You can have whatever you want for breakfast. Is that a keto thing? A low-carb thing? Sure, why not. When you flip around the way you eat, you can seize that opportunity to reinvent the rules of your game.
You find that certain long-standing traditions stretching back in time as far as the human mind can conceive aren't any such thing. They're just modern marketing. A few posts back, I shared the strange history of orange juice, which became an American breakfast staple as a result of Floridian determination that went into overdrive when the Great Depression ravaged the state.
Orange juice isn't the only sweet item that's new on the American table. Falling sugar prices and the invention of T.V. advertising brought us the sugary breakfast cereal. That, in turn, was just an even worse way to eat highly processed grains. The whole idea of cold cereal shaken out of a box for breakfast dates back scarcely more than a century. As does the notion that breakfast should be a sort of dessert buffet.
Maybe that's why we allow only a tightly circumscribed range of foods at the breakfast table. It's a way we can tell ourselves we've chosen these items specifically to start out the day with. It's not like we're eating cake and cookies first thing in the morning after all. Of course not! Just proper breakfast food, like bagels stuffed with dry fruit and slathered with an approximation of cream cheese — essentially enough gums to hold together some defatted milk powder, fortified with plenty of candy-sweet fruit flavoring.
And somehow we've been conned into believing that's more fitting to get going with than bacon and eggs.
Having all the bacon and eggs you want for breakfast is one of the great pleasures of going low-carb and keto. Give yourself that total freedom, and soon you may realize that you'd like a change of pace, even from that. Sometimes people get stuck here — they feel trapped in a prison of bacon and eggs, bacon and eggs, bacon and eggs, stretching in eternity, so it might seem.
Here's the beauty part: when you realize you haven't been hemmed in. You've been set free. Eat whatever high fat, moderate protein, near-zero carb things you want for breakfast. Whatever makes you enjoy your morning and feel good far into the day.
Hamburger with low-carb bun? Salad? Why not?
One of our favorite breakfasts came to us when we heard Dr. Zorba Paster, the mainstream doctor with a health-focused show on our local public radio station. Years and years ago, we tuned in as he was talking about shrimp.
They're fantastic for you, he said. Super healthy! Eat a lot of them! he said. Then he said — and I remember it so clealy: “Eat shrimp for breakfast, lunch and dinner! Oh! Well, not breakfast, of course!” He and his co-host shared a good laugh. Imagine, they seemed to be thinking, how ridiculous it would be to eat shrimp for breakfast!
We just looked at each other, then headed out to get shrimp for tomorrow's breakfast.
Take that, food rules guy!
When you get a bag of frozen shrimp, try keeping in the fridge instead of the freezer, so it thaws and you can prepare it quickly in the morning. Sautee them in a little butter, olive oil, or coconut oil, just until they turn color from white to delicately rosy. Don't overcook! They get dry and tough in less than an instant.
And pleez, don't buy them precooked. They cook so very quickly, you aren't saving any time. All you're doing is robbing yourself of the pleasure of eating something really good.
So, instead of thinking, “What can I have for breakfast?” try thinking about things you like to eat at any time of day.
Like meatballs with spiralized squash and hearty marinara.
Or a ripe avocado, with a spoon, sprinkled with a little salt or tamari.
Or whatever it is that you enjoy, and that makes you feel good.
Because one of the best low-carb secrets has always been: eat hearty until you feel terrific — especially in the morning. You'll have brain food and body power to sail through the hours with. It's the very best way to stay on track throughout the day.