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the adventures of a MAD mom

Category Archives: Breakfast

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Casey loves to start – or end – his day with this warm apple treat.

Apple – sliced to 1/4 (+/-) inch slices

1 egg (for larger pancake use 2 eggs)

1/4 c. heavy cream

2 Tbsp. Flax Meal

1 Tsp. Coconut flour

Dash Cinnamon

Stevia to taste

Coconut Oil – for frying (about 2 tbsp or enough to cover bottom of pan and keep pancake from sticking)

Turn broiler on low

Arrange apple slices on bottom of oven proof pan in melted coconut oil.  Cook,  covered, on low heat for about 5-10 minutes or until apple is soft and slightly brown on bottom.

Whip together egg and cream.  Add rest of ingredients and mix well.  Pour batter over cooked apple slices and cook covered for a few minutes.

Transfer pan to oven as far away from broiler as possible and cook until golden brown.  Watch the oven – this will only take about 2 minutes or so.   If you do not want to use a broiler, you can either finish cooking the pancake on the stove top in a covered pan or use another oiled pan to flip the pancake into to finish.  The pancake will fall apart if you try to flip it with a spatula.

Invert pancake onto a plate, apple side up.  Decorate with whipped cream if desired.



This is a very simple treat that can be made in a matter of minutes.

Modified Akins Diet for Seizures - MAD LowCarb Steamed Apple Treat

Ceramic bowl by the talented Leslie Anton

1 small apple, cored, peeled and sliced

1/2 tsp. vanilla

2 tbsp water +

2-3 scoops pure stevia powder (or other sweetener of choice)

1/8 tsp. cinnamon

Put all ingredients into a small pan, mix and simmer until apple is soft.  Add more water, a tablespoon at a time, if needed.  Place in bowl and sprinkle cinnamon/stevia over the top.

Casey likes to pour these over some low carb french toast or waffles, and top with Walden Farms Caramel Sauce or Walden Farms Maple Syrup.  It’s a great way to start the day!

Recipe makes 1 serving, approx 3-5 carbs per serving.  Please be sure to calculate the carb count on your own.  Apple sizes vary greatly.

Modified Atkins Diet for Seizures Low Carb Pork Rind French Toast

After many attempts, I think I have finally mastered a really great low carb French Toast recipe.  The recipe is basically the same as my waffle recipe, except I am using coconut milk in place of the cream (I am also now doing that with the waffles).  Coconut milk has become my new best friend, since my discovery of the carb count in whole cream.  Sometimes the coconut milk does not perform as well as cream, but in this case it seems to make the french toast lighter and fluffier.  I made these just this morning, and Casey gave them a big thumbs up.

1 4-oz. bag Domingo’s  pork rinds (I like these for cooking because they are fluffier, and have blander taste than most other brands).

3 eggs

1 cup So Delicious unsweetened coconut milk (or similar)

1/2 teaspoon cinnamon

4 scoops pure stevia powder (or similar)

1 tsp. vanilla (35% alcohol or less)


Grind pork rinds in a food processor or blender until powdered.

Beat eggs well.  Mix in remaining ingredients.  Allow the mixture to sit for 5-10 minutes to thicken.  You may need to add some additional coconut milk if too thick (sometimes up to 1 cup more depending on the pork rinds you use).

Heat 8″ pan with butter or oil (I use coconut oil – it add’s a nice flavor) over medium heat.   Pour in about 1/3 to 1/2 the batter and spread out along bottom of the pan (more or less depending on your serving size).  Cook until golden brown, then flip and cook the other side until golden brown.

Makes 2-4 servings depending on the size of the “french toast” you make.  The only carbs are found in the coconut milk, which is 1 carb per 1 cup, and the vanilla so you will have to divide that among the total servings you make. You could shape it in a square so it resembles french toast more closely.

Casey likes to top his with berries and some Walden Farms breakfast syrup.

Modified Atkins Diet for Seizures Frozen Rasberry Cream

This is a really quick snack that tastes great and refreshing. The result is much like a creamy frozen yogurt.

1/4 c. Frozen Rasberries (or frozen fruit of choice)

1/4 c. Whole Cream

2 scoops pure stevia (or to taste)

Modified Atkins Diet for Seizures MAD Frozen Fruit Cream

Place berries in a small food processor or blender.  Pour in cream and blend until smooth,

Carb count is about 3.5 cbs. for the recipe, depending on the type of fruit and the brand of cream used.  You can easily alter this recipe to fit your desired carb. count by increasing/decreasing amounts and using different fruit.


Modified Atkins Diet for Seizures Grandma's Pancake

My husband’s great grandmother made these for him as a child. We have adapted them to the Modified Atkins Diet, and it is one of Casey’s favorite breakfasts. You can use any combination of nut/seed flour  to suit your taste. We use the flax because it has no carbs, which means more carbs left for berries on the top!

2 Eggs

¼ c. Flax Meal

2 Tbsp. Almond Flour

1/8 Tsp. Cinnamon

2 scoops Pure Stevia

¼ Tsp. Pure Vanilla

1 Tbsp. Coconut Milk (or whole cream)

Scramble the eggs together with other ingredients. Pour into a heated nonstick or buttered pan. Cook on one side for about 3-4 minutes or until golden brown.

Flip and cook on other side until golden brown.

Top with butter and topping of your choice (cinnamon/stevia, berries, Low Carb Syrup, etc..).

Each pancake has about 1-3 carbs depending on the brands and ingredients you use.

Bacon for the Modified Atkins Diet for Seizures

1 5-lb. slab pork belly with rind

5 cloves garlic crushed

3 tablespoons salt

2 tablespoons turbino sugar OR = stevia to taste

2 tablespoons coursely ground black pepper

4 bay leaves crumbled

4-5 springs fresh thyme

Trim pork belly so edges are square, but leave the rind on.  Combine all ingredients in a bowl and mix well.

Rub mix into pork belly, place in a large plastic ziplock bag and seal.  Put in the refrigerator for one week, turning every day or two.

Remove belly from bag, rinse well and pat dry with paper towels.

Finishing in the oven (an alternate to smoking):

Preheat oven to 200 degrees F.  Place belly on rack on a baking sheet. Roast until it reaches internal temperature of 150 degrees F, about 2 hours.  (begin checking temp. after about 1 hour).

Modified Atkins Diet for Seizures Bacon

Smoking Guidelines-

You can smoke the meat on any type of BBQ , grill or smoker.  The main thing is to maintain a temperature of no less than 140 degrees F. and no greater than 160 degrees F.   Smoke meat no longer than 2 hours, but begin checking internal temperature after 45 minutes.   The meat should not be on direct flame.  The smoker box should be placed over the heat source.  We like to use applewood chunks, but you can use different woods for different flavors.  The chips burn too quickly, so be sure to use chunks instead, and soak them for 12-24 hours.  Add a pan of water next to smoker box to maintain moisture. Don’t worry, it’s not rocket science. The main point is to be sure the meat is not directly on top of any flame.  For more detailed information, search the internet for a plethora of smoking options.

Modified Atkins Diet for Seizures MAD Pork Belly Bacon

While fat is hot, slice off pork rind.  Cool to room temp.  Wrap well.   Refrigerate until chilled (we actually put it in the freezer until just firm which helps with even slicing). Can be kept in the refrigerator for up to 2 weeks or cut into slices or chunks, wrapped well and frozen for 3 months.


Modified Atkins Diet for Seizures Bacon

We use this groovy meat slicer that my mom just passed down to me, which works really well other than the huge cleaning production required after all the bacon is sliced.  We have also sliced it by hand, but it is much more difficult to keep the slices consistent.



Above cure mix is just a suggestion.  You can play with sweet or savory mixes.  Our current favorite is adding fresh lemongrass and lemon thyme in the mix.  We have also made a cure of cloves, allspice, cinnamon and cardamom which took on a sweet breakfast taste.

We have omitted the Sodium Nitrate, which is said to keep the pork a rosy color, and to add a nice tang.  We think this recipe tastes as good as any bacon we have ever tried, and therefore worth the omission.

You can use the belly after it has been cured, but not smoked, as you would an Italian pancetta therefore eliminating the need to smoke the meat.


I have tried several brands of Pork Rinds in this recipe.  What has worked best for me is the Dominguez brand, because they are lighter, fluffier and more consistent once ground than some of the other brands I have tried

3 C. Powdered Pork Rinds

4 Eggs

1 C. Whole Cream

4 Scoops Pure Stevia (= to 4 Tsp. Sugar) or to taste

1/2 Tsp Cinnamon

1 Tsp. Pure Vanilla

2 c. Water +/-

Crumble Pork rinds in a blender or food processor to make 3 cups ground.

Beat eggs well, and then mix with cream, stevia, cinnamon, vanilla and 1 cup of water.  Mix in ground pork rinds.  Allow to sit for 5-10 minutes.  Mixture will thicken. Add more water until the mixture becomes the consistency of waffle mix.

Pour into pre-heated waffle iron per the waffle iron instructions.  I can make 14 each 4″ square waffles with this recipe, but yours may differ depending on your waffle iron.  I then freeze them so they are convenient to use during the week.  Mine come out to 1/2 carb each waffle, but you should calculate out your own as carb counts differ among brands of all ingredients.