Eggs Benedict (Low Carb)

When I was first diagnosed with Diabetes, I dreaded breakfast. It was always so stressful trying to figure out what to make. It felt like the choices were so limited that it was just plain boring and incredibly frustrating.

Slowly, those feelings have been fading.

 BAM!

Eggs Benedict.

Another amazingly delicious choice to add to the morning menu.

 Isn't it pretty?!

A buttery and toasty English muffin meets yummy, browned Canadian bacon and merges with warm and runny egg yolk, melding with thick and creamy hollandaise. Mmm...

Eggs Benedict: (LOW CARB)
makes 4 servings

2 lite English muffins, halved
4 thick slices of Canadian bacon
2 TBL white vinegar
4 eggs

Hollandaise Sauce:
2 egg yolks
1 TBL fresh lemon juice
1 stick of butter, melted
pinch of sea salt
dash of Tabasco or Cheyenne pepper

Start by filling a large skillet with water so it's about 3 inches deep. Add vinegar and heat over medium-high heat so that it comes to a simmer. Also fill up a small pot with water and bring to a simmer over medium-high heat. Place a heat-proof bowl (glass or metal) that is slightly larger then the small pot next to it so it's ready to go.
Toast the English muffin halves and lightly butter them. Set them on individual plates so they are ready to be layered with deliciousness.
In a small skillet, lightly rubbed with butter, heat the Canadian bacon on both sides. Place them on top of the muffin halves.
In a blender, blend together the egg yolks and lemon juice. While the blender is still going, slowly add in the melted butter, Tabasco or Cheyenne pepper and salt. Set aside.
When the water in the skillet in at a simmer, crack one egg into a bowl and then carefully slide the egg out of the bowl and into the water. Don't touch it for at least 1-1 1/2 minute. When the whites are solid, remove the egg carefully from the water with a slotted spoon, dab excess water off with a paper towel, and place on a muffin half. Repeat with the remaining eggs.
While the eggs are poaching, pour the hollandaise sauce into the heat-proof bowl and place to bowl on the small pot. Make sure the water isn't touching the bowl. Whisk the sauce constantly over the heat for 1-1 1/2 minutes. As soon as it starts to slightly thicken, remove it from the heat. If you heat it for too long, your eggs will begin to scramble.
After all the poached eggs are on your muffin halves, drizzle 1/4 of the sauce onto each egg. Sprinkle some paprika and freshly chopped chives on top. Time to eat!!

For one serving: 396.5 calories, 32g fat, 12g carbs, 16g protein

Pepper Jack Eggs

Today I have something simple yet delicious for you. Simple scrambled eggs+delicious pepper jack cheese=YUM.

 I love a little spice to my food. Actually, I love a LOT of spice to my food. But this gives the right kind of spice without being too hot, for anyone who doesn't like spicy. 

It's nice to throw another type of eggs into the mix. Eggs are a good way to start the morning, being the great source of protein that they are. But the same old eggs get, well, old. 

Pepper Jack Eggs:
1 serving

2 eggs
1 TBL skim milk
2 TBL shredded pepper jack cheese
salt and pepper to taste

Whisk all ingredients together. Cook over medium heat in a skillet, constantly stirring until they're light and fluffy and cooked all the way. EAT THEM.

For the whole serving: 268 calories, 18.5g fat, 3.5g carbs, 19.5g protein

Greek Yogurt Pancakes and Maple Syrup (Low Carb/Low Fat)

One of the hardest meals for a Low-Carb-dieter is breakfast...at least for me it is. There's only so many eggs you can eat. And though I love a good omelet, sometimes you need something a little more...decadent.

 After much trial and error (a whole stack of strange pancakes and some questionable syrups) I finally got it right!! These are DELICIOUS!!! Seriously.

 They are so moist and fluffy and turned out a beautiful color (which I can't say for some of the reject cakes) and melt in your mouth.

 The syrup is delicious. It's a little darker then normal syrup, and less translucent, and it's not quite as thick, but it will definitely knock out your pancake/syrup craving. And for 1/4 cup, it's 13g carbs. Most lite syrups (Buttersworth, for example) is over 12g carbs for 1 TABLESPOON!!! And let me tell you, this syrup tastes considerably better! I've never liked the taste of lite syrup before.

 When combined, these taste like your blood sugar should be shooting through the roof. But it won't.

 Greek Yogurt Pancakes:
makes 8 pancakes

1 cup Plain Traditional Greek Yogurt (I like The Greek Gods brand)
1/2 tsp. pure vanilla extract
2 eggs, beaten
1/4 cup + 3 TBL All-Purpose flour (I tried other types, and it just didn't work right)
1 1/2 packets of Stevia in the raw
1 tsp. baking soda
1/4 tsp. salt

Whisk the yogurt and vanilla together. You'll have to whip the yogurt really well, or you'll get clumpy pancakes. Add the beaten eggs and stir.
In a separate bowl, mix the flour, stevia, baking soda and salt. Mix in with the rest of the ingredients.
Use a 1/4 c. measuring cup to pour batter onto a medium-high heat griddle, using the bottom of the measuring cup to spread the batter out in a circle.. Flip when they are golden brown on one side.

For 1 pancake: 77 calories, 3g fat, 6.5g carbs, 3.25g protein

Maple Syrup:

makes approx. 2 cups syrup

1 cup water

1/4 cup + 2 TBL Splenda Brown Sugar

1 TBL flour

1/2 tsp. pure vanilla extract

1 1/2 tsp. Mapeline (maple flavoring)

Whisk all ingredients together in a cool sauce pan. Cook over medium heat until bubbly and until all the sugar is dissolved. Cool slightly. Store in a mason jar in the refrigerator so it will keep longer.

For 1/4 cup syrup: 66 calories, 0g fat, 13g carbs, 0g protein

Enjoy!! We sure did!