breakfast

What’s on the Menu – The Best Breakfast Option Out There

I’m a gigantic breakfast fan. The options you have at breakfast far surpass anything lunch or dinner has to offer, and I believe it’s all thanks to one magical food.

Eggs.

Whole eggs, yes yolks and all, are at the top of my “Whole Foods” power ranking list. Right below eggs on that list is its frequent companion on a many diner menus. Steak.

Steak & eggs is high in protein & fat and contains a ton of important micronutrients like iron, vitamin B, choline and omega fatty acids. I had the meal below and swear I wasn’t hungry for the rest of the day. I believe based on the nutrition research I’ve gathered & personal experience, that this is a much healthier option than the meals filled with processed carbs that seem to dominate breakfast foods (cereal, bagels, etc.).

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What’s on the Menu – An Egg-squisite meal

Shannon’s saucy tomato eggs dish is one of my favorite brunch options. I mean favorite of all time!  I prefer it over 90% of the stuff I can order at my favorite brunch restaurant. What’s not to like? Fresh herbs & veggies – good. Italian sausage – good. Eggs – GOOOOOD!!! The combination of ingredients creates an absolute flavor explosion, but I’d be remiss if I didn’t mention my favorite part of this dish. I’m sure you’ve already figured out from the title of this post, that it’s really an homage to eggs.

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Let’s be serious folks, eggs are the best whole food on the planet.

I know vegans will disagree but one egg provides 6g of protein, 5g of fat (1.5g saturated) and 0g of carbs. They also provide essential micronutrients like choline, selenium, and leucine, which is essential to the production of muscle protein (source).

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If the nutritional benefits aren’t enough, the number of ways you can prepare them is almost endless. I don’t want to go on a Bubba Gump-like rant, but you can enjoy eggs fried, poached, scrambled, basted, hard boiled and I’m sure there are preparation methods I don’t even know about.

Before I rest my case on eggs’ superiority, I should mention that all these facts are about WHOLE EGGS. If you have an egg allergy, I get ditching the yolk, but all of you who think you’re being healthier eating only egg whites, you are sadly mistaken. You’re missing out on the vast majority of the nutritional benefits due to outdated nutrition advice, most likely misinformation about cholesterol. I’d recommend checking out Ivor Cummins’ (aka “The Fat Emperor”) website and get educated on why you should be putting whole eggs back on your menu.*

If you’re interested in making some saucy tomato eggs at home, check out the recipe on Shannon’s site.

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If you think you have an egg dish that can rival Shannon’s saucy tomato eggs, which is highly unlikely, send some pics or a recipe our way so we can check it out!

You can always leave us feedback either on Facebook or email us at elementaltampa@gmail.com.

 

*I’m not a certified dietician so you should seek a professional’s input if you have any specific health concerns regarding your diet.

What’s on the Menu

This week’s peak into my daily nutrition features my non-dairy version of bulletproof coffee. For those that aren’t familiar with bulletproof coffee, it’s essentially a mixture of coffee, MCT oil and grass fed butter that was made popular by Dave Asprey. The idea behind this concoction is that it keeps you satiated longer unlike many common breakfast foods (i.e. cereal, doughnuts, bagels). Also, some people say that the MCT oil, which is a source of energy itself, can prolong the caffeine effect of coffee. Either way, as someone that makes a conscious effort to get the majority of his calories from fat, this seems like a good idea, but I can’t handle that much dairy right when I get up. Which is why I was ecstatic when I learned about a non-dairy version of the upgraded coffee during our interview with Anna Vocino on the Addicted to Fitness podcast. I’ve been using this recipe almost every morning for the last 3 months and I’ve had no problems, and unlike bulletproof coffee, this recipe contains a significant amount of protein. Give it the once over and let me know if you prefer it over the traditional bulletproof coffee recipe. 

Recipe
1/3 cup of Trader Joe’s Reduced fat canned coconut milk (90 calories, 9g of fat, 1g of sugar)

1 tbsp of Trader Joe’s Coconut oil (120 calories, 14g of fat, 0g of sugar)

2 tbsp of Great Lakes Collagen Hydrolysate (45 calories, 11g of protein)

12 ounces of black coffee (>2 calories)

*Pour all ingredients in a blender or shaker bottle and combine till well mixed 

= 317 calories, 30 g of fat, 11 g of protein and 1g of sugar

coffee-concoction

Thanks to author Anna Vocino for providing this recipe

Rise & Shine

It seems to me that breakfast is surrounded by controversy nowadays. Is it the most important meal of the day? Should I eat breakfast? What should I eat for breakfast? Regardless of the answers to those questions, I know for sure that it is my favorite meal. Pictured below is the breakfast I enjoy several times a week. Three eggs, scrambled, in a cast iron pan with butter and a variety of veggies. The macronutrient breakdown for this meal is as follows:

  • 1 tbsp. of unsalted butter: 0g of carbs, 12g of fat, 0g of protein
  • 3 eggs: 0g of carbs, 15g of fat, 18g of protein
  • 1 cup of kale: 3g of carbs, 0g of fat, 1g of protein
  • 1/2 cup of tomatoes: 4 g of carbs, 0g of fat, 1g of protein
  • 1/2 cup of bell peppers: 6g of carbs, 0g of fat, 0g of protein
  • Macronutrient totals: 13g of carbs, 27g of fat, 20g of protein

As a individual who in interested in becoming more fat-adapted, this meal provides the macronutrient balance I need to start my day off right. What’s your go-to breakfast? Do you sacrifice your morning meal for a little extra sleep? Let me know!

 

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