Often after I’ve told a friend or acquaintance about my low-carb way of eating, and explained that I no longer wheat, corn, rice or potatoes, one of the first questions I get is, “But what do you eat for breakfast?”
Breakfast seems to be the carb-lover’s favorite meal. I know my own breakfasts used to be carborific. My standard morning meal was cereal, milk, orange juice and coffee. I frequently added a slice or two whole-wheat toast with jam.
Some mornings, I skipped the cereal and instead ate a peanut-butter and strawberry jam sandwich with a large glass of cold skim-milk. The milk was to dunk the sandwich in.
On weekends, I’d have eggs, usually with some carby, sugary treat on the side like a nutty doughnut or a large muffin. Once in a while, I’d have pancakes, waffles or French toast awash in maple syrup.
So what do I eat for breakfast now?
Most mornings, I eat eggs. Typically, I scramble two, three or four eggs in coconut oil. How many eggs I fix depends on what I have to go with them. If I have meat, it could be left-over steak or nitrite-free bacon or ham. Occasionally, I have a couple slices of hot Italian sausage. Some days, I get ambitious and fix an omelet with various stuff inside — cheese, onions, avocado, whatever I have handy.
In season, I might garnish with a dozen blueberries or a few halved strawberries. Lately, I have been putting tomatoes on the side — the cherry or roma tomatoes our garden supplied in abundance.
I fix the eggs as simply as possible, breaking them directly into the pan — what I’ve heard called “country-style” — which saves me from having to wash a mixing bowl.
Salmon patties are another possibility for breakfast. Usually, I make these for lunch one day and save two or three for breakfasts after that. With just one patty, I have a couple scrambled eggs. Two patties are enough protein and calories without the eggs. I might have berries, tomatoes or veggies with the salmon. A couple weeks ago, when our backyard garden had reached the peak of its red-green glory, I ate two salmon patties with a side of Anita’s Italian green bean salad. Both the patties and the salad had been made the day before. (See the photo above.)
About twice a week, I vary the pattern by having flax seed meal in one of a couple ways. One way is the Minute Muffin, covered with natural peanut butter or cream cheese. Another way is a cereal concoction I make with a quarter-cup (or less) of rolled oats, a tablespoon (or two) of flax seed meal, a tablespoon of natural peanut-butter, some walnut halves or blueberries if I have them, cinnamon, and water — all of it mixed together in a bowl and then microwaved at 50% power for five minutes. I top the goop with heavy cream.
I do the same basic recipe without the oats and more flax seed meal. That way is lower in carbs.
Of course, while I’m fixing one of these a.m. feasts, I have a pot of coffee brewing. No breakfast is complete without the elixir of life.
Those are some of my low-carb breakfasts. What about yours?