4-Hour Diet Slow Carb Breakfast Bowl

My blog post yesterday about the benefits I’ve seen on the 4-Hour Body, Slow Carb Diet was one of the most talked about blog posts I’ve done in a while. I know from it I’ve sold a few copies of Tim Ferriss‘s book, The 4-Hour Body, and peeked the interest of many of my friends.

Something people have been asking from me was the recipe for my breakfast. Being the data-obsessed guy that I am, I didn’t want to put out a recipe without all the nutritional information. Especially since this recipe is directly connected to a diet plan.

I put the necessary information into NutritionData.com and got my results. YIKES! Even though I’ve shown some great results, the nutrition of this scramble isn’t nearly as good as I had hoped. I then compared it with the recipe Tim uses on his blog as a comparison.

His is faster and healthier than the “luxury” version of my recipe. The “healthy” alternative version I provide is actually a better tasting and arguably more nutrient-dense recipe than Tim’s, problem is it takes a lot more work (ten minutes vs three minutes).

4-Hour Diet Slow Carb Breakfast Scrambles

Perhaps look at my recipe for the person not totally committed to the Slow Carb Diet. Also worth noting, I typically use 100% egg whites but to make the scramble richer, I did 2 part egg white, 1 part full egg which is why there is so much more cholesterol and a little more fat.

Skip that full egg and you’ve got a much healthier meal, even healthier than Tim’s! The version with all egg whites (no whole egg) is in the middle and as you can see, outside of a little more carbohydrates and less protein. 

Four Hour Diet (luxury) Breakfast Bowl

  • 1/2 tbsp Enova oil
  • 1/4 cup diced onions
  • 3 mushrooms sliced
  • 1 1/2 cups shredded, fresh spinach
  • 1/2 cup egg beaters (egg whites)
  • 1 large organic, free range egg
  • 2 oz Juliet Mae Tofu Scramble spices
  • 1/2 can of beans (kidney, pinto, black, etc) (cooked and puréed)
  • 1/4 cup organic salsa
  • 1/4 of 1 organic avocado (optional)
  • 1 slice vegan cheese (optional)

Heat oil in a skillet to saute onions and mushrooms. Once they are soft and starting to caramelize, add shredded spinach, add the egg whites and one egg, scramble as you would any omelet. I add Juliet Mae Tofu Scramble spice to mine. It is delicious and healthy (garlic, onion, turmeric, parsley, salt, spelt, chili).

Once eggs are finish remove from heat and serve in a bowl. Add beans and salsa, top with 1/4 of an organic avocado and vegan cheese if you like (these two are not included in the nutrition facts).

Tim’s 3-Minute “Slow-Carb” Breakfast

  • 13 ounces frozen spinach
  • 3/4 cup egg whites
  • Dash Flax oil
  • Dash of lemon juice
  • 1 tablespoon organic salsa
  • 1/2 cup lentils

Put spinach in one microwave-safe container and in another put the egg whites (salt and pepper to your usual taste). Microwave on high for two minutes. Remove from heat. Add a dash of Flax oil and lemon juice to the spinach.

Serve the eggs, spinach and lentils on a plate and enjoy.