A couple years ago, I wrote about how I used egg whites and avocado to lose weight. A couple years later, people still ask me if I continue to be on the avocado and egg white diet.
The answer is, “Yes…sort of.”
The problem, as you might expect, is that this particular diet works only if you actually stick to it. And even a person who doesn’t particularly need or care about variety in food — e.g., me — eventually gets tired of eating the same thing over and over.
So, as The Hammer and I work on our respective weight loss efforts in the FatCyclist / Beeminder weight loss challenge, we’ve adapted the recipe a little. And it’s working out great (I’m at 167.6 pounds today, down from my initial weigh-in of 173).
Essentially, we’ve started scrambling the egg whites with a lot of mushrooms, onions, and zucchini. And some cheese. And often, some chicken or steak.
And — even for The Hammer, who’s down to her last couple of pounds to lose (and I’m down to my last twelve or so to lose) — it’s working.
It’s delicious, it works, and — once you know a couple tricks we have been using — it’s really fast and easy.
So let’s get started.
It sounds like too much work to chop and sauté a bunch of onions, mushrooms and zucchini before each meal…and it is.
So we do a huge batch of onions, mushrooms, and zucchini, all at once, and then refrigerate it, using some whenever we cook.
There’s no recipe, no correct amount of what to use. But we chop up a couple onions and then enough mushrooms and zucchini to fill the biggest frying pan we have in the house.
And instead of butter, we sauté using chicken broth.
Sure, this takes a little time, but then we’ve got this mixture that turns our very boring batch of egg whites into a meal that has some bulk (which means it looks like more food and takes longer to eat, which is pretty important when you’re dieting), and it tastes good.
Without, I should add, adding any significant number of carbs or other calories.
Prep Work, Part 2
The Hammer and I have been grilling a lot of chicken and steak on the outdoor barbecue lately. This is of course for the family dinner. As long as we’re doing this, though, we’ve started grilling — and then refrigerating — extra. Which we’ve then been chopping into our scrambled egg whites.
Adding It All Together
So, between five egg whites, a few big spoonfuls of our pre-saute’d onion/mushroom/zucchini mix, several bite-sized pieces of steak or chicken, and just a tiny amount of shredded cheese, we’ve got a really nice-sized (and good-tasting) meal, which can be made in just a few minutes. We then chop up some tomato and a quarter of an avocado (per person) on top of this, add some Cholula (for me) or Chipotle Tabasco (for her), and you’ve got something that doesn’t remotely feel like you’re dieting.
But you are.
Because that’s all lean protein, good fats, and hardly any carbs.
Try it. You’ll (probably) like it.
As a cyclist, I would never ever say that you should live a carb-free life. If you’re going to exercise for more than an hour at a stretch, it just won’t work.
But, if you skip the carbs during most of the day and then have some carbs (I like to have the egg white scramble described above, but wrapped in a tortilla) in the meal before you exercise, you’ll have the energy you need to get in a good workout, and (this is important to me) you appease the God of Carb Craves that otherwise will eventually overpower all your willpower and leave you eating an entire loaf of bread at a single sitting.
PS: I tried taking pictures of what the egg white scramble looks like, but I lack the gift of photographing food, and scrambled eggs are pretty gross-looking anyways.