Category Archives for "Quick Breakfasts"
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”!
The longer I'm on a Paleo Ketogenic “keto” diet, the more I'm realizing that I personally need to eat at least 75-80% fat a day to feel ‘optimal'. This takes some adjusting if you're not used to it! So I thought I'd share my personal favorite fatty breakfast, which is 75% fat, delicious and helps keep me going throughout the day. My brain LOVES it when I eat this.
How can one go wrong with deep fried cheese wrapped in bacon? Read on for a gluten free, primal, low carb and keto version of the classic mozzarella sticks…
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.
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.
Makes 1 serving
1 1/2 cups raw whole milk (if you can get it) or coconut milk (full fat)
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
Shake up all ingredients in a shaker cup and enjoy! Gently heat if you wish too.