For my schedule, breakfast is too early and lunch is too late, so I decided to bring back the tradition of brunch. Brunch isn’t a elitist tea party meal. It’s simply a meal between breakfast and lunch that combines the best of both. To me this meant portable foods reminiscent of breakfast. So here are three of my favorite brunch recipes, easy on the carbohydrates and portable enough to take to work.
Crunchy No-Bake Snack Bars I found online at Healthy Indulgences. I make mine with peanut or coconut butter depending on my mood. I don’t use erythritol, so I just increased the amount of stevia to several tablespoons. This needs done to taste, so you may need more or less. The stevia I have is granulated, which hasn’t been an issue in either the bar or the topping. You could also substitute in whatever your favorite sweetener of choice. These are messy but very tasty. This recipe is not only low carb, but can be gluten free!
Eggy Pie is another favorite. It never gets old because it’s never the same the next time. You will need 6-8 eggs, milk, shredded cheese, some type of meat (ground sausage, ham, turkey, etc), onion powder, salt and pepper, and a pie pan. I usually use glass for these. First, add some meat to the pie pan. In a bowl mix the eggs, a cup of milk, a cup of cheese and the spices. Then pour that over the meat in the dish and bake on 350 for 30-45 min or until a fork comes out clean. You can add salsa and use taco meat. Bacon and tomatoes is another version. You could leave the meat out and make it a vegetarian pie. The options are limited to what you make them. This recipe is not only low carb, but gluten free!
Low Carb Granola is easy to make and can be eaten dry or as a bowl of cereal with milk. It’s good as is, but sometimes I like to add some dried cranberries, blueberries, or other dried fruits too it as well. This recipe is not only low carb, but gluten free!