Eggs, eggs, eggs!

Seems like eggs are a staple of the low carb lifestyle.  At least at first. It’s pretty easy to get sick of eggs, however.  I know I fell into the habit of having eggs nearly every morning when I first started eating more healthy and pretty quickly got sick of them.  The problem is I didn’t have much of an imagination of what eggs could be besides over-easy, scrambled or boiled.

Thankfully, eggs are extremely versatile as well as healthy and quick.  So I compiled some recipes for you to enjoy. Makes eating eggs more enjoyable again but also gives some variety in the way you enjoy them!

1. Deviled Eggs

low carb keto eggs devlied
https://www.ketovale.com/recipe/keto-deviled-eggs/

These low carb deviled are basic but super delicious at the same time.  If you’ve already got a bunch of hard boiled eggs sitting in your fridge already, then making these up should be fast.  To add an extra bit of juiciness, top with a bit of crumbled bacon!  These make the perfect lunchtime meal or the most popular dish at your next summer potluck or picnic!

2. Egg Salad

low carb keto egg salad recipe
https://www.idratherbeachef.com/the-best-egg-salad-recipe/

Again, another basic egg salad recipe.  But I have to say usually the basic is not only the fastest way to go but also the tastiest!  The great thing about egg salad is that there are so many things you can do with it.  You can eat it as is.  Eat it on a bed of salad greens for that extra bit of roughage.  Put in a fathead bun or whole wheat pita and you have a great lunch time meal!

3.  Avocado Egg Salad

low carb keto avocado egg salad
https://lifemadeketo.com/avocado-egg-salad/

This is one of my personally favorite ways to eat egg salad.  I love the combination of the creaminess of the avocado but the tanginess that mayo gives it as well.  I love topping my salads with this and just chowing down.

4. Cobb Salad

low carb keto cobb salad
https://www.lowcarbmaven.com/chicken-cobb-salad-with-cobb-salad-dressing/

You know when you get down to the last part of the pay period?  Like the last three or four days before payday?  You know you’ve got all that lovely sandwich meat, salad greens, avocados, and bacon sitting in the fridge that needs to get eaten but you’re not sure what to do with it all?  I introduce the Cobb Salad.  Look at all that deliciousness in the same bowl?  This recipe does include a suggestion for particular salad dressings, I’d say use what you have on hand.  I’m pretty sure anything would taste good.  Goodness, even just eating this without dressing would taste good as well!

Now that I’ve given my list of favorites, I’m curious to know what your favorite ways to eat eggs is.  Let me know down in the comments!  And in case you’re cool with eggs but not sure what else you could do with breakfast, my 8 Ways to Healthy Oatmeal can give you another few ideas to make breakfast time less boring and oh so delicious!

 

Vanilla Almond Granola

One of the best things about making your own food is the way it makes your kitchen smell. I guess there could be an argument the other way around but for this one, you’ll be glad its baking in your oven. Granola is a great snack no matter how you eat it but my favorite way to eat it is on yogurt. I justify it by the fact that I’m only eating tablespoons at a time rather than fist-fulls. This recipe for Vanilla Almond Granola is based on a recipe from sallysbakingaddiction.com. The combination of sugar free pancake syrup, vanilla extract and cinnamon give it the right amount of sweet spiciness and the coconut oil helps bring together the rest of the ingredients for the right amount of crunchiness that you look for in granola.
 

whole grain sugar free granola vanlla almond
Now before you sniff at me for my choice of sweetener, let me tell you – not all no- or low-calorie sweeteners are made the same. Some are great for cooking or baking such as sucralose or Splenda, as it’s commonly known. Its a stable sweetener. Other sweeteners are fabulous for their taste, if you don’t prefer the taste of sucralose.  Some people like how they’re obtained from natural sources, as in the case of stevia or agave nectar. I actually did try agave nectar with this one. The dark version has a taste surprisingly like pancake syrup by itself. So I thought it would be the perfect choice for this recipe. What I didn’t realize is that it DOES NOT like heat. It was crispy before the first 15 minutes were up. I was really quite surprised. It turned out a lot better when switched up to the sucralose in the mix.whole grain sugar free granolaI can also happily report that this is kid approved.  As soon as I had them try it, they all wanted some yogurt to put it on.  I call that a serious win.
 
You know what else is really, really good and kid approved?  Quick Mini Quiches can be made a million ways and are a cheesy, easy way to send your kids to school with breakfast in their stomachs.  Try it and tell me what you think!

 

Vanilla Almond Granola
Serves 16
Crunchy, sugar free and healthy snack!
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Ingredients
  1. 2 1/2 cups old fashioned oats
  2. 3/4 cup sliced or slivered almonds
  3. 1/2 cup wheat germ
  4. 1/2 cup non-sweetened coconut flakes
  5. 1/2 tsp cinnamon
  6. 1/2 cup sugar free pancake syrup
  7. 1/4 cup coconut oil, melted
  8. 1 tablespoon vanilla extract
Instructions
  1. Preheat oven to 300 degrees.
  2. Combine all dry ingredients. Add wet ingredients and then mix until evenly coated.
  3. Spray a cookie sheet with cooking spray and then spread granola mix over the sheet evenly. You can also line with aluminum foil or parchment paper.
  4. Place sheet in oven and allow to bake 45 minutes. Stir every 15 minutes. Remove from oven and allow to cool, then store in an airtight container or plastic bag.
Notes
  1. Serving size is roughly 3 tbsp. of finished granola. The recipe yields about 3 cups.
Adapted from Sally's Baking Addiction
Simply Tasty Foods https://simplytastyfoods.com/