Quote:
Originally Posted by Vjo
Actually I do eat about a dozen a week  I scramble or fry 12 at a time in 1 TB of canola oil and 1 TB of butter (friend says use grapeseed oil.. is great for frying eggs.. gonna try that) and then refrig and eat 3 at a time out of the micro 4 days straight.
So that isnt good? Phil had 30 today lol I'm confused. But we all arnt Phil. And yeah maybe 3 eggs a day (dozen or more a week) is too many. That is all I have that meal but lots of cholesterol. |
That's a ton of eggs, wow. I would say one a day would probably be a good limit. How about having scrambled eggs for breakie twice a week (but still 3 eggs per portion) and then a fried egg on the weekend? The other days you can have a yogurt smoothie with fruit or a whole grain cereal like oats or granola?
There's nothing wrong with oil based dressings. Those are the healthy ones. The cream-based ones are the dressings with too much fat and thickeners. I would avoid all the bottled stuff as a general rule, though. When you make a salad, just mix up in a jar some olive oil, balsamic vinegar or red wine vinegar, salt, pepper, and an herb like parsley. Throw in a spot of sugar and some poppy seeds if you like. Shake it up and apply to your salad! It keeps in the fridge for about a week, just reshake before you use it again.
Sugar is lovely in small quantities. It's a key ingredient in most baking. It's healthier in the long run than the synthetic replacements like Splenda or SweetnLow. I think they key is to avoid eating products that include unneccessary sugars. ie: don't reach for a full-sugar soda, have water or tea or coffee instead. If you really need a sugar hit, pour a glass of REAL juice and feast on the natural sugars.
This leads me to a rant of mine: cheat foods. You know that cookies don't fit in your diet. What makes people think that replacing one ingredient (like sugar with splenda) will suddenly make cookies ok? It's far better to go get a nice bakery-fresh cookie and ENJOY IT than to snack on those cardboardy "diet friendly" 100calorie cookies that serve absolutely no purpose. The point is to focus on REAL ingredients that you can use in your own kitchen. Nothing you can't pronounce or can only find in a lab.
Hope that helps!