“You need higher quality protein, and more of it,” said the sports dietitian I consulted recently, when I was looking for help with my out-of-whack appetite and over-the-waistband squishiness. Since I already eat eggs, she encouraged me to work them into my diet whenever possible, along the way toward increasing my daily protein intake by a good 35-65% (yeesh).
So there I was, staring them down by the dozen, and wondering just how many eggs over medium I could take before I (ahem) cracked.
And I’m thinking now that my RD has some sort of Client Reluctance Sensor, because just today as I was firing up the ol’ blogamjig to write about eggs, I saw her tweet this…
…about her egg-centric blog post. Ok, I’m on board, I swear! I get how eggs are an economical source of high quality protein (meaning they contain all the essential amino acids, the ones your body can’t make itself). I’ve even extolled their virtues on ETW previously.
So I started with an ingeniously simple but novel (to me) way to prepare them – microwave scrambled eggs, from an article over on Greatist. Two eggs, a Crown Royal glass (look, that’s all I had clean), 90 seconds, and voila.
Simple enough on its own, but then they can be fancied up with any sort of add-ins. I went for another nutritional powerhouse – beans – and some salsa to make a quick filling snack.
But there are myriad other ways to fancy up these awesome ovals – from a vegetarian Cobb salad to tangy lemon curd – that I found when hunting around for more ways to empty that long brown cardboard container. Want to try? They’re all in this week’s recipe round up:
- Microwaved eggs from Greatist (here)
- Eggs poached with curried tomato sauce from Cooking Light (here)
- Mini chile relleno casseroles from Eating Well (here)
- Scrambled eggs and oats from Spark People (here)
- Lemon curd with berries from Cooking Light (here)
- Poached eggs with yogurt and mint from NY Times (here)
- Chickpea Cobb salad from Chubby Vegetarian (here)