Many historical studies show that egg yolk consumption led to high cholesterol. Rather the yolk is NOT the primary contributor for high cholesterol, it takes more than just egg yolks to cause high cholesterol. What?!? In other words, look at your lifestyle as a whole along with its various components rather than one particular area – what you eat daily (primary dietary cholesterol outlets include: saturated animal fats and full-fat dairy products), whether you smoke and/or drink alcohol, how you sleep, and levels of physical activity.
If you have high cholesterol, consuming one whole egg daily in conjunction with a healthy diet, moderate physical activity, and sleep, does not warrant worry. The 2015-2020 Dietary Guidelines does not specify the daily recommendation for dietary cholesterol but the Healthy US Style Eating Pattern recommends 100-300 mg daily (Key Elements of the 2015-2020 Dietary Guidelines). Those with or at risk for high cholesterol should follow the proposed 100-300 mg range for dietary cholesterol consumption. A whole egg has about 2/3 of this proposed cholesterol content.
Time to get crackin’ with those eggs whatever your fancy may be – sunny side up, poached, hard boiled, or scrambled.
xxx – Sarah
Have you been getting enough greens? According to the new 2015-2020 Dietary Guidelines it is recommended to consume 2.5 cups vegetables/day and within the week the intake of dark-green vegetables is 1.5 cups/week for the typical 2000-calorie American diet. However if you’re anything like me and you’re active then I highly recommend more!
This recipe is a sure way to reach your quota of dark-green vegetables. In fact, it’s almost impossible to stop with one serving of these vegetables.
If you don’t already know asparagus have been deemed as a natural diuretic and aid in excretion of fluids. This antioxidant and anti-inflammatory nutrient rich vegetable can be found in various colors such as green, purple, and white… Some of benefits possibly include blood sugar reduction/decreased risk of type two diabetes, prevention of cognitive decline, assistance with food motility during digestion due to its fiber, and lowering the risk of heart disease.
- 1 pound asparagus; ends trimmed off
- 1/2 pound Brussels sprouts; root trimmed off then halved
- 1/4 cup pumpkin seeds; raw with shell removed
- 1.5 tbsp garlic; minced
- 1 tsp black pepper; crushed
- EVOO – enough to douse vegetables
- Preheat the oven to 415 degrees Fahrenheit.
- In a bowl mix together all the ingredients listed above: Brussels sprouts, asparagus, pepper, pumpkin seeds, garlic, and EVOO.
- On a cooking sheet lay out the veggies.
- Roast in the oven for 20-25 minutes depending how crispy you want your vegetables. Halfway through cooking use a spatula to move the veggies around so that they roast evenly.
- Serve with your protein and starch of choice. As you can see I opted for a double portion of vegetables and paired with scallops (YUM x 100%).
- Happy bites y’all!
xxx – Sarah