3/30 Foodie Friday

Noah is a vegan, she has to pay extra attention to her macros to make sure she eats enough plant-based protein so she can lift all the weights!
There is not one single perfect diet. REALLY! There's NOT! The best diet is the one that you can stick with for 80% or your meals, gives you all the macro and micronutrients you need, fuels all of the activities you want to do, makes your body look the way you want it to, and makes you feel good. 
No matter if you're a vegan, vegetarian, omnivore, or whatever, the things common to all is that you consume whole food with minimal processing and food that is fresh. Eat food. Mostly plants. Not too much. 
The other thing common to all eating types is that eating protein for breakfast is a very good idea. I have been asked several times over the past few weeks about what to eat for breakfast. Today, I'm sharing one of my favorite breakfasts I often eat on the go, I call these Mason Jar Sous Vide Eggs. These on-the-go sous vide eggs are made in Mason jars in your Instant Pot. I was inspired by the Starbucks Sous Vide Egg Bites. 

Coach Leslie's Mason Jar Sous Vide Eggs

Ingredients:

• Eggs or egg whites
• Cottage cheese 
  
• Optional "stuffing"
• Spinach
• Red pepper  - diced and cooked
• Onions  - diced and cooked 
• ​Feta cheese 
• Sweet potato - cooked, peeled and diced
• salt & pepper 

• Coat your Mason jars with a spray or fat to help things not stick. 
• Measure and pour about 1/4 of cottage cheese into your Mason jars. 
• Add your optional stuffings. If this is a post-WOD meal, add the sweet potato. If you're going to workout at noon or later, add diced & cooked veggies and spinach. 
• Measure and pour about 1/4 cup of egg whites, or crack and mix 4 eggs and pour into jars. Add more egg white/eggs so that everything is covered. 
• Add salt and pepper as desired
• Cover your jars with a leak proof lid and shake until mixed
• Remove cover and smash everything back into bottom of jar
• Cover jars with Mason jar lids only. Do NOT use the rings
• Pour 1 cup of water into Instant Pot and set in the steamer basket 
• Place jars on top of the steamer basket in the Instant Pot
• Steam for 8 minutes

After 8 minutes you can naturally or manually vent your pot. The eggs puff up like souffle, but then deflate pretty quickly. 
Take the hot jars out of the pot and let them cool. 
Screw on rings or use plastic jar lids. 
Refrigerate until you're ready to eat. 
Reheat in the microwave for 40 seconds - 1 minute. 
I pour salsa into the jar and eat out of the jar. 
Enjoy! 

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Be sure to read the labels so you can meet your macros. For example I use 1/4 cup cottage cheese and 1/4 cup egg whites to get 51g protein, 6g carbohydrates and 2g fat at 132 calories. You can increase your carbs by stuffing your jars with cooked and diced sweet potato, or other veggies. I have made Greek sous vide eggs by stuffing spinach, kalamata olives, sundried tomatoes, feta cheese and bacon into the Mason jars. Your options are limitless. Tell me in the comments what flavor combinations you plan to make this weekend. Have fun and bon appetite! 

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