LCHF Family 014: LCHF Breakfasts Released: September 14, 2017 We've had it drilled into us that breakfast is the most important meal of the day. And it is, if you remember that breakfast doesn't has to happen in the early hours of the day. You break your fast with whatever meal you first eat for the day and it's ok to wait until you're hungry to eat in the morning. Your body has stored energy it can run on--it's called fat. Most days, Anne and Adam don't eat breakfast anymore, and Kai and Abby don't bother with it some days, either. But, when you are wanting something along the lines of a traditional breakfast, what can you have? So many of us are used to thinking of breakfast as an excuse to eat what boils down to dessert. Without sugars and cereals and other high-carb foods, what's left? Plenty. So many options, in fact, that we're going to have to do at least one more episode to cover your options, but for now, here are links to some of the options we shared in the show. For the rest, you're going to need to listen! Bulletproof coffee, hot chocolate, and tea. This is essentially a hot beverage with fat, blended to help keep the fat from just forming a layer on the top of your drink. (If you don't mind the fat floating to the top, you don't have to blend it!) You don't have to buy a special MCT oil for these, either. MCT oil is basically a highly refined coconut oil. You can just use coconut oil, or even switch it out for heavy whipping cream or butter. When we make bulletproof tea, we literally just brew up some peppermint tea and add a tablespoon of heavy whipping cream or coconut oil. Make bacon in the oven for a big family, or just do a bunch ahead of time to last the week. (Good luck not eating it all the first day!) Almond flour pancakes. I use heavy whipping cream instead of the coconut milk, and I don't add the sugar or sweetener. These are Kai's favorite pancake option. Coconut flour pancakes. I leave out the sweeteners entirely. Be sure to let the batter rest before you start cooking the pancakes! Coconut flour is notorious for it's scratchier texture. Letting the mixture rest for a few minutes helps soften up the texture and improves the mouthfeel. If you haven't liked coconut-flour pancakes in the past, it may be worth trying them again and making sure to let them rest. Almond flour waffles. If you couldn't tell from the episode, these are amazing. To best enjoy these, use a "normal" waffle iron, rather than a Belgian waffle iron. The topping to waffle ratio just works better with a thinner waffle. In our family, we top these with whipped heavy whipping cream and berries. Fathead bagels. You aren't going to get the crispy outer shell with these, but they do have the density of a good bagel. When we make a batch of these, we make enough so that we can use some for sandwiches later in the day. Slow cooker, crustless broccoli quiche. Crustless is a bit of a misnomer. This quiche forms its own crust-like layer as it bakes and the food directly in contact with the slow cooker insert gets crispy. I mention this for the sake of listeners with kids who wan't abide anything with a "burned" type crispiness. Thought it's not really burned, it is hardened and may turn some kids off. That said, it is universally liked in our home. Many thanks to Lee Rosevere at Free Music Archive for the music we use in the podcast! Be sure to subscribe to the podcast through iTunes or your podcatcher of choice so new episodes arrive automatically. For more support, like and follow the community on Facebook, and check out our website! Assume any links in the show notes that go to business sites are affiliate links. Purchasing things you find at those links helps us pay for hosting fees and equipment for the podcast. You can see a list of our partners on the Support the Show page.