Now that I've had to reduce my calories a bit more, I'm having trouble squeezing in adequate protein while still getting in all the fruits, veggies, and complex carbs that get me through the day.
I never used to buy those containers of egg whites - just used regular eggs. But I tried to cook them today with some mushrooms and red peppers. As usual, I used a non-stick pan and cooking spray, but a lot of it stuck to the pan. It tasted pretty good but looked like a gray mess, not that that mattered a whole lot since I just stuck it in a wrap anyway.
So question #1 is, is there a trick to cooking egg whites so they come out looking appetizing and so they don't stick to the pan? Maybe lower heat or something?
And question #2: I'm looking for a lower calorie protein powder that is NOT soy based. I'm hypothyroid and can't consume soy within 4 hours of taking my medication. So many of the protein powders I've seen at the store are high enough in calories that I would just as soon eat more cottage cheese or baked tofu or something, if I had the room in my daily calories! I'm willing to spend money on a product that fits the bill.
Thanks everyone!