Enjoy these easy low carb crepes with sweet or savoury fillings. They are grain free, pliable and made with only 3 ingredients.
Friends, I have tried so many versions of crepes I have considered applying for a research grant. …
Easy low carb rolls are perfect for breakfast or as a burger bun. These gluten free keto rolls taste soft and pillowy, toast well and are absolutely fail-safe.
Do you know how much Germans like bread? We seem to be born with a gene that makes us crave it at least once a day. In Germany there is a bakery around every corner brimming with sensible wholegrain rolls and Pumpernickels as heavy as rocks. Our evening meal is suitably called “Abendbrot” – literally translated “evening bread” and in Bavaria snack time is “Brotzeit” – bread-time. And when a Scandinavian tells you they invented the open faced sandwich, don’t believe a word they are saying. They just copied the Germans….
How do you start your day? Do you have a bowl of that yummy granola with a health claim on the package? It’s all organic, even the honey in it – so it must be good for you, right? Or are you more of a continental breakfast lover: jam on toast, sometimes a lovely crumbly croissant and a tall glass of freshly squeezed juice? And what about the kids? Do you cave in when they scream for their favourite cereal with all those fun cartoon characters on the box? Let’s face it. For most people, breakfast is a starch-based, sugar-coated affair. It provides a short burst of energy and dumps them shortly after. By midmorning they find themselves crawling to the biscuit tin just to keep going.
Just check the label of your breakfast cereal – many “healthy” mueslis contain just as much sugar as the infamous Kellogg’s Honey Smacks (launched in 1953 as Sugar Smacks)! And you’ve surely read before that juices can contain as much sugar as a can of Coca Cola. Most orange juices, for example, come in at 10 grams per 100 ml. If you drink a 200 ml glass you’ve consumed the equivalent of 5 teaspoons of sugar. Enjoy it together with a bowl of fruit yoghurt – another serial sugar offender – topped with cereal you’ve probably consumed your entire recommended daily amount of sugar before you even leave the house.
Last week Public Health England released details about the worrying sugar consumption of British children at breakfast time. UK Health experts found that our kids are eating on average the equivalent of nearly three sugar cubes before school starts, reported the BBC. Over the course of a year, this adds up to over 1000 cubes at breakfast. Our four- to 10-year-olds are eating twice as much sugar as they should, and their well-meaning parents are often not aware they are serving their offspring future health problems on a plate (or in a bowl).
Since the millennium an increasing number of children in the UK have been diagnosed with Type 2 diabetes, some as young as seven. We’re not quite on a par with the US yet where a 5.5 stone 3-year-old girl with Type 2 diabetes made the headlines a couple of years ago (her condition has been successfully reversed after medical intervention), but it’s time to take a step back and think about better food choices. Health researchers warn that about one quarter of five-year-olds have rotting teeth and almost one fifth are classed as obese by the time they enter secondary school.
We’ve ditched most cereals in our house, don’t eat bread on a daily basis (I have yet to expand my low carb baking skills) and include healthy fats and proteins in every meal. The following make a regular appearance on our breakfast table:
Light and fluffy pancakes that are low carb, gluten free and so easy to make: These Almond Cream Cheese Pancakes are a healthy sugar free breakfast choice.
I will be totally honest with you here: Apart from Christmas Day and New Year’s Eve I have spent most of the last two weeks in my pyjamas. Which has been utterly fantastic. For me the Christmas period is all about chilling out, eating and lounging about with bed hair. In terms of relaxation it beats the summer holidays by miles. I have caught up with some essential box sets on Netflix and managed to read ALL the books stacked next to my bed. I treated myself to a pedicure that made my feet look 20 years younger and slept so much it’ll last me until April. 2017, I am ready for you.
We all love pancakes in this house, and these gluten free wonders are my new favourite recipe. There are many delicious variations of cream cheese pancakes out there. Some keto recipes contain only eggs and cream cheese, which works well, but tastes a little on the eggy side. Others add in coconut or almond flour or both – these two always work well together. I recently tried a nice coconut and almond flour cream cheese pancake recipe from Vickie de Beer’s brilliant Type 1 and Type 2 Diabetes Cookbook. My version is a little more pared down. It uses only almond flour, because I find in the mornings it’s best to keep things simple.
Almond flour should not be confused with ground almonds or almond meal. It is a much more finely ground flour made from blanched almonds, which gives a texture that resembles wheat flour. The almonds in almond meal, in contrast, are almost always ground with their skins still on. The almond flour I use, by Sukrin, has also been cold-pressed, so 80% of the fat is removed. It makes the pancakes light and fluffy, just like we enjoyed them in the good old days before we realised that wheat is really not a healthy thing to eat. By using almond flour you are ensuring your pancakes are seriously nutrient dense. They will provide you with a steady supply of energy that won’t send you blood sugar sky-high and will keep you satiated until lunch.
On top of that, they are super quick to put together. You can almost do it while you’re waiting for the kettle to boil. The one thing I’d recommend is to keep the pancakes on the small side to avoid them falling apart. We ate them with yoghurt and raspberries, but here you can obviously be creative. Sour cream would also be nice instead of yoghurt, and if you leave out the sweetener in the recipe they’re great with bacon. You could even turn them into a decadent dessert with a dark chocolate sauce!
For other great gluten free breakfast ideas check out my grab and go low carb muffins, chocolate banana muffins (they use only one banana for the full recipe, so you get the taste but very few carbs) or the rich and satisfying almond butter waffles. I used coconut flour in these low carb waffles. You can easily make them into pancakes if you do not have a waffle maker.
Perfect for a weekend breakfast or as a nourishing afternoon treat: These protein-packed, sugar free almond butter waffles are gluten free, paleo and low carb.
Do you know those days when only a waffle will do? A soft, light and fluffy waffle with a gentle crunch on the edges, preferably straight from the waffle maker so it’s still warm? A waffle that fills the kitchen with the most mouthwatering smell of baked deliciousness? …
Combining two favourite breakfast spreads into one: This healthy sugar free peanut nutella is so simple to make and great on bread or waffles.
Remember Elvis’ peanut butter banana sandwich? It was fried, sometimes with a couple of bacon slices in it; and it’s so famous for its decadence it even has its own Wikipedia page. …
A fabulously healthy treat: These delicious Low Carb Chocolate Banana Muffins are grain free, sugar free and seriously nutrient-dense. This is feel-good snacking taken to the next level.
Do you have children? If you do, or if you are planning to have some in the future, I’ve got some great advice for you: Take someone else’s (nice) child with you on holiday. In addition to your own, that is….
Easy to make and intensely delicious: Prepare this coffee chia breakfast pudding in advance and enjoy it the next morning. A sugar free, low carb, vegan and gluten free breakfast.
Breakfasts. I have said it before. They need to be easy! Because, hand on heart, who wants to sweat over complicated recipes first thing in the morning?…
So quick to make, packed with flavour and sugar free: Raw Raspberry Vanilla Chia Jam. Say hello to your new healthy food obsession.
I am so excited. Jams are going to make a comeback in this household! Thank you, little lovely chia seeds, you have taken all the work out of jam-making….
Do you want a quick low carb, gluten and sugar free breakfast that is perfect for busy weekday mornings? Say hello to these Grab & Go Low Carb Muffins.
Don’t get me wrong. Sitting down at the breakfast table for a lovingly prepared scrambled egg or (insert your favourite dish here), accompanied by a chat…or blissful silence… is a beautiful thing. I am all in. But we have to be realistic. And honest. What happens most mornings? The bed is comfortable. You stretch, wake slowly, check your emails, try to remember that important thing you know you have to do today. . And suddenly you have all but 15 minutes left to shower, get dressed and eat breakfast.
I am very quick at making scrambled eggs. And very fast at eating them. But sometimes measures need to be more drastic.
Nutty. Chocolatey. Irresistible. Make your own sugar free nut-ella! You’ll never look back.
Nutella. For many of us it is part of the fabric of our childhood. That evening you shared a whole jar with a friend? That soggy camping trip you smeared it over roasted marshmallows and it became the best holiday ever? The day you discovered it is amazing with vanilla ice cream?
Maybe you don’t even have to think back that far. What did you have on your waffles last weekend?
Chorizo Egg Muffins are an easy to make, great on-the-go-breakfast you can make ahead. Gluten free, low carb. These muffins need to me made. End of story.
I live in London, which means I NEED to talk about the weather. It’s a compulsory national habit, a bonding ritual with fellow sufferers. Great conversation starters are “Isn’t it a grey day today, dear?”, “A bit on the chilly side, don’t you think?” or simply “Gosh, this rain!” (shakes head), followed by the inevitable “It’s good for the plants though, we really needed it!”
The humble scrambled egg gets an asian-style makeover that will knock your socks off: Vietnamese scrambled eggs is a true taste revelation. The secret ingredient is fish sauce!
Since I started eating sugar free and low carb, breakfast is the meal that has changed most. Out is the toast with jam, the maple syrup-covered pancake and anything by Kellogg’s. Instead of loading up on carbohydrates, I eat more protein and healthy fats, which makes me feel way more alert and satisfied until lunchtime. My two favourite staples now are home-made granola with yoghurt and berries – such as the Peanut Butter Granola – and eggs in all shapes and forms:…