Here it is one more episode part of our Low Carb Breakfast series! And for today, I bring to you a very simple and classic breakfast option: Scrambled eggs.
You know, there are many versions of scrambled eggs out there, some use milk, others butter or cream. There is also the American style or even the French one! Options for everyone’s taste. Today’s video I’ll teach you the way we have here at home, in other words, the way I like the most: just eggs and a bit of butter.Without any fancy technique. 😛
2 large eggs
1 tablespoon of butter (or 1 tablespoon of coconut oil)
Black pepper and salt to taste
Put a frypan on low heat, then add butter (or coconut oil) and let it melt.
Next, add the slightly beaten eggs and season them with black pepper and salt to taste.
Now, pay attention, these eggs MUST cook slowly, we don’t want overcooked and rubbery eggs. To ensure that, keep an eye on them while stirring gently. Do it until you feel the eggs are cooked enough (remember, we don’t want overcooked eggs).
Once the eggs are cooked through, it’s done! Place them immediately on a plate and serve.
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).