I love fresh berries and summer fruit, but more for dessert than for breakfast. I don’t like sweet food (even fruit) in the morning. I have been cooking my egg whites and adding fresh bell pepper, spinach and a little cheese this summer and eating it in a small keto tortilla with hot sauce. This is a perfect start to my day with my mug of tea.
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On vacation last week we tried the recent trend for a feta egg on tortilla - delicious with avocado and a splash of hot sauce!
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Thanks - I’d not heard about feta eggs. Sounds like something I need to try I have tortillas and eggs in the fridge and feta in the freezer.
Per your other idea of milk and fruit and a bit of granola, you could also try same using greek plain yogurt instead of milk. . Works for breakfast or snack.
Yogurt has it’s place! But I actually prefer this combo with milk.
I do the milk version too, usually for breakfast but sometimes for a snack. It all depends on mood and availability of ingredients.
I didn’t even know there were keto tortillas. Do you have a certain brand you can recommend?
@CottonTales - I’m in Southern California so I have many to choose from in our grocery stores. The one I bought this week is La Banderita. I like the small street taco size (1 tortilla is 20 calories). We have taco nights most weeks and no one has said that these taste any different form the old tortillas I was using.
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I see our Superwalmart and King Sooper stores have them. Good to know as we have some friends who sometimes do Keto diet.
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We’ve recently discovered “It’s Skinny” pasta made from konjac (which I’d never heard of). Each package contains two portions, you just rinse and use either cold or hot. It comes in spaghetti, fettucine, angel hair, and rice. It’s naturally gluten free, and each serving is only 4.5 calories and no net carbs. We’re amazed. It has no smell or weird flavor and has an almost perfect mouthfeel. I’ve used the strand versions with sauces (just run hot water over the “pasta” in a colander to warm it or simply let the hot sauce do the work) and the rice version instead of orzo in salads. To us, it’s a perfect substitute.
(I don’t claim that you can’t distinguish a piece of cooked plain pasta from this product but, in a dish, I really can’t tell the difference.)
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We get this Pappardelle GF pasta when my sister or our DIL visit. It’s available (along with regular pasta) at our farmer’s market and our bulk food store. Note - It’s GF but not low carb
One year we sent the chocolate GF pasta in a Christmas box. Light to mail, and we joked that we were sure it was something they would not get from anybody else.
Did you find it in a specialty store or big box??
I googled it as soon as she posted it, and it seems Amazon and Walmart are the only options.
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I found it at a local Maine store called Reny’s, but @CottonTales is correct that you can get it on Amazon. I haven’t seen it in the Walmart near us here.
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We’ll sometimes throw a can of cannellini beans into a frypan with leftover pasta / sauce / whatever. Looks like we are in good company.
Stanley Tucci's Quick One-Pan Dinner Breathes New Life Into Leftover Pasta
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We have tons of basil growing right now. We cook some spaghetti, throw in chopped basil, good olive oil and good parmesan cheese serve it with a spring mix salad a bit of olive oil and balsamic glaze. Quick, easy and very tasty. Even easier with left over pasts.
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I’m shocked that some of you have leftover pasta!
I started working with a RD this spring to work on nutrition specifically for running but also controlling my blood sugar which has been challenging. I’ve been working on having every meal be a combination of protein, carb and fat which is tough when you’re trying to get more carbs for longer runs. I wish I liked the chickpea pastas or alternatives to conventional. It’s either a taste or texture issue for me.
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I picked a zucchini from my garden, chopped it up, sautéed with some olive oil, added some Rao’s marinara and Amylou (sp?) chicken meatballs from Costco, heated and served that meatball sauce over leftover pasta. It was a hit. 
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I am in the same boat. My body just doesn’t agree with those pastas. 
We rarely eat pasta but we do love it. I think my husband could eat it weekly without any problem but carbs don’t work well for me. I’ve taken to buying high quality pasta and cooking it as a rare treat meal.
@BunsenBurner i read somewhere that Rao’s will be part of Campbell soup. I hope they don’t mess with the ingredients.
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Yep I read that as well. Also hoping the same. 
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