Hey all! Things really seem to be going well in the body fat department for me. I’m noticing reduced fat deposits and increased definition in all sorts of new places. Seems like every day there’s a new change, even if it’s subtle, and those really keep me not just going, but excited. This morning, I saw the first hints of a line separating my pectoral from my shoulder. That’s totally new. Exciting times!
Last night for dinner, I had the leftover steak from the night before, and a pork chop. I have to say, I like pork okay, but there’s sort of a distinctive porky flavor to some of it that I really don’t love. Bacon is amazing, and ham, but the pork chops and shoulders just have this flavor to them that I can’t especially describe. I’ll keep eating them, but I much prefer beef and chicken. I might have to try my “pulled pork” recipe with beef instead sometime and see how we like it.
Okay, I know I mentioned a new recipe. So here goes. I stole it from here: Bacon Wrapped Egg Cups
First, set your oven to 400º.
Next, cover a cookie sheet in foil.
Now add your cooling rack thingy.
Now, arrange your bacon.
This is good. Bacon goes into the oven for 20 minutes or so. You want it to cook through, but not get crispy. This is more bacon than we’ll be using for this recipe, but it’s not like you won’t eat what’s left, right?
Now, pull out your jar of bacon fat (you just pour the leavings from your bacon batches into a jar and store it in the fridge) and a muffin tray.
Now, use the bacon (should be brown but not crispy, remember) to line the muffin cups. Tear off pieces to fill the bottom of the cups.
Pull out some eggs. Like these ones.
Crack each egg and put one into each muffin cup.
How about some cheese up on those mofos? Maybe some salt and pepper?
Put these babies into the oven on 350º for about 15 minutes. You want the eggs to cook all the way through. Unless you don’t. That sounds pretty good, too. Then pull them out and use some kind of utensil to extract them from muffin cups and put them on a plate.
Lessons Learned: These were good, but I think they could be better. Instead of just straight eggs going into the muffin tin, I’m thinking next time I’ll scrambled them, add a little cream, and some cheese, then pour it in. Then more cheese on top. Because cheese.
So there you go. These are great. They’re fun, easy, and it’s a great way to eat eggs and bacon in one fell swoop with only your hands. It’s all low-carb, very filling, and a great way to start your day. Also probably fun for kids, I’m guessing? people with kids or who are kids, let me know how kids like these. Because I’m thinking it will be a lot.
Now for our links! I’m linking a couple things below that don’t have anything to do with diet. They’re more about how our evolutionary perspective on health shouldn’t end with our guts. Specifically, if you think that humans are incapable of running without expensive and padded shoes, I’d like to introduce you to the entire continent of Africa. Humans run just fine in bare feet, and actually better in many cases. Here’s some info on it for you:
The Barefoot Professor – A good intro to the ideas behind barefoot running.
Why Runners get Injured – It doesn’t go so far as to say that barefoot running is better for all people all the time, but it definitely seems like a forefoot strike helps to minimize the frequency of injury to runners. Worth reading.
Newton Running – This is a shoe company (whose shoes I own and enjoy, but had to buy for myself with real American dollars) that specializes in running shoes designed for people who strike with their forefoot. I don’t think the argument is “barefoot vs shoes” it’s more like “forefoot vs heel strike” and Newton gets that. You don’t need their shoes to learn a ton about proper running form from them.
Okay, that’s it for now. Enjoy, and thanks for reading!