What’ I’ve noticed after 2 weeks full on with eggkins

Despite feeling much better over all and having my mood stable (I seem to be handling stress a lot better  – I don’t go into meltdown mode easily), I just don’t feel any energy increase.

I want to be honest here, I had expected some increase in energy but I have about the same low energy as I did before I switched to full on eggkins.  I am sleeping more than 8 hours a night, I go to bed when I am tired (usually about 9 or 9:30) and wake up before the alarm goes off at 6 am, so I am getting enough sleep. But I still feel like I’m dragging my ass all day and don’t have much else at the end of the day.

This is like a double edged sword, feel great overall but don’t have the energy to enjoy feeling better.

Weird conundrum.

Can you accept your body’s set point?

Every since Suzanne Somers titillated us with her thigh master contraption  years ago, and Jane Fonda started doing pelvic thrusts to sexy music we have been fascinated with being skinny. Ok, it’s actually been a lot longer than that but I was going for some visuals here.

Most people I know who diet say they want to be skinny. And not much else motivates them to try the different diets out there that promise to get the weight off in record short time. A little secret; If it took you years to put the weight on, it ain’t coming off in 30 days, not without major surgical intervention and major side-effects (like malnutrition and death).

Low fat, low-calorie, low taste, low nutritional diets are successful at being low success – hence the reason there are so many. People get addicted to the hype and promise of beauty and success that the models used to portray “real” results show you. So you try again and again only to fail again and again – but hey, there’s another diet just around the corner and maybe that one will work if you can just figure out the key to unlocking its success.

Here’s the skinny on skinny:

source: ebaumsworld.com

The last time I saw skinny people like this they were POWs.  This example of skinny is probably not what most of us have in mind when we try to lose weight, but that’s what skinny looks like. To get to look like that takes a lot of time and effort to override your body’s survival instinct to eat. And that is why no one can sustain a diet that is low in nutrition. If you have failed at countless diets, congratulations! You are a successful failure at letting your body eat itself for survival and you get to live a little longer.

So, your set point, let’s get to that. Your set point is a natural range that your body naturally goes to when you don’t starve it or abuse it with countless diets that don’t work. And even overweight people can be starving for nutrients when they eat dead foods (which I am not implying cannot be cooked and must be raw to be living foods), on the contrary. Dead foods do not provide your body with any nutrition and only fills you up emotionally but temporarily as emotions cannot be dealt with by eating. We know that, but we do it anyway, just like diets, we do them even though we know they don’t really work.

If you were to resume eating nutritious foods that fed your mind, your cells and your body and your body settled on a certain number that in your mind didn’t fit with what you think you should weigh, but you were the healthiest you had ever been and you felt great and loved life again, would you accept your set point?  Even if it meant going up a few pounds (if you have been skinny but miserable)?

Everyone has a different set point based on their genetics and genetics can be very hard to change. Tall people are tall and short people are short. Two people can be the same weight but one looks thinner and one looks more curvy. But both are at their optimal set points and both are healthy, happy and feel alive.

Do not be so concerned with a number when you start to eat right, your body may in fact decide that this is too good to be true and hold on to some weight  initially, but  then release the weight once it accepts that the crazy dieting has stopped and it can relax and let go and enjoy the moment. And you will too.

Are there sacrifices to eating better? Sure. Just as there are sacrifices when you don’t eat well. Life is about sacrifices and benefits. Benefits become evident quickly when you start to nourish your body and what you initially saw as a sacrifice doesn’t seem so anymore. It becomes a trade-off, a willing omission of certain behaviours that never did anything good for you in the first place, but now you can see that clearly and the burden of sacrifices eases and dissipates and you’re left wondering what you ever saw in that kind of eating before.

Your set point isn’t a goal to achieve, it’s a place that you get to naturally and you realize you’re there after you’ve been there for a while. It’s that comfortable place in your body that you have always tried to get to by dieting but could never find the key to open the door until you’re there.

 

 

“I can’t beleive it’s not pizza Fabio!” – recipe

This was going to be called “Use it before you lose it Fricassee” but after the first mouthful I changed my mind  (although I reserve the right to keep “Use it before you lose it Fricassee” for another time – no takesies).

How this masterpiece came about.

Dans la pan

I had a few little bits of many things.

A couple slices of prosciutto from when I made the Broiled Prosciutto Asparagus spears, ditto for some asparagus spears. I had a pepperoni stick. I had some sliced mushrooms, chopped onions and green peppers. I have a couple pieces left of No egg cup for you broccoli casserole.

I sauteed the onions and green peppers in about 2 tbsp of aroma free coconut oil until onions were almost translucent.
I added the chopped prosciutto and I sliced the pepperoni stick and sauteed a bit more.
I added the mushrooms and sauteed a little bit longer.
I added the asparagus spears and the cubed slice of the the No Egg cup for you blah blah blah.
I whisked an egg with cream and poured over the whole thing and lowered the heat to about 3 and covered it for a few minutes.
When the egg was almost set, I added some cubed feta cheese ( a 1/4 inch thick by 3 inches by 2 inches piece) and covered again but turned off the heat.
About 5 minutes later…

And OMG! I had that first bite and could have sworn I was eating a pizza! The whole mouth feel was incredible, like a pizza!

Sur l'assiette

 

How strong the need for comfort is?

This morning I had what feels like the wind knocked out of me.

Anyone following Budget 2012 saw that there was going to be {{{{{*****HUGE*****}}}}} budget cuts and loss of jobs in the public service.

This morning I had an interview and I was told that until they figure out how the budget will impact them, transfers were on hold.

WHAM! BHAM! Thank YOU MAM! Bend over and take it like a ?? What exactly? A good egg I suppose.

So I can’t help but feel that my shell is cracking ever so slightly and I am in need of some TLC (totally luscious crap) . I decide to go for a walk to clear the egg whites in the noggin and as I walk along I see a store and I immediately think (chocolate and lots of it! or cake! or anything high in sugar and will get me buzzing forgetting – screw the resolve I need some comfort!)

So I shush that little brat about to throw a tantrum (in my mind of course) and cross the street all the while talking myself off that sugar ledge. I got back to my office, made myself a tea and then ate some of my No Egg Cup For You Layered Broccoli Casserole and then I felt much better…

So, isn’t it interesting the brains need for comfort and what it grabs on to for soothing?

What’s for supper tonight? (recipe)

Asparagus stuffed omelet with smoked salmon and gouda.

Whisk 2 eggs with cream.

Pour into 2 tbsp melted butter over medium heat  in a frying pan 

When eggs begin to set, layer smoked salmon slices (I used 3) and asparagus (I used 8 stalks cut in half (pre steamed)), sprinkle about 1/4 cup loosely packed shredded cheese (I used Gouda), fold over and lower heat and cover. Leave for a few minutes until cheese melts. I garnished with half an avocado.

Eat!

Your brain is fat!

Did you know that 60% of your brain’s dry weight is fat and cholesterol plays a vital role in neuron signaling and brain structure?
And that 25% of your body’s free cholesterol is found in your nervous system?
Brain signaling is all about membranes, and cell membranes are constructed from fat and depleting the ability of the brain and body to make cholesterol through aggressive cholesterol-lowering medication or diet could cause a change in how the brain works. Synapses, where brain function goes live, must have cholesterol to form. Brain signaling is all about membranes, and cell membranes are constructed from fat.
Cholesterol is also needed for the formation of the synapse, to make myelin, the specialized insulating covering of the nerves, and in various other neurotransmitter signalling processes associated with anxiety, depression, and aggression. (1)

Fat is essential to a healthy body and mind. Not to mention it tastes great. Fat helps the brain feel satiated and thus signals us to stop eating. Fats digest slower than fat free foods and thus we end up eating less food because we fill up sooner and stay full longer.

So do yourself a favour, eat some healthy fat and give your body what it needs. You’ll be happier for it.

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source (1)

Broiled Prosciutto Wrapped Asparagus with Balsamic Vinegar Trempette

This comes from the site nomnompaleo.com and is a great side dish perhaps with my Greek egg cups .

So easy to make and so delicious!

Ingredients

1 bunch asparagus, with the ends cut off (the fibrous parts of the stem)
1 pkg prosciutto (I used 175g package)
Olive oil
cookie sheet
cooking spray
tin foil

Method

Set oven to broil.
Coat a cookie sheet with foil and spray liberally with olive oil spray.
Cut the prosciutto slices into three strips (I had to use scissors as the prosciutto is paper thin and the knife was ripping it rather than cutting)
Wrap strips around each asparagus stalk and place on cookie sheet and drizzle with olive olive oil.
Place sheet under broiler and broil for 5 – 8 minutes.  I set it to the full 8 minutes and the prosciutto had begun to blacken slightly (unless you like expensive thin cured ham blackened, check it at the 5 minute mark).
Remove from oven and plate.
I served it with a balsamic vinegar *trempette but not before I had to air out the place and fan the smoke detector – ears still ringing.

Eat!

*trempette is a fancy french word meaning dip. Ooh la la!

No egg cup for you Layered egg and broccoli casserole – recipe

Just in case I was getting to be known as the egg cup lady, I thought I would offer something different, however, this recipe could be made into egg cups if you were so inclined.

Ingredients:   

12 eggs
1/4 cup cream
2 cups chopped broccoli
1/2 cup onions
1/2 cup chopped, sliced or shredded mushrooms
1/4 coconut oil ( I used aroma free – you could butter, olive oil, bacon fat or lard)
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried basil
1 cup shredded cheese (loosely packed)
Himalayan sea salt (a couple of twists)
rectangle baking dish
cooking spray

Method:

Pre-heat oven to 350F.
Whisk together eggs and cream.
Add herbs and mix well.
Sautee onions and mushrooms in your oil of choice. When onions are translucent,
Add half of the egg mixture and reduce to low (3-4) and stir constantly until eggs mixture thickens slightly.
Pour the thickened eggs mixture into a greased baking casserole dish.
Sprinkle the broccoli on top of mixture and add cheese on top of broccoli.
Pour remaining egg mixture over the broccoli/egg mixture and bake in oven for 25 minutes (check at 15 minues and every 5 minutes as ovens vary).
When the middle of the egg casserole is lightly set (no more jiggling), turn off oven and leave in oven for another 10 minutes.

Eat!

*to turn this into egg cups, let the sauteed onions and mushrooms cool before mixing into the egg mixture. Stir all ingredients together including cheese, pour into greased muffin wells and sprinkle a little extra cheese on top. Bake for 15 minutes in 350F oven. Turn oven off and leave in oven for another 10 minutes to allow eggs to set without over baking them.

Real Men Don’t Eat Quiche But They Do Eat Egg Cups (recipe)

It’s safe to assume that my egg cup recipes are actually little quiches made without flour, hence baking them in a muffin tin.

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Real Men Don’t Eat Quiche, by American Bruce Feirstein, is a bestselling tongue-in-cheek book satirizing stereotypes of masculinity, published in 1982 (ISBN 0-671-44831-5). It popularized the term quiche-eater, meaning a man who is a dilettante, a trend-chaser, an over-anxious conformist to fashionable forms of ‘lifestyle’, and socially correct behaviors and opinions, one who eschews (or merely lacks) the traditional masculine virtue of tough self-assurance. A ‘traditional’ male might enjoy egg-and-bacon pie if his wife served it to him; a quiche-eater, or Sensitive New Age Guy would make the dish himself, call it by its French name quiche, and serve it to his female life partner to demonstrate his empathy with the Women’s Movement. He would also wash up afterwards.

The book’s humor derives from the fears and confusion of contemporary middle-class men about how they ought to behave, after a decade of feminist critique on traditional male roles and beliefs.
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So, to call a spade a spade, here is a recipe for mini quiches that men will make, eat and serve to their life partners and then clean up afterwards.

Real Men Don’t Eat Quiche But They Do Eat Egg Cups

Preheat oven to 350F.

Crab egg cup

Ingredients

12 eggs
1/4 cup cream
1 can crab meat (I used chunky style), drained
1/2 cup loosely packed shredded cheese (I used gruyere)
1 tbsp dijon mustard
sea salt (pink Himalayan salt) to taste
ground pepper to taste
1/4 cup each chopped onion, green peppers and mushrooms sauteed in 2 tbsp butter
a large pinch of marjoram

Method

Whisk eggs and cream. Add dijon mustard, cheese, salt and pepper.
Add the contents of the strained crab meat, mix well.
Add sauteed onions, peppers and mushrooms.
Grease your muffin tin. Using a measuring cup (I use a 1/3 cup) pour egg mixture into each well.
Bake for 18 minutes, turn oven off and keep them in oven for another three minutes.

Eat!

It’s safe to say the egg cups are now my most favourite thing like raindrops on roses and whiskers on kittens. They fit perfectly in those 8 oz snack sized containers from Ziplock and each one is one serving of egg.