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What's For Breakfast Today?
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536 posts in this topic

I'm making Banana Bread this morning! :)

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I'm making Banana Bread this morning! :)

That sounds really good!

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Today I had appam (Indian rice pancakes), carrot/cauliflower curry, and apricot mousse (pureed overripe apricot with a touch of gelatin to make it firm up.). Oh, and piece of chocolate while I made the curry and pancakes.

That sounds good. I had potato and pea curry and flatbread one day last week for breakfast--left overs. Today I was bad and had two pieces of gluten-free vegan blonde brownies with coffee. Got to STOP baking desserts for a while!!!!!

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I actually have two breakfasts. First is a carton of fat free yogurt (Usually Yoplait). Then it's off to the gym. When I get back I have a protein. Today it was peanut butter on apple slices.

When I went gluten-free, I gained a ton of weight. I'm within 10 pounds of my goal, so I'm pretty strict with myself right now.

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I made heuvos rancheros (sp)? and it was delish! Sauteed some onion then simmered a can of rotel tomatoes with the onion until thickened. Poached eggs right on top of the tomatoes and served on a crisp corn tortilla with refried beans and shredded cheese. Very good and filling, even my 15 mo. old gobbled it up :)

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I actually have two breakfasts. First is a carton of fat free yogurt (Usually Yoplait). Then it's off to the gym. When I get back I have a protein. Today it was peanut butter on apple slices.

When I went gluten-free, I gained a ton of weight. I'm within 10 pounds of my goal, so I'm pretty strict with myself right now.

GOOD FOR YOU! That's the only way to do it. Once you get it off, you'll be able to cheat once in a while. You can always look forward to that :)

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I made some lovely strawberry banana flaxseed muffins this morning (which you can make low fat with apple butter replacing the oil).

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Yesterday and today we had homemade zucchini bread.

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I tried almond flour pancakes again. They are supremely delicious, (like coookies) but very aggravating to cook. (Tough to flip, long to cook.)

But they're delicious and safe, low carb, some protein, so I guess they're worthy, but I need to tweak the recipe.

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I tried almond flour pancakes again. They are supremely delicious, (like coookies) but very aggravating to cook. (Tough to flip, long to cook.)

But they're delicious and safe, low carb, some protein, so I guess they're worthy, but I need to tweak the recipe.

Which recipe did you use? I made some the other day that were pretty good so I was just wondering.

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Speaking of pancakes, these are what I am making tomorrow morning for my breakfast...with my own homemade bourbon vanilla extract.

http://glutenfreegoddess.blogspot.com/2011/08/karinas-gluten-free-pancakes.html#more

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Today we had leftover warmed up peach blueberry crumble.

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Yesterday I made french toast with Rudi's gluten-free bread. It was SO yummy!

Today I'm having a bowl of Honey Nut Chex cereal with coconut milk and a granny smith apple.

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Which recipe did you use? I made some the other day that were pretty good so I was just wondering.

I made the one in Elana Amsterdam's Almond Flour cookbook. I checked her website yesterday and saw that she revisited the recipe. The almond flour should be at room temperature and the pancake mix should be allowed to sit for 15 minutes before cooking at medium or MH vs. ML as instructed in the cookbook. I'll try that next time, I used flour straight from the freezer and didn't allow resting time for the batter. I guess they're a Sunday morning recipe...

She uses a cast iron pan, I use non-stick. I can't imagine making them in a cast iron pan, because they just don't flip like a pancake should.

That said, I really like almond flour and that cookbook.

What recipe did you use?

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I made the one in Elana Amsterdam's Almond Flour cookbook. I checked her website yesterday and saw that she revisited the recipe. The almond flour should be at room temperature and the pancake mix should be allowed to sit for 15 minutes before cooking at medium or MH vs. ML as instructed in the cookbook. I'll try that next time, I used flour straight from the freezer and didn't allow resting time for the batter. I guess they're a Sunday morning recipe...

She uses a cast iron pan, I use non-stick. I can't imagine making them in a cast iron pan, because they just don't flip like a pancake should.

That said, I really like almond flour and that cookbook.

What recipe did you use?

I used the same recipe actually although my flour was at room temp since I had just gotten it. I will try letting them rest next time, my daughter keeps asking me to make them again.

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Apple-Cinnamon Risotto. It is made in the crock-pot and SUPER easy. It re-heats wonderfully.

-Jessica

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Gluten free pancakes with real maple syrup and sausage :D

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Freshly baked warm focaccia bread with my homemade basil pumpkinseed pesto.

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Well, seeing as though here in Australia *all* mainstream breakfast cereals at least contain that dreaded malt obviously that isn't going to be an option this morning. And I could have really used some corn flakes this morning.

(Oh well, just another day for these companies to miss out on a bit of extra income :mellow: )

So I'll probably have a load of bacon and a bowl of yoghurt and maybe even make myself sick (once again) :angry::o

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Left over lasagne. There is one piece in a 9x13 pan taking up too much space in the fridge. I'm eating it for the good of the family. ;)

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I'm bad today. A slice of devil's food cake with buttercream, gluten-free of course.

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Today I had Cream of Rice hot cereal with brown sugar, cinnamon and raisins. It tasted like a cinnamon roll. Coffee and a glass of OJ.

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Bad girl today, a handful of almonds, and a couple of chunks of pineapple, a couple of strawberries and a cup of tea.

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Hubby is making breakfast today....cinnamon apple muffins and Jones maple breakfast sausage links.

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Leftover saffron rice and half a piece of grilled steak.

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    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
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