Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Breakfast I Need Something That Sticks With Me

skinnyminny

Recommended Posts

skinnyminny Enthusiast
skinnyminny
Posted
  • Author

yea we actually do get a 10 minute break, I have started bringing snacks almonds rasins and a propel the past few days and it has helped to hold me over until I get out. Hopefully they will get the AC workin this weekend!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


gfp Enthusiast
gfp
Posted

Buckwheat crepes (french pancakes) seem to keep me full forever.

I do fiund buckwheat a bit heavy and sometimes a bit of indigestion but perhaps this is what makes em keep you full so long.

To make the batter just add water and salt to buckwheat flour until its the same sort of consituency as regular batter you can also add an egg, add more flour to balance the mix. Then you heat butter in the pan to stop it sticking and pour it in and spread it around.

Its a bit of a practice thing .... after a few tries its easy but at first its a bit tricky.

My favorites are goats cheese, ham, onions and mushrooms .. if you don't have problems with casein then some emmental or sticky type cheese can extend it. You can drop on some mixed herbs etc. .. I cook the ham, mushrooms and onios first in a frying pan.

Then you add the mix to the middle of the crepe and fold it over ... the cheese should melt partially and you have a high calorie filling snack...I often use these when skiing or camping because they keep you going so long but make sure you get some exersize they calorie count high.

BRUMI1968 Collaborator
BRUMI1968
Posted
I was wondering if anyone has any ideas of some breakfast that lasts with you.. I usually have eggs, and grits or eggs and toast, I have to eat at like 6 and dont get out of class til 12 20 so this is hard I am use to snaking and they dont allow it! does anyone have any suggestions of a breakfast I can switch up to that last other than eggs? does anyone have a good sausauge swirl, like bisquits with sausage in it recipes?

I just this morning took slow cooked brown rice from the day before, added a chopped up apple and cooked it another 1/2 hour with water (or pear juice if you like), then ate it. It was pretty good, and the most filling breakfast I've had in a while. I did have to add quite a bit of sweetner: I usually only add maple syrup, not eating refined sugar for the most part, but ended up adding raisins and brown sugar as well.

Anyway, it lasted.

kkersch Newbie
kkersch
Posted

Breakfast has been the hardest meal of the day for me too. I was trying gluten-free waffles or bagles with peanut butter, but my problem was trying to find somewhere out to toast them that wouldn't be cross containmentaion. So, now I usually take with my fruit, or Mott's applesauce, or nuts with maybe some raisins (like my own trail mix). These all seem to work for me! My other problem is lunch - salads get old and so do the dressings. I have allergies to soy and dairy too which makes both of these meals a lot more challenging!

I was wondering if anyone has any ideas of some breakfast that lasts with you.. I usually have eggs, and grits or eggs and toast, I have to eat at like 6 and dont get out of class til 12 20 so this is hard I am use to snaking and they dont allow it! does anyone have any suggestions of a breakfast I can switch up to that last other than eggs? does anyone have a good sausauge swirl, like bisquits with sausage in it recipes?
BRUMI1968 Collaborator
BRUMI1968
Posted

I've been having more fun with salads by adding things that seemingly don't make sense: asparagus, green beans...AND I have the best dressing that I make which is to squeeze a mineola (really sweet orange), a bit o lemon squeezed, some balsamic, salt and pepper, a dash of sugar...mix all up, then slowly wisk in the olive oil. It frothes up....very nice. I also plop a huge fillet of salmon on top...but that is usually dinner.

eKatherine Apprentice
eKatherine
Posted
I just this morning took slow cooked brown rice from the day before, added a chopped up apple and cooked it another 1/2 hour with water (or pear juice if you like), then ate it. It was pretty good, and the most filling breakfast I've had in a while. I did have to add quite a bit of sweetner: I usually only add maple syrup, not eating refined sugar for the most part, but ended up adding raisins and brown sugar as well.

Anyway, it lasted.

It's good that this works for you, but a pure carb breakfast would give me massive heartburn and be gone in a maximum of three hours. Everybody needs to experiment.

IrishLisa Newbie
IrishLisa
Posted

I used to always have a problem with keeping hunger (& low bllod sugar) at bay until lunch time. Now I have a bowl of gluten free museli, which I make up myself. I normally combine:-

Rice flakes

Millet flakes

Rice puffs

linseeds/ flax seeds

hazelnuts

raisins & other dried fruits

The rice flakes are rather hard, so I usually soak a few table spoons of museli in water over night.

Personally I don't, but you could also add some sugar if it's not sweet enough for you.

Lisa

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jaten Enthusiast
jaten
Posted

Recently discovered a new fav breakfast. It keeps me full easily for 6-7 hrs. Bowl of Enjoy Life Cinnamon Granola with a fresh peach diced on top, pour DariFree over. Yummy. This and a cup of coffee and I'm good to go for quite awhile.

eKatherine Apprentice
eKatherine
Posted
Recently discovered a new fav breakfast. It keeps me full easily for 6-7 hrs. Bowl of Enjoy Life Cinnamon Granola with a fresh peach diced on top, pour DariFree over. Yummy. This and a cup of coffee and I'm good to go for quite awhile.

That's defiinitely not for everybody. I bought a box of it, took one bite, and tossed it.

key Contributor
key
Posted

We love Pamela's pancakes and they are great to freeze after you make them and pop in the microwave. We put Peanut butter and either applesauce or syrup on them. They are very filling. Also I make Kinnikinnick english muffins toasted with two soft boiled eggs. Adding fruit with either of these.

Your teacher is crazy!!

Monica

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Dermatitis Herpetiformis
      1

      Natural remedies

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living...
    2. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Gluten and short-term memory.

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sl...
    3. Scott Adams
      - Scott Adams replied to Suze046's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Reintroduction of Gluten

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly c...
    4. Scott Adams
      - Scott Adams replied to Rejoicephd's topic in Coping with Celiac Disease
      2

      Draft gluten-free ciders… can they be trusted ?

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained...
    5. Scott Adams
      - Scott Adams replied to Mykidzz3's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      High Cost of Gluten-Free Foods

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,368
    • Most Online (within 30 mins)
      7,748
    Jdhunt
    Newest Member
    Jdhunt
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Natural remedies

      By Scott Adams · Posted

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living, particularly for managing systemic inflammation and its various symptoms, so sharing your story is valuable. Your observation that it may also be helping with bloating is fascinating, as that could point to an overall reduction in inflammation. Thank you for sharing what is working for you!
    • Scott Adams
      Gluten and short-term memory.

      By Scott Adams · Posted

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sleep disruption, and digestive irregularity. It's a frustrating and often invisible effect that can make you feel unlike yourself, so that moment of clarity, though born from a tough dominoes match, is actually a powerful piece of self-knowledge. Identifying a specific culprit like that steak strip is a huge win, as it arms you with the information needed to avoid similar pitfalls in the future and protect your cognitive clarity. You are definitely not alone in experiencing this particular set of neurological and physical symptoms; it's a strong reminder of gluten's profound impact on the entire body, not just the digestive system. Supplementation may help you as well.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Reintroduction of Gluten

      By Scott Adams · Posted

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly consistent with a non-celiac gluten sensitivity. While a celiac reaction can be more immediate, a sensitivity reaction is often delayed, sometimes taking several days to manifest as your body's inflammatory response builds up; the fact that your symptoms returned a few days after reintroduction is a strong indicator that gluten is indeed the culprit, not a coincidence. Your doctor's advice to reintroduce it was necessary to confirm the diagnosis, as the initial negative celiac test and subsequent improvement on a gluten-free diet pointed strongly towards sensitivity. Many in this community have gone through this exact same process of elimination and challenging, and it's wise to reintroduce gently as you did. Given your clear reaction, the best course of action is likely to resume a strict gluten-free diet, as managing a sensitivity is the primary way to control those debilitating symptoms and allow your body to heal fully.
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained gluten-containing beer, contaminating your drink. The fact that you didn't react at a clean brewery suggests they may have had more meticulous practices or separate lines, but this is the exception, not the rule. Many in the community have had identical experiences, leading them to strictly avoid draft cider and opt for bottled or canned versions, which are poured directly from their sealed container and bypass the contaminated tap system entirely. Switching to bottles or cans is the safest strategy, and your plan to do so is a smart move to protect your health. PS - here are some articles on the topic:    
    • Scott Adams
      High Cost of Gluten-Free Foods

      By Scott Adams · Posted

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and less processed, like rice, potatoes, beans, lentils, corn, eggs, and frozen fruits and vegetables—these are nutritional powerhouses that can form the basis of her meals. For the specialty items like bread and pasta, see if your local stores carry smaller, single-serving packages or allow returns if a product causes a reaction, as some companies understand this challenge. Regarding vitamins, that is an excellent next step; please ask her doctor to prescribe a high-quality gluten-free multivitamin, as insurance will often cover prescribed vitamins, making them much more affordable. Finally, connecting with a local celiac support group online can be a treasure trove of location-specific advice for finding the best and most affordable products in your area, saving you both time and money on the trial-and-error process. 
×
×
  • Create New...