It looked like it, but it was not

“Omelettes, eggs. No eggs, no omelettes.”

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Scrambled Tofu

Eggs were the last animal product leaving our place. And it was probably one of the most usual for us. In fact, several years ago, I would eat eggs on a daily basis, like many other amateur athletes. Yet I never missed eating eggs, not as a meal at least. It is true that sometimes can be disappointing when I find out that this cake or that chocolate have eggs on it and I will not eat for that reason, but everything has a solution. Besides that, and not analyzing in detail the risks of eating eggs on a daily basis, I’ll leave you here, just for some inner reflexion, some quotes from a medical revision published by The Canadian Journal Of Cardiology in 2010 (1):

It is increasingly believed that consumption of dietary cholesterol and egg yolks is harmless. There are good reasons for long-standing recommendations that dietary cholesterol should be limited to less than 200 mg/day; a single large egg yolk contains approximately 275 mg of cholesterol (more than a day’s worth of cholesterol). Although some studies showed no harm from consumption of eggs in healthy people, this outcome may have been due to lack of power to detect clinically relevant increases in a low-risk population. Moreover, the same studies showed that among participants who became diabetic during observation, consumption of one egg a day doubled their risk compared with less than one egg a week.(…) A common misconception is that because statin drugs lower fasting cholesterol levels by approximately one-half and a low-fat diet only lowers cholesterol levels by approximately 10%; there is no point in worrying about diet – simply take a statin, and it will be okay to eat anything! Nothing could be further from the truth. Although statins lower coronary artery disease risk by 25% to 40% and possibly more, it has been estimated that diet may account for 85% of coronary risk, (…) In these two studies, failure to show harm from eggs in healthy people is likely an issue of statistical power: in healthy people, a larger study with longer follow-up would be required; in diabetic patients who have a coronary risk equivalent to that of patients with coronary artery disease, the statistical power was adequate to show a harmful effect of egg yolks. (…) Two recent studies also showed that consumption of eggs increased new-onset diabetes, independent of other dietary factors. (…) There is no question that egg white is classed as a valuable source of high-quality protein. Egg yolks, however, are not something that should be eaten indiscriminately by adults without regard to their global cardiovascular risk, genetic predisposition to heart attacks and overall food habits. (…) In our opinion, stopping egg consumption after a myocardial infarction or stroke would be like quitting smoking after lung cancer is diagnosed: a necessary act, but late.”

But I would gorge on eggs just like that, like a true champion! Half a dozen at a time! There was also the time I would cook several cups of pasteurized egg whites and swallow it down in a smoothie. Oh, good old times. With my mouth full of chicken menstruation.

For 2 People

Ingredients:

Potatoes:

8 New Potatoes

½ Teaspoon Garlic powder

½ Teaspoon Paprika

½ Teaspoon Cayenne pepper

Black Pepper

Oregano

Scrambled Tofu:

500 gr Silken Tofu

6 Big Green beans

6 Pieces Sun-dried Tomato

1 Red Bell-pepper

1 Tablespoon Mustard

1 Tablespoon Smoked paprika

2 Tablespoon Nutritional Yeast

½ Teaspoon Garlic powder

½ Teaspoon Turmeric

1 Bunch Coriander

1 Tablespoon Lemon juice

Salt&Peppah

Instructions:

Potatoes:
  • Start by turning on the oven on 200ºC and cutting down the power because you forgot to turn off the heater;
  • Turn off the oven, swear a bit, stumble on that extension cable always on the way and hit corner of the cupboard with your pinky toe. With your eyes covered in tears, turn the power back on and get back in the kitchen. Try to remember to turn off the heater before you turn on the oven this time;
  • Wash the potatoes nicely and cut it in four parts. Yes, without taking out the skin. It is better with skin. Or are you a little girl? And if you are, man the fuck up! Even a girl can grow a mustache in my country. Grab a bowl and season the potatoes in, with the stuff I told above, on the ingredients section. Yes, no oils. I like it dry;
  • Spread the potatoes the best you can on a tray and oven with it! Half an hour;
Tofu:
  • While the potatoes are cooking, start preparing your stuff for the tofu scramble;
  • Wash all the stuff you need and place everything ready for battle;
  • Slice the green beans thinly, cut the sun-dried tomatoes and bell-pepper in tiny cubes and chop the coriander;

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  • When the potatoes smell like ready, grab a wok, or a decent frying pan and place it on the stove. Let it get hot; Now get ready, because this is gonna be quick;
  • Throw the green beans and the sun-dried tomatoes in and let it fry a bit. If it starts sticking, add a tablespoon of water or so;
  • With your hands, shred the tofu and throw it in the pan;
  • Mix everything with a wooden spoon (or any other thing that doesn’t fuck up your pan) and start adding the seasonings – smoked paprika, garlic powder, turmeric and mustard, all in;
  • Let it cook a bit, always stiring;
  • At last, add the nutritional yeast, chopped coriander and a touch of salt and black pepper. Taste your stuff to check if it needs more season. No? Is it okay? Tastes like unicorns? So take it out from the stove burner and fresh it up with the lemon juice;
  • Serve it all in two big-man-size-bowls;
  • Do not say a word to Mourinho about this;

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Breakdown Calórico:

Azul – 67% Carbs

Vermelho – 13% Fat

Verde – 20% Protein

We appreciate your comment 🙂

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(1) http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2989358/

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