If I had my druthers, I’d be a full-on vegan; until I can be, again—I eat eggs and sardines. Eggs, because they pack a protein punch and sardines, the same—both being low fat the way I eat them. “Eggs” for me, means mostly the whites; sardines are skinless and boneless in olive oil—which I sometimes rinse off to reduce the fat content; contrary to popular myth, olive oil is a fat that increases blood viscosity—and while it is generally agreed that it is far better than seed oils, vegetable oils and canola, and it is better to have your oils raw than cooked (in which case they become toxic), even cold I think they are not great for your arteries—and your life depends on the arteries, genius.
I take most or all of the yolk out of the eggs to avoid the cholesterol, sardines are extremely lean in fat and small enough that they do not acquire an over-abundance of metals and other toxins, as is the case with large fish.
So—I make my eggs like this: I put about 3~4 egg whites in a bowl, keeping a smattering of the yolk from one of them—like a quarter of it. Then I add oregano, pepper, garlic powder, turmeric and chili pepper.
Next come the vegetables: Sliced & diced garlic, portabello mushrooms, onion and, grated carrot slices (they are like 2 microns thick) and scissored spinach leaves, scallions and cherry tomatoes.
Next, I whip it up so it is bubbly, and I put the concoction in the microwave with no oil—for 2 1/2 to 3 minutes. It slides out of the bowl and is ready to eat, filling the kitchen with a spicy, hearty and delicious aroma. Try it and enjoy.
Thanks for reading.
© Copyright Carl Atteniese II AKA Mando / All Rights reserved.
