Have you ever heard of an Egg Fast?
The main objective when starting a ketogenic diet is to get into ketosis as fast as possible. An Egg Fast is used to help the body enter ketosis, or to restart weight loss after reaching a plateau and involves eating primarily whole eggs and fat, such as butter and cheese.
The plan basics are:
Eat whole eggs.
Consume 1 tablespoon (15 grams) of butter or healthy fat per egg.
Eat a whole egg within 30 minutes of waking up.
Eat an egg-based meal every three to five hours.
Eat a meal even if you’re not hungry.
You can eat up to 28 grams of full-fat cheese per egg.
Eat at least six whole eggs per day.
Stop eating three hours before bedtime.
How it works:
Egg yolks boast a fat fighting essential nutrient called choline. Choline is involved in many different processes, one of which helps the liver in metabolising fat.
Eggs are so versatile. The opportunities are endless when it comes to cooking with eggs!
EGG SALAD
Egg yolks boast a fat fighting essential nutrient called choline. Choline is involved in many different processes, one of which helps the liver in metabolizing fat – make a salad out of them!
0
servings20
minutesIngredients
6 medium Eggs
220 g Skyr Joghurt (or similar)
30 ml White Wine Vinegar
1-2 Garlic Cloves
30 ml Water
1/4 tsp Himalayan Salt
1/2 – 1 tsp Liquid Stevia
Salt and pepper
Method
- Hard boil the eggs
- Mix Skyr, white wine vinegar, crushed garlic, water, salt and liquid sweetener (I put everything in an old jam jar, replace lid tightly and shake). Try for taste and adjust accordingly – more vinegar or more yoghurt if too tangy.
- Peel eggs when cooled
- Using an egg slicer, slice the eggs and then turn them 45 degrees in the slicer, and slice again. You now have square/chopped egg instead of slices
- Add eggs to a bowl and mix in the salad dressing
- Add salt and pepper to taste
Notes
- MACROS in total: 13g Carbs – 53g Fat – 30g Protein – 750g Calories
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