For various reasons, I eat a relatively high protein diet.  It helps keep me full, which is important given my busy schedule. Also, my coach...


For various reasons, I eat a relatively high protein diet.  It helps keep me full, which is important given my busy schedule. Also, my coach has asked me to eat plenty of protein.

It's also a diet I'm comfortable maintaining--by focusing on protein, I tend to make smarter choices. For example, I'm more likely to choose yogurt and granola for dessert than ice cream, because the yogurt helps me reach my daily protein requirement.

As I started training, I began to track my food intake as well, to help me transition to the increased activity level. As I tracked, I noticed that I was relying quite heavily on dairy to supply my protein. Of course, I was also getting protein from beans, grains and vegetables, but dairy seemed to play a disproportionally large role.

Reading the Food Revolution, I became increasingly aware of this reliance. I see eating as an entire package; chewing is just one part of the food experience. Eating also encompasses how you feel before and after you've eaten something, and how it affects your body's functioning.

Take an example. I love the experience of chewing chocolate. The flavor, the meltiness, and the way it coats every square inch of my mouth are divine. When I eat a square or two of chocolate, I also enjoy the overall experience of eating: it helps me feel satisfied at the end of a meal. I've also been known to sit and eat an entire bag of chocolate chips, which usually make me very thirsty and often somewhat irritable.

What does this have to do with eggs, you ask? Well, one of the things that makes my whole eating experience better is a variety of foods. And as I shift away from dairy products, I've been maintaining my protein intake by eating foods I didn't eat as much of before--including eggs!

Recently, I've been eating a lot more eggs. Today's lunch was a rice and veggie bowl topped with a fried egg. I've also been throwing them onto sandwiches, layered right above a bed of sprouts to absorb the drippy yolk.

Once we start menu planning again (we've been taking a break because of our vacations), I'm hoping to plan in some quiches and omelettes with dinner. If you have any other great ideas for ways to use eggs, let me know in the comments!

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  1. Two family favorites of mine are hard boiled eggs served in a curry sauce over rice and deviled eggs baked under a spinach sauce, served with rice and carrots cooked with ginger.

  2. Thanks, Henry. I've never made deviled eggs, so I'll have to figure that one out. Hard-boiled eggs I can do, though--look forward to trying it!

  3. In my family, we'd make a fried egg, but a bit of tomato sauce on it and a sprinkle of cheese.

    I also like scrambled eggs with chopped garlic, finely chopped button mushrooms, thyme, basil, oregano, and some sort of cheese.

    Deviled eggs are also amazing. If you mash up the yolks with dijon mustard, sour cream, and lemon instead of mayo like lots of other recipes, it gives the centers a great kick. They are a lot of work as far as eggs go.

    Another simple option with eggs (but you need to practice) is poaching them. It's apparently the most healthy way to make an egg since it's simply boiling them in water and doesn't involve grease.

    And last but not least, I tried this recipe on epicurious. It was delicious, I used fresh tomato from the farmer's market and good quality cheese.

  4. Thanks, Lianna! I'll give the egg pizza a try. Also, I'd never thought about chopping up the mushrooms finely--I always use big chunks in my scrambles.

    I tried poaching eggs once, and failed. I suppose I'll have to try again, as they are delicious.

  5. I love making potato frittatas for dinner. I've also been adding edamame to salads and pasta dishes lately, and it is a pretty good snack by itself.


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