After reading It Starts with Food, Tessemae’s decided to participate in a company-wide Whole30 Challenge! If you don’t know what this means, it is a “nutritional reset,” where a lot of gut disrupting foods are cut out of the diet for a period of time. Check out my last post for more details. Since this challenge cuts out grains, such as oats and wheat, we’re not left with many conventional options for breakfast. Thank goodness eggs are allowed. And luckily they’re pretty budget-friendly because we’ve been eating a whooole lot of ‘em.
Eggs are stocked with micronutrients, Vitamin E, Vitamin A, Beta Carotene, Omega 3’s, B12, Iron, and healthy fats. In general, a large egg has about seventy calories, five grams of fat, and six grams of high quality protein.
Another pro to having eggs in our healthy eating arsenal, is they’re incredibly versatile! Scrambled, hard-boiled, fried, poached, over easy, frittata (if you’re feeling fancy), all delicious… whichever way you like them!
Just like some fats, Eggs have had their fair share of haters over the years. For years people have been missing out on some delicious and nutrient dense food because they mistakenly thought that eggs were responsible for high levels of cholesterol. In reality, dietary cholesterol does not impact blood cholesterol. Most nutritionists have determined that it’s not only safe but is extremely healthy to include eggs in our diets on a daily basis.
We highly recommend choosing eggs that have been pasture raised. This means that the chickens had access to a fresh pasture full of grass, vs. “free range” which does not guarantee much of anything. Remember the phrase “You are what you eat.” Well, that can be applied to “You are what your food eats,” and chickens that have had access to a natural diet of grass and grubs lay healthier, more nutrient dense eggs. (1)
Now let’s get scrambling!
- Renewable Agriculture and Food Systems / Volume 25 / Special Issue 01 / March 2010, pp 45-54Copyright © Cambridge University Press 2010
DOI: http://dx.doi.org/10.1017/S1742170509990214 (About DOI), Published online: 12 January 2010