Especially if you're used to starting the morning with a slice of bread or cereal, it's difficult to find delicious ideas for a breakfast with just a few carbohydrates. Many people who are going on a diet or want to change their diet ask themselves: What can I eat in the morning? A low-carb breakfast generally includes egg dishes, but also yoghurt with fresh seasonal fruit, delicious vegetables or ham, sausage and cheese. Scrambled eggs with bacon, some cheese and a few tomatoes, and a large coffee doesn't sound so bad, right?
Low-carb breakfast increases fat metabolism
Anyone who cares about a good figure understandably rarely starts the day with bread. Nevertheless, you don't have to completely forego a jam roll. From time to time these rolls also find a place in the menu, but in their healthier form. Then instead of white flour, it is better to prefer whole grain breads, as they fill you up in the long term and contain valuable fiber. It's best to start with oneLow carb breakfastin the day to increase fat metabolism. Importanton a dietthat you vary and add some variety to your menu. This is the only way to change your low-carbohydrate diet.
Low-carb breakfast to take to the office: low-carb burrito
Ingredients for 2 servings:
2 Owner
½Avocado, cut into strips
2 tbsp whipped cream
2 THE Mayonnaise
4 strips of bacon, toasted
1 cup romaine lettuce, chopped
1 Roma tomato, cut into rings
2 TL Butter
Salt and pepper
Mix the eggs with a little salt and pepper. In a non-stick pan, add 1 teaspoon of butter and add half of the egg mixture. Cook for about 1-2 minutes and then cook on the other side until golden brown. Transfer to a flat plate, remove excess fat and bake the other half of the egg mixture.
Before serving, spread with mayonnaise and top with romaine lettuce, tomatoes, avocado and bacon.
Roll it up in aluminum foil and take it with you to work.
Vegetarian, juicy frittata with spinach and parmesan
Ingredients for 4 servings:
6 Owner
50 g grated Parmesan
400 g leaf spinach (frozen or fresh)
1 onion
1 clove of garlic
2 tbsp chopped almonds
6 tbsp olive oil
1 Cayennepfeffer socket
Salt and pepper
Preheat the oven to 220°C and prepare a baking dish. Optionally, you can also use muffin cups and prepare mini frittata to take away. Place the selected baking pan in the oven.
Wash the fresh spinach leaves, clean them, drain them and remove the stems, then cut them. If frozen spinach is used, simply let it thaw and chop roughly.
Finely chop the onion and garlic. Heat some olive oil in a pan and add onions andGarlicSauté until translucent. Then add the spinach and cook for 4 minutes.
Whisk together the eggs and Parmesan in a bowl. Season with salt, pepper and cayenne pepper.
Spread the chopped almonds with a little oil in the hot baking pan. Add the spinach and egg glaze and bake at 180°C for about 25 - 30 minutes until golden brown. If desired, serve with mixed leaf salads.
Quick low-carb breakfast: gluten-free muesli
Ingredients for 5 servings:
½ cup coconut chips
2 cups almonds, grated
1 ¼ cups pecans, raw
1 cup walnuts, raw
2 THE Chiasamen
1 tbsp flaxseed, ground
2 TL Kokoszucker
¼ tsp sea salt
3 tablespoons coconut milk
¼ cup + 1 tablespoon agave syrup
Optional: 1 ½ teaspoons cinnamon powder, ¼ cup dried fruit of your choice, ¼ cup roasted, unsalted sunflower seeds
Preheat the oven to 180°C and place the rack in the middle.
In a small bowl, heat and melt the coconut oil, then add the agave syrup.
In another bowl, mix the seeds, nuts and coconut sugar and mix in the liquid coconut oil with the agave syrup.
Line a baking tray with baking paper and distribute the nuts etc. evenly on it. Bake for about 20 minutes. Then add the dried fruits and roasted sunflower seeds and bake under supervision for another 2-8 minutes until they turn golden brown. Allow to cool and store in a closed container.
Low-carb high-fat breakfast: stuffed avocados
Ingredients for 4 servings:
8 Owner
120 g smoked salmon
4 Avocados
Fresh dill
The Chili Flock
Salt and pepper
Preheat the oven to 220°C.
Halve the avocados, remove the seeds and, if the hole in the stone is too small, hollow them out a little more. Then cut a small piece lengthwise on the bottom side so that the avocados can stand in a baking tray and not tip over.
Line the hole in the stone with some smoked salmon. Now carefully crack an egg in a bowl. Then take the egg yolk with a spoon and put it on the avocado. If possible, add a bit of the egg white. Season and bake in the oven for about 15-20 minutes. Serve warm.
Banana waffles without flour
Ingredients for 6-7 waffles:
150 g ground almonds
6 Owner
2 soft bananas
100 ml coconut milk
50 g soft butter for the waffle iron or coconut oil
½ tsp baking powder
½ tsp vanilla sugar
½ tsp cinnamon
1 pinch of salt
Soften the butter and mash the bananas with a fork and stir in.
Mix the eggs, stir in the ground almonds, baking powder, vanilla sugar, cinnamon and salt. Add the coconut milk.
Mix the two mixtures. Brush the waffle iron with a little butter and bake the waffles.
Vegan low-carb breakfast: pumpkin and coconut pudding without eggs
Ingredients for 4 servings:
200 ml coconut milk
250 g Hokkaido pumpkin
200 ml Hafermilch
1 tsp cinnamon
1 Price Nutmeg
½ vanilla bean
10 – 12 stoneless dates
optional: maple syrup, coconut cream
Remove the seeds from the pumpkin, clean it and cut it into rough pieces. Then bake on a baking tray lined with baking paper without oil until soft. Let cool aside.
Pour a little hot water over the dates and let them steep for a few minutes. Drain the water and then puree the dates finely.
Puree the pumpkin, vanilla, coconut and oat milk into a creamy mixture. Add some additional maple syrup if desired and place in the refrigerator.
For the coconut cream, you use the thick coconut mass that forms on the edge of the can when the coconut milk has been in the fridge for a few hours. Take these and simply beat them with the mixer. Sweeten additionally if desired.
Layer the pudding in small dessert glasses, alternating with the coconut cream, and serve chilled.
Low-carb apple pie with quark for breakfast: A recipe without flour
Ingredients for a springform pan (26 cm):
250 g apples, peeled, cored and chopped
500 g low-fat quark
200g Stage
100 g soft butter
4 Owner
1 ½ TL for Van
2 TL Guarkernmehl
1 tsp lemon peel
120 g brown sugar (honey)
1 stick cinnamon
1 pinch of salt
Boil the apple pieces and the cinnamon stick with a little water until the apples are soft. Then remove the cinnamon stick and puree the apples. Allow to cool.
In a bowl, mix the softened butter, eggs and sugar well with a whisk or a food processor.
Add the cream, quark, guar gum, vanilla, lemon peel and salt and mix together very well. Finally add the cooled, pureed apples.
Mix everything into a dough. Grease the springform pan and pour in the dough. Bake the apple cake at 160°C for about 60 minutes.
