Eggs for breakfast growing up was not an everyday meal. My father fixed breakfast every morning; being my mother fixed dinner or someone whom had main course night would be fixing dinner. Sunday’s were the only day we ate cereal for dinner. Cereal was never served for breakfast during the week. My father would make waffles, french toast, omelets and oatmeal with raisins.
About 24 years ago, during the pregnancy of my son. I could not stand the smell of eggs cooking or the taste of them. Today I am still not a huge fan of eggs. I love breakfast, but I just can’t do eggs all the time, almost never. So I struggle with finding things to eat that are considered breakfast foods that are covered in eggs.
When preparing my weekly menu; breakfast is the most struggle. I thumb through pages of Pinterest and recipe books. I find them, but it’s more of a challenge. Some say “why not have dinner for breakfast”; eh it’s not the same. So I am willing to share many of my recipes that are breakfast that is not consumed with eggs.
Today I made a Carrots Alla Carbonara from the cookbook: “The Ultimate Paleo Cookbook; 900 grain and gluten free recipes to meet your every need”. I used a multi color of carrots; from purple, white and orange. So here is the recipe:
4 slices of bacon (cooked crispy)
8 carrots (spiralized or peeled)
1 onion ( I used a 1/3 cup diced red onion)
2 cloves of garlic
4 Tb coconut milk
1/2 cup peas
Salt and Pepper to taste and Parsley for decoration and to eat.
- Prepare bacon till crispy. Preserve 3 Tbs of fat, then add your onion and garlic. Finally add your carrots, cook for 15 minutes until tender. Remove from stove and add coconut milk/eggs and peas. Serve warm, top with bacon and parsley. Enjoy
It was tasty, it was sweet and it is good for you.
The picture was taken by me, I am enjoying photographing my delectable bites.