As a culture we’re fairly set on the idea that there are certain types of food which are “breakfast foods” (ie. cereal) which we love and then find subsequent guilty pleasure in eating for other meals.  Bacon and eggs are another breakfast staple, which I would have no problem eating every day if I had time to cook in the morning. “Oh but the fat!” I hear you say… well, apparently it’s not so much of a problem. I don’t overeat on the stuff, you still have to watch portion size, but the great thing about fatty food is that your body doesn’t really want to eat too much of it. My body, at least, has a fairly good “hang on there girly! we’ve eaten a bit too much now!” but only if my meal has a decent amount of fat.

It’s relatively easy to get your head around taking carbs out of lunch and dinner and adding more fat. Just don’t eat the carbs, which are usually a side dish (though, alas, not always – pasta and pizza are my carby downfalls of choice), and add more fat (animal fat, olive oil, coconut oil, nuts, avocado, cheese) and veggies. Easy.

Breakfast? Not so much.

I totally get how cooking in the morning is a bit of a drag, though – mornings aren’t exactly my fun time either. The answer? I make my own LCHF breakfast cereal – I Quit Sugar’s Coco-Nutty Granola – for when I or The Silver Fox don’t feel like cooking. I eat it with full-fat natural yoghurt and frozen berries. Sometimes if I’m really short for time I’ll put it in a jar and take it to work with me. My colleagues think it’s weird, but they already think I’m weird… my life continues.

So eat whatever the hell you want for breakfast. Eat veggies and eggs and bacon and steak and sausages and berries and yoghurt and coco-nutty granola and whatever else that will get you out of your warm ‘n’ cozy bed (I live in Canberra, my bed is my happy place in winter).

Remember – “Breakfast food” is a cultural construction, which really just makes it more fun when you do something different.