My Uncommon Breakfasts
13 Comments November 4, 2009 / Posted in UncategorizedI have been experimenting with my morning meal. I love breakfast and I know how important it is for your health and for weight loss (see my post on the Sumo Wrestler’s Diet if you think about skipping). Lately, I have been experimenting with removing gluten from my diet. I haven’t completely yet - but I have cut way back! This of course has forced me to re-think my Poached Egg on Ezekial Toast, my Healthy Breakfast Taco and my occasional Kashi cereal. While all of these are good choices for a morning meal, I am going a step further now. Much to my surprise, I am loving my new breakfast options. Here are a few from this week - all super yummy and made in 10 minutes or less.
Poached Egg on Leftover Brown Rice
1/2 Cup of Lydia’s Oraganics Vanilla Crunch Cereal - it’s grainless, gluten, sugar and oil free. I had 1/2 cup of Hemp Milk with this. Last week, I mixed it with 1/3 cup of plain greek yogurt. It tastes a little bit like bird seeds, but I still really like it! It’s very chewy!
Fried Egg on Sauteed Grape Tomatoes & Mushroom mixture. It’s not necessary to stir the tomatoes and mushrooms a lot, so I’m still able to get ready for my morning while cooking this. Obviously, don’t leave anything on the stove unattended for long. This breakfast is super filling and super delicious! I topped it with a little Red Pepper Pesto.
Blueberry Cacao Smoothie. I love these when I start really early and haven’t really worked up my appetite yet. I follow it up with my More Veggie than Egg Scramble about 2.5 hours later.
What have you had for breakfast lately?
Great Stuff! I struggle with variety in my breakfast choices so I will give these a try. It should give me a break from the traditional eggs, oatmeal, and turkey bacon. Thanks Val!
I gave up cereal at the beginning of the RCR and AHB programs, but now I just might need to try the Lydia’s Organics cereal! I heard there are a lot of metals in normally boxed cereal, do you know anything about that? I’ll ask in the RCR club, but it just came to my mind. Right now, my breakfasts are in the Common column…I will definitely try the brown rice and egg tomorrow!
One of my fav quick breakfasts is a chocolate banana smoothie, it’s delish and keeps me full for 5 hours…
Some ice, some water, a banana, a scoop of chocolate whey protein powder (The Jay Robb stuff that uses stevia and high quality whey, so it’s low glycemic and still tasty) a spoonful of organic almond butter and a spoonful of cold press organic coconut oil.
Sounds yummy! I just might give it a shot! Again, Val, you’re the greatest.
Valerie, congrats on starting your gluten-free journey! I have been gluten free since April and it has made a HUGE difference in my health. It is definitely challenging at first but it so worth it. There are a lot of gluten-free resources out there and GF products are becoming more “mainstream” in the popular grocery chains.
Great breakfast ideas! Thanks for the awesome post!
The egg on rice is so yummy! I add some salsa for a lil’ kick, delicious
Val, the grape tomato & mushroom breakfast picture looks so good. Gotta try that this weekend!!
Hi Val ~
Great options! I am also trying not to have gluten OR dairy. I’m also not perfect at it yet. I’m trying to be very selective and only have either of those things when they really matter (like eating out at a fabulous restaurant!) I have another choice for breakfast that I really love. I usually make enough brown rice for a couple of days. So for breakfast I have 1/2 cup brown rice, almond milk (vanilla, 40 cal. per 1/2 cup), some chopped apple, and a few chopped walnuts. I heat it up in the microwave, then I add cinnamon and about 2 inches of sliced banana for natural sweetness. It’s very filling and delicious! I also freeze my bananas. I slice them and lay them out flat and freeze. I store the pieces in a zip lock bag. They don’t turn brown and they’re great in smoothies and a few slices go a long way!
Hi Val,
‘Ezekiel bread is flourless, seeded, and sprouted grain bread. The gluten lectins (principally found in the seed coatings) are destroyed in the sprouting process. Ezekiel bread is a live food with many beneficial enzymes left intact. Please also note that other commercially produced sprouted breads often contain sprouted wheat and other glutenous flours to make their bread.
I am Gluten sensitive and I can enjoy this bread with out any problems!!
The recipes sound yummy and can’t wait to try them!!!
I normally just do a smoothie before work in the morning…not a whole lot of time!!!
Have a great weekend everyone!!!
Hey Val,
Just curious why are you going gluten free? Ezekiel bread is soooo good for you. Many health benefits It’s really the only bread product I use ….usually only at breakfast and on rare occaisions that I have a sandwich at lunch. Just had the cinnamon raisin variety this am for the first time. Yumm. Also I had read somewhere that because of the nature of the “bread” your body processes it more like a vegetable than a complex carb like other breads. Anyway…….
Other breakfast ideas: I make protein waffles and freeze them using oats, protein powder, egg whites, vanilla, flax, cinnamon then top them with sliced strawberries, blueberries some plain greek yogurt and sliced almonds …awesome. Also whipped up a batch of protein pancakes this am which I’ll freeze….great for on the go snacks with a little almond butter and sliced banana. Love my mainstay omelettes of spinach, mushrooms, onions, tomatoes and sometimes sundried tomatoes. If I use egg whites only then I’ll top it with a little avocado and salsa……….oh I could go on and on…..
Just really wondering your reasons for gluten free?
Hi Diane and Sherry!
I love Ezekiel bread and mention it specifically by name in my Red Carpet Ready program and recommend it to all my clients. One of the first steps I have clients make is shifting from regular whole wheat (or worse) bread to Ezekiel bread. With that said, I am merely experimenting with different options. I may have a fried egg on Ezekiel toast next week. I do believe however, that we all get in a rut and we have preconceived notions on what constitutes certain meals. I am actually really liking my egg on rice in the morning. Sometimes I put it on oatmeal.
I don’t have a definitive answer for going gluten free, and by the way, I have not been perfect here. I just think that I have a bit of a sensitivity to it and wanted to see how I would feel. So far, I feel pretty good. I love love love breakfast and it is even better now that I have more choices.
Hi Debra, I am going to try your brown rice and almond milk suggestion. That sounds good. Right now I am liking Hemp milk but I do use almond milk sometimes too.
Angie, It is so interesting to know that there are so many resources available once you decide to look. I am still experimenting but I experimenting mixed with education. If you have an exceptional resource to share, please do.
Talia- Your smoothie is one of my go-to favorites!
Anne, Yes, we can eat cereal again!! Woo Hoo!
Darren, It is time to break out of the old breakfast box. There is a whole other world out there, waiting for you to sample.
Nikki, you will love the grape tomato and mushroom mixture. Yum!
BTW- It should be noted, that without really trying or feeling hungry or focusing on it, I lost 3 lbs. Hmmmm…. More adventures in food coming….
Hi Val and all,
I was wondering what kind of brown rice is the best to use? Can you use the Success Rice which you just boil?
Thanks!
Sarah
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