Breakfast

Delicious, high-protein breakfast recipes that will actually keep you full until lunchtime.

Gluten Free Waffles

These gluten free waffles are crisp on the outside, tender and fluffy on the inside. It’s one of those recipes where the gluten-free version tastes just like the “regular” version. Delicious! I don’t sweeten the batter at all, so I serve these gluten free waffles with 1 tablespoon maple syrup per waffle. Click for the recipe

Coconut Flour Muffins

These coconut flour muffins are tender, fluffy and coconutty. To create this recipe, I started out with my coconut flour pancakes recipe, replaced the applesauce with coconut milk, added xylitol, then adjusted the amount of coconut flour until I reached a consistency that seemed just right. I didn’t expect to succeed right away, but happily, these coconut flour muffins are perfect! Click for the recipe

Gluten Free Muffins

These incredibly tasty gluten free muffins are light and fluffy. They are at least as good as “regular” muffins, and with 9 grams net carbs and 9 grams of protein per muffin, are a far better breakfast choice. Click for the recipe

Gluten Free Scones

These tender, delicious gluten-free scones make a wonderful weekend breakfast treat. These are for Mom – she’s been diagnosed with pre-diabetes and has been completely avoiding baked goods for a long time now. She and my dad will visit us soon, and as I was telling her about my experiments with low-carb baking, and how these baked goods do not affect my blood sugar the way bread does, she sheepishly asked, “Remember those amazing whole wheat scones you used to make that I loved so much? Maybe you can come up with a low-carb version of those?”

Needless to say, as soon as we hung up the phone, I was scouring the Internet for gluten free scones recipes. Several attempts yielded less-than-optimal results (edible, but not mom-or-blog-worthy), but this one is a keeper. Tender, sweet and chocolaty, these gluten free scones are almost as good as flour scones. Click for the recipe

Paleo Oatmeal

Obviously, this Paleo oatmeal is not made with oats, but it has a very similar texture. It’s a tasty, comforting breakfast porridge you can feel good about eating, and while the real thing is still better (in my opinion), this comes very close. Click for the recipe

chorizo omelet

This is, by far, my favorite omelet. The combination of caramelized onions, spicy chorizo and sharp cheddar is incredible. Now, this is not a small, dainty omelet. It’s a big, substantial, very satisfying omelet that will keep you full for several hours. Don’t serve it with toast! A sliced tomato or some berries are perfect and will balance out the richness of the omelet. Click for the recipe

Leftover Oatmeal Pancakes

These oatmeal pancakes are made with leftover cooked oatmeal. They are deliciously nutty and wholesome. I used cooked rolled oats, but I see no reason why steel cut oats won’t work just as well.

Serve these leftover oatmeal pancakes with maple syrup or a little honey – the batter is completely unsweetened, so they do require a topping. Click for the recipe