Hi - I've been doing very well on my gluten free diet since my dx in early March.
The only thing I haven't quite figured out are more breakfast ideas. I used to grab a quick egg/turkey bacon on a bagel or english muffin in the morning at the local deli. It's not really possible for me to eat at home before getting the kids ready for school and out the door, and I really enjoy having breakfast and coffee at my desk to start the day.
I've been getting the egg/quinoa/avocado pots at Pret A Manger, a single serving of Rice Chex, or fruit, but it's getting kind of old. The guy at one of my delis is very good about cleaning the grill first, etc., but it always feels risky to me to get eggs out, and besides, I really miss the sandwich part.
I hate to break it to you, but breakfast (especially a fast one) is the toughest meal of the day, IMO.
I suggest a morning of preassembling your own bagel/egg sandwiches and freeze them - and take one to work and nuke it. I also suggest boiling a few eggs, a few prepacked containers of salsa or guac...get the idea? Prep ahead.
Apparently there is nothing that cannot happen today. ~ Mark Twain
Probable Endometriosis, in remission from childbirth since 2002. Hashimoto's DX 2005. Gluten-Free since 6/2011. DH (and therefore Celiac) dx from ND. Responsive to iodine withdrawal for DH (see quote, above). Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!
Smoothies take a few mins if you've a bullet type blender... a banana, handful of frozen berries plus any other fruit/veg you fancy mixed with either flavoured water, almond milk etc and I sometimes add protein powder.
Or, Nairns gluten free biscuit breaks oats & fruit or any other gluten-free bars or you can make your own granola bars.
Ohhhh my daughter just gave me this wonderful breakfast bar recipe
Homemade Cliff Bars (no bake!)
There is plenty of room for variation here, so let your mind and tastebuds run wild. I have a few variation ideas to get you started. And yes, you can definitely double this recipe and press into a 13×9-inch pan insteads of an 8-inch pan.
1 and ¼ cups crisp rice cereal (e.g., I like Erwhon Crisp Brown, but Rice Krispies are fine)
1 cup uncooked quick-cooking oats
2 tablespoons ground flaxseed (flaxseed meal)1/4 cup finely chopped dried fruit (e.g., raisins, dried cranberries, dried cherries, etc.)
¼ cup finely chopped nuts or seeds (pepitas are great)
⅓ cup honey, maple syrup or brown rice syrup
½ cup nut or seed butter of your choice (e.g., peanut butter, almond butter, sunflower seed butter)
1 teaspoon vanilla extract
Optional: ½ teaspoon ground cinnamon
Combine the rice cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl.
Combine the syrup and nut butter in a small saucepan over medium heat, stirring until melted and well-blended (alternatively microwave in small microwave-safe bowl 30-60 seconds until melted). Stir in vanilla until blended.
Pour nut butter mixture over cereal mixture, stirring until coated (use a wooden spoon at first, then get your hands in it. It will be sticky, but this way you can really coat everything. Just scrape off your hands when you’re done).
Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper (really tamp it down).
Cool in pan on a wire rack, then chill at least 30 minutes to help it set.
Cut into 12 bars. (Wrap bars tightly in plastic wrap and store in the refrigerator).