Tag Archives: Breakfast

Low Carb Mushroom Omelet – Kim’s Club

Low Carb Mushroom Omelet - Kim's Club
A quick, low carb, low calorie, flavourful omelet
Author:
Recipe type: Breakfas/Brunch/Lunch
Serves: 1
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 100g/1 cup chestnut mushrooms, chopped
  • 100ml/31/2 oz unsweetened almond milk
  • 25g/1 oz soft goats cheese
  • 1 tsp xanthan gum
  • ½ tsp worcestershire
  • ½ vegetable stock cube
  • ¼ tsp garlic granules
  • ½ tsp mixed herbs
  • 1 egg
Instructions
  1. Combine all ingredients except mushrooms and egg in a saucepan. Bring to a simmer, whisking well until well combined and thickened. Add mushrooms and simmer for a few minutes.
  2. Heat a small, non-stick fry pan. Beat egg and add to pan, swirling to cover bottom. When just cooked through, add mushroom mixture, fold over and serve.
Nutrition Information
Serving size: 1 Calories: 175 Fat: 12g Carbohydrates: 4 (1g net) Fibre: 3g Protein: 8g

 

Low Carb Eggs Benedict (ala Josephine) – Kim’s Club

When I was growing up – during my teen years – my mother was divorced and raising us on her own.  She pretty much made the same easy dinners every week.  Her name was Josephine and one of those suppers was Eggs Benedict made with crispy bacon instead of Canadian bacon or ham. My brother and I loved it and I have made it this way ever since!

Eggs Benedict (ala Josephine) - Kim's Club
Lovely poached egg on a low-carb muffin topped with bacon and Hollandaise
Author:
Recipe type: Breakfast/Brunch
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 10g/1tbsp Ground flax
  • 10g/1tbsp Ground almonds
  • 5g/1tsp of dry grated parmesan OR ½ tsp peanut flour (these both improve the flavour)
  • pinch of salt
  • 20g/1 heaped tbsp cream cheese
  • 1 egg
  • 1tbsp unsweetened almond milk if needed
  • 2 poached eggs
  • 2-4 rashers of streaky bacon (or any bacon you fancy) cooked well.
  • 2 tbsp of hollandaise (I use Erik's fresh Hollandaise from Ocado and Waitrose but you can make your own)*
  • *Hollandaise
  • 125g/1/14 sticks butter
  • 2 egg yolks
  • ½ tsp vinegar
  • lemon juice and cayenne pepper
Instructions
  1. To make the muffin:
  2. combine the first 4 ingredients and mix very well, adding a bit of almond milk if mixture is too thick. You want it to be thick but falling off the spoon.
  3. Spoon into a round, greased, microwaveable ramekin or mug and microwave on high for 1 minute or until set. Turn out and slice lengthwise and toast (I use the toaster on high setting.)
  4. To Make the Hollandaise:
  5. Place yolks in a bowl over simmering water. Add vinegar and combine. Melt butter until just sizzling. Very slowly whisk the butter into the egg yolks. Keep whisking until pale, creamy and thick. Remove from heat and add lemon juice and a dash of cayenne pepper to taste.
  6. Butter your muffin, top with bacon, then egg, then Hollandaise.
Nutrition Information
Serving size: 1 Calories: 440 Fat: 40g Carbohydrates: 1.5g Fibre: 2g Protein: 20.15

eggs benedict eat muffin - toasted OMM

 

 

Low Carb Pancakes – Kim’s Club

 

Low Carb pancakes - Kim's Club
Lovely little pancakes - gluten-free and Paleo friendly
Author:
Recipe type: Breakfast
Serves: 1
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 5g (Approx 1 tbsp) each of:
  • coconut flour
  • ground flax seed
  • ground almonds
  • ½ tsp baking powder (gluten-free)
  • pinch of salt
  • 1 egg
  • 4 tbsp of almond milk
Instructions
  1. Mix dry ingredients in a jug - add egg and almond milk and mix until well combined. Add more almond milk if mixture is too thick.
  2. (Drop into small rounds on a heated non-sick fry pan (or use a bit of ghee on your pan to prevent sticking)
  3. Cook until edges are dry and golden, turn and cook about a minute or so on the other side.
  4. Serve with warm maple syrup or honey for Paleo, or sugar free syrup for low carb and diabetic. Walden Farms sugar free maple syrup is good - Amazon)
Notes
With 15ml maple syrup: 263 16g carb, 5g fibre, 11g net carbs 16g fat
Nutrition Information
Serving size: 1 Calories: 209 (with sugar free syrup) Fat: 16g Carbohydrates: 3g Sugar: 0 Fibre: 5g

 

Low Carb Cinnamon rolls

These are lovely – if you are paleo, omit the peanut flour and switch out the yogurt for coconut cream or plain coconut yogurt.  You can also use coconut sugar  – or drizzle with honey and sprinkle with cinnamon instead of the erythritol.

Low Carb Cinnamon rolls
Lovely cinnamon rolls - frosted or not!
Author:
Recipe type: Rolls
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 20gm/2tbsp coconut flour
  • 1 tsp peanut flour (OPTIONAL! Helps with the wheaty flavour)
  • 15gm/2 tbsp psyllium husk
  • 125gm/1½cups ground almonds
  • 50gm/1/4 cup Truvia or Erythritol
  • ½ tsp salt
  • 1 tsp baking Soda
  • 1 tsp baking powder
  • 1 tsp vinegar (apple cider or wine vinegar)
  • 1 tsp yeast granules (optional - for flavour only)
  • *25gm/1oz melted butter
  • *100gms/1/2 cup full-fat greek yogurt (I use Total or lactose free Turkish yogurt)
  • 1 egg
  • 100ml/4oz. unsweetened almond milk
  • 2 heaped tablespoons of cinnamon
  • 100g/1/2 cup of granulated erythritol
Instructions
  1. preheat oven to 180C - 350F - gas Mark 4
  2. grease a cast iron pan, or a cake tin with butter or coconut oil
  3. In a large bowl combine dry ingredients except cinnamon and erythritol. Combine all wet ingredients and add to the dry. Mix well - preferably with electric whisk and let stand for a couple of minutes. Mixture will thicken.
  4. Lay out a large rectangle of clingfilm and pat dough evenly across it. Mix the cinnamon with erythritol and sprinkle evenly over the entire surface of the dough. Using the clingfilm, roll up the dough into a long sausage. Unwrap and slice into 8 equal portions. Carefully place cut side down into your prepared pan and bake for approximately 40 minutes or until golden brown and cooked through. When cool you can opt to glaze or frost them if desired. For glaze mix 2 heaped tbsp powdered Sukrin with a little almond milk and drizzle over the rolls. It will set as it sits. For frosting add a bit of cream cheese to your glaze mixture and frost just before eating. These rolls are nice just with butter, and are nutritious enough for breakfast. You can even slice them lengthwise and toast under the grill! They keep for ages in the fridge - I just warm or toast before eating.
  5. **Dairy-free/Paleo option: Substitute Ghee for butter and coconut yogurt for greek yogurt
Notes
Savoury option: Cheese rolls! Omit all sweeteners and cinnamon. Cover dough in grated mature cheddar and proceed as above.
Nutrition Information
Serving size: 1 Calories: 136 (unfrosted) Fat: 11.44g Carbohydrates: 2.6g net Sugar: 0

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LC cinnamon rolls frosted KC