Category Archives: low carb

The Best High Protein Breakfast: Crispy, Fat Burning Omelette Recipe

 

Fat Burning, Crispy Omelette

 

This post is part of “Penny Wise Platter Thursday” at The Nourishing Gourmet

This nourishing omelette was concocted after trying to find ways of having a high protein breakfast without taking any supplements or whey protein powders. Whey protein can be incredibly helpful in making a high protein breakfast or smoothie, but sometimes it isn’t readily available. What is a health conscious person to do? Go to the egg!

The egg is a complete protein, suitable for ovo-vegetarians and meat eaters alike. The egg yolk contains vitamin A, D and lutein, as well as other valuable nutrients. Only eating egg whites is not natural–keep it whole, as nature intended it. An omelette made with real, whole eggs (hopefully from cage free, local eggs) are a great high protein breakfast choice that will help keep you full for hours, and provide enough energy to help bun fat and increase metabolism.

The Incredibly Healthy Omelette

2 whole eggs
2 TBSP. Coconut Milk
1/4 TBSP. Butter or Coconut Oil
1 oz. Shredded Raw Chedder Cheese
1/4 cup Chopped Green Onion
1/4 cup chopped white onion
2 cloves garlic, chopped
1/2 cup shredded Spinach, Kale or other Organic Green Vegetable
Chopped Tomato
Himalayan Sea Salt
Black Pepper

Mix eggs with coconut milk until well blended. Melt butter on medium heat in skillet. Evenly grease the pan well with the melted butter. Saute onion, garlic and greens in the melted butter or coconut oil until fragrant.

Add another 1/2 tsp. of butter or coconut oil to the pan, and mix well. Pour egg mixture on the pan of cooked onion, garlic and vegetables. Spread the mixture evenly around the pan, enough so you can turn the omelette over with a spatula.

After 3-4 minutes of cooking on medium heat, very carefully move spatula around the diameter of the omelette. Place cheese on top of the omelet, and when ready, fold one half of the omelette over the other half. Cook for another 1 minute, or until desired doneness.

After 1 minute of cooking, transfer the omelette to a plate and serve. Sprinkle with salt and pepper, if desired.

Makes 1 serving.

300 calories, 24 grams of healthy fat, and only 2 grams of carbohydrates (these measurements are not exact), 19 grams protein

This is a really good low carb, high protein breakfast that keeps me going for hours, usually until about 1 PM in the afternoon. Even then I don’t get too hungry. The fat and protein (up to 19 grams!) keeps you satiated, as well as keeps your leptin and grehlin hormones working properly, as well as stabilizing your blood sugar.

There is a lot of fat in this recipe, but rest assured it is a very healthy fat that will nourish your body from the inside out. It is a low calorie breakfast item as well. Compare this omelette with one at McDonalds for 770 calories! There is 38 grams of fat, so not that far from ours, yet 64 grams of carbohydrates! Never mind the calories, that omelette will get your blood sugar and insulin levels in a tizzy!

For now, this is The Healthy Advocate.

Healthy Low Carb Spinach Enchiladas

Low Carb, Healthy Spinach Enchiladas

This recipe is part of Penny Wise Platter Thursday at The Nourishing Gourmet!

I have been making this recipe for a couple of months now, as my family seems to want it every week. These people are usual white flour tortilla eaters, so this is saying a lot. In this recipe, I utilize my coconut flour tortillas recipe as the “tortillas”, an amazing red enchilada sauce and, a creamy spinach filling. I have adapted this recipe from Linda’s Low Carb website, and let me tell you, they are defintely to live for!

This healthy enchilada recipe is low carb, gluten free, high protein, high fiber, grain free and packed full of flavor. You HAVE to try these. If you do not have any coconut flour , then what are you waiting for? Order some today, and you will be so grateful you did. A little goes a long way (only 1 Tbsp. is needed for 1 tortilla), and your health will benefit from making the switch over to this flour (it is incredibly high in fiber, low in carbohydrates and high in protein).

Low Carb, Healthy Spinach Enchiladas

12 Coconut Flour Tortillas

Red Enchilada Sauce:

1 TBSP. Coconut Oil or Organic Butter
1 Small-Medium Onion, Chopped
2-3 Cloves Garlic, chopped
16 oz tomato sauce, homemade or canned (BPA free)
1/4 cup Water
3 TBSP. Chili Powder
2 TSP. Ground Cumin
1/2 tsp. Himalayan Sea Salt
1/8 tsp. Powdered Stevia
OR 3 tsp. Xylitol OR 3 tsp. Coconut Palm Sugar
16 oz tomato sauce, homemade or canned (BPA free)
1/4 cup Water

Melt coconut oil or butter in a medium saucepan. Saute onion and garlic until soft and fragrant. Stir in tomato sauce, water, spices, salt and Stevia (or xylitol). Let simmer for 20 minutes on low. Remove from heat and set aside. Make filling.

Creamy Spinach Enchilada Filling

8 oz. raw, organic monterrey jack cheese
6 organic green onions
1 1/2 cups organic, full fat sour cream
10 oz frozen, chopped organic spinach, thawed
1/4 tsp. Himalayan Sea Salt, to taste
1/4 tsp. pepper, to taste

Set half of the cheese and half of the green onions aside. Take 4 oz of cheese, 3 green onions, sour cream and mix in a large bowl. Slowly mix in spinach to the mixture. Add salt and pepper to your liking and set aside.

Assembly

In a glass baking pan, place tortilla down. Place spinach filling off center and spread up and down, filling to your liking. Roll up the tortilla from end to end. Place on far side of baking dish. Repeat with all other tortillas.

Spread sauce all over enchiladas, spreading evenly. Sprinkle the remaining 4 oz. of raw cheese over the enchiladas, as well as the 3 left over green onions.

Bake at 350 degrees F for 20 minutes. Take out and enjoy. Serve alongside sprouted refried beans, or guacamole and salsa.

This is The Healthy Advocate.