful about what goes along with that.

My wife and I are both 32 years old and we need to have a grasp on our diet. It’s not 42, but not 22 either. We need to be smart. We need to do our best when it comes to making choices. But I don’t want to think of it as dieting.

Continued luck to all,

JB