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?
I love breakfasts! Mine is always eggs, but I typically have 3 to 5 slices of bacon too. I used to use the nitrite loaded typical bacon but have since started buying the uncured bacon that Trader Joe’s sells. The problem I have with cooking bacon every morning is that the stuff stinks up the house and makes a mess due to all the grease. But, it sure tastes good and usually keeps me pretty satiated until at least lunch, often times longer.
I like sausages too but usually wind up with just bacon. I had enough left-over steak once from a prior evening’s dinner and fried that up in the pan with lots of butter (I always use lots of butter when frying) and it was phenomenal with eggs. I’m not big on ommellettes but I eat them as sometimes my wife makes them. I don’t drink coffee at home usually but I do wind up drinking typically a cup a day, mostly as a way for me to compensate my local Starbucks for me using their wifi for 3 or 4 hours while working remotely : )
I used to miss toast and the like but those cravings are long gone. That said….regular ‘country style’ eggs and scrambled eggs are starting to get tiresome for me in the mornings. I need to start getting more creative.
mark
http://www.learnatmyexpense.com
I just found this recipe, and on the same site she has a recipe for cinnamon breakfast biscuits, gonna give both a try very soon. I personally don’t miss the bready type stuff, but DH and DS like this sort of thing ready for breakfast. I just do eggs and the occasional scoop of protein powder (I like Jay Robb chocolate whey as it is sweetened with Stevia and is low carb and yummy) in my iced coffee.
http://theprimalhome.blogspot.com/2011/08/bacon-muffins-grain-free.html