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Started my weight loss journey very recently and found this recipe super useful and filling aka I can eat it at 8 and not be hungry till like 1. It's basically scrambled eggs with a whole bunch of yummiest thrown in. 2 eggs Handful or so of spinach 3 small slice of hot chorizo finely diced (adding this is great because it's super flavourful you only need a little but adds so much to the meal) 1 slice of ham Garlic powder (again packs a punch of flavour with little calories) Salt and Pepper Add to hot pan and cook like you would normal scrambled eggs. I love this meal and it keeps me so full for ages. Sometimes I add an orange with it if I only have one egg. But its all up to you add more veggies if you want I'm thinking of trying out zucchini and broccoli. Live long and prosper friends Kiah Also I'm looking for a partner in crime for my weight loss journey, so if you're looking for one to send me a message

So despite ketchup being made from fruit, which would make it good for you, turns out it's also go other stuff in there. Weird, I know. As a wee baby Doc, I never liked mustard. As an old and cranky Doc, I love the stuff. I'm currently on the Boar's Head Sweet/Hot mustard for my protein packed breakfast of hardboiled eggs and a sausage. I'm want to branch out and I'm always about recommendations. So... recommend! Go! Go, go gadget recommend! Recomendarlias mustardus.

So I've hit an egg rut. I'm doing a whole 30, but I'm finding that I can't have eggs for breakfast everyday. I tried googling, but everything is how to make sweets with replacement approved ingredients. This is not what I'm looking for. There has to be more to breakfast than eggs and sweets. Anyone have any ideas?

So I finally decided to join Nerd Fitness and in one of the introductory e-mails Steve asked to make one small change to my diet. I decided to start eating eggs again. Currently I'm planning (and have done so for the past 3 days) to eat 2-3 eggs every day. I'd like your opinion whether it's safe to consume eggs daily. I'm 26 years old and I don't have any physical problems.

Ingredients: 500g mince of your choice (I used lean turkey breast mince, but mince beef comes out much better) 4 eggs 1 tin of chopped tomatoes Topping(s) of your choice (I went with non-paleo chickpeas and Mediterranean vegetables) Season as preferred (I used turmeric with the mince and oregano and pepper with the toppings. To prep: Preheat oven to 200C, spread a small amount of oil or butter on a baking tray. Break the mince into small pieces and fry the mince in a pan, stir and seperate it constantly, when it turns brown (turkey mince turns white) add 4 eggs that have been whisked (or preferably blended) thoroughly. Continue to stir and seperate for a few minutes. Add the mixture to the baking tray flattened but curved at the edges (you're essentially shaping it to hold the chopped tomatoes, like a tray within the tray). Once the tray is in the oven, add the toppings (in my case chickpeas and veg) to the pan and fry. Once the toppings are done, add the tin of tomatoes and continue to cook for around 5 minutes (ensure the mince/egg base has been in the oven for 10-15 minutes, it should be relatively solid by this point). Take the tray out of the oven, pour the sauce plus toppings evenly across the inside of the mince. Place the tray back in the oven for 15-20 minutes. Serve as preferred, I did so with roasted butternut squash.

So yeah, I'm kinda done with eggs. I made a crockpot breakfast casserole with them recently, and I can't eat it. It's just bad, bad things happening all around. Any suggestions?

Hi all, so I made some egg and vegetable sandwiches, and my lady says they're pretty freakin' bomb-dot-com, so I'm gonna believe her. I'm pretty sure this will become a staple in my fridge. Also, these things refrigerate well (if you keep the egg patties and lettuce separate from bread; assemble as needed, just believe me on this). You can freeze the sandwiches if you omit the lettuce and let the egg cool before topping with cheese - just wrap tightly in foil, stick it in a bag, and toss it in the freezer. I don't know how long they'll keep, as I've devoured mine already. Makes 10 sandwiches. 8 eggs 3 large bell peppers, any color (I used two red and one green) 10 oz frozen spinach, thawed, thoroughly drained 1 Tbl minced garlic 1/2 small onion, minced desired spices 10 whole wheat or sourdough English muffins 10 large leaves lettuce (I like butter lettuce or any kind of crispy, ruffly leaf) (optional) 10 small slices of cheese (optional) Spray a large frying pan with cooking spray or a little of your desired cooking fat (I used a couple tablespoons of bacon fat, because why not). Saute/sweat onions over medium heat, stirring occasionally; add minced garlic after onions are translucent, saute until fragrant. Put aside in large bowl to cool. Slice your peppers width-wise into 10 rings - try to keep the cuts flat and straight. Crack your eggs into the veggie bowl once everything is cool. Add thawed, drained spinach. Add any desired spices. Stir to combine thoroughly. Fry pepper slices in the frying pan on medium-high, a couple minutes each side, until softened. Ladle small amount of egg mixture into rings to make initial seal on rings - add more mixture when bottom adheres to rings. Cover to steam, approx 10 minutes, or cook uncovered for a few minutes and flip to cook other side. Toast English muffins in oven or toaster. Cut lettuce leaves in half to line both muffin halves. Lay an egg patty on one half, top with cheese. Top with remaining muffin half. Devour, because it's awesome. Full disclosure: I like to eat mine with a little spicy mayo (sri racha and mayo) spread on the lettuce. You can also crisp up some bacon (turkey or pork, I don't judge) and top the sandwiches with that (I call that an eggy BLP - bacon, lettuce, pepper). Or really any good meat slice. Delicious. Without bacon or mayo, MFP estimates that this is around 291 calories per sandwich, and it fills you up.

Scrambled Tofu Yield: 4 Servings 2 tbsp Vegetable Broth ½ large Onion, diced ½ large Carrot, grated 2 cloves Garlic, minced 1 tsp Curry Powder 1 ½ tsp light Miso 1 pkg firm Tofu, crumbled Sea Salt, to taste Black Pepper, to taste 8 chopped Cherry Tomatoes (optional) Gently sauté onion, carrot, and garlic in 2 tbsp vegetable broth in a pan on medium-high heat until onion is translucent. Reduce heat to medium and add curry powder, miso, and tofu. Cook, stirring occasionally, for about 5 minutes. Add salt and pepper to taste. If desired, top with cherry tomatoes and serve hot.

When i was researching nutrition i've noticed a lot of bodybuilders make omelettes, pancakes (everything egg related) using egg whites only. What's the big deal with egg whites as opposed to eating whole eggs?

So this is based on a recipe from an amazing Vietnamese cook book I have. It's all 'home food' that this guy makes. I've gone with that recipe and added. I have no idea if fish sauce is paleo. It is! I just looked it up. http://thepaleolist.com/2013/11/15/is-fish-sauce-paleo/ In Vietnam, this is a dish to eat any time, other than breakfast. I ate it with rice noodles, on toast, on it's own....it's just basically a twist on scrambled eggs. Eggs (.5 of a teaspoon for each egg for the next two things) fish sauce palm sugar/brown sugar/agave syrup (or leave it out, but it does add a certain something) A portion of ground pork or chicken (I've used both) corn starch (.5 teaspoon for each 1/4 cup) tiny cut up vegetables, I used thinly sliced baby corn and it was bomb, but you basically want it to be able to fry until it's a bit crispy (however much you want) Mix the meat up with a splash or three of fish sauce and the cornstarch (or omit, but it helps it brown) and then fry until it's pretty crispy, remove from pan Fry up the veg until pretty crispy then add the meat back in. Crack up the eggs and whisk, adding the sugar and fish sauce and then add to the pan in a layer. It's kind of omlette like? Or scramble it. It's going to taste the same! Let me know what you think!

IT'S BAAA-AAAAAAACK. Hey Monks! Harris here...now flying under the callsign PointyEnd. To remind me to keep things simple. First lesson: STICK 'EM WITH THE POINTY END. DUH. Sometimes the simplest lessons are the hardest to follow. It's been awhile, Monks. After making quite a bit of progress with help from y'all at NF last year, I've been largely a slug for a great while. Doing some swordfighting and fencing, sure, but not with any kind of sustained diet and exercise plan behind it. And it shows. So, back to basics. GOAL: Make the body engine run better. Here's the four-point battle plan. 1. STRENGTH Twice a week, do an exercise routine from the following: -Gym: 5x5 bench and squat, pull-ups, box jumps, military presses -Home: 3x5 pull-ups, 3x5min jumprope, 55 burpees (10+9+8+7+6+5+4+3+2+1) That's it. Simple. But it can and will kick my ass, as I have discovered in the last couple of weeks of getting back to lifting/conditioning. I may add deadlifts, if I can figure out how to do them properly. I don't have a trainer, and I'm nervous of doing them wrong. 2. BALANCE Twice a week, do one of the following things: -Sword class -Fencing practice -Yoga class -1/2 hour mobility work at home That's it. If I go to both fencing and swords every week, I'll meet this goal. *rolls eyes at delinquent self* 3. MOTION I moved from a rural outpost into the middle of town last fall, and immediately dropped my mile-a-day walking routine. Probably because every time I walk down my street, I have to talk to people. Hah! That's no excuse. I have discovered the secret of obtaining permission for antisocial behavior, O my brothers, and it is HEADPHONES. Also. It so happens that there's a little family piece of land right outside of town. Which I should be checking in on, because I am responsible for it and stuff. And the walk there is about a mile, round trip. So: Mile walk. To the land. Every day. With yon headphones on to fend off chatty neighbors. And every day I will snap a picture there and share it with y'all. It will be a very exciting picture for awhile, full of exciting sticks and mud and things not growing. Whee. 4. FUEL (A.K.A. THE EGG TAX PLAN) I need to eat more protein. I need to eat fewer starchy grainy things and less booze. I've run into some trouble doing the no-grain and/or no-booze diet thing. I tend to do it well for awhile then fall off the wagon spectacularly. So I'm trying something new: The Egg Tax. The Egg Tax is simple. I will boil a big pot of hard-boiled eggs once or twice a week. Every time I eat something on the grain-booze continuum, I have to eat an egg. Beer? Eat an egg. Piece of pizza? Eat an egg. Bottle of wine? Eat a bunch of damn eggs. I'm either going to quit my bad cornflakes habit in a hurry, or I'm going to eat a huge pile of eggs. Either way I win. NF seems to have dropped the stat points thing since I was around here last. But other folks seem to be using it. Maybe I'll award stat points if I pass this challenge. Gonna worry about passing before I worry about how much STR or CON or WIS or whatever is in all those eggs. EXCELSIOR. P.S. I am down for burpee side challenges if other Monks are. I love those goddamn things. Ask Kishi.

I've heard time and time again not to eat more than 2 eggs per day, and not every day... Then I'm hearing that eggs are healthy, and I can eat them every day. Then I read a Paleo diet book, which recommends no more than 6 eggs per week? Then I google "The truth about eggs" and read a good article, that dismisses most of the slander towards eggs.... but then right at the end of the article I read Who said anything about a low-fat diet??? I absolutely love eggs, and could probably eat 4 daily, what is everyone's thoughts on a healthy egg intake?

Hello! I was looking for a tasty breakfast that could be made in advance and stored in the fridge to be rewarmed when needed, and these mini quiches fit the bill. If you want to try them, here's the recipe! Makes 12-18 | Ingredients: 6 eggs 1.5 cups almond/soy/rice milk (I used almond) 5 strips of bacon 1 clove garlic, finely chopped 1/2 cup bell pepper, diced 1 cup white mushrooms, diced 1/3 bunch cilantro, roughly chopped 1 roma tomato, chopped salt & pepper You'll also need cooking spray and a muffin tin. (Feel free to substitute your favorite veggies) Start by frying your bacon and setting on paper towels to drain off some of the grease. After the bacon is finished, add the garlic, bell pepper, mushrooms, cilantro and tomatoes to the pan (on medium) to cook in the leftover grease (YUM) from the bacon. When the peppers have started to soften, turn off the heat under the frying pan, and begin spooning small portions of your veggie mixture into each space in the muffin tin. Aim for each to be 1/4-1/3 full. After you've added the veggies, chop up your bacon and add a few pieces to each space as well. Preheat the oven to 375 degrees F. Crack all 6 whole eggs into a large bowl and add the milk. Add approximately one teaspoon of salt and pepper each (this is to your taste, really). Whisk this mixture until it's slightly frothy and smooth. Now pour (or in my case, scoop with 1/3 cup measuring cup) your egg mixture into the muffin spaces -- be careful not to make them much more than 3/4's full or you'll probably spill all over the place on your way to the oven! I added a little extra cilantro on top at this stage too, because I love cilantro. Place your tin in the oven for approximately 25-30 minutes. When the tops are golden brown and puffy, and you can stick a fork in and it comes out clean, they are done. After you remove them from the oven, they will sink back down again. You should be able to slide a fork around the edges and then lift them out easily. They might be a little crumbly! A couple tips or ideas: Mine were a little soggy, I think due to the tomatoes and perhaps a bit of excess bacon grease (nay!), however, they still tasted fantastic. If sogginess bothers you, you might drain your veggies first. Almost any combo of veggies would be good: I also made one with cilantro, mushrooms and shredded red potato. You could always add cheese as well!Good luck!

Last week I wanted to make a frittata and since I'm never without an abundant supply of kale, I did some Googling and came up with this (the text in italics are my notes): Kale Frittata Prep time: 15 minsCook time: 20 minsTotal time: 35 minsServes: 4 Get this 8 large organic eggs 3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided (I tried it with feta cheese too, it was good) ¼ teaspoon coarse kosher salt ¼ teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 medium onion, thinly sliced 1 bunch organic Kale or Red chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped (a bunch seemed like a whole lot, I used about 6 hefty leaves) 2 ounces pepperoni or thinly sliced Italian spicy salami, cut into ½-inch pieces (about ⅔ cup) (I used sliced pancetta instead, would have opted for diced if available) 1 garlic clove, minced (I also sliced one small tomato and sprinkled it on top after adding the eggs in step 4) I imagine you can make this Paleo by cutting out the cheese. Do thisPreheat broiler. Whisk all the eggs, 1½ tablespoons cheese, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl. Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add Kale/ Red chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1½ tablespoons cheese over top. Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute. (actually took more time, just check it every minute for brownness) Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature. (don't forget that the pan that just came out of the broiler is SUPER hot)This is great the next day too for breakfast or lunch. Enjoy! - Daniel