Welcome to 2014!
Over the past few days, it occurred to me that the start of a New Year isn’t all that different from how one starts a new day.
In both cases, it often seems that the day – or the year before you – is an open slate.
Anything could happen, right?
(And often it does.)
How you begin your day sets you up for everything you will encounter by days’ end – including how you will handle the stresses that will inevitably come your way.
Hence the question:
What do you eat for breakfast?
Do you grab a bowl from the cupboard, snatch a bag of cereal, and call that 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 is often one of the most challenging meals 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, there’s still 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 typical 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 carbohydrates (in the form of 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.
I admit, this is one I’m still warming up to – as I try to get past the mindset of wanting to EAT something first thing in the morning, not just drink it.
However more and more nutritionists and medical experts are recommending a high-protein breakfast shake to start your day – and I’m definitely listening.
This has even been suggested as an ideal breakfast when you travel – although I haven’t quite mastered this yet myself.
A quick word of warning – be sure that your breakfast drink is a true protein shake and not heavy on added sugars and fruit.
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 and maybe some coconut milk).
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. 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 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 tofu 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!
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