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MerryKate 10-21-2013 11:45 AM

1 Attachment(s)
I read an interesting article the other day on the Diet Doctor's blog about a study that showed that eating a large breakfast makes a difference in blood sugar control for type II diabetics. (I'm not diabetic, but I keep track of these things for my Mom, and I figure if follow them too I may be able to avoid type II diabetes in the future.)

I've been trying to do as the study suggests and eat 1/3 of my daily calories for breakfast, but I have to say I get sick of eggs and meat, so today I had this:

Attachment 51810

Chocolate Zucchini bread with 1/4 cup hwc. I overshot the calories a bit, but I'm pretty sure I won't be hungry before dinner time. There are days when I love nutritional ketosis.... :jumpjoy:

Anyone else want to share some NK food porn?

AnnetteW 10-21-2013 11:47 AM


Where's the recipe!!!!!!!

It's not fair to tease like that.

MerryKate 10-21-2013 12:56 PM

Sorry about that...I've been trying to figure out how to post the recipe in the Recipe Room. For some reason I can't add a new file there. :/ Here it is:

Chocolate Zucchini Bread

1 cup almond meal
cup coconut flour
1/4 cup dark cocoa powder
teaspoon salt
teaspoon baking soda
teaspoon xanthan gum
teaspoon baking powder
1 teaspoon ground cinnamon
1.25 cup sugar equivalence SF sweetener
6 medium eggs
1/2 cup butter, melted
3 tablespoons coconut oil, liquified
1 teaspoons vanilla extract
1 oz. SF davinci Praline syrup
1 cup zucchini, grated
1/2 cup pecans

Preheat oven to 325. In small bowl, mix together dry ingredients, and set aside.

In large bowl, beat eggs, butter, coconut oil, sweeteners, and extract. When smooth, beat in flour mixture a bit at a time until well combined. Finally, stir in zucchini and pecans. Pour mixture into silicone loaf pan.

Bake for 40-50 mins at 325 - check at 40 minutes. When a fork comes out clean, and the top bounces back, remove from oven. Cool for about 15 minutes, then remove from pan. Allow to cool completely. This bread actually tastes better after being stored in refrigerator overnight.

Makes 16 pieces, each 221 cals, 3 net carbs and 4.9 g protein.

Note: Carbs may be higher depending on your choice of sweeteners. I use 1/8 tsp powdered sucralose (concentrate, not Splenda) which is essentially carb-free.

ravenrose 10-21-2013 04:42 PM

I just don't get this.

Dr Bernstein always said, and my experience agrees, that we are most sensitive to carbs in the morning. It is best to cut carbs to the absolute minimum (like what is in eggs) till later in the day when the metabolism has a fighting chance...

I am not familiar with this study, but you know most of what they feed diabetics is not low carb and not good for them. I wouldn't pay this any heed if you are trying to control or avoid diabetes with a low carb eating plan.

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