Almond Bread Pudding Breakfast

Almond Bread Pudding Breakfast

Ingredients:
2 ounces almonds — ground
1 large egg — slightly beaten
1 tablespoon ground linseeds (flax seed)
2 tablespoons butter — melted

4 tablespoons double cream
4tbspns splenda
1 dash cinnamon

How to Prepare:

Mix almonds, linseeds, egg, 1T butter, 2T cream, cinnamon to taste and half of splenda until it makes a paste.
Pour into a small, microwave safe bowl and microwave for approx 1 minute and 20 seconds or until the center puffs up.

Remove and immediately top with remaining butter, cream, splenda and cinnamon to taste.

carbs per serving 5
410 calories

Baked Eggs For One

Baked Eggs For One.

INGREDIENTS:
1 slice bacon
1 teaspoon melted butter
1 egg
1/4 slice Cheddar cheese

——————————————————————————–

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg.

Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.

Notes:

This recipe is for 1 serving. Scale it to the number of eggs you would like to bake.

You can cook 12 eggs in a muffin pan. If you are doing less, try to space them out in the pan for more even cooking.

Cooking times vary in different ovens and at different altitudes; adjust accordingly.

Karen’s Ricotta Cheese Breakfast

Karen’s Ricotta Cheese Breakfast

Mix together in a bowl:

1/4 cup ricotta cheese
1 Tbsp wheat bran
1 Tbsp flax seed meal
2 Tbsp whipping cream
Splenda to taste (I use five drops of liquid Splenda)
Small handful of strawberries or raspberries, cut into small pieces (I use frozen raspberries and just crumble them into the mixture, still frozen, just before I eat it.)

Pancakes

Thanks to Goatcreekrd for this great idea.

PANCAKES

Speaking
of pancakes, that was one of my most missed foods. So, I set about coming up with a diabetic pancake recipe. What I have come up with after a number of iterations is the following. I find it every bit as good as the pancakes I ate before being diagnosed. And, unlike anything available commercially, it is very inexpensive.

BASIC MIX – Thoroughly mix
¼ Cup flax meal
¼ Cup wheat germ
¼ Cup wheat bran
2 Cups nut meal (walnut, almond, and hazelnut have all worked equally well)
1 Cup soy flour
1 Tsp thickener (xanthum, guar, & glucomannan have all worked equally well)

I keep this mix on hand, and use it in mixing up the batter when I want pancakes.

BATTER
2/3 Cup of the above mix
Equivalent of 2 Eggs (generally I use one egg and one egg substitute)
¾ Cup low carb milk (Carb Countdown or equivalent) Cream and water should work as well
Vanilla to taste (1-3 tsp)
Almond extract to taste (1/4-1/2 tsp)

Mix
and let sit for a few minutes while the thickener does its thing. I like to fry in a tablespoon of Take Control or Benecol (the cholesterol lowering butter substitutes), and put a little on top after cooking.

For syrup, I use a 50/50 mix of sugar free maple and SF strawberry or SF raspberry Torani syrup (DaVinci equivalent). This makes roughly six 3.5 inch pancakes and is a bit more than I normally want for breakfast, so my wife will eat one or two.

I once Calculated the total carb content, and as I recall it came out around 8 grams for the batter batch. I am a Type 1.5 and use a small shot of insulin before all meals. For me there is little BG rise with this recipe. How it would work for non-insulin using Type 2s remains to be seen.

Mock Cream of Wheat

Mock Cream of Wheat

1/2 cup riccotta cheese
4 tbs cream
1 egg
mix and heat over med heat untill grainy then add a little vanilla, cinamon, and fake sugar to taste

This one is Mock Cream of Rice

1/2 c cottage cheese
1 pkt of fake sugar
drible of vanilla
dribble of cream
shake of cinamon

Key Lime Delight

Key Lime Delight

Servings:6
——————————————————————————–

INGREDIENTS:
1 large box lime Jell-O (0.6 oz-sugar free)
3 cups boiling water
2 cups sour cream
2 teaspoons Nellie & Joe’s Key Lime Juice
1 packet Splenda®
I am thinking any key lime juice would work
——————————————————————————–

DIRECTIONS:
Mix package of Jell-O with boiling water and add 1 tsp of lime juice.
Stir well (2 minutes). Refrigerate 30 minutes (this is important
otherwise it will separate).
Mix into Jell-O, 1 cup of the sour cream using an electric mixer. Pour into 6 ramekins. Refrigerate for 2 hours.

Mix 1 cup sour cream, 1 tsp lime juice and the Splenda. After the
Jell-O has set, spoon sour cream mixture on top. Refrigerate or serve.

I bet you could do this with any flavor pretty much that you may choose.

Angel

Nutrition Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 176
Total Fat: 16.1g
Cholesterol: 34mg
Sodium: 113mg
Total Carbs: 3.6g
Dietary Fiber: 0g
Protein: 3.6g

Zucchini Hash Browns

Zucchini Hash Browns

24 g carbs total recipe

1 1/2 pounds zucchini
1/2 teaspoon salt
2 eggs
6 tablespoons Parmesan cheese, grated
1 garlic clove, minced or pressed
1/4 cup butter

Coarsely shred zucchini (you should have about 4 cups) and combine with salt in a medium-size bowl. Let stand for 15 minutes. Squeeze with your hands to press out moisture.

Stir in eggs, cheese and garlic.

Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.

Mound about 2 tablespoons of the zucchini mixture in pan; flatten
slightly to make a patty. Repeat until pan is filled, but don’t crowd
patties in pan. Cook patties, turning once, until golden on both sides
(about 6 minutes).

Lift out and arrange on a warm platter; keep warm.

Repeat to cook remaining zucchini mixture, adding more butter as needed.

Breakfast Casserole

Breakfast Casserole

INGREDIENTS
——– ———— ——————————–
1 pound sausage
3 cups cheddar cheese — shredded
1 cup mushroom — sliced
12 eggs

INSTRUCTIONS:

Preheat oven to 350°F-180°C. Brown sausage in skillet Spread sausage in buttered 9X13 - 230-330mm cake pan Sauté mushrooms in sausage grease (I add bacon grease if I need more) Spread mushrooms over sausage Spread cheese over mushrooms Beat eggs a little and pour over top Season to taste Bake for 30-40 minutes or until solid Cut into 8-10 servings and eat right away or refrigerate and enjoy for several days

Optional ingredients: chopped onion, green peppers, bacon strips on the top use your imagination - try other ingredients.

You can use whatever kind of sausage and cheese you want, depending on your taste and how spicy you want it. Also, this works just as well without the mushrooms, if you don’t want them. For me, the more the better (sometimes I double the mushrooms). NOTE: Mexican blend cheese works well.

I have made this and it freezes well and to reheat it only takes a few minutes in the microwave at half power. I give it a big thumbs up.

Faux French Toast

Here’s a good idea from Jolie.

Fake French Toast

Ingredients
2 eggs
4 T ricotta (or cream cheese) - I did it with ricotta (and didn’t have
quite 4 teaspoons so maybe why mine was more of a pancake)
dash cinnamon and nutmeg
2 pkt Splenda (I only put one packet and then I took the other one and mixed with a little cinnamon and sprayed some spray butter on top and sprinkled the cinnamon/splenda mix over the pancake.

Heat frying pan. Mix all ingredients together. Melt some butter in small frying pan and pour batter in, spreading a little. Brown on one side, and flip, and brown other side.

Serves 1 big eater @ 4 carbs

http://www.recipes-low-carb.net/breakfast/low-carb-breakfast7.html

Breakfast Puff

BREAKFAST PUFF

Amount Measure Ingredient
——– ———— ——–
1 can shredded cheddar cheese
12 eggs
1 cup heavy cream
1 tsp mustard
salt and pepper to taste

Preheat the oven to 325 degrees F. Lightly grease a 9×13 inch baking pan.

Sprinkle cheese evenly in the bottom of the pan. In a large bowl, beat
together eggs, cream, mustard, salt and pepper. Pour egg mixture on top of cheese.

Bake in preheated oven for 40 minutes or until firm.

Let cool slightly before cutting into squares to serve.