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I’ve been altering my intake of food for the past 18 months in an effort to be on a more healthy path. So far, I’ve lost the 15 or so pandemic pounds plus a few more that fluctuate a bit. (This is really a recipe post, but I wanted to talk a little about this food journey too.)
First, I swapped foods I was eating for similar ones that had less fat, or less carbs, or less sugars, or a combination thereof. Did this until I was happy with the end result, which meant giving away some food that was a taste bridge too far.
Second, I added regular exercise. Semi-regular, regular exercise. My body was not always cooperative. Figured out a few things, like the pain in my knees was controllable by standing on foot wakers to make my foot muscles unclench. Amazing how connected everything is.
Third, even though I was losing weight, despite the plateaus that lasted 2 months or so, my bloodwork had one concerning value. I did a little research and have adopted slow eating. This basically means fully eating what’s in my mouth before getting more food on my fork or spoon. Remains to be seen if this helps with that one value. It definitely helped me get past the latest plateau.
And now for the recipe - egg whites are not a normal part of my diet, but I’ve had to make some different choices for the next 4-6 months.
Egg White Bites (short version)
Preheat oven at 350 F
1 32 oz carton of egg whites, 7-8 cloves of garlic, spinach, optional Beyond Beef, salt and pepper to taste
Put it all in a blender and rev that up to half speed. Let it blend while you prep the muffin tins.
Line a muffin tin (or two) with paper baking cups. Pour the blender mix into the paper baking cups. Fill about 2/3rds, maybe a little more. This should make 24 large bites. Bake for 40 minutes. The egg whites will sink and the spinach will rise, so these will be white on the bottom half and green on top. Let cool, stick them in the fridge to get them cold, then try to peel off the paper cup. It’ll peel easier when cold, but it still might be a bear.
