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Low Carb Breakfast Recipes. Chapter 7 – Part 4

Sep 16, 2015

The Diabetes Diet
Richard K. Bernstein, MD, FACE, FACN, FACCWS
Part 4 of Chapter 7
Low Carb Breakfast Recipes

Here are some Soups

Combine cucumbers and cream cheese in food processor.  Blend until almost smooth. Add chicken stock. Blend again.  Add enough cream to reach desired consistency. Add herbs and lemon zest. Season to taste with salt and pepper. If you like it a little sweet, add syrup. Serve in chilled cups garnished with fresh mint sprigs.

To roast chestnuts, preheat oven to 400°F. Cut an X through each shell with a knife. Put the chestnuts on a baking sheet and roast in preheated oven for about 20 minutes, or until the shells are curling open at the cuts. Cool slightly. Peel while they are still warm, discarding shells and thin brown skin underneath. Chop coarsely and set aside.

To bake squash, lower oven temperature to 375°F. Cut squash in half lengthwise. Remove seeds and stringy material. Roast, flesh side down, on oiled nonstick baking sheet for about 1 hour, or until skin can be pricked with a fork.

Remove from oven and scoop out flesh. Use 3 cups of squash for the soup, reserving any extra for another purpose.
Sauté chestnuts and shallots in butter. Add squash and chicken broth. Puree soup to desired consistency with an immersion blender or food processor. Season with spices, salt, and pepper.

Form Meatballs
Thoroughly combine all the ingredients. Salt and pepper generously.
Form into small meatballs, between the size of a nickel and a quarter.

Make Soup
Sauté celery and garlic in olive oil in a large stockpot. Add enough meatballs to just cover bottom of pot (do not crowd).  Brown meatballs. Remove from pot and brown remaining meatballs. Return all meatballs to pot. Add chicken stock and escarole. Bring to a simmer and simmer about 15 minutes. Stir in Parmesan. Taste. Season with salt and pepper.

To Serve
Ladle soup into bowls. Top with grated Parmesan and parsley.

Sauté onion and garlic in butter and olive oil until golden.  Stir in mushrooms. Sauté 5 minutes. Add tomato paste. Mix well. Add chicken stock. Stir and add wine and caramel syrup.

Add salt and pepper to taste. Simmer 20 minutes.

Reserve 2 tablespoons Parmesan cheese and 1 tablespoon parsley to garnish finished soup. Beat together egg yolks and remaining parsley and Parmesan. Stir egg mixture into soup that is just boiling. Garnish and serve. 

We usually avoid tomato paste because of its glucose content, but here it adds only 0.5 gram CHO per serving.

We would like to thank the publisher Little Brown and Company and Dr. Richard K. Bernstein, for allowing us to provide excerpts from The Diabetes Diet.

Copyright © 2005 by Richard K. Bernstein, M.D. All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the publisher, except by a reviewer who may quote brief passages in a review.

Author’s Note:
This book is not intended as a substitute for professional medical care. The reader should regularly consult a physician for all health-related problems and routine care.

For more information on Dr. Bernstein’s and to purchase his books, CD’s or get access to his free monthly webinars, visit his website at DiabetesBook.com.