May 10, 2019

For Mom…Breakfast in bed but low carb instead

Ahhh breakfast in bed. The eternal myth of Mother’s Day dreams. I mean, honestly, while not lifting a finger and enjoying a scrumptious meal while reclined in a cozy warm nest may sound appealing, crumbs and lost fruit chunks are not what I like between my sheets. Know your audience.

Before I get to breakfast, I want to recognize all that is being a mother. Moms, you are awesome! You bring life into the world, you are incredible role models, you pour out your love and attention and everything that you are. Thank you for your sacrifice, your dedication, and your ability to be simply incredible.

Moms are notorious for putting themselves at the bottom of the totem pole, putting everything ahead of themselves. While this feels like the right thing to do, sacrificing your health helps no-one! Be sure you are taking care of yourself because if you don’t, you can’t be there when it matters. There are amazing resources all around you, ready to help if you need them. Encourage one another to be your best, healthiest, happiest, selves.

If you or the health-conscious mother in your life get the urge for an indulgent breakfast, in or out of bed⏤ I won’t tell you how to live your life, but want to avoid the carb coma, sugar loaded confections that pass as breakfast, I have found an interesting option for you.

Now bear with me on this one!

Can you guess the secret ingredient?

Fine, I’ll tell you. The toast is made from sliced eggplant! Weird⏤ I know. But when peeled, and properly prepared, it offers the texture of French Toast and doesn’t leave you feeling like you just ate a vegetable-based anything. I adapted this recipe from another blog Empowered Sustenance to fit a bariatric patient’s diet.


  • 1 Eggplant
  • Unrefined Salt
  • 2 Eggs
  • 3 Tbs. Milk (unsweetened almond or skim)
  • ½ tsp. Vanilla Extract
  • ¼ tsp. Cinnamon
  • Low Sugar/Sugar-Free Topping of choice


  1. Wash and peel your eggplant. Evenly slice to roughly 1/4 inch thickness.
  2. Salt your eggplant slices on both sides and allow to sit for 30 minutes in a colander. Condensation will form and you will see a bit of brown. That means you’re on the right track to neutralizing that eggplant flavor.
  3. After 30 minutes has passed, rinse your slices well. Pat dry with a clean cloth.
  4. Whisk together your eggs, milk, vanilla, and cinnamon.
  5. Heat a non-stick skillet to medium.
  6. Poke your eggplant slices with a fork to help them absorb your coating.
  7. Dip your eggplant slices into your egg mixture, or pour mixture over a dish of your slices if you prefer.
  8. Cook the slices until golden and have the look of French Toast.

These are best served hot, so have your toppings ready and be prepared to dive in. I recommend sugar-free maple syrup for the classic flavor and a few raspberries and almonds for added texture and flavor. I also say throw some fat-free Greek yogurt on the side for some added protein and a contrasting cold, creamy element.

Warm, delicious, healthy… What more could a mother want?

Naked, you might get an inkling of eggplant, so I suggest you layer your flavors together in each bite to keep up the French Toast guise.

Want to see this recipe’s video? Check it out on Instagram.

Happy Mother’s Day. Treat yo’ self⏤ to good health and happiness that is.


The BariQueen

The BariQueen

The title Bari-Queen does not come easy, so you can trust I know what I’m talking about here. I understand the struggles that is drinking and eating constantly, but never at the same time, and definitely not grazing. I understand the thrill of being taken off that daily pillbox of meds. I understand the pure satisfaction that comes with finding the perfect protein shake. I understand the feeling of accomplishment that follows making a high protein, low carb, low sugar meal that anyone else would ever dare to eat and actually — gasp— enjoy. I understand the excitement of a new size. I understand the life change that happens with bariatric surgery and how it is not easy, but so worth taking on the challenge.

2018, WakeMed