So it’s New Year, heading towards the end of January and that time of year when even if you’ve no intention of going on a diet, it’s shoved under your nose from everywhere!!! So as much as we fight it the guilt creeps in!! It’s obvious why this always happens after the indulgence of Christmas and New Year, but January needs some indulgence too! Having said all of that, it’s clear that sugar has become the devil for all of us!!
Many years ago I set off on a no/low carb eating journey that worked for me, without a shadow of a doubt I felt much better, which I think had a lot to do with cutting out all but natural sugars from my diet. I kept going for ages, then somewhere along the line it went out of the window! Cutting out food groups isn’t the easiest thing to maintain. So what I’m going to try and do is keep at it for a few weeks just to kick the sugar habit. ( I like cake! )
After having a tidy up at the weekend I found my notebooks with my low carb recipes that I had collected. So along with giving it ago I’m going to be sharing them on Instagram and my blog. I hope you’ll find these useful if your embarking on a new way of eating.
I found breakfast hard, maybe not hard, but you need to really plan ahead. I mean having egg and bacon every morning isn’t just time consuming, it’s not great everyday! These muffins, (they are called muffins but I guess they are more an omelette ) are easy to make, they keep in the fridge and can be reheated in the microwave in 40 secs. I make half the recipe but you could make 12 and do half a different flavour combination.
Butternut, Brie and sage are delicious too. You will just need to chop the squash and fry in a little oil until soft, then add the sage leaves. Divide between muffin cups with the Brie. I’m sure if they work for you, you’ll have flavour combinations that you like.
Preheat the oven to fan 180 – makes 12
You will need: 12 or 6 hole muffin tin oiled ( I use a silicone one for these )
- 2 red onions sliced
- Oil for frying
- 100g feta cheese, crumbled
- Leaves from 3 sprigs of fresh thyme
- 12 eggs
- 120ml double cream
- 120ml water
Fry the onions in a little oil until soft, then divide the onions, cheese and thyme leaves between the muffin cups.
Whisk together the eggs, cream and water and pour over the cheese and onion.
Bake for 25/30 on the top shelf, until golden. Allow the muffins to cool slightly before attempting to remove them from the tray.
That’s it, they really are very easy and a great grab and go breakfast or lunch with a salad when time is poor!