FAST40 Approved Lean Cuts of Steak 1. Sirloin – top sirloin is a go-to; lean, affordable, easy to find 2. Eye of Round – one of the leanest cuts in the whole store 3. Bottom Round – great for slow cooking 4. Top Round – solid lean option, often labeled “London Broil” 5. Flank Steak – lean and flavorful, just slice it thin 6. Skirt Steak – similar to flank, great for quick cooking 7. Tenderloin / Filet Mignon – naturally low in fat, the gold standard 8. Strip Loin (NY Strip) – leaner than ribeye, still satisfying 9. Tri-Tip – leaner than most, very versatile The FAST40 Rule of Thumb: Look for cuts with the word “round” or “loin” in the name, those are almost always your leanest options at any grocery store. Avoid ribeye and T-bone if fat loss is the priority, those are marbled heavily, which means more fat stored, and that works against turning on your fat furnace!

Hi everyone! Today is Day 3 for me - officially finished the 2 days of loading over the weekend! 🥳 I am finding I miss my coffee. I know I can still have it, but it’s not the same drinking it black. How are you enjoying your coffee ☕️ on the program? Are there any non-dairy approved options?

In 2023 I was in a really bad car accident and totaled my car at that time. I decided to stop focusing on watching what I eat and working out because I felt too stressed. As a result, I gained over 30 pounds. I had lost some of that weight Today I passed my pre-accident weight. This is such a relief and testimonial that when you put yourself first anything can happen.

Hi all, After week 1 I am down (-8.2) pounds. I’m super excited because I’ve had a ton of stressors going on this week, the meal prep really helped because I was able to grab and go. I also used large water cups/containers 20-32 oz so I could easily track how much water I was drinking. There were a few days that I didn’t get in enough water but was able to still have a loss. As Dory would say, “Just keep swimming” I’m excited about my first week’s loss and can’t wait to see how this week goes.

Had to share another recipe win that even the kids loved (that’s my benchmark for sharing with you all, if my 7 & 9 yr old like it) - on day 38 and still discovering new sustainable ways for this to work long-term! Garlic-Ginger Beef with Zucchini Ribbons (Do Zucchini first so it marinates) Zucchini Ribbons - 4-5 medium zucchini, shaved into ribbons - 2 tbsp apple cider vinegar - 2–3 tbsp water - 1½ tsp liquid aminos - Tiny pinch compliant sweetener (optional) - Pinch sea salt Shave zucchini into large shallow bowl, pour marinade over, toss to mix. Let marinade 15-30 min tossing occasionally. Beef - 3 lbs 97/7 ground beef (I cook all meat at 3+ lbs at a time because I’m cooking for a family of 4 and want leftovers) - 6–8 cloves garlic, minced - 2–3 tbsp fresh grated ginger - ½ cup compliant liquid aminos - 4–5 tsp apple cider vinegar - 1 cup water or broth - 2–3 tbsp cauliflower flour (whisk thoroughly into cold liquid before adding), this is just for thickening, you could probably do without. Brown 3 lbs beef in a large skillet - Drain excess fat if needed. Whisk sauce again, pour into pan. Stir until thickened (3–5 minutes). Plate cold zucchini first, then spoon warm beef over top. Garnish with green onions, red bell peppers, & sesame seeds for color. Also peeled oranges, mixed with mint and fresh squeezed lime juice to complete the rainbow! *chef’s kiss* Hope you try it!