breakfast

well, toya, a search on "breakfast ideas" came up with a bunch...sometimes people need a little inspiration, after all...

hope that helps!

Anything you eat for lunch or supper can be breakfast! If I had time to cook in the morning, I'd love steak and veggies for breakfast. A big steak, too. I'd probably eat less the rest of the day if I did that.

Hi Toy45toya,

Good Job...day 3. I bet you already feel slimmer and firmer!

I am pretty new to low carb/no carb but sometimes I eat cheese on cucumber slices in the AM. I have been indulging in all sorts of hard cheese...Cabot Super Sharp Cheddar, Smoked cheddar & Monterey Jack, Jalepeno Jack, Dill cheddar.

Also try Whipped TempTee cream cheese on celery.

Yesterday I had sausage sauteed with zuchinni. I added Morton Natures Salt Seasoning and it was delicous. I had sliced plum tomato with it. You could do eggs with it if you're not too sick of them.

Ham slices (rolled) with cheese or asparagus and dijon is a great choice. I make a tasty spread of mustard, mayo and a bit of splenda...lo-carb honey mustard. I think I got the recipe from this web site...

Check out some of the recipes here at this site. Good stuff!

Flax bread is easy to make and I like it for breakfast with some cheese or maybe a little butter and tiny amount of sugar free jam. It's fast and easy, some people like it toasted but I don't bother. If you are allowing yourself small amounts of nuts, almond muffins are very quick to make up and they last a while, one of these makes a nice little brekkie and you can add a handful of blueberries to them for a treat and they are grab and go as well.

Good luck!

How is the flax bread made? Is it suitable for the first phase of the Atkins diet? I miss some type of bread. This is day 3 for me and I feel some energy. I made myself walk up 2 flights of stairs.

Yep, it's easy as pie to make and it is suitable for induction. http://lowcarbdiets.about.com/od/bre...axbasicfoc.htm
You'll notice that it has only .8 grams of carb per slice. I do mine a little differently though. I use only 1 1/2 cups ground flax and 1/2 cup chia seed. I also cut back on the oil a little bit, fill my 1/3 cup measure about half full of oil and then top it up with extra water. The flax is oily and I liked it better with less added oil. I found that the addition of the chia seeds improved the *mouthfeel* of the bread. I also bake mine in a 9" non-stick (sprayed with a little evo) square pan, just looks nicer and is a bit higher giving thicker slices. In that pan it needs about 25 minutes to bake. This bread keeps well and is good for sandwiches! Hope you like it. You can also divide the batter and bake it in a muffin top pan and then you have hamburger buns. A thinner spread of the batter on a pizza pan bake it off and it makes a very passable pizza crust.