Egg Fast Day #4




Breakfast

11:00 am. I took  Fettuccini Alfredo pasta. I fried it a bit on 1 Tbsp of butter and topped it with 2 Tbsp of leftover Yum Yum sauce that I also kept in the fridge since Friday. Yes, the combination was good and full of fat!
Egg fast friendly fettuccini alfredo recipe from Mellissa Sevigny of I Breathe Im Hungry
A low carb and gluten free Keto Egg Fast Fettuccini Alfredo recipe that is also keto, lchf, egg fast, and Atkins diet friendly!
  • Author: Mellissa Sevigny
  • Yield: 1 serving
  • Category: Egg Fast Recipes

INGREDIENTS

For the pasta:

  • 2 eggs
  • 1 oz cream cheese
  • pinch of salt
  • pinch of garlic powder
  • 1/8 tsp black pepper

For the sauce:

  • 1 oz Mascarpone cheese
  • 1 Tbsp grated parmesan cheese
  • 1 Tbsp butter
  1. Blend the eggs, cream cheese, salt, garlic powder, and pepper in a magic bullet or blender. Pour into a butter-greased 8 x 8 pan. Bake at 325 for 8 minutes or until just set. Remove and let cool for about 5 minutes. Using a spatula, gently release the sheet of “pasta” from the pan. Roll it up and slice with a sharp knife into 1/8 inch thick slices. Gently unroll and set aside.

For the sauce:

  1. Combine the mascarpone, parmesan cheese, and butter in a small bowl. Microwave on high for 30 seconds. Whisk. Microwave on high another 30 seconds. Whisk again until smooth (this may take a minute because the sauce will have separated – keep whisking and it will come back together!) Add the pasta to the hot sauce and toss gently. Serve immediately with more freshly ground black pepper if desired.

Alternative Sauce Recipe:

  1. As an alternative to the mascarpone, you can make this sauce in the same method with 2 oz cream cheese, 2 Tbsp heavy whipping cream, 1 Tbsp parmesan, 1 Tbsp butter – it will taste amazing, but is not technically legal on the Egg Fast due to the heavy whipping cream. I doubt it will make a big difference in your results though, so if it’s what you have on hand, go for it!
YUM YUM SAUCE

Ingredients:
  • 1/2 cup mayonnaise (I used Hellmann's Olive Oil Mayo)
  • 1 tablespoon Splenda
  • 1 tablespoon white wine vinegar
  • 1 tablespoon butter, melted
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
Directions:
  1. Whisk all ingredients together until thoroughly mixed.  Store in refrigerator in an airtight container.

Yields: 8 servings (about 1 tablespoon per serving)

Snack

12:00 pm. I know, only one hour after breakfast. On Day 2, I made a batch of oopsie rolls (thanks, tasteaholics.com for the basic recipe); the best life-saving make-ahead keto snacks! So, I took one oopsie roll (which is basically 1/2 egg and 1/2 ounce cream cheese) and topped it with 1-ounce mascarpone cheese, mixed with cinnamon and a hint of stevia. Yum.

Oopsie rolls

OOPSIES
Ingredients
Instructions
  1. Preheat oven to 300°F.
  2. Begin by separating the eggs from the egg yolks. Set both in different mixing bowls.
  3. With an electric hand mixer, start beating the egg whites until super bubbly.
  4. Add in cream of tartar and beat until stiff peaks form.
  5. In the egg yolk bowl, add in 3 oz. of cream cheese which has been cubed for easier beating and some salt.
  6. Beat until the egg yolks are pale yellow and doubled in size.
  7. Now fold the egg whites into the cream cheese mixture. Don't use the electric hand mixer here, just gently fold together.
  8. Onto a cookie sheet lined with parchment paper, spray some oil to grease and dollop your oopsie roll batter on. You can make them as big as you like, we decided on English muffin sized dollops
  9. Bake for about 30-40 minutes. The tops of the oopsie rolls should be golden and firm. Let them cool on a wire rack and enjoy however you like!

Lunch

This time, I went for another meal that serves as great make-ahead food that you can store in the fridge for a week! LowCarbYum has this Egg Fast Cheese Quiche recipe that I followed but halved the amounts.
2:00 pm.  I only had 1/6 of the Cheese Quiche and stored the rest in the fridge. Yes, this stuff is nice! Added a few drops of hot sauce over it, and it was a perfect snack.
By this time I’d had 3.5 eggs, 4.5 Tbsp fat, and 3 ounces cheese.

Snack

4:00 pm.  When browsing LowCarbYum’s website, I came across this Egg Fast Cloud Cake recipe that seemed simple and delicious. Decided to use what I already had prepared, I took two oopsie rolls from the fridge instead of making the cake. Cut them in half in order to make a “4-floor” cake. Trying to fit my egg/fat/cheese ratio into the day, I made the filling out of 1 Tbsp softened butter and 1/2 ounce cream cheese.

Dinner

6:00 pm. Following my own decision to eat more on this day and get the right intake of fat, I had 1 hard-boiled egg and another flatly baked oopsie. Topped the latter with 1/2 ounce cream cheese and 1/2 coconut oil, whisked together with a hint of stevia and cinnamon.
When browsing through egg fast recipes on the Internet, I found this Cinnamon French Toast Puffthat I absolutely needed to try out. I know, so many desserts in one day, breaking my own “rule” of not having too much of sweeteners. But here I go, making the Day 4 an experiment inside the Egg Fast experiment. This recipe is quick to follow, and the outcome is to drool over. I only replaced maple flavor with vanilla extract, and ground cinnamon with vanilla seeds. Yum! I’m a total sucker for vanilla.

Egg Fast Day 4 Outcome

On Day 4 I consumed:
  • 7 eggs
  • 7 Tbsp fat
  • 6 ounces cheese


Comments

Popular posts from this blog

Ginger Cuke Detox Juice

Chicken With Maple BBQ Sauce