Since our move to the Mediterranean, I’ve been struggling with breakfast options that are quick, easy, protein-packed, lower in carbohydrates, and nutritious. Back home I would frequently whip up quick protein smoothies (almond milk, spinach, almond butter, strawberries, vanilla whey powder, and ice) or sometimes grab a Quest protein bar before running out the door. Here, protein powder is both incredibly expensive, and of poor quality with crappy ingredients. So I’ve had to resort to exploring other options. Thus far I’ve just been frying up some eggs, sometimes with sausage, accompanied by tomatoes and cucumbers. However, I actually find this meal too time consuming, and too laborious when I’m still half sleeping first thing in the morning. I’ve decided to test out some ideas.
My biggest vice is probably having a sweet breakfast. With flavoured protein powder this is easily accomplished without sacrificing health. Without it though, it can easily sway dangerously to a fat-inducing fix. Enter greek yogurt sprinkled with Stevia and naturally sweet berries. Top with some low-carb crunch: a toasty mixture of nuts, coconut, and flax.
Here’s my recipe for:
Coconut Cashew (Low-Carb) Granola
Makes about 1 cup (just enough to portion out for 3-4 meals. The granola is still higher in fat and therefore higher in calories, so eat mindfully!)
-1/2 cup raw cashews
-1/2 cup ground almonds
-1/2 flax seed meal
-1/3 cup flaked coconut (unsweetened)
-1 tsp coconut oil
-1/2 an egg
-1 packet stevia
-pinch of salt
1. Preheat oven to 300°F. Melt coconut oil (let cool).
2. In a bowl, combine all dry ingredients. Add in coconut oil, and stir.
3. Add the egg and combine until mixture comes together.
4. Spread mixture evenly into a baking dish or onto a baking pan.
5. Bake for 20 minutes, taking it out halfway to stir.
6. Remove, let cool, and place into a container in the fridge.