Today I thought I’d share with you some recent breakfasts because that was the first thing I had a hard time with when I went low-carb, having been a cereal eater because it’s quick and mindless in the mornings.
I mostly try to have quick and easy breakfasts, and pre-run (I’ve started running every other morning) I just down 700 ml of water and have a handful of peanuts. Post-run and -shower I have a “regular” breakfast.
A quick note on the eggs: we get local free-run eggs from chickens on green grass, meaning they are omega-3 eggs, which don’t knock off our omega-3/omega-6 balance like regular eggs (from non-grass eating chickens) .
So, here’s a few breakfasts to give you ideas:
I like omelettes because they’re quick to make and there’s usually something from my weekly local organics to toss in there.
The cocoa hot cereal was inspired by the Cinnamon Hot Cereal in Dana Carpender’s 500 Low-Carb Recipes. However, I got different calculations on the usable carbs, so I wanted a hot cereal with less, and came up with this. I will post a recipe when I’ve perfected the recipe, as it’s not quite there yet. For the vanilla almond milk I mixed my homemade almond milk with some homemade vanilla extract. The coffee has a couple of tablespoons of half and half in it: half full cream, half almond milk.
My homemade plain yogurt, with much of the carb-heavy whey strained out overnight, and my low-carb granola.
Fried eggs is another quick egg meal. Heat the pan, add butter, eggs, flip when the edges are lacy (okay, only the one on the left was) and remove almost immediately after the flip so the yolks are still runny.
It’s true, this recipe is from a vegetarian cookbook, but there’s no law against meat-eaters using vegetarian recipes, is there? It’s the Kerala-style Eggs (p. 23) from Celia Brooks Brown‘s Low-Carb Vegetarian, served with our strained homemade yogurt. We love our Indian food, so this was a great addition to our weekend brunch menu. It’s not very quick, but it’s delicious.
Today it was the low-carb breakfast shake that broke my breakfast boredom a couple of weeks ago.
Update September 5, 2012:
On our camping trip when I ran out of homemade low-carb granola, I had a handful (20-30 grams) of nuts (I like pistachios best for this) in a bit (100 grams) of Greek (strained) yogurt. I have it all the time now.
Calories 227.67 Net Carbs 8.02g Protein 12.57g Fat 16.54g
Update November 11, 2012:
I wrote a little post about this delicious breakfast right here.
Update February 28, 2013:
There’s also these delicious breakfast cookies, edited ingredients list here, with a link to the original recipe.
Update April 2, 2013:
Here’s another hot cereal: coconut porridge with vanilla, flax seed, almond meal (but I’m going to try hazelnut meal next time!) and coconut or almond milk. I added a few blueberries, too.
Update April 21, 2014:
For a make-ahead breakfast with a kick, Overnight Chocolate Coffee Chia Breakfast Pudding is great.