Ideas for Breaking our Fast!
Oh Sunny,
Your Quiche Lorraine Frittata looks wonderful. I think we will be having that this weekend for breakfast! My husband has noticed he feels so much better eating LC. So has really been interested in eating “My” food. I know he will Love this one too. I noticed your post on the other LC recipe board we are on about Soy Flour. I use to make a muffin many months ago that used soy flour and it added Banana flavoring to help cover the flavor of the soy. But for the life of me I cannot find the recipe. I really do not like to use soy because of it’s high estrogen content. I do use Silk milk in my coffee, the one in the green carton I think it’s called Organic is the lowest in carbs. I am going through “the Change” and I really don’t like to do anything that is gonna upset anymore that balance. I will keep looking however for that recipe. I was kinda good with a cuppa.
Hugs,
Deb~
Not Oatmeal
Sesame Seeds, Sunflower seeds, Peanuts, and/or Almonds
Cinnamon powder
Ginger powder
Stevia
Water or homemade almond milk (with acceptable sweetener, if desired) or 1% milk
Put sesame seeds in bowl. Add desired seeds/nuts until mixture resembles granola (optional). Sprinkle on the spices and stevia. Put just enough liquid on it to moisten. If trying to keep low carb with 1% milk, add no more than 1/4 cup.
Homemade almond milk:
1 cup almonds (may substitute other nuts or seeds as desired)
4 cups water
stevia or splenda to taste
Blend in blender until smooth. Filter, then pour over your fake oatmeal or granola or use in recipes instead of milk. Almonds are a good source of calcium, and so are sesame seeds. I buy sesame seeds at my local Asian food store. They’re cheap that way.
I think I might like this NUT Oatmeal! Thanks!
Eggselent Milk Shake
3 eggs
1/2 cup nonfat or 1% milk
1/2 cup ice (optional)
To flavor, your choice of:
1 tbsp. carob or cocoa powder
1 packet stevia, spenda, or other acceptable sweetener
1 tsp. vanilla
1/4 cup berries or chopped orange pieces
2 tbsp. old fashioned peanut butter (has no sugar or hydrogenated oils, stir before using, refrigerate to prevent seperation)
2 tbsp. wheat germ
2tbsp. bran (for fiber)
anything else low GI to flavor it
Directions: All flavorings are totally optional. Put everything in a blender. Serves 1. If you don’t like the idea of eating raw eggs, adding 1 tbsp. lemon juice will “cook” them.
Where do you get coconut flour?
Savory Breakfast Pizza
butter or oil for frying
3 large eggs
1 tbsp milk
tomato sauce
sausage, bacon, green onions, diced bell peppers, sliced mushrooms, ham slices, etc. for toppings (make sure your meat is precooked)
mozzerella cheese
Heat the butter or oil in a frying pan. Beat the eggs with milk in a bowl. Carefully slide the eggs into the oil. Cook the eggs on each side until just set. (You’re making an omelet for a crust). Put omelet flat on a plate. Spoon some tomato sauce to cover the omelet. Put desired toppings on the sauce. Top with cheese. Microwave for about 30 seconds or until cheese melts. Serves 1.
The father of my oldest son taught me how to do this. Caution: these are spicy!
Puerto Rican Scrambled Eggs
1 package linguica (that’s spicy puerto rican sausage)
1 yellow onion, chopped fine
6 eggs
splash of milk
you may add veggies to tone down the spiciness if you wish.
Mix the eggs, milk, and onions in a bowl (and other veggies if you’re using them). In a dry frying pan, stirring constantly, cook the sausage until well done (the oil will separate from the meat, but don’t drain it). Carefully pour the egg mixture into the sausage. Scramble everything together until the eggs are cooked. Serve hot. Serves 2-3. Note: you may substitute other kinds of sausage if you can’t find the linguica or if you don’t like your sausage spicy.
These also work as a small part of your breakfast meal.This recipe is modified from Better Homes and Garden’s Oriental Cookbook. You may top these with cream cheese, fruit, sugar free jelly (see condiments section for a recipe if you don’t like the stuff in the store), or anything else that’s low carb and tastes good. Some people like to have a pancake sandwich. To make one, just scramble or cook some eggs as desired, sprinkle with sausage and cheese, put mixture onto one pancake, drizzle sugar free maple syrup on it, and fold in half.
Mandarin Pancakes
1 1/2 cups plus 2 tbsp low carb flour
1/4 tsp salt
1/2 cup boiling water
2 tbsp cold water
some cooking oil for brushing
Stir together 1 1/2 cups flour and salt. Pour 1/2 cup boiling water slowly into flour, stirring constantly with a fork. Stir till well blended. Stir in 3 tbsp cold water. When cool enough to handle, knead in the rest of the flour till smooth and elastic (8-10 minutes). Shape dough into a ball, put it back into bowl, and cover with a damp towel. Let stand for 15-20 minutes. Turn dough onto lightly floured surface and divide into 12 equal portions. Flatten each piece of dough with the palm of your hand, then roll each piece into a 6 inch circle. Brush the entire surface of one side of each pancake with the cooking oil. Stack 2 pancakes together, greased sides together (if you don’t do this, they will probably fall apart because of the thinness of these pancakes). In a heavy ungreased skillet or griddle, cook the pancake pairs, a few at a time, over medium heat 20-30 seconds per side or until bubbles appear on surface of pancake. Quickly remove from pan and gently separate the pancakes. You may freeze leftovers (be sure to keep them separated with wax paper between the pancakes) and reheat them in microwave. Makes 12 pancakes.
This recipe is good for breakfast. Modified from the food network website.
Tortilla
Ingredients:
equivalent of 6 medium potatoes, diced (use cauliflower or eggplant)
2 small onions, coarsely chopped
1/2 teaspoon salt, plus 1/2 teaspoon
2 tablespoons sunflower oil, plus 2 tablespoons
7 eggs
1/4 cup milk
Serving suggestions: add salsa, guacamole, and/or sour cream
Directions
In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand.
Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potato substite and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil.
Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully integrated.
Clean the frying pan and return to stove.
Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes turn up the heat in order to brown the tortilla.
When it’s cooked place a large plate over the frying pan and flip the tortilla onto it. Return to the pan and fry the other side until golden brown.
I get mine online from http://service.netrition.com/index.html
Enjoy!
Deb~
