Wow, what a day this was! Day 3 started with me sleeping in by 1 hour and 15 minutes! And this was the first day that my boss was back from vacation. No way was he going to beat me into the office!
I am so thankful that in my fridge was a bowl full of boiled eggs and and a tupperware container of cream cheese muffins. I didn’t get to make my own coffee this morning, I stopped at Timmies near my office and got a black coffee.
So about the coffee, I actually drink it black now most of the time. The only reason I make the lattes while I’mon the Egg Fast diet plan is because it makes it easy to use up those fats! Between the Egg Fast and doing a 30 day Zero Carb experiment, I managed to kick both the HWC and splenda habit. I have used a little bit of sweetener during this egg fast, but the 1-2 servings a day is a tiny fraction of what I used to have.
So here is the breakdown of Egg Fast Diet Plan Day 3
6:45am – Tim Hortons large black coffee! Nothing more I can say there, and I did beat my boss to work. 🙂8:30am – 3 boiled eggs chopped topped with 2 tbsp butter. I microwaved for 30 seconds to warm it a bit. It was actually quite divine.
12:30pm – 3 cream cheese muffins. These were the muffins that I made yesterday on Day 2. With my muffin pan, 3 muffins = 2 eggs, 2 cheese and 2 fat. So happy to have those in the fridge for these emergency situations.
5:30pm – Oopsie bread with scrambled egg topping. See how fancy I made them!? Theymade me feel swishy just having them on my plate!Here is how I made the Oopsies. You will need:
- 3 eggs
- 3 ounce cream cheese
- 2 bowls
- egg beater
- donut pan. (I actually was inspired by fellow Egg Fast group admin Elizabeth, who makes hers in a whoopie pan. It made them look so beautiful!)
Instructions for Oopsies:
- Preheat oven to 300
- Seperate egg whites into one bowl and put yolks into the other bowl.
- Beat egg whites on high speed until stiff peaks form, set aside
- Rinse off beaters and beat cream cheese and egg yolks on low speed until smooth.
- With a rubber spatula, fold the egg yolk mixture in the egg whites gently until incorporated.
- Spread the mixture into a donut pan (or a whoopie pan will work)
- Bake for 30 minutes, and then let cool.
What I did with mine is scramble an egg in butter, and then I put the egg in the little indentations from the donut pan. I ate 4 of them which equaled 1.5 eggs (half the recipe), 1.5 cheese and 1 egg scrambled in 1 tbsp butter.
After eating dinner I had the realization that because I slept in and drank black coffee, I was short
on fats. So I made some quick fat bombs in the freezer from yet another great idea that I read in the EF group. I melted 2 tbsp coconut oil, 2 tbsp butter and 1 teaspoon sugar free salted caramel Torani. They are in the freezer right now. I will update this post tomorrow with a picture and a verdict of what I thought of them!
UPDATE: Ok the fat bombs look pretty but were too salty for my taste. I do like the sweet/salt flavor combination but I think using salted butter and salted caramel together was too much. On the good side, they were nice and creamy and something to savour and let melt in my mouth. I will be experimenting with this one for sure.
So the last thing that happened is that my brother in law called and is arriving in town tomorrow afternoon. I may not be able to get a post together and I may also have a transition meal, depending on when he arrives. More to unfold!