Blog Archives

Fried Nuts – A low carb breakfast with no bacon OR eggs!

IMG_4295

I love bacon. And eggs. I want to make this, very, very clear. I’m still not bored of them, despite two years of very bacon and egg heavy meals. But everyone likes a change now and again, right?

I’ve had a few friends interested in low carb diets be put off because they’re not sure what to eat for breakfast. Breakfast should be easy; we usually make it in a rush, after all. In summer, I often make a really tasty mixture of nuts, seeds and dessicated coconut which I’ll eat with almond milk or full fat Greek yoghurt, but it’s freezing at this time of year, and I really wanted something warm.

Enter, my new favourite speedy breakfast; fried nuts.

They’re warm. They’re filling. They’re insanely tasty and flavourful, and so easy to adapt to what you have in your cupboards, and what flavours you enjoy! I’ve mainly been eating them with a little bit of sugar free maple syrup, but I put some salt and chilli powder in with them once, and that tasted great!

And another great thing? They’re super low carb. This recipe only has 1.6g of carbs! Combined with the healthy fats and the other great health benefits of nuts, this is a great way to start the day 🙂

What flavours have you added to this? What nuts are your favourite to fry?

Ingredients

25g pecans

15g almonds, flaked

10g coconut flakes

14g/1tbsp butter

+ whatever flavour you like!

Recipe

Heat up the butter in a frying pan on a medium heat. Add the nuts you’re using, then fry until they go darker and start smelling wonderful. It only takes a few minutes! Then voila, a perfect speedy breakfast 🙂

Nutrition

444 calories, 42.3g fat, 7.1g protein, 1.6g carbs*

Calories from fat: 92%, calories from protein: 7%, calories from carbs: 1%

*In England (Where I live!), fibre isn’t counted as a carbohydrate on food labels, so we don’t need to remove it from the carb content to figure out our net carbs. So my carbs=American net carbs.

Low Carb Blueberry and Coconut Cookies

20140622-224520.jpg

I am only letting myself eat my sweet treats at the weekend at the moment. I’m mid way through training for an event in a few months, so I’m having to be stricter than usual because all the working out is making me insanely hungry.

Anyway, today is a Sunday, and I didn’t want to “waste” a treat day making something I’ve made dozens of times before, so I had a root around in the kitchen and decided to use up my blueberries. I only had a small amount left – more a palm sized frozen ball than a handful, if that makes any sense at all. I was really pleased with how they turned out – like most low carb cookies, they don’t really crisp up like a regular biscuit, but they were gooey in the middle and it was marvellous. You can taste both the blueberries and the coconut, which made me happy; berry flavours can be quite overpowering.

Ingredients

– 100g butter
– No more than a handful of frozen blueberries
– 1 egg, beaten
– 1 1/2 cups ground almonds
– 1/2 cup desiccated coconut
– 1/2 cup Splenda
– sprinkle of salt
– sprinkle of baking powder
– dash of vanilla essence

Heat oven to 200 degrees C, and line a baking tray with either foil or baking paper.

Melt the butter in the microwave, then stir everything together in a bowl. Traditionally, you stir berries in right at the end, but I mixed mine with my melted butter so they had a head start defrosting.

Use a spoon and your hands to make 12 flattish mounds of mixture on your baking tray. They’ll rise as they bake.

Bake for around 12 minutes, then leave to cool for at least the same again – they’ll be a bit less crumbly if you wait til they’ve cooled some. And much less likely to burn your face.