I am a firm believer that what we eat and put into our bodies has a huge effect on our health and wellbeing. Over the last year or so this has become ever prevalent in my own life. My boyfriend suffers from ankylosing spondylitis which can mean he’s often in a great deal of discomfort and pain, which is really hard to see.
Through hours of research on the web and reading various books – the overriding conclusion was that this condition, including thousands of others can be controlled and even cured through the correct diet. John decided to go gluten free over a year ago and this seems to have helped a little but the research hasn’t stopped and so, we’re now trying something new. I also suffer from constant back ache (only relieved from yoga and rest) and various other niggles but we’re hoping this new diet could help. We’re trying the Specific Carbohydrate Diet (SCD) – I’ll go into this into more detail in a another post but basically it means cutting out a crap load of different food varieties – including milk and other dairy products, wheat and grains, beans and potatoes. As you can probably guess it does make life a little hard to begin with (especially for a girl who loves a cuppa and a piece of toast!). Food now needs to be thought about well in advance and breakfast and lunches are easiest if prepped for the week ahead.
My main concern was breakfast, I would normally have museli (no milk allowed) or toast (no wheat allowed) or porridge (no oats allowed) – ok, time to get creative. This is where I decided it’d have to be egg based and came up with this, the breakfast omelette loaf. The loaf can be cooked at the beginning of the week (I do all my food prep on Sunday evening) and it can last until at least the Thursday.
You could add anything you want to it – I’ve been using mushrooms and spinach but you could add pancetta, cheese, onion, sweet potato or chorizo – anything you like! It’s so easy and really delicious, low fat and low carb, it’s great to slice up, wrap in foil and pop in your bag to take to work. I like it with a couple of slices of avocado – yum!
My instructions makes enough for 7 large slices in a normal sized loaf tin (I used a silicon loaf tin which works perfectly – no sticking!) but you could amend the size to whatever works for you and adjust the cooking times.
12x medium eggs (whisked together)
200g mushrooms – roughly chopped
8 balls of frozen spinach
Salt and pepper
1. Heat the oven to 180. To loaf tin grease with teaspoon of coconut oil.
2. Whisk 12 eggs in a large bowl, season and set to one side. To a pan on a medium heat, heat the coconut oil and then add the mushrooms – once these start to soften add the spinach. Add a lid and let the mushrooms cook and spinach defrost, this should take around 5 minutes, season. (this is where you could add any other tasty ingredients)
3. Once cooked spoon a layer of the mushroom and spinach to the loaf tin (try not to include any of the water that comes out of the mushroom and spinach) poor in some of the egg mixture so that it just covers the veg. Keep repeating this until all the mixture is used.
4. Pop in the oven for around 25 minutes. Keep checking regularly and take out as soon as the middle doesn’t wobble anymore. You can check if it’s not by popping a knife through the middle