We go through about 3 dozen eggs a week for 5 people! Because of the volume we consume, eggs were one of the first things that I decided needed to be switched to a healthier option than just store purchased. Eggs are so good for you… only if they are raised well: on bugs and grass and outside!
We purchased from friends at church for a while and then from another family friend and now from a farm co-op. So we have changed it around, but still the same concept that they are coming directly from a farm which isn’t a traditional chicken farm!
We eat eggs in many different forms around here and are always looking for new ways to change it up! Aisling is allergic to egg whites, and dairy so that greatly limits egg options. A lot of quiche ideas and omlets and souffles won’t quite work for her. Her most frequent breakfast is egg yolks fried with a little pepper and garlic powder and a bit of salt. Somedays she LOVES them and eats every bit and others she just dumps it on the floor. I haven’t figured out the rhyme or reason, but I think that will always be true with kids! You NEVER know why they do the things they do!
Anyway… I digress. This chapter has a lot of simple instructions for how to fry, scramble, poach and boil eggs or create an omelet. There are also recipes for kiku, custards and souffles which look devine! I’m planning on making a souffle once I pick up our cheese from our farm order this week! I feel bad Aisling won’t be able to have any since it will contain milk and cheese, but I’ll come up with another treat for her! I’m even thinking of serving the souffle for breakfast! Why not? It has milk, eggs, butter, cheese, salt and pepper… same ingredients as an omelet!
My favorite quote in this chapter comes from the book Vegetarianism: An Anthropological/Nutritional Evaluation by H. Leon Abrams.
“A number of studies reveal that the elimination of eggs from the diet does not lower the risk of coronary heart disease. One study, conducted by Cuyler Hammond and Lawrence Garfinkel of the American Cancer Society, involved 804,409 individuals who had no previous history of coronary heart disease. They were divided into two groups. One group was made up of those who ate five or more eggs each week in addition to eggs used in preparing other foods. The second group ate no eggs or less than four per week. the death rate from heart attacks and strokes was higher in the second group.”
I read this chapter,but with my eyes half open… I skimmed it and didn’t pay super close attention to all of the details (since we don’t do grains). Basically Fallon suggests eating sprouted or soured/fermented breads with high quality natural organic ingredients. Here, read what she has to say: (page 447)
“Make an effort, then, to obtain nutritious bread and use it to produce sandwiches featuring fresh meats marinated fish, nut butters, raw cheeses, sprouts, fresh and fermented vegetables, avocado, fresh butter, homemade mayonnaise and other spreads with a high enzyme content.”
I do however make coconut wraps often and give the boys wraps with organic, grass fed, no nitrates or nitrites luncheon meat (on rare occasion as treats or for traveling) and tasty raw grass fed cheese from our farm co-op. We will often add some of the ingredients that Fallon recommends, but these are a treat for us and rarely consumed as sandwiches. I do however use the wraps more frequently for eating leftovers in a different form. Any barbeque, stew meat, left over chicken, etc can be added to make a great wrap! They are also delish for a breakfast egg wrap too!
I will say a good Reuben sandwich is my downfall. Both Brian and I LOVE these sandwiches and we would usually have them for dinner on a monthly basis! We do miss them, but I’ve found a good substitute that we’ve been happy with. It can’t be the main course as the sandwich was previously, but with another side and a salad it’s a perfect, light summer meal!
Do you have a favorite sandwich or updated option? I’m always open ears for new lunch ideas! Especially for kidos! Let me hear ‘em!