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.

“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

 

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!

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.

The eggkinsdiet ain’t no diet

It’s interesting that as soon as I created my Facebook page (shameless plug), the ads that began appearing were for “diets’.  I click the “x” and choose against my views because the eggkinsdiet isn’t a diet.

It is a weight management “life” style, but eggkinsweightmanagementlifestyle would have been to long and hard to remember, so I chose diet.

http://www.dictionary.com gives these descriptors for diet;

1.  food and drink considered in terms of its qualities, composition, and its effects on health
2.  a particular selection of food, especially as designed or prescribed to improve a person’s physical condition or to prevent or treat a disease
3.  such a selection or a limitation on the amount a person eats for reducing weight
4.  the foods eaten, as by a particular person or group
5.  food or feed habitually eaten or provided

I would say that four out of five descriptors are exactly what eggkins is about, with the exception of number 3, I offer a modified point. By selecting and eating foods (in abundance) that will nourish my body, in a way that will allow me to limit (and eliminate) foods that currently do not provide my body with any real value, and thus resulting in overall weight reduction.

That weight loss will be the end result of following this eating plan and not the sole reason makes this a non diet as far as the diet industry interprets it.  How much weight loss experienced, that will be up to my body to decide (we all have a set weight point).

I want to reclaim the word diet and use it in the way that it was intended to be used, and not the deprivation inducing four letter word it has become.

If “diets” (the calorie reducing kind) really worked, there wouldn’t be hundreds of them.  And our waistlines wouldn’t be getting bigger. Healthy bodies aren’t a result of reducing the overall amount of food we consume, but the overall amount of the kinds of food we consume while increasing other kinds.

 

 

Greek egg cups (recipe)

If you like olives, feta and sun-dried tomatoes, this’ll hit the spot.

Ingredients

12 eggs
1/4 cup cream
1/2 cup crumbled feta
6 sun-dried tomatoe halves, sliced into strips (sulphur free)
1/2 cup sliced kalamata olives
1 tsp Greek seasoning
muffin tin
cooking spray

Method

Preheat oven to 350F.
Mix eggs, cream, feta, sliced up sun-dried tomatoes and Greek seasoning.
Spray the muffin tin well.
Divide the egg mixture into the 12 wells (I use a 1/3 cup measuring cup and it does the trick).
Bake for 15 minutes. Turn oven off and let the heat continue to cook the egg cups for 10 minutes. I found this produces a moist firm egg cup.

Option: serve with a chunk of feta.

Poached eggs (curry style) – recipe

Curry? With eggs? Interesting…

Give it a go, you never know.

Serves two.

Ingredients

4 eggs (*use the freshest you have,  more on why)

2 egg serving

1 1/2 tsp coriander
1 1/2 tsp curry powder (your choice of strength)
1/2 tsp cumin
1/2 tsp ground turmeric
1/4 tsp salt (use pink sea salt aka Himalayan sea salt)
1/4 tsp ground  pepper
water

Method

Fill a medium saucepan with about 3 inches of water.
Add the spices and bring to a boil. Then reduce heat to simmer.
Break the cold egg, one at a time into a small bowl (if yolk didn’t break, pour egg slowly into the simmering water.
Cook in the simmering water 3-5 minutes.
Remove the eggs with a slotted spoon. Rest the  spoon on a paper towel to remove some of the excess water and plate them.

*Use fresh eggs as they will keep they oval shape better.
Do not allow the eggs to boil, you’ll end up with a mushy mess.

Options: serve on a bed of steamed asparagus and cover in yogurt hollandaise sauce. OMG!

Or a bed of bacon braised spinach.

Just keep in mind that all of the nutritional values will increase as you add more delicious stuff to the eggs.

Did you know that 201mg is equal to 0.2g?

Packed up my starches and going full on with eggkins

I guess today is the day!

I packed up what starches I had left (that I was keeping just in case – of what exactly?) and out of the house they are going.

As I had posted in another entry, I was weaning out one way of eating and incorporating another, the eggkins way. A low carb, moderate protein and now I have decided (after visiting Peter Attia’s site War On Insulin ) a higher saturated fat eating lifestyle with eggs in place of all land animal protein and some fish protein.

If you look at this page you’ll see what foods can be eaten on a high fat, moderate protein low carb eating lifestyle.

Fat does a body good.