Keto Breakfast, Meal #6: Scrambled Eggs and Provençal Roasted Vegetables
Day 6: Breakfast and Meal #6
As the days go on I've recognized the importance of fats-as-energy in The Keto Diet. When my eyes opened this morning I was craving fruits so I had some blueberries and a few orange slices. This is because my glucose levels were prolonged in the 50's for many hours. If this happens I've noticed I get cravings for sugar when I wake up. I am going to post a health update tomorrow with all of my glucose levels and much more so you can see how things have shifted.
Today's breakfast was scrambled eggs with cheese, walnuts and roasted Provençal vegetables. It was delicious and satisfying! As a reminder, carrots are a root vegetable (they have sugar) and are not necessarily on the "keto" menu but I'm not here for weight-loss or a zero carbohydrate diet.
Roasted Provençal Vegetables
2 cloves garlic
6-8 medium sized carrots, sliced on an angle
3 slices of a fennel bulb
6 cherry tomatoes, quartered
Olive oil drizzle
Himalayan pink salt
Herbs de Provence mix: thyme, rosemary, basil, parsley, oregano, tarragon, marjoram, lavender flowers
Heat oven to 350º. Mix carrots, fennel, oil, garlic and herbs and cook for about 25 minutes. Add tomatoes and cook for another 10-15 minutes or to desired texture.
Fennel has a strong flavor and I enjoy it but it can easily overpower a dish which is why I didn't use much here. It is a vegetable that is native to the Mediterranean and all parts of the plant are used in cooking. In the Provence region of France, fennel and fennel seeds are used in variety of dishes, including the traditional fish stew, bouillabaisse. In Ayurveda, fennel aids digestion and fennel seeds are very refreshing to use in a tea or eat after a meal. They cleanse the palate and give fresh breath.