The Obvious
*scrambled
*veggie omelet - I had one at Jamms Restaurant where they add extra things like sundried tomatoes & broccoli. I never thought of before. So good.
*my favorite right now? drowned in spicey brown mustard. Reminds me of an egg muffin sandwich.
*poached
*fried w/ Pam spray
*I also recently was doing french toast. No milk. Whole grain bread (going to start making oat flour bread)
Egg Whites International
I saw this in a magazine. It looked interesting. I asked Danny about it and she said she uses it. She even works their booths at conventions like the Arnold. I am very anxious to use it the more I learn about it. I think this will be a GREAT alternative. Danny mixes them in her oatmeal creating a fluffier oatmeal.
If anyone wants to do an order with me to try it out, let me know!
They use them in shakes!
Primal Women in The Kitchen
Though I love this site (just finding it).....
What is Paleo?
The Paleo way of life is how we, as humans, are genetically programmed to eat.
Meats
Fruits
Veggies
Nuts/Seeds
We were not meant to eat genetically engineered processed foods that take up 85% of the grocery stores today.
Shop the perimeter of the grocery store! If there is something in the list of ingredients that you cannot pronounce then DO NOT eat it!
Stay away list:
Dairy
Grains: rice, pasta, breads, oats
Legumes
Anything artificial or processed
Meats
Fruits
Veggies
Nuts/Seeds
We were not meant to eat genetically engineered processed foods that take up 85% of the grocery stores today.
Shop the perimeter of the grocery store! If there is something in the list of ingredients that you cannot pronounce then DO NOT eat it!
Stay away list:
Dairy
Grains: rice, pasta, breads, oats
Legumes
Anything artificial or processed
~~~~~~~~~~
... I disagree with staying away from grains. I believe that "All grain is ordained for the use of man and of beasts, to be the staff of life..." D&C 89:14
Spark People
Spark Recipes
Web Search
I found this site. I'm working on a meringue cookie for breakfast. I will have to try it tomorrow.
Left over egg whites?
Other Protein
Protein powder. This is my favorite because it doesn't have artificial sweeteners.
BioChem Whey Protein Powder
I add it in my oatmeal for a change sometimes.
I saw a recipe for protein oatmeal cookies. I need to find that recipe again. It would be a great snack.
Anyone have any great ideas?
Spark People
Spark Recipes
Web Search
I found this site. I'm working on a meringue cookie for breakfast. I will have to try it tomorrow.
Left over egg whites?
Other Protein
Protein powder. This is my favorite because it doesn't have artificial sweeteners.
BioChem Whey Protein Powder
I add it in my oatmeal for a change sometimes.
I saw a recipe for protein oatmeal cookies. I need to find that recipe again. It would be a great snack.
Anyone have any great ideas?
By Christina B. on March 31, 2011 4:57am
It is best to stay away from processed foods as much as possible!!! Great job!!
By thall24 on March 30, 2011 8:46pm
Eggs Intl is a great idea. I use them. Comes in a plastic bottle with pump. Makes it easy and more cost effective since we are eating a ton of eggs these days!
Okay I don't know what I'm doing but I can't get this recipe to work. They are a mix between angel food cake, marshmallows & whipped cream. They were good but I'm not crazy about them...
ReplyDeleteModifications:
15g almonds blended to chop
1/4c xylitol instead of sugar
5egg whites
added vanilla & butter flavoring
Pecan Meringue Cookies
Notes on working with egg whites. Before you start, remove eggs from refrigerator and let them come to room temperature. (A couple of hours will do, or if you are rushed for time, immerse them in warm water for 10 minutes.) Make sure that all bowls, hands, and utensils that might touch the eggs are clean and free from oils. To separate the eggs, crack them in half and gently move the yolk from one egg shell half to another, allowing the egg white to drip down into a clean container.
INGREDIENTS
1 cup whole pecans (preferably lightly roasted - 8-10 min at 250°F)
3 egg whites
Pinch salt
1 cup sugar
1 teaspoon vinegar
METHOD
1) Preheat oven to 300°F.
2) Place pecans in zipper baggie and beat them with a wooden spoon to break into small pieces. Set aside.
3) Put egg whites into a standup mixer bowl. Add salt. Start the mixer speed on low, gradually increasing the speed until soft peaks start to become visible and the egg white bubbles are very small and uniform, about 2 to 3 minutes.
4) Increase the speed to medium-high, and slowly add the sugar to the egg whites. Continue to whip the eggs and sugar for a few minutes. Then add the vinegar to the bowl. Increase speed to high and whip the egg whites until they fluff up and become glossy, and stiff peaks form when the whisk is lifted, 4-5 minutes.
5) Using a rubber spatula, gently fold in the pecan pieces. Drop by teaspoons onto a cookie sheets that have been lined with parchment paper or Silpat.
6) Put the cookies sheet in the 300°F oven, close the door and turn the oven OFF. Leave them in the oven overnight. In the morning they should be ready - crisp on the outside, light and airy on the inside. If they are a little marshmallowy or chewy on the inside in the morning, just let them dry out for a few more hours.
Makes 12-24 cookies, depending on the size.
Simply Recipes http://simplyrecipes.com