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eggs Archives - Fitness Inside Out

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How to lose weight on a budget. If you are just getting started on your weight loss journey here are some of our tips.

  1. Whole Foods
    Little is know about weight loss supplements and whether there are actually effective and if they cause more harm than good. We recommend to stick to lean proteins, whole grains, healthy fats and plenty of fruits and veggies.
  2. Eat At Home
    Eat more meals at home and take your lunch to work. Eating at home allows you to manage what goes into your meal along with the portion size.
  3. Plan Your Weekly Meals
    Food Plans are great for managing what you eat. When you plan out your meals for the week (including snacks) you don’t overbuy and you get to use up all of your fresh produce before your next grocery shop.
  4. Budget Friendly Proteins
    Protein is key to any weight loss program as it helps you feel full and stops you snacking. You do not have to splurge on expensive cuts of meat to get your daily protein requirements. You can choose canned tuna, eggs or beans.
  5. Get a Training Partner
    Train with a partner or friend, not only will they keep you motivated but you can share in the cost of hiring a personal trainer.
  6. Drink Water
    Tap water is free. This is the most budget friendly drink you can have. Carry a water bottle with you everywhere, not only will it help you keep hydrated but will help you ward off the snack cravings.

How to Lose Weight On A Budget – Recipes

Breakfast for the Week Scrambled Eggs 

Tuna Avocado Egg Salad

Easy Slow Cooker Minestrone

Low Carb Tuna Salad with Peanut Dressing

North African Beans and Eggs

 


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I cook this recipe, or variations of it, every Sunday in order to set myself up with a swift, delicious, healthy, hot, gluten free breakfast option. For me, it’s because I am up to be at work by 6am or earlier, however I’m sure every busy person could use some extra time and a clever plan to start the each weekday on the front foot.

Ingredients:

Thinly sliced or diced: 1 large tomato   / 1 red onion/   6 large mushrooms/   1 red capsicum

Coarsely Grated: 1 large zucchini

Optional Extra:   ham or bacon pieces or finely chopped leftover meat

Plus: Olive oil  / Moroccan spice or mixed herbs/ 10 eggs

 

Method

  • Prepare all vegetables.
  • Heat a large fry pan on high.
  • Add a splash of olive oil and coat all of the pan’s surface.
  • Add all vegetables (and meat if chosen).
  • Sprinkle Moroccan spice according to taste (this already contains salt).
  • If mixed herbs are preferred, then also add salt and pepper according to taste.
  • Stir occasionally to ensure even cooking of all.
  • Whilst cooking, crack eggs into a large bowl to ensure easy stirring without spills
  • Mix eggs. I use a hand whisker to make life easy for myself.
  • When vegetables are cooked through and the juices are minimal, it is time to add the egg mixture
  • Add the eggs over the vegetable mixture.
  • Stir through the vegetables so all are thoroughly combined.
  • Turn heat down to medium.
  • Stir occasionally or flip portions to ensure even cooking.
  • Once cooked through, serve into 5 – 6 even portioned bowls or containers.
  • Once cooled, place into the fridge.
  • At the time of eating, 1 minute or so should be ample to heat your omelette in the microwave.

Enjoy!

By Veena Gollop
Fitness Inside Out Licensee