Breakfast of Champions

What do you eat for breakfast?

Do you grab a bowl from the cupboard, snatch a bag of gluten-free cereal, and call it a meal?

If you’ve included some fruit – such as fresh, organic berries – that’s terrific.

Truth is, you’re doing exactly what most Americans do, starting the day with a bowl of cereal and fruit.

(And while that’s OK, it’s not ideal – I’ll tell you why in a moment).

Breakfast can often be the most challenging meal, once you switch to a gluten-free diet.

At first, it might seem easy – all you need to do is trade your favorite breakfast cereal for a gluten-free substitute.

And that works just fine, until you hop on a plane and travel to a strange city. Now what do you do?

Another consideration is whether you have additional food sensitivities such as dairy or even eggs – in which case breakfast becomes even more of a challenge.

Seriously – what’s left to eat?

Turns out, you still have plenty of choices – but it does require a bit of creativity and an open mind.

To begin with, consider the fact that the typical Western diet starts the day with dessert.

That’s right – dessert!

By that, I mean something sweet.

Think about it; the most popular breakfast foods are:  cereal with milk (perhaps sprinkled with a little sugar), pancakes and syrup, toast with jam, muffins or quick breads – the list goes on.

Why is that a problem?

In a nutshell, it means you’re starting your day with plenty of carbohydrates (i.e. sugar) and very little protein.

Right away, you’re getting a BIG sugar rush – and a few hours later, you crash.

With that in mind, here are a few suggestions for turning breakfast on its head, and starting your day with foods that will stabilize your blood sugar and give you more energy.

 

Smoothie or Protein Shake

Whipping up a healthy, protein-rich drink for breakfast has become all the rage lately.

However more and more nutritionists and medical experts are recommending a high-protein breakfast shake to start your day – and I’ve definitely been listening.

(Although I’m still warming up to the idea of drinking my breakfast, rather than having something to munch on.)

A morning shake or smoothie is also recommended as an ideal breakfast when you travel.

A quick word of warning – be sure that your breakfast drink is a true protein shake and not heavy on added sugars and fruit.

And of course, you want to make sure it’s gluten-free.

If it’s also non-GMO that’s even better.

 

Grain-Free Cereals 

I make a grain-free cereal from ground up chia and hemp seeds, plus walnuts (optional) and coconut flakes. Simply add hot water, and you’ve got a meal.

You can purchase a ready-made variation of this here.

(I like to top mine with a mix of goji berries and cacao nibs).

Another option is to combine a couple of tablespoons each of chia and hemp seeds with coconut milk, and let it sit in the fridge overnight.

What happens is that the seeds expand and create a pudding-like texture; in the morning, you can either eat this cold, topped with fresh fruit – or heat it on the stove to take the chill off.

(Hint:  The first two options are easy to travel with; either dole out separate portions into baggies or pack the entire bag and you’re good to go!) 

 

Leftovers

Who says you can’t have dinner for breakfast?

Yes, you heard me correctly.

It might sound unconventional, but if last night’s dinner was super nourishing – why not have it for breakfast?

Of course, what I’m suggesting is more along the lines of a stir-fry with lots of veggies, than a heavy dish like pasta.

You could also try leftover rice, or quinoa, topped with sautéed veggies, pumpkin seeds and avocado.

All you need to do is heat and serve!

 

Made-to-Order Omelets

If you can eat eggs for breakfast, then by all means treat yourself to a vegetable-filled omelet once or twice a week, time permitting.

Omelets are also great for dinner by the way – and they’re super easy to whip up (a big plus if you’re pressed for time).

Can’t eat eggs?

How about an Eggless Omelet?

Or, if soy is OK for you, why not try a Tofu-Scramble?

 

Tofu-Scramble

Crumbled up and seasoned, organic tofu (emphasis on organic) is just as delicious as scrambled eggs, and can taste remarkably like the real thing.

Oh yes – it also makes for a quick and nourishing dinner option.

(I’m detecting a theme here – i.e. dinner for breakfast, and breakfast for dinner.)

 

Quinoa Scramble

If both eggs and soy products are off-limits for you, here’s another suggestion.

Not only is this delicious, it’s a dish that really fills the void for something nourishing – while still on the savory side.

Plus, it’s a great way to add more vegetables and start your day with a super high-energy meal!

 

QUINOA SCRAMBLE

1 Tbsp Coconut Oil

A large handful Spinach, or other greens

¼ cup sliced Mushrooms

1 cup cooked Quinoa

sliced Avocado, optional

Heat the oil in a medium saucepan. When melted, add the mushrooms and your choice of greens and saute until wilted.

Add quinoa and continue cooking until heated through – one or two minutes. Top with avocado slices & serve.

Enjoy!