Category

Easy Breakfast

Category

Sometimes you just get tired of eggs and bacon for breakfast. Sometimes you just don’t have time to make any of the quick and easy breakfast recipes I share on this blog. Sometimes you miss your I-can-have-cereal-for-breakfast days. On those days, you thank your lucky stars for a bag of Julian Bakery ProGranola® Vanilla Cinnamon Cluster in your pantry.

I discovered Julian Bakery’s granola at Natural Products Expo West 2018 while on a treasure hunt for healthy, tasty, low-carb products. Up to this point, I haven’t found a low-carb, Keto-friendly cereal or granola product, and I haven’t developed my own granola recipe yet. Needless to say, I was excited to sample this grain-free, gluten-free, dairy-free, sugar-free, low-carb, Keto, and Paleo granola.

Once I tasted this crunchy and delicious granola, I knew I had to buy it for my husband to taste. I just knew he would love it, especially because he misses morning cereal more than I do. I grew up in the Soviet Union — we didn’t eat cereal for breakfast. Joel is all-American, so he likes his Julian Bakery’s granola with heavy whipping cream diluted with water to create a milk-like consistency. I like it with coconut milk, or we eat it straight out of the bag (it’s addictive!)

Julian Bakery Low-Carb Granola

What I love about this granola is that it only has 2g of net carbs per 1/2 cup serving, yet 12g of protein and 12g of fiber. In the past, when I made my own dairy-free “cereal” at home, I used nuts with coconut milk, which is high in fat, but too low in protein and fiber. Afterwards, I would feel hungry pretty quickly. With Julian Bakery’s granola, however, I feel satisfied until lunch time.

Julian Bakery ProGranola® Vanilla Cinnamon Cluster has pumpkin seeds, so it’s not quite lectin-free, but I like to indulge in it from time to time. It is available on Amazon.com and the Julian Bakery website. Try this low-carb, Keto-friendly granola and let me know if you like it as much as we do.

VARIATION:
If you like chocolate for breakfast, add some dark chocolate chips to your granola (I use Lily’s no-sugar-added Dark Chocolate Chips). When in season, add a few sliced strawberries for a slightly tangy flavor, or a few blueberries for that classic flavor, or another berry of your choice.

I woke up to -2° outside today. It was a cold yet crisp, sunny, and beautiful Colorado morning. On such a day, which also happens to be National Muffin Day, a grain-free, sugar-free, gluten-free, lectin-free, diary-free, low-carb spiced muffin that tastes like gingerbread is what my husband requested for breakfast. How many “-free” adjectives can I fit into one sentence?! 🙂

No wonder National Muffin Day is celebrated in February. In Colorado, February is one of the coldest months. I like to bake when it’s cold outside, but this particular spiced muffin recipe doesn’t require baking, which is perfect for a busy weekday morning like today. Quick, easy, and delicious is the way to go!

This spiced muffin-in-a-bowl recipe is Keto-friendly and takes less than 10 minutes to make. We make all kinds of variations of this basic muffin-in-a-bowl recipe specifically because it’s so easy to make.

Spiced Muffin In A Bowl Recipe

You can get creative with it and have fun trying different flavors. I came up with this spiced muffin version after baking Scandinavian-style spiced, grain-free cookies during the holidays last year.

Fill your house with a warming smell of spices. Top it with grass-fed butter, if you’re not dairy-sensitive, for a luscious and satisfying breakfast worthy of National Muffin Day.

Who says muffins can’t be quick, easy, and healthy?

Makes 1 serving 

Ingredients

1 large egg, preferably pastured (I use pastured eggs from Vital Farms, which are available at most grocery stores in our area)
1 tablespoon low-carb maple-flavored syrup (I use Lakanto® Maple Flavored Syrup, which is available on Amazon.com)
1 tablespoon filtered water
1/4 teaspoon pure vanilla extract (I use Simply Organic® no-sugar-added Madagascar Pure Vanilla Extract)
2 tablespoons coconut oil, melted
1 tablespoon blanched almond flour
1 tablespoon coconut flour
1/2 teaspoon baking powder
1 teaspoon cinnamon (I use Spicely® Organics True Cinnamon)
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
Pinch of salt (I use Himalayan pink salt for its mineral content)

Directions

  1. Whisk the egg, maple-flavored syrup, water, vanilla extract, almond flour, coconut flour, baking powder, and salt in a small microwave-safe bowl or ramekin until well combined.
  2. Pour melted coconut oil into the bowl or ramekin. Add all of the spices (cinnamon, ginger, cloves, cardamom, nutmeg) and mix well.
  3. Microwave on high for 1 minute and 30 seconds.
  4. Remove the bowl using oven mittens (it will be hot!)
  5. Top with grass-fed butter, if desired.
  6. Let cool for a minute and enjoy!

TIP:
Scrape the sides of the bowl or ramekin before placing it in the microwave.

VARIATIONS:
Try my Cinnamon Muffin In A Bowl or Strawberry Muffin In A Bowl version of this recipe.

My husband loves cinnamon, so naturally, I had to create a lectin-free, grain-free cinnamon muffin-in-a-bowl recipe that is Keto-friendly.

If you love cinnamon, you’ll love this quick and easy recipe. In fact, it’s so fast and easy that we often make variations of this basic muffin-in-a-bowl recipe on weekdays, at least once a week.

This muffin goes particularly well with coffee, in our opinion, if you’re a coffee drinker. I’m an occasional coffee drinker 🙂

Have a cappuccino with your cinnamon muffin

Makes 1 serving

Ingredients

1 large egg, preferably pastured (I use pastured eggs from Vital Farms, which are available at most grocery stores in our area)
2 tablespoons coconut oil, melted
1 tablespoon almond flour
1 tablespoon coconut flour
2 teaspoons low-carb sweetener (I use Lakanto® Classic White or Golden Monk Fruit Sweetener, which is available on Amazon.com)
1/2 teaspoon baking powder
1 teaspoon cinnamon (I use Spicely® Organics True Cinnamon)
Pinch of salt (I use Himalayan pink salt for its mineral content)

Directions

  1. Whisk the egg, almond flour, coconut flour, baking powder, cinnamon, sweetener, and salt in a small microwave-safe bowl or ramekin until well combined.
  2. Pour melted coconut oil into the bowl or ramekin and mix well.
  3. Microwave on high for 1 minute and 30 seconds.
  4. Remove the bowl using oven mittens (it will be hot!)
  5. Top with grass-fed butter, extra cinnamon, and extra sweetener, if desired.
  6. Let cool for a minute and enjoy!

TIP:
If this gluten-free muffin is a bit too dry for your taste, add a tablespoon of water to the ingredients in step 1.

VARIATIONS:
Substitute strawberries for cinnamon to make a Strawberry Muffin In A Bowl version of this recipe.

Berries are in season, so I tried adding a few sliced strawberries to my grain-free, and thus gluten-free, muffin-in-a-bowl recipe. It turned out so delicious (and so quick and easy to make) that I have to share the recipe.

Makes 1 serving

Ingredients

1 large egg, preferably pastured (I use pastured eggs from Vital Farms, which are available at most grocery stores in our area)
2 tablespoons coconut oil, melted
1 tablespoon almond flour
1 tablespoon coconut flour
2 teaspoons low-carb sweetener (I use Lakanto® Classic White or Golden Monk Fruit Sweetener, which is available on Amazon.com)
1/2 teaspoon baking powder
Pinch of salt (I use Himalayan pink salt for its mineral content)
2 medium-sized strawberries, sliced

Directions

  1. Whisk the egg, almond flour, coconut flour, baking powder, sweetener, and salt in a small microwave-safe bowl or ramekin until well combined.
  2. Pour melted coconut oil into the bowl or ramekin and mix well.
  3. Add sliced strawberries by mixing them in (make sure they’re covered with the rest of the mixture).
  4. Microwave on high for 1 minute and 30 seconds.
  5. Remove the bowl using oven mittens (it will be hot!)
  6. Add grass-fed butter on top, if desired, let cool for a minute, and enjoy!

Grain Free Strawberry Muffin In A Bowl Recipe

This grain-free muffin almost tastes like a sponge cake. You can fry it in a pan like a pancake. You can add some whipped cream on top, and it’s dessert!

VARIATIONS:
Substitute cinnamon for strawberries to make a Cinnamon Muffin In A Bowl version of this recipe.