While most people like to take advantage of sleeping in on a weekend morning, I roll out of bed and start cooking. Similar to most other families, mine is a crazy kind of busy all week. But on Saturdays we get one another’s undivided attention over a hearty breakfast that fuels our equally busy weekends. Since I have a preschooler who rises at dawn, sometimes my version of sleeping in is letting someone else cook, and that’s where I found this sandwich.
One morning at a favorite local breakfast dive, I poured over the menu and couldn’t find anything I wanted. However, the BLT on the lunch menu called to me, especially with the mention of avocado and tomato slices. I asked them to breakfast-ize it with an over-medium egg. They did, and it was glorious. It seemed so obvious, yet, I’d never thought about it before!
Any guilt you’ve harbored for the last few decades over eating a fried egg, well go ahead and shake it loose. Cholesterol is no longer the nutritional enemy we’ve been told to avoid. Our Mary Hartley, RD explains why we are no longer relegated to egg white omelets. That’s why we’re celebrating over runny egg yolk sandwiches! (more…)
The Dietary Guidelines Advisory Committee, the panel of experts who review the Dietary Guidelines for revision every five years (published most recently in 2010), will change their recommendation about dietary cholesterol in the report they will send to the federal government in the next few weeks.
The current guidelines, and those of the past 40 years, restricted dietary cholesterol to 300 milligrams a day. For reference, an egg yolk has around 200 milligrams and a 6-ounce T-bone steak has 90 milligrams. In 2013, the American Heart Association and the American College of Cardiology dropped their advice about cholesterol as well.
12 Delicious New Ways to Enjoy Your Eggs
True, cholesterol is a major part of the plaque that narrows the arteries in atherosclerosis, the underlying cause of heart disease and strokes, but only 20 percent of our blood cholesterol comes from diet. Our liver makes the rest. The issue is confounded because many high cholesterol foods are high in saturated fat and saturated fat and trans fat do add to blood lipid levels. Dietary cholesterol, which is found in animal-derived foods, is usually accompanied by saturated fats as in full-fat dairy products and the meat of domesticated animals. Egg yolks and crustaceans (crabs, lobsters, shrimp, and crayfish) are high in dietary cholesterol but low in saturated fat. (more…)
Easter is all about eggs. And while your household may have an easy time snacking on the various candy eggs that made their way into your house (chocolate eggs, jelly bean eggs, etc.), good old chicken eggs may be slower to move.
We love eating hard-boiled eggs as a mid-morning or mid-afternoon snack—they’re a tasty blend of protein and fat which is why diets like The Royal Danish Diet and The Paleo Diet recommend them. But we also know that eating eggs a la carte can get a little old. Rather than slog through another uninspiring bite, try out one of these simple recipes which calls for hard-boiled eggs.
Chicken and Apple Cobb Salad: The apples and avocados in this tasty salad add flavor and extra nutrients. Plus it’s gorgeous! (See above.) (more…)
Taco Bell launches its long-anticipated (or dreaded) breakfast menu tomorrow, and it’s about as healthy as you’d expect. Though receiving good reviews on taste, Taco Bell is not going to do your health or waistline any favors with their breakfast options.
Though I personally wouldn’t recommend eating Taco Bell any time of day, breakfast there is definitely something to avoid. The breakfast options fit right in with the rest of Taco Bell’s menu when it comes to calorie counts and sodium content.
Instead of rushing out to try breakfast at the nearest Taco Bell, why not make something better for you? Here are some of the Taco Bell breakfast items, and our suggestions of what you could eat instead.
By Team Best Life
Need a quick and healthy meal? Crack open some eggs. Eggs are a good source of high-quality protein, with about 6.5 grams of protein per large egg. And the yolk contains the antioxidants that protect the eyes as well as choline, a nutrient crucial for healthy brain function. (One egg a day is safe for most people; the cholesterol in eggs doesn’t seem to affect blood cholesterol as much as saturated fat.)
Taco night is a favorite at our house, but there is always more cilantro than we can use. While I have a few other recipes that call for it as garnish, my favorite use is adding it to cumin scrambled eggs in the morning. This breakfast recipe is great for any taco leftover you might have or just for a different take on eggs. The cumin adds a warm flavor to breakfast which is wonderful, especially on snowy winter mornings.
If you have fresh onion and garlic, cook it in a skillet with a bit of avocado oil or lard until soft; your kitchen will smell fantastic. I have used onion powder and garlic powder in the eggs as well, but nothing beats fresh if it is still on hand after your previous night’s taco dinner.
Prep scrambled eggs for your family, adding a dash of paprika and approximately half a teaspoon of cumin per egg to the whisked egg and (almond) milk. If you don’t have fresh, don’t forget to add onion powder and garlic powder as well. I also enjoy a dash of red pepper, but my son finds it too spicy; I just add mine right before serving. (more…)
Doughnuts have been stuffed with chocolate, jelly, and cream for as long as doughnuts have been baked. They’ve even been used as buns to hold burgers with bacon and fried eggs. None of those are really great for you. In fact, we named that 1500-calorie Krispy Kreme doughnut burger by Paula Deen one of the worst things she ever did to food.
But we liked her innovative culinary spirit. We liked where her head was, and we also just like doughnuts like everyone else. We kept the eggs, bacon, and ditched the glaze and beef. What we whipped up, and can’t wait for you to try, is the ultimate in breakfast sandwiches – bacon, eggs, and cheese all stuffed inside our lighter cake doughnut.
It’s the Ultimate Bacon, Egg, and Cheese Stuffed Doughnut.
It’s savory. It’s salty. It’s a little sweet.
It’s also LESS than 200 calories. One whole doughnut weighs in at 194 calories.
Peter Cottontail has hopped all the way down the bunny trail leaving you with an abundance of brightly colored hard-boiled eggs. Seeing the fridge full of the fluorescent eggs can leave you feeling a little intimidated and at a loss of what to do with them all. Rather than throwing them out, try some of these ideas to get the most out of leftover Easter eggs.
Deviled Eggs. This dish and Easter go together like turkey sandwiches and Thanksgiving. This recipe from SparkPeople uses Greek yogurt as a substitute for the usual mayonnaise, making them a lighter version of the side dish. The dye from the shells will stain the egg whites a little, making post-Easter deviled eggs prettier than their less festive counterparts. (more…)
By Janis Jibrin, M.S., R.D. for TheBestLife.com
I love breakfast foods, so I’ve always wondered why anyone would deliberately skip this meal. Cereal, oatmeal, waffles, eggs, latte—what’s not to like? And if you opt for healthy versions of these foods, breakfast could be your most nutritious meal of the day. Here’s how to make the most of your morning meal.
Check the ingredient list to make sure that all the grains in the cereal are whole. Then check the label to make sure that you’re getting no more than 5 grams of sugar and at least 4 grams of fiber per 100 calories. If your cereal is very low sugar, such as Food for Life’s Ezekiel cereals or Uncle Sam’s, it’s fine to sprinkle on a few tablespoons of granola (which might exceed the “5 g sugar per 100 calories” rule in larger amounts). Here’s what to put in your bowl: (more…)
Eggs for breakfast – healthy right? Perhaps not for everyone, as a new study suggests that eating eggs may accelerate heart disease just as much as smoking.
The study, published in the journal Atheroscolerosis, found that people who ate more eggs per week had significantly greater plaque buildup – almost two-thirds as much as smokers. One reason why this could be is that one large egg yolk can contain as much as 237 milligrams of cholesterol, according to lead author Dr. David Spence who contends that diets low in cholesterol are key for heart health in people of all ages. “Just because you’re 20,” he warns, “doesn’t mean egg yolks aren’t going to cause any trouble down the line.”
This may be true, but it seems studies come out suggesting one thing and then two weeks later suggest another, which makes it hard to know where to stand on health topics such as this.
Martica Heaner, PhD, a nutritionist, adjunct associate professor in nutrition at Hunter College, and research associate at Columbia University Medical Center, points out that observational studies like this suggest links and associations and don’t state hard-line facts, which is why this news shouldn’t send everyone into a panic about their diet. (more…)