Just a quick post as a follow up to my Mexicanish Eggs. This recipe uses the same beans and pepper-onion stirfry I made for the breakfast version, with some sliced avocado and simply cooked chicken breasts. Utilizing the same staples I make on the weekend throughout the week keeps making healthy meals all week a breeze. Sunday meal prep for the win!
“As to methods, there may be a million and then some, but principles are few. The man who grasps principles can successfully select his own methods.” — Ralph Waldo Emerson
I just finished re-reading Tim Ferriss’s “4 Hour Body” book, and this quote really jumped out at me in the book. I was recently discussing healthy eating with a fellow preventive health enthusiast, and we were saying how when it comes down to it, any diet will work. The hard part is consistency, and picking a diet that realistically works in your life. Tim advocates what he calls the “Slow Carb Diet,” on which you basically eat vegetables, protein, and beans. The beans are for complex carbs and filling fiber, and they help you stick to the diet by keeping you full. He advocates for 1 “cheat day” a week where you eat anything and everything you want to keep leptin (the hormone that makes you feel full) levels high for the week. For me this fits with how I like to eat, and I’m planning on sharing some recipes in the coming weeks that will allow you to experiment with the principles to see if they work for you. First up, Huevos Cocina de Kaleigh or, if you prefer, Mexicanish Eggs.
With September comes a multitude of pumpkin spiced something recipes. Now don’t get me wrong, I fully plan on getting on the PSL-inspired recipe train… but not yet. It’s still hot, my AC is still running, and we will have more than enough cold dark evenings begging for warming and comforting dishes. For now, let’s cool off with some homemade iced lemon green tea.