I am a big proponent of eating real eggs. They are basically natures perfect food, I mean think about… they are life waiting to happen. Most people think that eggs are awful for your cholesterol and you should only eat the whites. This is a fair assumption, but there has been a lot of research disproving this myth. Check out this article from Men’s Health:
Whole eggs contain more essential vitamins and minerals per calorie than virtually any other food. They’re also one of the best sources of choline, a substance your body requires to break down fat for energy. In addition, eggs provide lutein and zeaxanthin, antioxidants that help prevent macular degeneration and cataracts.However, you’ve probably been told at one time or another to avoid eggs because they’re high in cholesterol and fat. This is the same thinking that led to low-fat diets—and a mindset that has probably made us a lot fatter over the past decade. It’s simply a leftover recommendation from the low-fat legacy that was never forgotten.
In a recent review of dozens of scientific studies, Wake Forest University researchers found no connection between egg consumption and heart disease
Read more: http://www.menshealth.com/mhlists/saturated_fat/Eggs.php#ixzz0dmaYNnJM
Pretty cool, I think. Our grandparents probably grew up eating eggs, bacon, and toast with real butter every morning. Yet, they didn’t have an obesity epidemic like we face now. There were no such thing as Pop-tarts back then. I won’t start on why I think saturated fats are actually good for us and that its all the trans fats, added sugars, and filler preservatives in our foods that are killing us… but I just wanted to give some background for Egg Potato! I realized at the end of the day, last saturday, that I had really hadn’t had any healthy fats in my diet for the day. I decided I would include an egg with dinner, and I figured since we eat hash browns and eggs, I would just bake an egg in a potato. I started by cooking the potato in the microwave and then moving it to the oven to get crisp. About 8-10 minutes before I was ready to eat, I pulled out the potato, made a well, and cracked an egg inside and put it back in the oven for that time.
Pre-baked and split
Egged
Baked--a little too long, you really want the yolk to be runny
As noted in the caption, I baked mine just a little bit too long. I love my yolks runny, and that way I could have mixed it up with the potato which I wasn’t able to do as well. Oh well, next time. Also, don’t forget to season! Same as you would an omelete or a baked potato– I used garlic, onion, chili powder, and ranch seasoning.
I also took another go with the slow cooker, making some South Western chicken concoction. Here’s what I used:
- Like 3(?) chicken breasts
- 2 Spicy low-fat andouille chicken sausages
- Good amount of black bean salsa
- 1 can of a corn, okra, and onion soup
- 1 can green chiles
- Garlic, onions, and chili powder
Southwest Chicken ingredients
It came out well! Could have used a little more spice though. What would give it that, does anyone have any ideas?
Cooked it on high for about 4 hours:
Simmerin'
So again, let me know if you have any fitness or nutrition questions you would like me to discuss, or dishes you want to see me cook!
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