Anonymous wrote:For a decade now, my breakfast has been almond butter on a slice of whole wheat toast. Now I'm pregnant and tolerating carbs extremely poorly, to the point that I have had to cut all sugars and starches out of my diet. I tried switching the WW toast for Ezekiel bread but it's still too much for me, and I'm finding swapping to eggs for breakfast really depressing -- my toast and tea has been a warm cozy hug to myself every morning for a long long time. Any suggestions for what I can spread my almond butter on that will feel at least a little bit similar?
Completely not the same thing, and not a vehicle for almond butter, but I make hash browns with shredded brussel sprouts, and they have a crispy crunchiness that is warm and satisfying.