Add berries, coconut milk, and coconut oil in a blender. Blend everything for less than 1 minute, just enough to have all ingredients well combined.
Then turn off the blender and, using a spoon, mix in the chia seeds.
Pour the liquid into a serving bowl and refrigerate it overnight so in the morning the chia seeds will be soaked and give an extra creamy texture to the smoothie.
It’s done! You can top it with extra berries and a tablespoon of coconut cream before serving.
This was the last video of our Low Carb Breakfast series. I hope you enjoyed them as much as we did recording everything. But you know, there’s always more great recipes coming! Keep tuned on our YouTube channel and blog for new videos!
Today’s recipe is an incredibly versatile one: low carb wrap. You can make the wrap and add any filling you like, just use your creativity! For this video, I used chicken breasts, yoghurt, spinach, and guacamole. You can also make sweet versions, adding fruit, chocolate or any nut butter. YUM!
1 large egg
1 tablespoon of cream cheese, softened
1 teaspoon of tapioca starch
A pinch of salt
Add all ingredients in a small bowl and using a fork whisk all ingredients until well combined.
Heat a large non-stick frypan and pour the mixture in. Cook it for like 2 minutes or less, then flip to the other side and cook for another 1 minute or so.
It’s done! You can add any fillings you like, use your creativity!
Looking for more ideas for breakfast? You can find amazing recipes on our Low Carb Breakfast series page!
Happy with our Low Carb Breakfast series? I hope this is helping you with several ideas to make a healthier and lower-in-carbs breakfast. 🙂
For today I thought about bringing this perfect Paleo and Gluten-free Breakfast Granola. It is super healthy and packed with good stuff: nuts, coconut flakes, seeds, flaxseed, and it uses honey as the sweetener, but you can totally ignore it from the ingredients list in case you need something even lower in carbs.
This works divinely as a topping on yoghurts or as a breakfast cereal with any milk of your choice (learn how to make cashew nut and coconut milk). The other positive thing is that you can change the ingredients according to your taste and, of course, with what you have available at home. Just keep the same proportions and everything will work fine.
Ah! Before I forget, you can leave it out of the fridge for a few days but it will last longer if you refrigerate it, something like two weeks.
1 cup (140 grams) of mixed nuts, chopped (I’m using cashew nuts, almonds, and walnuts)
½ cup (70 grams) of coconut flakes, unsweetened
¼ cup of sunflower seeds
¼ cup of sesame seeds
2 tablespoons of flaxseed meal
1 teaspoon of salt
1 tablespoon of honey (or any sweetener you like)
1 tablespoon of coconut oil
1 tablespoon of vanilla extract
1 tablespoon of ground cinnamon
1 teaspoon of ground nutmeg
¼ cup of dried fruits, chopped (I’m using dates)
In a large bowl add all the nuts, sunflower seeds, sesame seeds, flaxseed meal, coconut flakes, and salt. Mix them well and reserve.
In saucepan add: honey, coconut oil, ground cinnamon, and ground nutmeg. Stir gently on low heat until everything melts. Then, turn off the heat and add vanilla extract.
Pour this liquid over the nuts and seeds. Stir very well to coat all ingredients.
Grease a large baking tray with some coconut oil and line it with baking paper. Spoon the mix into the tray and flatten using a spatula.
Preheat oven to 165°C (330°F).
We will bake in three stages. First, bake for about 12 minutes and then stir the mix. Then bake for 8-10 minutes and stir again.
Finally, add the dried fruits, stir everything and bake for the last 4-5 minutes.
Remove and let it cool completely. It should have turned crispy and dark golden brown.
It’s done! You can leave it out of the fridge for a few days but it will last longer if you refrigerate it (up to two weeks).
This is part four of our Low Carb Breakfast series! Have you seen the other videos already?
The main idea on today’s video is to use a nori sheet as a wrap. So I’ll give you a suggestion for the filling but feel free to add anything you like! It is very simple to put things together. You don’t need to be an authentic sushi master to pull this one off, trust me. 🙂
Sometimes I make it for lunch as well, especially when I’m going out for a hike, long walk or even to the beach!
2 nori sheets (also known as seaweed sheets)
1 avocado, sliced
4 slices of cucumber, lengthwise sliced
200 grams of chicken breast, shredded
Place 1 nori sheet on a sushi mat (or non-stick baking paper) and layer half of the avocado slices on it. Make sure lo leave a small space close to the edges.
Then, add two strips of cucumber, followed by half of the chicken breasts (100g).
Now it’s time to roll it up! Gently lift the end of the mat closest to you and roll it over the ingredients to start the process. Continue rolling the mat forward to make a complete roll. With one hand on top, gently roll the mat back and forth a few times to get a nice and firm rounded shape.
This recipe gives you two rolls, so follow the same steps to make the second one.
It’s done! You can slice it in half before serving. 🙂
This recipe is very versatile and you can use many other things as the filling, use your creativity! Sometimes I make it for lunch and add some salad, cheese, tuna, and even ham! Go according to your taste. 🙂
These Breakfast Egg Muffins are a life safer! They are ridiculously easy to make, you can add anything as a filling, make a bunch and freeze them to have when you need. I like to have them for breakfast or as a snack in the afternoon.
In case you liked the freezing idea, just pop them in the oven for 10-15 minutes and they will be good as fresh.
50g of parmesan cheese
2 tablespoons of olive oil (you can use any type of fat here)
Black pepper to taste
1 teaspoon of salt
250 grams of spinach, chopped
50 grams of onion, chopped
1 tablespoon of garlic
1 teaspoon of olive oil
50 grams of feta cheese, diced
Add all ingredients to a blender and mix until well combined. You can mix by hand as well, no worries.
In a pot, cook onion with coconut oil until tender.
Add garlic and spinach. Let it cook until the spinach releases its water. It will take around 3 minutes. Reserve
Get your favourite muffin tins and grease them with coconut oil.
Pour the liquid just enough to fill half of the tin.
Add to each of them a little bit of that spinach we just cooked and feta cheese.
Bake for 20 minutes in a preheated oven to 180C.
It’s done! Control yourself to not have them all at one. 🙂