bsc----Thanks for the link and web address for Linda. Needed a few more Breakfast ideas and now I have them. Like the idea that the muffuns and snack cakes can be frozen. CHELE
I make bunsfrom ground nuts,ground flax and well whisked eggs, with a little baking powder added. Beat to a dropping consistency and bake in paper bun cases for about 15 minutes at 175degrees Celsius. one of those is pretty low carb and easy to grab in a hurry.
Iuse almost no instant or ready food and find that works best, because you know EXACTLY what you are eating. A nice breakfast for Sunday or when there’s more time is a sweet omelette, with berries. Served with cream, it’s luxurious and very low carb.
Hana
In my quest to find a low carb replacement for hash browns I tried turnip hash browns today. If you don’t like the taste of turnips I would avoid these. I topped mine with cheese and had a egg on the side, not bad. Carbs for turnips 1 cup has 7.9 g. of carbs 4.1 g. of fiber for a net of 4.8 g. of carbs.
If you like to garden they are easy to grow, at least in my part of the world( the Ozarks). The greens are also excellent. Turnips were a staple around here during the depression because of high yield and ease of cultivation.
BSC OR Linda OR anyone !
Need a low carb recipe for a cake doughnut. Have a doughnut maker that I dug out of a closet, but no recipes. May be one could adjust a cake mix to low carb.
CHELE
Oh jeez. Let me first say, “just don’t do it.”
That being said, you are probably not going to listen to me anyway. Why don’t you just adapt a low carb cake recipe from Lindas, like this one.
I’m probably going to feel bad about giving you that information. Donuts. Jeez.
I Googled Low carb cake doughnut recipe and didn’t come up with much. Obviously a new frontier in low carb cuisine. Here’s a link to one made with peanut flour and pumpkin, 5.5 g each. It’s baked though.
Hey if you’ve got an itch scratch it 
One of my favourite breakfasts at the moment is fruit omelette. I use frozen raspberries. Serve with cream. Delicious!
VERY low carb. depends on the quantity of raspberries
Hana
BadMoon, well done on that link. Both Petitchef and sugar free low carb are great resources. Thanks for posting it.
Now we just need someone to try it out. Go Chele! I used to love cake doughnuts pre-D. Unfortunately I don’t have a doughnut maker in my closet.
Regular doughnuts are bread dough, not cake mix. You might try a low carb bread dough to see if it works.
Actually, raised donuts are based on light yeast bread dough, but many donuts are based on a cake.
Please don’t tell anyone I know this.
It’s ok bsc.
Know your enemy.
Sounds yummy. I have already vowed that when I get stabilized on Dr. B I’m going to try tiny quantities of berries or cherries again, like a quarter cup or less at a time. I already had this idea of putting a couple of tablespoons of blueberries in an omelet. Raspberries are too hard-core for me (sour and seeds) but I think I could make blueberries work. I was also thinking that I could pit four or five cherries, dice them, and put them in an omelette, too. I’m OK with giving up the highest sugar fruits, like pineapple or bananas. But berries are so full of phytochemicals that I want to try testing after tiny amounts and see how it goes.
I’m singing the “la-la-la, I can’t hear you” song through this whole thread. ;0P
Many people find berries esp. strawberries don’t spike them. Your meter will tell you how you react.
A little Splenda on berries is nice, however, I’m surprised you find raspberries sour. Perhaps you have different varieties from our British ones.
Thanks! That gives me hope! I love me some berries in the morning.
I was thinking of the frozen ones – they tend to taste sour to me due to being picked while firm for packing/shipping. If I get fresh ones that are fully ripe they’re fine but oh so delicate.
I lived in France for most of a year and I did notice quite a difference in the produce from what I’m used to – their onions are more pungent, not nearly as sweet and much, much harder, for example. I tried to make traditional American potato salad for Fourth of July for my roommates (back before Bernstein) and I never did get the flavor right. Everything from the celery to the onion to the pickles to the potato had a different taste and texture. It was something I’d never thought about but of course it makes sense – different sub-varieties, different minerals in the soil, etc.
That said, I’d love to “meet” British berries some day. I’ll bet they’re different enough that it would be great fun to taste and smell the difference.
I’ve travelled all over Europe and a little in the USA and Canada. In the USA, I came to the conclusion that most of the produce was grown for its appearance rather than flavour. It was definitely the first time I’d come across a completely tasteless potato. The best way to buy good produce is from farmers Markets and farm shops.That’s true hee too. But I grow some stuff. I have only a small urban garden[yard], but I find I do well with runner beans, tomatoes, strawberries and carrots, plus potatoes. all in pots. I have blackberries in my hedge and one small redcurrant bush. Obviously it doesn’t provide enough, but we get a taste of the best. Organically grown and I can give my grandchildren the fun of picking their own fruit.
I do buy frozen raspberries. the ones I get are delicious
Hana