For whatever reason, the subject of protein and how much/little we need is a subject that gets peoples’ undies all up in a bundle. I don’t really pay too much attention to it, mainly because I trust my body enough to know that when I need more protein, I crave it like a mofo.
(And I don’t mean Vegan MoFo, because as a recent commenter so *nicely* pointed out to me, eggs aren’t vegan. Who knew? Apparently, not this idiot. (The commenter’s words, not mine.))
Anywho. There will be eggs in this post. I am aware they aren’t vegan. I eat them. Because, as stated here, I am not vegan or vegetarian.
There are eggs in this post, because, as I mentioned above, my body craves the protein and I can just tell. Don’t ask me how. I just can. I woke up this morning and ate 4 hard boiled egg whites. (Kelly – be sure to tell Keith! He’d be so proud. Also, Dustin, take note.)
Apparently, Keith and Dustin are my protein police.
[I spent about 10 minutes trying to find a video of the scene from Footloose where Ren gets pulled over by the police for playing Quiet Riot too loudly…but no such luck. This picture would make more sense as a video clip. Man, but that’s a good movie.]
So back to the egg thing.
I posted a while ago about the eggcakes/flourless crepes, and I’ve been eating them fairly regularly. Sadly,t my flipping skills are sorely lacking (No, not those flipping skills. Those flipping skills are honed to a razor sharp point.)
Enter oven baked eggcakes.
Using the same “recipe” (egg whites, baking soda, cream of tartar, salt and stevia if you want it sweet), I just let that all soak for 5-10 minutes, pour it into a greased up oven-safe pan and bake it for about 10 minutes. No flipping required.
Isn’t it great when easy gets even easier?
I ate this cinnamon-y, pumpkin butter-y goodness almost daily for the last two weeks. But yesterday, I was feeling more like a savory eggcake. Instead of stevia, I added basil (frozen from my garden- holla!), and coated it in mustard after taking this photo.
Turns out mustard is a little camera shy. And yes, I do eat roasted veggies for breakfast. What’s your point?
I’m not one to shun the plant-based protein though. I’m also not one to waste the heat of the oven while I have it on.
Averie reminded me about roasting them in the oven, which I have had bad luck with in the past. Caution = thrown to the wind. While the eggcake baked, I plopped some chickpeas that I coated in Mrs. Dash Fiesta Lime seasoning blend onto a cookie sheet and roasted away.
Not only did I NOT burn these , but I think I just found my new favorite snack. I only had about 1 1/2 cups of chickpeas, but by the end of the day, they were gone.
So much crispier than the dehydrated ones I made. And in a fraction of the time! (Spoken in my best infomercial voice.)
Do you pay attention to how much protein you eat? Can you tell when your body needs a certain vitamin or nutrient?
Did you watch Harry Potter last night? You know I did.