Let’s talk nutrition! 🧐
Eggs being one of the super foods are a nature’s multivitamin! As the egg contents are utilized by nature to form a healthy, optimally running body and brain, eggs contain a unique combination of high quality protein, healthy fats and essential minerals and vitamins 👌🏼
In the past, media had taken poorly conducted studies and popularized them giving eggs a bad image. Time to debunk these 😏
Many, recent large, long-term studies conducted have shown that eggs do NOT (even when consumed in high amounts) increase the risk for cardiovascular disease. Quite opposite of that 🤨
Benefits of eggs:
1. Lower the risk of cardiovascular disease
2. Improve your cholesterol profile
2. Help you lose fat
3. Loaded with essential amino acids and essential fats
4. Rich in choline which is very important for brain health
Consume eggs liberally. They raise HDL (good) cholesterol and increase the size of LDL particles, which should lower the risk of heart disease
Previously, it was thought high cholesterol diet leads to high cholesterol in blood. This is far from the truth. Our liver produces excess of small particle LDL cholesterol (bad) when our intake of trans fats and/or refined carbs are high, which leads to higher levels in blood. Dietary cholesterol actually gets utilized in the body and does not make it to the blood. Cholesterol is crucial for our body in many ways such as building hormones, making vitamin D, insulating nerves, and more. This is why eating eggs (especially yolks!) is important. The reason people these days have cholesterol problems or cardiovascular problems is not due to eating too many eggs. So to protect your cardiovascular health and improve your cholesterol, eat natural foods like eggs! Slowly cut out trans fats from processed foods and refined carbs ———
Eating eggs are beneficial regardless of which eggs you buy. In the picture above, I have made it easy to determine which are more beneficial than others
Feel free to share this post or the informative picture in your stories or feed and if you do, please tag me to it 🙏🏼
I am obsessed with my recipe for SINGLE SERVE toast!! You can make it yourself in under 5 minutes. It’s low carb, keto, gluten free, dairy free, and paleo!! Honestly guys... you need to know how to make it 🙌🏻🍞
Who says a cheat meal has to be a cheat meal? Our Chocolate Cupcakes take the guilt away — they’re Keto-Friendly, Paleo, Vegetarian, Non-GMO, Gluten Free, Dairy Free… the list goes on! Click the link in our bio to shop now! 👆
I created these brownies by complete accident but nonetheless swipe for the ingredient list ! Once completely cooled and chilled these have a denser texture but fresh out of the oven they are light and fluffy! I used a brownie tray and made 12 but you can use whatever you have! If you try this please tag me I’d love to see your creations! ————————————————-
1. Melt down your butter and your chocolate until completely liquid and then allow it to cool slightly.
2. Whisk your eggs until frothy and add you erythritol and vanilla extract and continue to mix until all incorporated.
3. Slowly add your butter and chocolate mixture into the egg mixtureand whisk at a low speed once all the wet ingredients and mix together increased the speed and whisk until it has increased in volume.
4. Mix all your dry ingredients together well then add it to the batter in 3 parts mixing at a medium speed.
5. Once it is all mixed increased the speed and whisk until it is fluffy and aerated
6. Pour into a greased baking tin of your choice and sprinkle on your flaked almonds
7. Bake in the centre of your oven at a medium heat for 10 - 12 minutes until it is firm but very soft and toothpick comes out mostly clean
8. Serve as it is or with cream or whatever you want 😁
I made some Pineapple Pops recently. I wanted to try something new, and these are just right for the summer season. I dipped the slices in chocolate, and then garnished some with nuts, chocolate nuggets and coconut shavings.⠀
Pineapples are a great source of vitamins and minerals, and they really aide digestion. Besides that, the pops are a colorful treat that tastes great.👩🏽🍳🍽🍍🍍🍫
Jalapeño, garlic, capers and feta cheese give this spaghetti squash lots of flavor without lots of calories. This tasty spaghetti squash is a great gluten free recipe too.
1 medium spaghetti squash
1 small onion diced
4 garlic cloves minced
1 jalapeño pepper seeded and chopped
1 small red bell pepper diced
1/8 tsp salt
1/8 tsp black pepper
1/2 tsp capers drained and rinsed
2 Tbsp fresh lemon juice
1 tsp lemon zest
1 cup cherry tomatoes halved
1/4 cup chopped zucchini
1 Tbsp black olives
2 oz reduced-fat feta cheese
2 Tbsp chopped fresh basil
Lemon wedges for garnish
To roast spaghetti squash: Preheat the oven to 400°. Pierce the squash all around with a sharp knife. Place the squash on a roasting pan and roast for 1 hour, or until the squash is fork-tender. Remove the squash and set aside to cool.
Lightly coat a large skillet with nonstick cooking spray and heat over medium-high heat until hot. Add the onion, garlic, jalapeño, bell pepper, salt, black pepper and capers; cook and stir for 5 minutes, or until the onion has softened.
When the squash is cool enough to handle, with a sharp knife, slice it in half crosswise. With tongs, remove the seeds and pulp and discard. With a fork, separate the “meat” of the squash in spaghetti-like strands. Add the spaghetti squash to the skillet mixture. Add remaining ingredients except basil and lemon wedges and cook for 5 to 10 minutes, or until heated through.
Sprinkle with basil. Serve with lemon wedges, if desired.
Serving size: 1 cup
Per Serving: Calories: 66 Fat: 2g Saturated Fat: 1g Cholesterol: 3mg Sodium: 193mg Carbohydrates: 9g Fiber: 1g Protein: 3g