Don’t eat in a rush! It may help you make that next appointment or commitment, but it can cost you in the long run. Researchers at the University of Rhode Island tested this by instructing their participants to eat a large plate of pasta quickly. Those who did, consumed 646 calories in nine minutes! Those who ate slowly consumed only 579 calories in 29 minutes. That’s 67 calories less, and it only took them an extra 20 minutes. Walking on the treadmill for about 20 minutes you burn around 67 calories. Imagine, you eat slowly for 20 extra minutes and you can skip that extra cardio at the gym (that’s at least one way of looking at it.) Eating hastily has also long been associated with indigestion and heartburn.
Eating quickly is not part of sustainable lifestyle. I was not raised to live that way. My parents are very old school and taught us well. We grew up always having our main meals together at the dining table as a family…every single day we would all enjoy breakfast before school, lunch after school (where we got to share our days and converse) and a light dinner before going to bed. We have this thing in Latin America called the “sobre mesa”, where families or friends chill out around the dinner table after finishing a meal, talking for long stretches, sometimes even hours, about various topics. Not only did your family/friends get to bond and share your lives, but also you digested properly. You gave your body a chance to relax and recover.
So slow down and enjoy your meals for a little longer, you’ll be glad you did. It’s the perfect mix… healthy and delicious Paleo Diet recipes mixed with better digestion = a healthier life and body! However, if you are in a rush, you can enjoy these high protein, organic Paleo Bison Egg Muffins! They are a simple and healthy Paleo snack for those of you on the go!
Tools you’ll need:
- 3 regular-sized muffin pans
- 36 Foil liners
- Mixing bowl
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- 1lb ground organic bison
- 22 eggs
- ½ cup full-fat canned coconut milk
- 1 tablespoon coconut oil
- Coconut oil spray
- 1 tablespoon curry
- 1 white onion, diced
- 5 large white mushroom, finely sliced
- 2 carrots, grated
- 2 broccoli stems, grated
- Sea salt
- Freshly ground pepper
- Prep all your ingredients, so you have them ready and good to go.
- Place muffin liners in the tins. Slightly spray coconut oil in each liner (egg wont stick to the liner this way). Set aside.
- Preheat oven to 375 degrees.
- Place skillet under medium heat and add coconut oil.
- Once coconut oil melts, add onions (with salt and pepper) and cook until translucent.
- Add mushrooms (with more salt and pepper) to your onions and cook for about 3 minutes.
- Add in ground bison (more salt and pepper!) and your curry powder. Cook until the meat is no longer pink.
- Add in carrots and broccoli stems. Cook until carrots and broccoli soften a bit. Turn heat off and set skillet aside.
- In a mixing bowl, crack your eggs and whisk. Add in coconut milk, along with salt and pepper to taste. Mix well.
- Grab your muffin pans and place them close to your skillet. Grab a tablespoon and with it scoop your bison/veggies mixture, adding it carefully to each muffin liner.
- Once all your bison/veggie mixture has been equally distributed in all 36 liners, grab your egg mixture and fill each liner (3/4 full) with it.
- Bake each tray in the oven for 20 minutes.
- Let the muffins cool off for a minute. Grab a muffin, top it with Sriracha hot sauce and eat up!
*You can freeze or refrigerate the muffins you won’t eat right away. Be sure you microwave before eating…they are way better when they are hot!
* Makes 36 muffins! If you only want 18, reduce recipe in half. If you only want 12, reduce recipe by 1/3.
Tags: broccoli stems, carrots, coconut oil, coconut oil spray, curry, eggs, full-fat canned coconut milk, ground pepper, muffins, on-the-go, organic ground bison, sea salt, White mushrooms, white onion
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