The Results are In: 56 Points
No Significant Change (Middle Food)
Feed Me, See More: The Impact of Eggs
As far as hypothyroidism, eggies didn’t really improve my symptoms. I’m actually not surprised! Eggs are fatty and things like constipation and pain tend to worsen in the presence of fatty foods. However, I did notice a significant improvement in depressive symptoms. Tearfulness was way down, as was irritability. Those Omega-3’s definitely upped my mood! I also noticed some improvement in anxiety symptoms, with restlessness and being easily startled very low all week.
Eggs overall averaged 56 points for all symptoms. To refresh how I use the points, please see the How it Works page.
I enjoyed cooking eggs and certainly enjoyed their color. Who could resist the color yellow? It’s so inviting and just the sight of these in my bowl made me happy.
Play with Your Food: Recipes of the Week
1. Bell Pepper Egg Rings by Tasty
Be careful not to overcook the eggs! I’d recommend using a little olive oil when you cook the peppers or the bottoms might burn (and no one likes burned bottoms). This recipe was fast, easy, and made a nice meal while I watched a movie.
2. Microwave 3-Minute Omelette in a Mug by Tasty
Once again…be careful not to overcook the eggs! I did the full three minutes and they turned out a little dry, but that enticing yellow color was still irresistible. I didn’t use meat. Instead, I added some shallots that I had at home and some cheese and dill. I love using dill with eggs! If you haven’t tried it, the best way I can describe dill is bright. This recipe was great for work. I also love that omelettes and other egg dishes are a simple way to use up any leftover veggies before they spoil.
3. Egg Salad by Once Upon a Chef and by The Stay at Home Chef
Okay, so I didn’t just eat egg salad all week, but I did end up making it twice! The first time, I forgot the acid and let me tell you, the flavor just isn’t the same. The second time, I made a quick stop at the local Jewel and got myself some white wine vinegar. As far as using two recipes, I utilized both to get ideas about what I wanted to put in my egg salad. This is one of those recipes where everyone has their own version and now I do too!
I used white wine vinegar, celery, Worcestershire sauce, Dijon mustard, mayo, and of course, eggs. Plus, I added some dill. I spiced it up with onion powder (I tried shallots the first time and found the flavor overwhelming) and smoked paprika. Instead of black pepper, I used white pepper. That’s a little trick I learned from Richard Blais…not in person (I wish), from his first cookbook, Try This at Home.
Thanks to Tasty, Jenn Segal, Rachel, and Richard Blais for all the help in the kitchen this week!
Mindful Eating: Closing Thoughts on Eggs
These definitely have a home in my fridge. No wonder I used to ask for these for breakfast as a baby all the time! I guess some things never change.
Come back next week to read about a new Food of the Week!