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Extension to Tim Ferriss' 3-Minute Breakfast


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Extension to Tim Ferriss’ 3-Minute ‘Slow Carb’ Breakfast

Tim Ferriss’ 3-Minute ‘Slow Carb’ Breakfast has served me well for a long time. It’s usually my go-to when I want a quick bite in the morning, with my other choice being a bowl of steel-cut oats. If you haven’t yet, you can find a description and video of it here.

Like anything in life, the same thing over and over gets boring, so here are a few easy modifications, keeping in the spirit of making it quick and relatively healthy. It should still take about 3 minutes or less.

Egg Whites w/Paul Newman Mango Salsa, Baked Beans and Beets

You can prepare beets ahead of time by boiling them, cutting them up and putting them in tupperware, and then eating as needed. You can also buy them jarred and pickled. I prefer the former but will usually keep a jar on hand for when I’m lazy. I personally don’t heat them, but I don’t see why you couldn’t.

Baked beans are a good source of protein, fibre, iron and calcium, and the tomato sauce in canned beans is a decent source of lycopene. I will usually eat half a can of baked beans, but you can eat whatever amount you want, maybe even a 1/4 can or less if you’re a girl or want to control your portions. The downside to canned baked beans is that they are pretty high in sodium, so if you have hypertension or too much of your diet comes from canned stuff already, you might want to limit yourself here and take the time to buy them dry and cook them yourself in batches. Any type works.

Of course, the salsa can be substituted for any kind. I’m a big fan of the Paul Newman salsas, there are three or four of them, and make a nice alternative to the cheaper el-Paso type ones that are kind of runny and flavourless in comparison. You can also try your hand at making your own salsa.

Extension to Tim Ferriss' 3-Minute Breakfast

Egg Whites, Salsa, Baked Beans and Beets


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DJ Jayro Soup Development Team: Week Twelve – Beets, Rhymes, and Life

Dear Soup Development Team,

Fashion designer Issac Mizrahi gave an interesting talk that was recently posted on the ted.com website. While discussing creativity, he said, “A lot of my design ideas come from mistakes and tricks of the eye.” As someone who makes about a dozen or so rather large mistakes daily, this comment really hit home.

The first few times I tried cooking with beets, I wasn’t having much luck. I was going to give up on them entirely when, a few months ago, I had absent-mindedly left three beets simmering on the stove in water while walking through my neighborhood, and when I came back they had been on for well over an hour. After cooling them down, I took the skin off, sliced them up and drizzled a little oil on them, and they tasted perfect. They just needed to be heated through for a longer time. I now cook with beets frequently, and have experimented a number of times making a soup out of them. Simple works better here.

Beets, Rhymes, and Life

(serves four)

Put 3 tbsp of olive oil into a sauce pan on medium heat

Add the following, sweating for about 5 minutes

1 spanish onion, chopped
4 cloves of garlic, chopped

Then add, for another 5 minutes:

6 beets, peeled and chopped

Add and cook for 30 minutes, bringing to a boil and then simmer:

2 cups of beef stock (if you are actually going to make this from scratch email me and I’ll give you a great recipe)
salt and pepper to taste

Add contents, in batches, to a food processor or blender, then put entire product back into soup pan, heating through again and salt and pepper to taste

Serve with a fancy swirl of sour cream or heavy cream if you have some

Soup in the News

The Chicago Tribune is reporting that Campbell’s Soup is going to stop using MSG in their soups. MSG makes food taste way better, but some people have bad reactions. Story here.

Cheers,

Jayro
“made from scratch”


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