I was (and still am) shocked by how many people were interested in my book club idea so I’m making it happen! I am working out details to make it be something that I hope to be truly beneficial with each book we read, so make sure you are signed up for me email list because I’ll be sharing everything with them first. Sign up HERE.
As mentioned when I shared my recipe for Dairy-Free Fat-Fueled coffee, I’ve been playing around with adding more clean and healthy fats to my diet and less carbohydrates. I’m not doing this to be trendy since a real food keto based diet is getting a lot of attention these days, I’m doing it in an attempt to regulate my hormones, but we can save that conversation for another day.
I’ve had several people ask me if I eat breakfast with my fatty coffee and the answer is that right now, yes, I do. Many people who choose to follow a higher fat and lower carb diet may also play around with the idea of intermittent fasting but that’s not what I’m doing, so yes, I do eat breakfast.
My favorite breakfasts for years have been smoothies so for a few weeks I was doing an avocado chocolate mint smoothie which was really good but last week I tried this Raspberry Keto Breakfast Pudding and really enjoyed it. I loved how I would get 3 breakfasts from it so I was only breaking out the blender a couple times a week, but I had found myself really missing some of my favorite fruits from my diet that I mostly cut out as I began navigating this way of eating (which admittedly I had been totally overdoing prior to making this adjustment to my diet) so I loved the addition of the berries!
When I was coming up with my meal plan for the week, I thought about that pudding but I didn’t really want to repeat it, I wanted to change it up a bit so that’s exactly what I did and it turned out DELICIOUS! This recipe follows the same template that Leanne used but with a few additions and substitutions to give me a little variety.
Blueberry Keto Breakfast Bowl
- 1 can full fat coconut milk
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup frozen blueberries
- 1 scoop collagen peptides
- 1/4 cup MCT oil
- 1 TBSP apple cider vinegar
- 2 TBSP chia seeds
- 3 drops liquid stevia
Put all ingredients in a blender and blend until smooth.
Split between 3 bowls and top with your preferred toppings. I really like unsweetened coconut and almonds or pecans. Yum!
The other thing that I really love about this breakfast bowl is that it’s easy enough for me to pack in my lunch bag for Friday mornings when I eat breakfast at my desk after my early morning hot yoga class.
So for everyone who has asked…this + fatty coffee = my breakfast. I’m usually consuming this around 6:30am and hunger doesn’t usually hit me until at least 1pm, for anyone who’s curious.
What do you usually eat for breakfast?