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Or 2012 - http://www.sciencedaily.com/releases/2012/08/120813155640.htm While they're probably not necessarily terrible for many folks, this idea that it's been so thoroughly debunked that it's now a non-issue for everyone is false. If you're at risk for cardivascular disease then some caution and moderation (as the OPs…
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Even in a baked good the egg whites would be fine. In a casserole, ditto. With all due respect to the message board doctors, there are still people for whom eggs (and especially egg yolks) can be quite problmatic. Since your doctor knows your medical history, I'd be going with the doctor every time.
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Yes, you can get osteoarthritis in your 30s. You can get it in your 20s. You can get it from being overweight, from an injury, or from genetic factors outside of your control. People live with arthritis and thrive, so can you. Worst case scenario, you have to make some adjustments in what you do, but there's no reason you…
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NOW has a pea protein that's vegan and is sweetened with xylitol. I've tried their vanilla toffee (not sure if it comes unflavored) and can't stand the flavor. I can tolerate the Garden of Life, but it's sweetened with stevia. I find that less obnoxious than the NOW vanilla toffee. That's about the extent of my trials, I'm…
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Usually 1/4c of something like egg beaters is equal to one egg, so I'd just use that.
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I think the problem is that most recipes don't really have much more for spices beyond the basics. Cumin seed would be my guess which would be sort of smoky and...cuminy, lol. Sumac is really distinctive so I think it might stick out more and be rather obvious. Otherwise, I've seen things like hemp seeds added to tabbouleh.
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Fiber, fiber, fiber. It'll fill you up and signal your body that it's full...because it is. Try overeating potatoes...it's nigh unto impossible because you'll be literally full. Same goes for just about any other veg, bean, or whole grain. The key is, though, to focus on something less calorically dense. Avocados and nuts,…
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More protein sources (http://www.vrg.org/nutrition/protein.php) and spinach is 5g in 1c cooked to be more precise. :0)
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We've had them - no problems here. I think they have a place and can be a good addition, but there are other ways to get in your protein without using something meant to be meat like. If you're eating a decent variety of foods, you are in fact consuming protein because even things like vegetables or oatmeal have protein in…
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The key is high volume foods that have less caloric density. Your food diary tends to have lower volume foods so I can see why you're hungry. So, I'd focus on upping the volume. The name of the game, then is fiber - poatoes of all colors, whole grains, squashes, etc. Try serving your soup over a baked potato you'll get a…
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Well, you might lose some with what might be left in the pan, but it's not going to be that much. Better to over-estimate than under-estimate. If you're having problems with sticking, try adjusting the temperature of your burner down. You can also sauté with water or broth.
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More oatmeal? A serving is roughly 40g, try 60g plus some chia/flax and blueberries, raspberries, and half of a grapefruit (segments plus the juice). I know some folks either add nut butter or even protein powder.
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Baked - http://www.thekitchn.com/how-to-make-baked-tofu-74358
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-Cook in cast ironpans -Pair you iron intake food wise with high vitamin c foods, it helps you absorb more -Follow some of the suggestions here - http://www.vrg.org/nutrition/iron.php - it's meant for vegans, but the same info applies for vegetarians.
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Biggest missing for me is the veggies, but you don't like veggies so maybe we can troubleshoot there. What about veggies you can add in with your eggs? Do you like peppers? Green, yellow, red, orange though the red/orange/yellow are sweeter and might be more palatable. Onions? Yellow, white, red, sweet. Slice them up thin…
