Never count Calories. Instead, try my Fat-Blasting Baked Egg Casserole
What’s really indicative of what will happen to your body when you eat food isn’t calories at all, but your burn rate, or your metabolism. As I said earlier, your metabolism determines what to do with the food you eat - whether to burn it, use it for building the structure of your body, store it in your liver as glycogen for quick fuel, or store it in pockets all over your body as fat. (you know the ones I mean - they collect on your butt, your thighs, and/or your belly).
So many different things influence your burn rate, and they have nothing to do with the number of calories in the food you choose. Do you have a broken leg and your body needs energy for repair? Did you sleep well last night? Have you gone four days without a good bowel movement? Are you dehydrated? Have you moved from that desk chair in the last seven hours? All of these conditions influence how you use calories. Also relevant is the nutrient density and the type of food, and when you eat it and how you eat it, as well as your stress level, activity level, and current body composition or your muscle-to-fat ratio. There’s no way to pin it down to a number.
Fast Metabolism Fact:
Empty calories create empty promises. They do nothing for your metabolism. But nutrient-dense foods rev it up again. Don’t worry about calories - instead, consider the content of your food choices.
It's time to enjoy foods that are designed to rev up your metabolism!
Fat-Blasting Baked Egg Casserole
Phase 2| Serves 4
Prep time: 15 minutes | Total time: 45 minutes
2 tbsp vegetable broth or water
6 ounces (about 2 cups) sliced crimini (baby Bella) mushrooms
1/2 cup chopped red bell pepper
2 tsp Simply Organic All-Purpose Seasoning (or another seasoning blend you like)
2 tsp minced fresh jalapeños (optional)
2 1/2 cups (packed) fresh spinach, roughly chopped
4 ounces turkey bacon, cooked and chopped
Freshly ground black pepper
9 egg whites
3 green onions, thinly sliced
- Preheat the oven to 375 degrees. Line a 7-by-11-inch baking dish with parchment.
- Heat a large skillet over medium heat. Add 2 tablespoons of vegetable broth or water, the mushrooms, red bell pepper, Simply Organic seasoning, and optional jalapeños. Cook, stirring occasionally, until the vegetables are nearly tender, about 3 minutes.
- Add the spinach. Cook until the spinach is cooked down and bright green, about 1 minute. Remove the pan from the heat. Stir in the turkey bacon, and season to taste with salt and pepper.
- Spread the spinach mixture evenly on the bottom of the prepared baking dish. Whisk the egg whites, then pour them over the spinach mixture. Scatter the green onions on top.
- Bake until the egg whites are set, about 25 minutes. Test by poking a small sharp knife into the middle of the casserole and taking a peek — it should be moist inside, but not liquidy.
- Let the casserole sit for about 5 minutes, and then cut into pieces and serve. (The leftovers reheat well in the microwave — just cover and refrigerate.)
Did You Know?