I will tell you, right here and now that one of my biggest battles is bread.
Egg without bread? I woke up this morning thinking ‘that is absolutely impossible’.
And you know why I want to eliminate bread from my daily routine right?
NO CHEF! WHY?
You mean after reading this blog for all these years….. aaaah, there are new readers every day. Ok. Thanks for being my cheerleader! I will tell you why.
Bread converts to sugar. Sugar gets stored in your liver. And what isn’t stored there? Well, you know…. belly fat, bat arms, thunderous thighs and big butts. And that’s why the story of eating every two hours is just a story. You’ve got to give your body time off, to use first the fat in your liver…. in order to ever get to the rest of the fat on your body.
Now, I don’t have all those problems myself but I will tell you about weight fluctuation: I’m sick of it. So I know what I’ve really got to do is make lifestyle changes. Get myself to the point where there’s no bread and nothing white or processed. Then I can start adding stuff back in. Make sense?
YES CHEF!
And it’s like addiction: one day at a time. Baby steps.
I won’t kid you – it’s difficult.
Since Monday, I’ve given up sugar. I’m ok for the moment, but I’m sure there will be challenges on the weekend. Haven’t given up a glass or two of wine. But I’m sure, that’s coming next!
Day by day I will come up with solutions for myself and share them here a couple of days a week (in between the other interesting stuff I research and talk about here).
You know I used to be a radio broadcaster, interviewing people on every topic on the planet. So that’s where my love for research comes from! And now I script, edit and post on YouTube videos of other people’s businesses. And I even do layout and editing of books for those same people. So I’m a busy girl! lol
Back to bread….here’s what I’ve got for you today on eggs and bread: If it’s not between two pieces of thinly sliced bagel or really good sprouted bread, then you need to find something to put it in and eat not with a fork but a small spoon. So this morning I made one egg, 2 links of a healthier chicken and sage sausage (small and skinny) and avocado.
A protein and fat breakfast. The runny parts of the egg are below. You can’t see them. But when you blend the egg, the sausage and avocado? You really don’t miss the bread. I’m amazed! lol I’ve been eating this for a half hour now, and there’s still some left and I don’t feel hungry! Cool. Cool.
Tomorrow I’m going to caramelize some onions and mushrooms, place them in the bottom of the bowl hot, add a layer of spinach (to wilt it), then the egg and sausage – and I think that will be way more satisfying and healthier. But at least for today, I’ve got the portion control thing down.
Speaking of portion control, I want to remind you what people in Asia do. They cut their food that surrounds the egg for example, with tiny little squares of tomato, or mushroom, or brocolli. For some reason, tiny little tastes all blend together to give a nice backdrop to the egg.
Think fried rice and all those tiny pieces of egg, pork, etc. It’s what makes the flavor!
One more tip on eggs from Asia?
YES CHEF!
Soy sauce, egg and tomato. Fry it up quick with very little oil and start with a hot pan (before you throw anything in). You will be amazed, even become addicted to the flavor.
Now that’s worth getting addicted to!
Happy Eating,
Chef Marian