I am always looking for quick and tasty breakfast ideas that will satiate my appetite and fit my current way of eating—high healthy fat, moderate protein, low carb—which has done wonders for lowering my triglycerides and liver enzymes. So today I tried a recipe shared by Kristie Honeycutt Sullivan that she calls Faux-gurt.
If you eat dairy and like the texture of yogurt but dislike the high carb count that often comes with it, you might be interested in trying it too. I suppose you could use light sour cream to cut the fat grams by almost half if you’re wigged out by the high-fat content. I used to think low-fat was a better choice until I realized low-fat foods are so often filled with sugary carbs, and it’s high-good-fat foods that, with little to no effort on my part, keep me from snacking between meals.
24g fat | 4g protein | 4g carbohydrates | 250 calories
Mix together 1/2 cup of full-fat sour cream with your choice of sweetener [I like 1 drop of sucralose or stevia to taste] and a few small blueberries (4 or 5) or other berries. And because I think everything needs a little vanilla, I also added a dash of that too. It doesn’t seem like much, but I’m pretty sure you will find it will carry you until lunch time.