Category Archives for "Quick Breakfasts"

Zero Carb “Protein Shake” for a Quick Breakfast

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Since I started on a Zero Carb diet, some mornings I've been getting into the bad habit of drinking broth with some gelatin in it. Don't get me wrong, bone broth and gelatin are great for me, but not as a meal replacement. I want to practice actually eating when I'm hungry and giving my body the nutrition it needs, not displacing my hunger and becoming a ravenous tiger at lunchtime or dinner.

I also wanted to find a quick, easy breakfast that I could take with me on the run. Also sometimes I just don't want to eat solid meat in the morning, but I do want to eat, and I'm limiting the amount of eggs I consume. I came up with a GREAT alternative, zero carb, keto quick meal, “protein shake”!

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Low Carb Breakfast Sandwich – with a ‘biscuit’!

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Who knew low carb could be this good? I made this low carb breakfast sandwich with my recipe for egg cups and the recipe below for the ‘bun / biscuit'. Satisfying and great ratio of fat to protein, plus with some fiber! There was even a bit of crispiness in there.

The secret to making these biscuits is using a good pan. I use this pan from USA Pans, which is a commercial baking, heavy pan. After using it a dozen times, the pan still looks brand new. I just put the batter for these buns straight in the pan, no spraying of any oil or anything. I also use it for the egg cups so that they fit the buns perfectly! BUT if you don't have one of these pans, the biscuits will still taste great, just be sure to grease your pan.

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Eggnog is NOT just for Holidays

Eggnog makes a quick and tasty breakfast, and if you have a milk allergy, you can also make it dairy/casein free with coconut milk tonic! This recipe has really been hitting the spot for me this week and is very satisfying.

Tips for making Eggnog

  • No blender is needed for one serving! I have a mixing cup that you can just shake and the ingredients combine with the help of a stainless steel ball. This can even be prepared the night before for a grab and go breakfast the next day.
  • If you're feeling luxurious, replace some of the raw milk or coconut milk tonic with either raw cream or coconut cream. Whipping the cream and then folding it in to the mixture makes the eggnog thicker.
  • Gently heat this if you prefer a warm breakfast, stirring constantly. You don't want it to get too hot and cook the nutrients out of the egg yolks and raw milk.
  • If you want some extra ‘ooomph' in your eggnog, blend up a half a banana in it. You probably can omit the maple syrup if you do this.

Raw Milk or Coconut Milk Eggnog

Yield:

Makes 1 serving

Ingredients:

1 1/2 cups raw milk or coconut milk tonic
2 egg yolks from pastured eggs
1-2 teaspoons grade B maple syrup –OR– a pinch of stevia
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
pinch of nutmeg

Preparation:

Shake up all ingredients in a shaker cup and enjoy! Gently heat if you wish too.