Gluten Free Breakfast in Progress

January 25, 2018

Still new to my recent gluten free diet demands, I woke up early to make a good gluten free breakfast the past two mornings, since cereal is not allowed, and gluten free cereals are not a healthy replacement. I tried making gluten free-vegan biscuits and gravy yesterday and gluten free pancakes with coconut flour the day before. The pancakes were okay in my opinion, but I'm not picky, so I would not trust my opinion; but Troy was not a fan, so I suggest going with his. The vegan biscuits and gravy were worse. I like the vegan biscuits and gravy, and a few others have agreed their good, but upon tasting the Gimme Lean Veggie Sausage, I realized it has gluten in it. Dang it! So, I cheated a bit, but ended up attempting to concoct a non-veggie sausage version of the gravy, which became a pitiful egg, coconut flour, coconut oil and veggie casserole. I liked the biscuits though! So, I'll share that recipe, 

 

Gluten Free-Vegan Biscuits (5 small biscuits)

- 2 Tbsp Coconut Oil (melted)

- 4 Tbsp Coconut Flour

- 1/4 tsp Baking Powder

- 1 Egg

- 2 Egg Whites

- 1 tsp Honey (optional)

My oven doesn't Bake, so I broiled these until they looked done and they turned out pretty good. They were a little sweet with both coconut oil and flour, so I may omit the honey next time. 

 

Today, I started with my juice concoction, but without apple cider vinegar. I realized the vinegar seemed to be throwing off my body's acid-base balance, because I drink it in addition to coffee. So, sorry apple cider vinegar, coffee gets priority! After juice and making coffee, I ate the last square of leftover gluten free pizza from the other night. I used a gluten free pizza dough mix for convenience, BUT I'm on a mission to make a pizza dough with almond flour or coconut flour again, because many of the gluten free bread-like alternatives are just as bad or worse than their gluten-containing counterparts. Now, for the real substance...This morning's breakfast looked a lot better!

 

Yeah! I was looking forward to a new and healthier breakfast sandwich, then I took a bite, realizing I should have used baking powder instead of baking soda! Despite my mistake, the consistency was decent and it made for a good Egg-Holder. So, next time, it should be good with baking powder, then maybe pan fried or toasted in the oven a bit. 

 

 

Almond Flour Bread:

- 2.5 Tbsp Almond Flour

- 1/2 tsp Baking POWDER

  (make sure it is gluten free)

- 1 Egg White

- 1 Tbsp Coconut Oil (melted)

 

Mix the ingredients, then microwave them in a bowl for 90 seconds. Cut it in half, then I suggest toasting it in the oven, toaster oven or pan-frying it a bit for more crispiness.

 

 

I ate it with an over-easy egg, sliced tomatoes, pepper and Daiya mozzarella cheese, but I'm sure it would be good with nut butter-banana/apple, grilled cheese, bacon-tomato, bacon-apple-peanut butter, etc. Because my egg sandwich was a bit disappointing, having used baking soda instead of baking powder, I ate some of my sweet potato cookie/crumble too:

 

Sweet Potato Crumble (4 Servings):

- 4 Prunes

- 16 oz cooked Sweet Potato (skin is okay to leave on)

- 2 Eggs

- 2 Tbsp Honey

- 2 scoops Vanilla Protein Powder (20 grams)

- 2 Tbsp Cocoa Powder

- Dash of Baking Soda

- Cinnamon, to taste

 

First, blend the prunes (I use a Ninja blender), then add the sweet potato and egg, little by little, until it is pureed well. Mix in the remaining ingredients, place on a greased cookie sheet, cookie or brownie-style. I prefer them crispy, so I make sure the batter is not placed too thick on the baking sheet, then just bake or broil until they look done. If made brownie-style, I make bite-size pieces, then freeze them...I prefer eating Crumble frozen with coffee!

 

I am still adjusting to this No Gluten lifestyle, but I am happy with the fact it's forcing me to find healthier, whole-food alternatives to the processed foods I was accustomed too. Even though I've always tried to limit processed foods, I was eating them more than I wanted to,and it was difficult to find the will power to limit them. Finding out gluten could severely harm my body gave me that MUST to avoid it and realize that gluten was in a lot of overly processed foods, containing other ingredients that wreak havoc on our systems. So, even if you are not Celiac or gluten intolerant, I challenge you to limit these overly processed foods, including most flours (Here are some healthy alternatives: http://www.wheatbellyblog.com/blog/) and packaged chips, breads, pastas, cereals, cookies, etc. I will have more, better recipes to share soon!!! Good luck and I hope our blog helps you become more well and happy!

 

 

 

Please reload

Recent Posts

November 12, 2019

November 4, 2019

October 28, 2019

October 21, 2019

October 18, 2019

October 7, 2019

September 30, 2019

September 23, 2019

September 16, 2019

September 9, 2019

Please reload

Featured Posts

Starting A Journey to Better Wellness

August 8, 2017

1/2
Please reload

Search By Tags

I'm busy working on my blog posts. Watch this space!

Please reload

Follow Us
  • Facebook Classic
  • Twitter Classic
  • Google Classic
This site was designed with the
.com
website builder. Create your website today.
Start Now