If you're watching your carbs but want a filling, satisfying breakfast, this recipe will do the trick.

​​Fill a shallow pan with at least 3 inches of water. Add the white vinegar; bring the water to a boil and then reduce to a simmer.

Equally divide the microgreens among 4 small plates. Squeeze a touch of lemon juice on each pile of greens.

Lay 2 ounces of the smoked salmon on top of the greens.

Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, place the avocado on a cutting board, and cut into thin slices. Put the avocado slices on top of the smoked salmon and add another squeeze of lemon juice.

Crack an egg into a small prep bowl. Carefully slip the egg from the prep bowl into the poaching water. With a spoon, nudge the egg white together so the egg remains as close together as possible. Repeat this for the remaining 3 eggs.

Cover the pan with a tight-fitting lid and turn off the heat. Let the eggs cook for 3 to 4 minutes, then carefully remove each egg with a slotted spoon, letting any excess water drip off. Transfer the egg to the top of the avocado and smoked salmon.

Season with salt and pepper, and serve immediately.

Prep time: 10 minutes
Cook time: 5 minutes
Yields: 4 servings

Source: https://www.cookincanuck.com/poached-eggs-over-avocado-smoked-salmon-giveaway/

Ingredients:

• 1 medium head of cauliflower
• 1/2 cup yellow onion, thinly diced
• 2 small cloves of garlic, crushed or minced
• 2 cups of vegetable stock
• 1 tbsp olive oil
• 1 cup-mushrooms (Any kind will do, I used Shitake); chopped
• 4 cups of  fresh spinach
• Pinch of salt
• Parmesan cheese for a topper
  

Directions:
First, wash and loosely chop the head of cauliflower and prep it to go into a food processor with a grater attachment.  Shred it to rice sized pieces.  If you don’t have a food processor you can chop the cauliflower into small rice sized bits (this may take a little longer).

Heat the olive oil in a large skillet.  Toss in the onions and cook until translucent, about 3-5 minutes.  Add the garlic, cooking until golden.

Then, add in the cauliflower “rice”.  Cook for a couple of minutes to combine then add 2 cups of vegetable stock.  Keep on medium heat and cover.  Cook until cauliflower is soft but not mushy.  By this time, most of the liquid should be absorbed  (I had to drain a little stock out of mine so it wasn’t soupy).  Stir in mushrooms and spinach, a little at a time to combine.  Heat thoroughly so spinach wilts.

Serve topped with a sprinkle of Parmesan and a pinch of salt-if needed.

Ingredients

• 1 cup almond milk (or your favorite milk choice)
• 1/2 Tbs honey
• 1 Tbs almond butter
• 1 tsp vanilla extract
• 2 Tbs cocoa powder—unsweetened
• 2 Tbs of chia seeds

Directions:
Combine milk, honey, almond butter, vanilla and cocoa powder in a bowl and blend with a hand mixer (or blender). Whisk in 2 Tbs of Chia seeds. Let it sit for 15 minutes and whisk briskly again to break up an chia chunks and refrigerate for 3 hours before serving.

Chia will expand to make a delicious pudding. Serve with your choice of healthy toppings: sliced bananas, shredded coconut, almond slices. The possibilities are endless. 

Of all the recipes we have shared on our blog, this one comes the closest in taste to the wheat-containing original to satisfy even the most demanding wheat-lover’s craving.

Makes 8 to 10 servings:

CAKE

• 1 cup coconut flour
• Sweetener such as Truvia, stevia extract, or Splenda equivalent to 1 cup sucrose
• 2 tablespoons grated orange zest
• 1 tablespoon ground flaxseeds
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon grated nutmeg
• 1 teaspoon baking powder
• Dash of fine sea salt
• 4 large eggs
• ½ cup coconut oil or butter, melted
• 1 cup sour cream
• ½ cup coconut milk
• 2 teaspoons pure vanilla extract
• 2 cups finely grated carrots
• 1 cup chopped pecans

ICING

• 8 ounces 1/3-less-fat cream cheese (Neufchâtel), at room temperature
• 1 teaspoon fresh lemon juice
• 1 tablespoon Truvia, 1/8 teaspoon stevia extract powder, or 1/4 cup granulated Splenda

Here’s one of hundreds of ways to use flaxseed wraps for a tasty and filling breakfast, lunch or dinner. As an alternative to making this with a sauce, spread a thin layer of hummus or pesto on the wrap before adding the other ingredients.

Makes 1 serving:

• Flaxseed wrap, cooled if freshly made*
• 3 or 4 deli slices of roasted turkey
• 2 thin slices of Swiss cheese 
• ¼ cup bean sprouts
• ½ Hass avocado, thinly sliced
• Handful of Baby Spinach leaves or shredded lettuce
• 1 Tablespoon mayonnaise, mustard, wasabi mayonnaise, or sugar-free salad dressing

Directions:

1. Place the turkey and Swiss cheese in the center of the wrap. Spread the bean sprouts, avocado, and spinach or lettuce on top.
2. Top with a dollop of mayo, mustard or other favorite condiment.
3. Roll up.

*If you do not want to make your own wraps, you may substitute an organic wrap or tortilla. Gluten Free and Paleo wraps are available in many grocery stores. Fresh made tortillas are available at most Mexican grocery stores.

You will be hard-pressed to tell this dessert from a conventional mousse and it provides a generous quantity of the healthy flavonoids that cocoa products are coming to be recognized for. For anyone with a soy sensitivity, substitute 2 cups (16 ounces) plain Greek yogurt for both the tofu and soymilk combined.

Makes 4 servings:

• 16 ounces firm tofu
• ½ cup unsweetened cocoa powder
• ¼ cup unsweetened almond milk, full-fat soymilk, or whole dairy milk
• Sweetener such as Truvia, stevia extract, or Splenda equivalent to ½ cup sucrose
• 2 teaspoons pure vanilla extract
• Whipped cream
• 3 to 4 strawberries, sliced, or 10 to 12 raspberries

Directions:

1. Combine the tofu, cocoa, almond milk, sweetener, and vanilla and almond extracts in a blender and blend until smooth and creamy.
2. Spoon the mixture into serving dishes.
3. Top with whipped cream and berries.
4. Serve promptly.

Struggle to manage a healthy breakfast in the morning? This delicious wrap can be prepared the evening before and refrigerated overnight as a convenient and filling breakfast.

Makes 1 serving:

• 1 flaxseed wrap
  
• 1 tablespoon basil pesto or sun-dried tomato pesto
  
• 1 hard-boiled egg, peeled and sliced thinly, or scrambled if preferred
  
• 2 thin slices tomato
  
• Handful or baby spinach or shredded lettuce
  

Directions:

1. If the wrap is freshly made, allow it to cool for 5 minutes.
   
2. Take the flaxseed wrap and spread the pesto in a two-inch strip down the center.
   
3. Place sliced egg on the pesto strip, followed by tomato slices.
   
4. Top with spinach or lettuce.
   
5. Roll up and enjoy!
   

These “breaded” wheat-free crab cakes are incredibly easy to prepare. If served with tartar sauce or other compatible sauce, and spinach or green leafy lettuce, this dish can easily serve as a main course.

Makes 4 servings:

• 2 tablespoons extra-virgin olive oil
  
• ½ red bell pepper, finely diced
  
• ¼ yellow onion, finely chopped
  
• 2 tablespoons finely minced fresh green chile pepper (or to taste)
  
• ¼ cup ground walnuts
  
• 1 large egg
  
• 1 ½ teaspoons curry powder
  
• ½ teaspoon ground cumin
  
• Fine sea salt
  
• 6 ounces canned crabmeat, drained and flaked
  
• ¼ cup ground flaxseeds (can be purchased pre-ground)
  
• 1 teaspoon onion powder
  
• ½ teaspoon garlic powder
  
• Baby spinach or mixed salad greens
  
• Tartar sauce (optional)
  

Directions:

1. Preheat the oven to 325°F. Line a baking sheet with foil.
   
2. Heat the oil in a large skillet over medium heat. Add the bell pepper, onion, and chile pepper and cook and cook until tender, 4 to 5 minutes. Set aside to cool slightly.
   
3. Transfer the vegetables to a large bowl. Stir in the walnuts, egg, curry powder, cumin, and a dash of sea salt. Mix the crabmeat into the mixture and stir well.
   
4. Form into four patties and transfer to the baking sheet.
   
5. Stir together the ground flaxseed, onion powder, and garlic powder in a small bowl. Sprinkle the “breading” over the crab cakes.
   
6. Bake the crab cakes until browned and heated through, about 25 minutes.
   
7. Serve on a bed of spinach or salad greens with a dollop or tartar sauce, if desired.
   

Like most recipes made with healthy non-wheat ingredients, these muffins will be a bit coarser in texture than those made with wheat flour. Banana, a fruit known for its high carbohydrate content, gives the muffins some of its sweetness, but because it is distributed among 10 muffins, your carbohydrate exposure is kept to a minimum. Blueberries can be replaced by equivalent quantities of raspberries, cranberries, or other berries.

Makes 10 to 12 muffins:

• 2 cups ground almonds (can be purchased pre-ground)
  
• ¼ cup ground flaxseeds (can be purchased pre-ground)
  
• Sweetener such as Truvia, stevia extract, or Splenda equivalent to ¾ cup sucrose
  
• 1 teaspoon baking powder
  
• Dash of fine sea salt
  
• 1 ripe banana
  
• 2 large eggs
  
• ½ cup sour cream or coconut milk
  
• ¼ cup walnut oil, coconut oil, or extra-light olive oil
  
• 1 cup blueberries, fresh or frozen
  

Directions:

1. Preheat the oven to 325°F. Grease a 12-cup muffin tin with oil.
   
2. Combine the ground almonds, ground flaxseeds, sweetener, baking powder, and salt in a bowl and mix with a spoon.
   
3. In another bowl, mash the banana until smooth. Stir in the eggs, sour cream or coconut milk and oil.
   
4. Add the banana mixture to the almond meal mixture and mix thoroughly. Fold in the blueberries.
   
5. Spoon the batter into the muffin cups, filling them halfway. Bake until a toothpick inserted in the center of a muffin comes out dry, about 45 minutes.
   
6. Cool in the pan for 10 to 15 minutes, then turn out of the pan and transfer to a rack to cool completely.