Egg-Free Slow-Carb Breakfast: Almond Porridge

Some people just don’t like eggs, or they want a breakfast option that doesn’t involve eggs sometimes.

On Finding My Fitness, I have a post with several other options, but one of my favorites right now is a good replacement for oatmeal. If you like the subtle flavors of coconut milk and almonds, then this recipe is for you.

I can see this especially hitting the spot as the weather starts to get cooler, and you can change the profile of the dish completely with just the spices you use.


Don’t feel married to almonds for this, either. Other kinds of nuts would taste just as delicious, and depending on your tastes you may even like it better with something like a walnut, macadamia nut, or pecan.

This is one of the recipes I’m featuring as part of the slow-carb meal planner I’ve developed.  A bunch of people have already signed up, and some have even told me they’ve reached their goals!  Check it out if you’re interested!

Let me know what you think about it in the comments!

Egg-Free Slow-Carb Breakfast: Almond Porridge

Category: Dinner, Lunch

Egg-Free Slow-Carb Breakfast: Almond Porridge

Ingredients

  • 1 c almond meal (for a coarser mouthfeel, you can also just grind up almonds in a food processor)
  • Cream from one can of full-fat coconut milk (the stuff you skim off the top of the can after it’s been in the fridge)
  • an optional bit or two of stevia
  • 2 tsp cinnamon
  • pinch of ground nutmeg

Instructions

  1. In a saucepan, heat the coconut cream until it “melts” and gets liquidy. Then add the almonds and sweetener. Mix until combined thoroughly. Stir and cook on medium for about 5 minutes.
  2. When it thickens up a bit and you’re almost ready to take it off, add the seasonings and stir it together.
https://www.slowcarbmealplanner.com/egg-free-slow-carb-breakfast-almond-porridge/

Zucchini Pancakes

Zucchini Pancakes on SlowCarbMealPlanner.com
After four years of trying, we finally have a garden that’s doing what it should. A lady from church who’s always had a garden, but since she’s getting old doesn’t use as much space, told us we could use some of her field for our garden.

So her son plowed us 4 rows about 100 feet long, and we planted what we had: onions, spinach, chard, zucchini, habañero peppers, beets, green beans, watermelon, cantaloupe, and sunflower. A couple weeks later we had some stuff popping the ground. We were beyond thrilled.

Now, though, we have more zucchini than we know what to do with! We froze a lot of it, but I wanted to try out some pancakes.

Funny story: we have wheat pancakes occasionally on a Sunday, and my 3 year old daughter got excited when she heard Daddy was making zucchini pancakes. “I love zucchini pancakes!” she says. She’d never had them before. She was so excited when she was about to stick the first forkful in her mouth. As soon as it touched her tongue, she made a yucky face and said “I want another one!” I had to explain that these are salty, not sweet. Ha!

I’d eat more than just these for breakfast. Try a couple fried eggs and bacon or sausage to get a nice, rounded breakfast.

These things are tasty!

Zucchini Pancakes

Prep Time: 10 minutes

Cook Time: 8 minutes

Category: Uncategorized

Servings: 4 pancakes

Zucchini Pancakes on SlowCarbMealPlanner.com

Ingredients

  • 2 c zucchini, grated
  • 1 green onion, chopped
  • 1 large egg
  • Salt and pepper to taste
  • 2 1/2 tbsp olive oil or some bacon fat

Instructions

  1. Mix the grated zucchini and chopped onion in a bowl.
  2. Add 1 large egg to the mixture and combine thoroughly, adding salt and pepper to taste.
  3. Put 4 mounds of zucchini mixture into the pan and fry it. Press down to flatten until lightly browned, about 4 minutes, then turn it and let the other side brown.
https://www.slowcarbmealplanner.com/zucchini-pancakes/

Get more recipes like this delivered to your inbox weekly. Join the meal planner today and get weekly recipes and shopping lists. Never wonder if you’re properly following the slow-carb diet again!

Mary F told me recently, “This is the first diet that I have not been hungry between meals or craved sweets. My husband is on it also, and we both have noticed an increase in our energy. He’s lost 5 lbs already. I haven’t lost any, but I’m trying not to get discouraged because this seems like a healthy way to eat.

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This Is How To Make Hard Boiled Eggs The Best

learn how to make hard boiled eggs
I struggled with how to make hard boiled eggs consistently until my wife showed me this technique. It’s seriously the best way I’ve ever come across to make a hard boiled egg. Once you do it this way, you’ll never do it differently.

For some reason I could never get it right. It’d either be too hard or too soft. It was never the same from one batch to the next.

It’s as simple as can be, and I feel silly that it never came to me. Here you go.

How To Make Hard Boiled Eggs

How To Make Hard Boiled Eggs

Prep Time: 1 minute

Cook Time: 8 minutes

Category: Breakfast, Tips

Servings: as many as you want

How To Make Hard Boiled Eggs

Ingredients

  • eggs

Instructions

  1. Place your eggs into a saucepan and cover them with water.
  2. Turn the stove to high to boil the water.
  3. As soon as the water starts a rolling boil, set a timer for 7 minutes.
  4. After 7 minutes, pull the pan off and start running cold water over it until it stops steaming.
  5. For a soft-boiled egg, pull it off around 5 minutes.
https://www.slowcarbmealplanner.com/this-is-how-to-make-hard-boiled-eggs-the-best/

photo by Lisa Williams on Flickr