Favorite go-to breakfast

Pernille

OLYMPUS DIGITAL CAMERA


To be quite honest, I have this love-hate relationship with breakfast. I thoroughly enjoy most of the foods that are traditionally related to breakfast – both on and off LCHF (!) – but I am not very hungry in the morning and breakfast has therefore always been the meal I skipped, if I was in a hurry or trying to save calories. The invention of “breakfast-for-lunch” or “breakfast-for-dinner” is right down my alley….

To “compensate” for the lack of morning hunger, I can eat constantly during the afternoon and evening……not a good thing.

Anyway, a favorite breakfast of mine is Greek yoghurt with heavy whipping cream, homemade nut granola and a little sprinkle of pomegranate seeds. Pomegranate seeds are not technically LCHF but they add a delicious sweet tartness and I love the way they feel when you bite them – and they constitute such a small proportion that I don’t stress over it.

Homemade nut granola

2 cups of nuts – I used almonds, brazil nuts, walnuts and hazelnuts

1/4 cup flax seeds

1/2 cup sunflower seeds

1 cup shredded coconut/coconut flakes, unsweetened

3 T coconut palm sugar or similar sweetener

2 t cinnamon

1 t ground vanilla bean

Chop the nuts coarsely, mix all the ingredients together and place on parchment paper on a cookie sheet. Dry in oven for 1 1/2 hours at 210 degrees. Stir occasionally. Let cool totally before transferring to a suitable jar.

Blend Greek yoghurt – full fat, not low-fat – with 4-6 T of heavy whipping cream. The amounts are really just dependent on how you prefer the consistency. Sprinkle with the granola and a few pomegranate seeds and enjoy with a cup of coffee with cream!


2 Comments

  1. Carol
    CarolReply
    October 10, 2014 at 11:39 am

    I feel the same way and often have the same kind of breakfast or use it as a snack later in the day. I use the same base ingredients (Greek yoghurt and whipping cream) and then add walnuts, a few berries and cinnamon. I avoid granola because of the sugar and grains but I’m going to mix up your “nut granola” for a a new addition to my old standard. Thanks!

    • Pernille
      PernilleReply
      October 10, 2014 at 6:09 pm

      Hi Carol. Thanks for your comment:-) I have done the same thing with the berries and almonds, walnuts are a little too bitter, I think. I am planning to try to “water them”, though – I will supposedly make them less bitter. If you want an even lower carb version of this granola, you can use pumpkin seeds instead of the sunflower seeds.

Leave a Reply

Your message*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Name*
Email*
Url