Low Carb Big Breakfast

Saturday mornings means Big Breakfast for us at home. After a busy work week, we like waking up a wee bit late and enjoying a fancier version of our usual bacon & sunny side up eggs.

Ingredients

4 strips streaky bacon
3 large eggs
2 tablespoons fresh cream
1 tablespoon butter
1 tomato, sliced into rounds
3 cups spinach, sliced 2″ thick
2 cloves garlic, minced
1 tablespoon cooking oil
1 tablespoon oyster sauce or soy sauce
pepper to taste

Procedure

For the Streaky Bacon, lay the strips flat on a frying pan. Add a small amount of water, and crank heat up to medium. Fry both sides until crispy. Set aside.

For the Scrambled Eggs, beat eggs together with fresh cream. Heat frying pan (medium heat) and slide in butter. Slowly pour in eggs, let it sit at least 30 secs before lightly pushing the edges towards the center. Remove from pan while top is still moist. Don’t overcook.

For the Sauteed Spinach, fry minced garlic in oil over medium-high heat. Add in chopped spinach, saute until coated in oil (it also prevents garlic from burning). Add in oyster sauce and season with pepper. Stir and cook until spinach is soft/wilted.

Share evenly on two plates, add tomatoes and serve hot with your favorite morning drink. Enjoy!

What do you like having for breakfast? I would love to try them too. 😉

Low Carb Carrot Bread

When you’re having lunch or snack and you’re surrounded with bread-chomping-people! 🙄 Life is tough! But never fear, this carrot bread is a lifesaver!

It has a mildly sweet and nutty flavor from the carrots & seeds. We like having a slice or two with cream cheese or butter and a cup of coffee for afternoon tea. On weekends, it’s an addition to our usual bacon & eggs. The texture of the bread may be denser than the normal bread but hey I’m not complaining!

I mostly use coconut flour in my bread recipes as it not only costs less but you also need smaller amount of coconut flour per recipe compared to almond flour. Again texture-wise, it’s more compact and dense but heating it in the toaster will soften it up.

We like our bread on the sweet side hence the addition of sweetener. You can always choose not to add sweetener, instead add extra salt (1/4 teaspoon more salt to be exact).

Ideally, the bread is stored uncut in a sealed container and sliced as you consume so it won’t dry up. But for us, we store the bread in the fridge already sliced and packed in snack bags. This is just for a quick packing of our lunch box in the morning. The bread is good up to 5 days in the fridge.

Enjoy!

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Note: This carrot bread was inspired by the Banana Bread recipe by Craig Rodger of What the Fat? You can check it out, too.

Ingredients:

120 grams carrots, grated
1/2 cup coconut flour
1/2 cup psyllium husk powder
2 tablespoons sweetener, optional
2 teaspoons baking powder
2 teaspoons cinnamon powder
1/4 teaspoon salt
1/4 cup pumpkin seeds
6 large eggs
1/2 cup cream
1 teaspoon vanilla

Procedure:

Preheat the oven 180C.

In a big bowl, combine grated carrots, coconut flour, psyllium husk powder, sweetener, baking powder, cinnamon powder, pumpkin seeds and salt. Stir well. Set aside.

In another bowl, beat eggs until frothy. Add in cream and vanilla. Continue beating until smooth.

Slowly pour the egg-cream mixture into the dry mixture. Beat until combined well. The batter will be thick.

Line loaf pan with baking paper and transfer the batter into the loaf pan by the spoonful. Smoothen the top before putting inside the oven.

Bake for 20 – 30 minutes or until the cake tester comes out clean.

Cool & cut into 12 slices.

Serve with butter or cream cheese.

Serving size: 2 slices (but I’m alright with just 1 slice)