Toi here, and welcome to another episode of Knauthentic.
Topic of the day: Why I Eat So Many Eggs
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1. I know a few people have been confused by the content I put out because it doesn’t fit nicely into a well-known category. People have questioned why I eat tofu and non-dairy cheese but still eat eggs and meat. I think the misconception is that you only eat certain things if you are following a specific diet or lifestyle. While that is true for many, it’s only the truth if you choose it to be. There is no rule that say I can’t eat tofu and eggs. Seriously, that’s not a thing.
2. So, in addition to eating a lot of eggs, I’ve also stated incorporating more black tea into my diet. Maybe you saw my short on Early Grey and know what I’m talking about. Because I do have such a unique, vegetable-forward diet that intentionally maximizes the nutrient density of most of my meals, sometimes I get too much of something. It’s different for everyone, but for me excess amounts of potassium and iron have been a challenge, but not one that I’ve been afraid to take control of.
3. Drinking black tea helps, but then there’s the matter of my limited ability to handle caffeine, so I choose to rely on eggs. Eggs help me filter and manage my iron levels, so I’m always looking for new and or interesting ways to eat them. And yes, there are other foods I can eat, in case there’s and egg shortage. While I enjoy eggs on their own, I find that sometimes adding a wrapping makes a huge difference. I like putting eggs in tortillas, rice paper, and even stuffing them in a pancake.
Oh, and one more thing that seems to confuse people is the fact that I use egg substitutes sometimes. While eggs are beneficial to me, too much of anything can be problematic. I also happen to the watching my fat and cholesterol, so if I don’t need to put an egg into something to get the same results, I won’t add it. Plus, the main egg replacer I use is flax because of its fiber and Omega-3 benefits. Again, there’s no rule that said I can’t have both.
Now, it’s time to talk about how I make a complete Lentil Pancake Breakfast.
Be sure to visit my Knauthentic YouTube channel if you want to see the short.
A printable version of this recipe is also available.
Step-by-step instructions
1. Steam the eggs to reduce fat, either in a small skillet with water, or in a narrow container in the microwave.
2. Add 1tbsp water per egg. Beat well and heat in 30 second increments. Mix well and reduce cook time by 5 seconds each time until desired consistency achieved. Set that aside.
3. Pour Lentil batter into a nonstick pan on medium and cook 2-4 minutes. Check the edges to see if it’s pulling away from the pan. Only flip it when it freely slides around. It will be dark, but not burned, so flip it before it does.
4. Lay pancakes flat on a dish and spread with your preferred toppings before piling on the eggs. I used my homemade blueberry chia jam for one and a simple avocado spread for the other.
5. Add more ingredients as garnish. I used cashew cream and sprouts.
Question: Do you prefer eggs on their own or in a wrapping? I’d love to know. Of course, I like both.
If you, or someone you know, has a health or food journey story or recipe you think others might benefit from, please check my Be Featured links on social media, and share your story in the way that suits you best.
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Until next time, stay safe, eat well, and be blessed.
Credits
Knauthentic Season 1, Episode 32.
Starring Toi Thomas.
Featuring no one else at this time.
Topics discussed: Eating eggs, Too much Iron or Potassium, Alternative Lifestyles
Produced by Toi Thomas in association with The ToiBox of Words and Lit Carnivale.
Directed by Toinette “Toi” Thomas.
Thanks again to the Knauthentic community on Substack, YouTube, and wherever you can hear this podcast. This is all for you!
