What's everyone eat for breakfast?

[Teena]

What does everyone eat for breakfast that's different? I really get tired of eggs, bacon, or ham. I'm looking for EASY and QUICK ideas, since I'm not very wide awake in the morning.

[Karen]

Spinach salad with half a can of salmon, one hard-cooked egg and half an avocado?

Cold beef with cucumbers and blue cheese dressing?

Cold salmon burgers with mayonnaise?

Two black coffees and four cigarettes?

And now, I will break my own rule--and what I nag everyone else about ;)--by posting a recipe and not putting it in the recipe section.

Faux Granola

3 cups flax seeds
1/2 cup sugar free syrup--maple, French vanilla etc.
1 cup coarsely chopped macadamia nuts
1/2 tsp. cinnamon

Stir all the ingredients together until thoroughly coated with syrup. Spread over a parchment lined cookie sheet. Bake 5 minutes at 300, stir, bake 5-10 minutes longer until lightly toasted. Loosen from the pan. Cool and store in the fridge. You can add other stuff to this too, coconut, pumpkin seeds, sesame seeds, etc.

Makes 4 cups

Total Carbs: 200.72
Carbs-Fiber: 94.27
Carbs-Fiber per Tbsp.: 1.47

[debbiedobson]

2 coffees and 4 cigarettes. lol!!. a friend of mine says that's what her mom called a whore's breakfast. we always have a laugh about that.
teena, i love extra firm tofu. i just slice it, season it and heat it in the microwave for 2 minutes. i eat it with a couple of tablespoons of mayo. i eat this every morning and sometimes for lunch or supper. it's so fast and so good!

[r.mines]

Your granola recipie sounds good! For a few more carbs, you could add some wheat bran, which would also give it a 'flakey' texture. I'm thinking that as well as breakfast, it would taste good sprinkled over ice cream or pudding, or used as a topping for muffins, etc.

Who says this diet has to be boring?

Rachel

[doreen T]

1/2 cup 4% cottage cheese - 4 gm carbs
or 1/2 cup full fat ricotta - 3.8 gm carbs
PLUS
1/2 cup sliced strawberries - 5.2 carbs minus 1.7 gm fiber
or 1/2 cup raspberries - 7.1 carbs minus 4.0 gm fiber
or 1/4 cup toasted slivered almonds - 6.5 carbs minus 3.5 gm fiber
or 1/2 fresh tomato, seeded and diced - 2.9 carbs minus 0.8 gm fiber
or 1/2 cup shredded raw carrot - 5.6 carbs minus 1.7 gm fiber
PLUS
packet of Splenda or Sugar Twin - 1 or 0.5 carbs

totals for any combination = 8 carbs or less

Or make a batch of Atkins Revolution rolls (I must remember to post my version in the recipe section). Each roll is about 1.5 carbs. Split in half and spread with a little soft butter. Sprinkle with Splenda or brown SugarTwin and LOTS of cinnamon. Brown under the broiler or toaster oven. Watch 'em, cause they'll burn fast! Spread while hot with soft cream cheese. Pretty close to a Cinammon Danish.

Enjoy!
Doreen

[Edited by doreen T on 15-01-01 at 12:46]

[Karen]

Hey,

I just remembered that this was in my mailbox. It's all breakfast stuff!

http://www.egroups.com/message/CelebrateLowCarb/65

KAren

[tamarian]

Hi Karen,

The link points to a members-only directory. What's in it? I know I can sign up, but I got more groups than I can handle :)

Wa'il

[Karen]

It's a low-carb recipe newsgroup that sends out recipes once a week. I can cut-and-paste the whole thing here if anyone is interested.

Karen

[Teena]

Thanks everyone, for the ideas. Don't think I'll be using the two black coffees and four cigarettes though, Karen.

Doreen, did you post your recipe for Atkins Revolution rolls?

[doreen T]

Originally posted by Teena
[Doreen, did you post your recipe for Atkins Revolution rolls?

Yes, finally. I had to dig around to find it, since I'd originally posted it in this very forum way back in November. I've added it to the Recipe Section of the main website. Two ways to get to it : -click on "Recipes" in the red menu bar at the top of this page; it's in the "Bread" section (be sure to check out all the other great recipes while you're there) OR

-click here http://www.lowcarber.org/recipes/bread108.html
happy baking!
Doreen

[Defwer]

4 or 5whole eggs

or

2scrambled eggs with 3sausages

[RaeB]

Hi Teena - This is the first time on line since I joined but I have a good breakfast idea. For Quick and Easy - I definatley eat. Hardboiled eggs everymorning. BUT, on the weekends I do Lox with onion, tomato, creamcheese and lettuce. It tastes better without the bagel!!
:)

[CHEN]

I like to make a crustless quiche. You can use any recipe and put in whatever you like to have in it, pile on the cheese, (make sure to use heavy cream instead of milk if your recipes call for milk) -- it's quick to warm up for breakfast, or even a quick lunch or snack. Lasts me all week!

[AmandaSo]

pancakes, pancakes, pancakes!!!!!

No need to call Security. I'll settle down now. It's just that after three and a half weeks, I'm finally feeling brave enough to start experimenting with recipes. Got some soy flour and used a recipe in the back of Atkin's NDR book. OK... the soy flour takes a little getting used to.

But when all you've been eating is meat and vegetables, and you've been having dreams of dancing croissants and singing Krispy Kremes, and baton-twirling slices of country potato bread.... Something that resembles a grain can be a welcome relief. Besides, slather enough butter and Log Cabin sugar free syrup on it and I dare you to taste the difference between that and Bisquick.

so... PANCAKES FOR BREAKFAST. Bacon and pancakes. My favorite breakfast... Oh... I promised to be quiet didn't I.... sorry... shhhhhh... I'm going now....

[doreen T]

hi Amanda ..

You're right, soy flour is rather strong tasting. I've found that if you "toast" the flour a bit before using, it gives a nice flavour, and kills the "beany-ness".

Don't toast a lot at once, just what you think you might use within a week or so. Use a dry skillet over medium-low heat. Keep stirring. The second it looks like its getting a wee bit brown, take it off the heat (it will continue to toast a bit even afterward). Let it cool before using in your recipe. You can save any leftover in a tightly covered container in the fridge for about a week.

Oh, and the soy flour itself is best kept airtight in the fridge too.

The pancakes do make a nice change, don't they?? Enjoy.

Doreen

[AmandaSo]

Thanks, Doreen. I'll try it tonight for my strawberry crepes.

:D

[Tikerberi]

Recently, I've been enjoying eggs over easy and rib-eye steak, or scrambled eggs and bacon or sausage, occasionally ham. I particularly love eggs how my mom used to make them when I was a kid, where she fried them in bacon grease and spooned grease on them to cook them. I've found myself particularly enjoying those.

I keep lots of hard boiled eggs around for snacks and for when I don't have time to cook breakfast.

AJ

[missydog]

Well, I had been eating toast with 1T natural peanut butter, but that kills 20 grams of carbs right off the bat. So this morning I simply had a half an avocado and a cup of coffee with heavy cream. However, I never knew what to do with the other leftover half of the avocado-- how to keep it from turning black in the refrigerator. So I just spread the exposed area with mayonnaise and that kept it from oxidizing overnight. If anyone else has a better suggestion I'd like to hear it. Thanks.

And DebbieDobson: what do you season your tofu with??? It sounds delicious with mayonnaise but I'm curious about the seasoning.

[TryAgain]

I usually have fried eggs or omelet with bacon or sausage.

But I find tofu an interesting change...

I use firm tofu and cut it into small cubes--about 5/8 inch.
Preheat a pan with sesame oil in it. Toss in the tofu and fry it so its golden brown on all sides.

To serve: put tofu in a small bowl. Pour a little soy sauce over it, add fresh grated ginger (about 1/2 tsp), some chopped green onions, and some sesame seeds if you wish.

This is also tasty with the tofu cold (uncooked) on a hot day.
A typical way to serve in Kyoto during the hot season.

[Sticki]

Hello

Sorry to sound like a twit but I am quite new to this! I have buckets of lardyness to lose (over 100 pounds) and I am trying my hardest to make this the last time.

I live in England and find it hard to find low carb stuff but I have managed to get hold of full-fat soya flour :D

I have just read your thingy about toasting it - could you embelish that a bit more for this thicky?

I find that the protein bread has a bit of a funny tangy kickback (I like it for brekfast, toasted with butter and marmite). Do you think that your toasting suggestion will get ride of that taste?

[Marlaine]

Originally posted by missydog
However, I never knew what to do with the other leftover half of the avocado-- how to keep it from turning black in the refrigerator. So I just spread the exposed area with mayonnaise and that kept it from oxidizing overnight. If anyone else has a better suggestion I'd like to hear it. Thanks.


The trick that I learned is to leave the pit in the half that you aren't using. Then I just wrap it in saran or a plastic bag and put it back into the fridge. Keeps just great for me that way!

Marlaine

[IslandGirl]

... on the avocado that is... ascorbic acid (vitamin C) acts as an antioxidant ("rust-prevention"). :D

Really, I just hack it up with a fork, throw in a Tablespoon of Lime Juice and a Tablespoon of a good chunky sugar-less salsa, and it doesn't last long enough to go black! :p

[Pokey]

How are you?

Your recipe for crustless quiche sound great. Would you mind giving out the basic recipe for it?

Thanks Pokey

[Marlaine]

Hi Pokey,

I don't know about CHEN's recipe for crustless quiche, but I do mine using grated mozarella for the crust.

Just spread a layer of the mozarella over the bottom of the pan you are planning to bake it in.

Followed it with all of the goodies you are putting in it (mushrooms, brocolli, cheese cubes, shrimp...whatever)

Finally, pour the egg/cream mixture over the top. (number of eggs depends on size of quiche)

Bake at 375 degrees for about 45 minutes or until the center is set. Let stand about 10 minutes before cutting and serving.

I've found that quiche is a pretty forgiving recipe and you can have success with all kinds of combinations.

Marlaine

[Marlaine]

Whoops!

[Judi B.]

Spinach & Crab Quiche

Here's one I tried this morning. It came out great and you could substitute shrimp for the crabmeat if you like also-I would have put in some shredded swiss cheese (1/2-1c) but my boyfriend doesn't like cheese :(

I morphed a few quiche recipes together and came up with this:
Defrost a 1 lb bag of frozen spinach. Take 2 cups of spinach and saute 2 T chopped onions in 2T butter for 5 mins.

In a bowl, scramble 5 eggs and 1 cup heavy cream

Add spinach mixture to eggs and combine, pour into a quiche or any baking dish that's been sprayed with Pam so it doesn't stick.

Sprinkle with 8 oz crabmeat on top-mush it down into egg mixture with spoon.
Bake at 350 45mins



Without the cheese-here are the TOTAL nut. values as per fitday.com:
Fat: 126 gms 1130 cal
Carbs: 23 gms 55 cal
Fibre: 9 gms 0
Protein 99 gms 398 cal

[odd sock]

TryAgain--

I worked in a Japanese restaurant for many years and have also developed a taste for what many would deem strange in the morning:

Cold tofu is great on a hot day or when the stomach can't face another slice of bacon. I usually garnish with spring/green onions, a bit of soy sauce, grated ginger root, and bonito flakes (basically a tuna-related fish, dried and shaved into flakes.)

Another one I really like is miso soup (i make my own to keep track of the carbs) garnished with spring onions and wakame seaweed (lots of vit!). I simmer an egg in the soup until it's softly boiled and the yolk mixes with the soupwhen you eat... yummy!

I also love stir fried greens in the am with a bit of shoyu, especially 'Chinese broccoli' or what I think they call Choi Sum in restaurants.

I also tend to eat a lot of leftover supper meats-- easy for when one is disoriented by bright lights and loud noises! :daze:

[misselly]

we like our low carb hot cereal

1 scoop vanilla protein powder
2 tbsp flax seed
mix with about 1/2 cup water

put in microwave (tall dish as it boils over) for 2 min

cover with sweetner, cream and BUTTER!!!!!!!

Yummy

[pgarcia]

Where does one buy soy flour? Health Food Store?

The one that I have gone to has people who wear masks and carry guns.

Is there much written on cooking with soy flour?

In God We Trust.....Semper Fi :D

[Deb]

i be interested in seeing your collection of breakfast stuff recipes if you would care to cut and paste. I too can barely keep up with my different groups so i don't care to sign up at this time.

Thanks alot

Deb

[skyspinner]

Originally posted by doreen T
snip

Or make a batch of Atkins Revolution rolls (I must remember to post my version in the recipe section). Each roll is about 1.5 carbs. Split in half and spread with a little soft butter. Sprinkle with Splenda or brown SugarTwin and LOTS of cinnamon. Brown under the broiler or toaster oven. Watch 'em, cause they'll burn fast! Spread while hot with soft cream cheese. Pretty close to a Cinammon Danish.

Enjoy!
Doreen

[Edited by doreen T on 15-01-01 at 12:46]

Where did you say you put that recipe???? Sounds great!

Thanks!

[skyspinner]

I've grown quite fond of a variation on the "Mock Danish" recipe that I call my "souffle". Here's the recipe:

2-4 ounces cream cheese
1-2 eggs
2 teaspoons vanilla
3 tablespoons butter, divided
3 tablespoons whipping cream
EITHER DaVinci SF flavoured syrup OR 2 teaspoons or more of AS

Butter a microwave dish w/ a lid, using about 1 tablespoon butter.

Blend together all other ingredients.
Pour into prepared dish, cover, and microwave for about 3 minutes.

I like to serve it w/ a topping of sour cream w/ about 2 teaspoons fruit-flavoured DaVinci syrup...so pretty! Or top it w/ a drift of whipped heavy cream...yum! I'm not hungry for hours!

I am going to try making this into a dessert by letting it cool, then cutting into chunks and serving w/ a few fresh raspberries and whipped cream. Should be FAB!!

[babi-doll]

Great Thread ~ Believe it or not I enjoy tuna and mayo :yum:

Weird but it works for me :D

Babi-Doll :wave: