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| Books: |
Study title and authors:
A comparison of some of the cardiovascular risk factors in vegetarian and omnivorous Turkish femalesE. Karabudak, G. Kiziltan & N. Cigerim
Department of Nutrition and Dietetics, Health Sciences Faculty, Baskent University, Ankara, Turkey
This study can be accessed at: http://bdb.baskent.edu.tr/efsun2.pdf
Compared with omnivores, vegetarians had higher homocysteine levels which indicated vegetarians were more at risk for heart disease.
More information on this subject: Books
: Scientific Studies : Other Websites : Videos : Food Mall Recipe of the day
Baked Eggs
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| Food Mall: Eggs |
Ingredients:
5 ramekins
5 eggs5 bacon strips
2 tablespoons coconut oil
1 sweet potato, grated
4 green onions, diced
2 cups baby spinach leaves
1/2 teaspoon smoked paprika
Sea salt and black pepper to taste
Instructions:
Preheat your oven to 350. Start cooking your bacon! While the bacon is cooking, heat the coconut oil in another pan and add the grated sweet potato. Saute the potato for about 2 minutes. Add the green onion and cook for another minute or two. Add the spinach and cook until the spinach is just wilted. Add the paprika, sea salt and pepper to the vegetables, mix well, and divide the mixture evenly into the bottom of your 5 ramekins. Carefully crack one egg on top of the veggie mixture into each ramekin. Place the ramekins on a baking sheet and bake for 15 minutes. While the eggs are cooking, crumble up your cooked bacon. After the 15 minutes in the oven, sprinkle each egg evenly with the crumbled bacon and bake for an additional 3-5 minutes or until the eggs whites are set but the egg is still a little bit “jiggly” so that the yolks are not quite cooked all the way through. Scoop the eggs carefully out of the ramekins and serve in bowls.
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| Baked Eggs |
