Anti-Inflammatory Breakfast Bread

November 15th, 2017 | no comments

 

Bread can be a real issue when you are trying to watch your blood sugar. That’s why I was so excited to stumble upon this recipe from Jenny Carr’s cookbook, Peace of Cake. I added a little ground cinnamon to the batter to give it more of a breakfast flare. You could also add chopped walnuts for a little bit of crunch!

This bread is one of my favorite go-to breakfasts because it really keeps me full…especially if I top it with fresh ground almond butter, mashed avocado, or Kerrygold grass fed butter! Seriously yummy.

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Anti-Inflammatory Breakfast Bread
This recipe was slightly adapted from Jenny Carr's cookbook, Peace of Cake. It is free from grains, gluten, and dairy, and rich in healthy fats like coconut oil, fresh ground almond butter, and milled flaxseeds. A perfect bread to keep your blood sugar in check! Enjoy!
Prep Time 10 minutes
Cook Time 35-40 minutes
Servings
slices
Ingredients
  • 3/4 cup fresh ground almond butter
  • 6 organic free-range eggs I like Pete & Gerry's
  • 1/4 cup unrefined coconut oil
  • 1/2 tsp. Bragg Apple Cider Vinegar
  • 1/4 cup fresh ground flaxseeds
  • 3 tbsp. coconut flour
  • 1 tsp. baking soda
  • 1/2 tsp. Sea salt
  • 1 tsp. ground cinnamon
  • 2 tbsp. raw honey (optional)
Prep Time 10 minutes
Cook Time 35-40 minutes
Servings
slices
Ingredients
  • 3/4 cup fresh ground almond butter
  • 6 organic free-range eggs I like Pete & Gerry's
  • 1/4 cup unrefined coconut oil
  • 1/2 tsp. Bragg Apple Cider Vinegar
  • 1/4 cup fresh ground flaxseeds
  • 3 tbsp. coconut flour
  • 1 tsp. baking soda
  • 1/2 tsp. Sea salt
  • 1 tsp. ground cinnamon
  • 2 tbsp. raw honey (optional)
Instructions
  1. Preheat oven to 350 degrees. Line an 8-inch by 4-inch loaf pan with parchment paper and grease the parchment paper with coconut oil.
  2. Combine all ingredients in blender and blend until eggs get frothy (about 20-30 seconds).
  3. Bake for 35-40 minutes or until golden brown.
  4. Remove from oven and allow to cool in pan for 10 minutes. Then remove bread from pan by pulling up on the parchment paper. Set on wire rack to cool until room temperature.
  5. Slice into 10-12 slices and store in sealed container in your refrigerator. Top with fresh ground almond butter or mashed avocado. You could also use as a sandwich bread!
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Egg & Avocado Breakfast Bowl

November 5th, 2017 | no comments

 

A carbohydrate-heavy breakfast like cereal and milk can cause your blood sugar to spike. The effect is a rush in insulin production to bring your blood sugar back down to a normal level. This often results in what I call “rebound hunger”, and is the reason I traded in my morning bowl of oatmeal years ago for a satisfying protein and fat-rich smoothie or a simple egg bowl. Here is my basic version of an egg and avocado bowl. Feel free to add in leftover veggies from last night’s dinner!

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Egg & Avocado Breakfast Bowl
A simple breakfast that will keep you satisfied for hours without spiking your blood sugar!
Prep Time 3 minutes
Servings
Ingredients
  • 1 large ripe avocado A ripe avocado will yield to gentle pressure
  • 2 large organic free-range eggs, hard boiled and peeled I like Pete & Gerry's Organic Free Range Eggs
  • 1-2 dashes Sea salt I like Real Salt or Himalasalt
  • fresh ground pepper to taste
Prep Time 3 minutes
Servings
Ingredients
  • 1 large ripe avocado A ripe avocado will yield to gentle pressure
  • 2 large organic free-range eggs, hard boiled and peeled I like Pete & Gerry's Organic Free Range Eggs
  • 1-2 dashes Sea salt I like Real Salt or Himalasalt
  • fresh ground pepper to taste
Instructions
  1. Slice avocado lengthwise. Using a spoon, remove the pit and carefully scoop avocado out of shell. Discard pit and shell.
  2. Place avocado and hard boiled eggs in a medium bowl and mash with a fork.
  3. Divide mixture into two small bowls and season with salt and pepper. Enjoy!
Recipe Notes

[recipe]

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