O so many choices for breakfast
Quiche (yeah, it’s eggs, but it’s yummy)
Cream cheese w/some cinnamon and DiVinci's sugar free syrup
Sandwiches made in a lettuce wrap. My favs are .5 c cheddar, 1 oz cream cheese, 2T salsa wrapped in a lettuce leaf, or a BLT w/avocado
Cinnamon hot cereal
3 Tablespoons Flax Meal
3 Tablespoons Vanilla whey protein powder
2/3 cup Water
1 Tablespoon Butter
1 teaspoon Cinnamon
Artificial Sweetener (Splenda) to taste
1/4 cup Heavy Cream, well chilled
Mix first 4 ingredients until smooth. Microwave approximately 2 minutes. Top with butter, Sweetener, cinnamon and cream.
Makes 1 serving. 2 carbs per serving if using liquid sweetener (I do.) Adjust as necessary if you use a different sweetener.
2 slices of a medium tomato, about 1/4" thick, about 1 1/2 ounces
Salt and Pepper, to taste
Sprinkling of garlic powder
1 ounce cheddar cheese, shredded
Place tomato slices on a foil-lined baking pan that will fit in your toaster oven. Top with seasonings, then cheese. Broil in toaster oven until the cheese is melted and bubbly. Good served with eggs.
REVOLUTION ROLLS (add sausage for a sausage biscuit)
4 egg whites
3 egg yolks
1 teaspoon granular Splenda
3 ounces cream cheese
1/8 teaspoon cream of tartar
Heat oven to 300º. Line a large jpan with parchment paper (do not use wax paper). In a large bowl, beat the egg whites until foamy. Add the salt and cream of tartar. Beat until very stiff. In a small bowl, cream the cream cheese; add the yolks and Splenda. Beat well. Pour yolk mixture into the egg whites. Gently fold in (don't overmix). Using a tablespoon, make 6 piles on the baking sheet. Keep piling on top of each mound until the batter is used up. Bake 40-50, until golden brown and spongy to the touch. Cool about 10 minutes on sheet, then peel off the paper and cool to room temperature. When cool, put in a plastic bag and let sit for 1 hour before using. Store in refrigerator for up to about 4 days. Do nt freeze. They can be toasted.
Makes 6 servings
2 egg yolks
2 egg whites
4 ounces cream cheese, softened
In a small bowl, beat the egg whites until soft peaks form. In another small bowl, beat the cream cheese and the yolks until well blended. Gently fold in the egg whites a little at a time. There's no need to be very careful when folding in the egg whites. I just sort of stirred them in gently with a rubber spatula.
Heat a little oil and butter in a nonstick skillet over medium-low heat. Don't let the butter get too dark. Ladle the batter into the hot oil, about one gravy ladle full for each. When well browned on the bottom, very carefully flip and cook the other side. They brown quite fast, so watch closely. Remove to a plate and keep warm. The pancakes are very puffy when first removed, but they flatten as they cool. Add more oil/butter to the pan for each batch, if necessary.
Makes about 8-10 small pancakes
MOCK FRENCH TOAST
2 ounces pork rinds, 1/2 cup ground
1/4 cup heavy cream
2 tablespoons granulated Splenda or equivalent liquid Splenda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
Put the pork rinds in a quart size ziploc bag, discarding any hard pieces. Crush with a meat mallet until finely crushed. In a small bowl, beat the eggs well; stir in all but pork rinds. Add the pork rinds and let stand for 5-10 minutes until it thickens and becomes "gloppy". Heat a little butter and oil (the oil helps keep the butter from burning) in a very large nonstick skillet. Spoon in batter, dividing into 4 medium size pancakes. If you don't have an extra large skillet, make 2 pancakes at a time. Cook until nicely browned on bottom; flip and cook the other side until brown. Serve with sugar free syrup, if desired (not included in carb count).
Makes 4 medium pancakes