Egg Fast Day 4

NOTE FOR THE DAY: If it’s eggs we’re doing, why wouldn’t fish eggs work? Fish eggs are PACKED with nutrients: Vitamin B-12, vitamin D3, omega-3 fatty acids, and nutrients that feed our brain (nutrients not found in as high a ratio as other foods). Caviar is nutrient dense, dude! And delicious! Caviar is high in sodium, but it helps to rinse them gently in a cold water bath. Rinsing makes them taste more natural and rinses away much of the dyes used to color the caviar. It’s simple to rinse it: gently place in a fine hand held mesh strainer and dunk in and out of cold water (filtered). Change the water frequently and dunk until no more color leaches into the water. Place caviar and strainer on top of a bunch of paper towels and let it drain. Use immediately! So if not using and entire jar, only rinse the amount of caviar for that meal. Caviar goes great with eggs cooked many ways, especially scrambled, soft boiled and hard boiled. It’s great garnished with a little cream cheese, sour cream (for the Egg Fast, thin cream cheese with water until it’s a sour cream consistency and add a drop of unfiltered apple cider vinegar). (Sodium Word: We’re not too worried about sodium when Egg Fasting because it is a highly diuretic type of modified fat fast and the Fluffys actually need a little more sodium during those days we Egg Fast.)

Daily Totals: 1421 Calories; 128g Fat (81.1% calories from fat); 60g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Effective Carbs

Breakfast – 544 Calories; 51g Fat (82.9% calories from fat); 20g Protein; 3g Carbohydrate; trace g Dietary Fiber; 3g Effective Carbs

2 cups black coffee or tea

scrambled eggs with caviar

• 2 large eggs
• 2 tablespoons butter
• 1 teaspoons capers, drained
• 1 tablespoon red onion, minced-or green onion, finely chopped
• 1 tablespoon black lumpfish caviar or none
• fresh ground black pepper

Lunch – 349 Calories; 30g Fat (79.3% calories from fat); 16g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Effective Carbs 1 serving

Lo Lo Psylli Wrap with Basic Egg Salad

• 2 large eggs
• 2 tablespoons Basic Mayonnaise
• 1/4 teaspoon dill relish
• 1/4 teaspoon Country Dijon Mustard
• kosher salt
• fresh ground black pepper

1 Lo Lo Psylli Wrap

This is DocP's psylli wrap recipe, tweaked a good deal, to make them even lower carb. We so appreciate DocP's original contribution to low carb keto fulfillment! This recipe is perfect for Egg Fast, Induction and semi Page 4 Diets.

Ingredients

• 1 1/2 tablespoons whole psyllium husks (NOW brand)
• 1/8 teaspoon gluten free aluminum free baking powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon granulated garlic
• 1/8 teaspoon onion powder
• 1 cup All Whites Egg Whites—or carton egg whites (All Whites)

Instructions

1. Combine dry ingredients, stirring to mix well. Pour egg whites into dry ingredients. Stir with a spoon or small spatula until you have an even, lump free batter. Batter should be very pourable, like a thin crepe batter.
2. Heat nonstick skillet over medium high heat. Spray pan with olive oil spray. Measure 2-3 Tbsp of batter at a time, into a small cup. Pour batter into the pan all at once. Swirl quickly to distribute batter like a round crepe. Cook until set on one side. Edges will begin to curl slightly. Flip and cook on the second side. Each tortilla takes about a minute to 90 seconds to fully cook. Cook, flipping back and forth until you see brown spots on each side and until the tortilla dries out like a tortilla. Cool on a clean dish towel.
3. If the remaining tortilla batter has thickened too much by the time you make the 6-8th tortillas, thin it with more egg whites. (I used up to 1/4 more egg whites, because as the batter sits, it thickens.)
4. Store cooled tortillas in an airtight container in the fridge up to a week, or freezer up to 1 month.

Dinner – 527 Calories; 47g Fat (80.4% calories from fat); 24g Protein; 2g Carbohydrate; 0 g Dietary Fiber; 2g Effective Carbs

scrambled eggs with cheese and salsa

• 2 large eggs
• 2 tablespoons butter
• 1 1/2 ounces longhorn cheese (red rind cheddar), shredded
• 1 tablespoon picante sauce
• kosher salt
• fresh ground black pepper