Friday, July 8, 2011

Kickin' Eggs

I read through a book this morning about the 50 best things to eat when trying to lose's part of the Fat Flush Dieting program.

Anyway, it had a lot of really useful information that I'm going to try to incorporate into our meals. I always want to eat/cook healthier but never know exactly what to use. (Although, I'm pretty sure that our fondue pot full of hot melted cheese won't work for this diet! LOL!)

In the book, it talked about how cayenne pepper and a few other seasonings are really good to add to foods because it raises your core body temp and your metabolism, causing you to burn fat quicker than without it! COOL, huh?! Just sprinkle some cayenne on top of your food and now you're burning fat like 20% faster!

And, it mentioned something about putting cayenne or cumin on I thought I'd give it a I used that and my own veggie ideas, and this is what I came up with...and Chris and I both LOVED it! Even the kids went from screaming at me when I told them I wanted them to just taste it (love the drama of ages 7, 4, and 3!), to telling me that it was actually pretty good!

We LOVE hot stuff, so it was a no-brainer for me...but if you don't love heat, just sprinkle a tiny bit. It adds a wonderful smoky flavor, brings out the flavors of the veggies and meat, and makes the need for salt nearly vanish completely! It was so awesome!

This is enough for lunch for one...just multiply ingredients for more people.

Kickin' Eggs

drizzle of olive oil
1/8 cup onion, diced
handful frozen spinach
1/4 red bell pepper, diced
1 very small tomato, diced
2-3 slices very thinly sliced deli ham (mostly fat free), diced
2 eggs
tiny sprinkle of salt
pepper to taste
sprinkle of cayenne, to taste

1. In skillet, heat olive oil, onion, and spinach over medium high heat, stirring occasionally until spinach has thawed completely. Add bell pepper, tomato, and cook for a minute or two. Add ham, and stir until well blended.
2. In small bowl, whisk eggs. Add to veggies. Stir constantly until fully cooked.
3. Remove from skillet onto serving plate. Sprinkle with a very small amount of salt (with the ham and cayenne, it doesn't need hardly any!), pepper, and then as much cayenne as you can tolerate.

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