Eggs are SO nutritious, eating more of them is a good thing–but if we don't mix it up, they can get old quickly! Here are my top 5 favorite recipes for eggs.
Crustless quiche is essentially a way to bake eggs. Typically you add a bit of cream to enhance the deliciousness factor. If you can’t tolerate dairy, just omit this from the recipe.
You can keep it simple or add combinations of herbs, cheese, and veggies based on what's available and even in season.
I love the creaminess of soft-served scrambled eggs. But if you like yours more well done, be my guest. Some people add a bit of milk or cream to enhance the deliciousness factor. If you can’t tolerate dairy, just omit this from the recipe.
You can keep it simple or add combinations of herbs and/or cheese if you prefer.
I know, I know...adding sardines to eggs might seem like a way to ruin them for most people, but I LOVE it topped with salsa, sour cream, hot sauce, avocado, and/or whatever else I conjure up from the fridge.
And coming in as my personal favorite, yes, caramelized cream eggs. I'm seriously not making this up. You can cook eggs in cream and if you follow the recipe and time it right...the cream will caramelize. Seriously. It's decadent. And grass-fed cream (if you can tolerate dairy) has healthy fatty acids and even contains the active form of vitamin A: retinol.
Sauerkraut, kimchee, beet kvass, kombucha, and other fermented treats are known for their probiotic goodness. And fermentation often inhibits anti-nutrients. Double win. But I wouldn't use just any recipe. Dive into these research-based recipes that are safe and manageable to reap the benefits of fermented food products.
Save money (this is up to 4x cheaper!) and make something delicious and nutritious to eat at any time of day. This homemade yogurt is easier than you think and ridiculously amazing!
If you tolerate nuts, seeds, beans, legumes, and grains and want to keep them in your diet, you might still benefit from properly processing them. These protocols will make your foods more digestible, the nutrients more bioavailable, and reduce the anti-nutrient load.