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What's For Breakfast Today?

GlutenFreeManna

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Wenmin Enthusiast
Wenmin
Posted

Hashbrown omlet with a banana

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  • Replies 535
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Jestgar Rising Star
Jestgar
Posted

Maybe a hamburger, if I have time, otherwise something at work.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

Leftover chicken.

love2travel Mentor
love2travel
Posted

As dull as it gets - gluten-free Choco Stars cereal. Am going to have fresh nectarines and yogurt for a snack, though. And dinner will be yummy...

GFreeMO Proficient
GFreeMO
Posted

homemade waffle from the freezer - toasted with butter and strawberry jam and coffee (someone on here calls coffee the devils brew. I am starting to agree. Makes my stomach burn!) Tomorrow, I am going to have juice or hot tea.

domesticactivist Collaborator
domesticactivist
Posted

I had cauliflower cooked in pork drippings, with fresh avacado sliced on top. Ginger tea to drink. (just hot water with fresh ginger in it).

Everyone else had fried eggs, but my son also had a leftover pork chop and avacado.

cahill Collaborator
cahill
Posted

breakfast was a sausage patty and a cup of black tea :)

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CarolinaKip Community Regular
CarolinaKip
Posted

2 boiled egg whites..I'm so boring! I'm out for summer break now, so I hope to eat better!

GFreeMO Proficient
GFreeMO
Posted

I had a bowl of rice chex and cantaloupe and some coffee

domesticactivist Collaborator
domesticactivist
Posted

I had a bowl of pureed carrot and kale chicken soup with homemade greek-style yogurt on top. Also, a cup of ginger tea.

cahill Collaborator
cahill
Posted

I had a bowl of pureed carrot and kale chicken soup with homemade greek-style yogurt on top.

this actually sound quite good :)

cahill Collaborator
cahill
Posted

I started working midnights this week so my breakfast is at dinner time :blink::lol:

Today I had gluten-free hard salami,provolone cheese broiled until the cheese melted ( browned just a bit :P )and then topped with lettuce ,onion and homemade Italian dressing :D

edit to add** and yogurt for dessert,, I am kinda of doing a dairy challenge :D

Jestgar Rising Star
Jestgar
Posted

fish flavored eggs

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

today I had leftover roasted red potatoes and steak.

cahill Collaborator
cahill
Posted

I havent had breakfast yet today :huh: trying to think of something to have.maybe I will just have some yogurt

love2travel Mentor
love2travel
Posted

I WAS going to have a fruit smoothie. After adding everything to the blender, I turned on the blender and it didn't work. Kaput. So, I have a dead blender on my hands but thankfully my new gluten-free Chex cereal came through for me! :lol:

domesticactivist Collaborator
domesticactivist
Posted

The kids scrambled eggs with beet greens. I had leftover chicken & veggie soup.

sb2178 Enthusiast
sb2178
Posted

multimineral supplement

magnesium supplement

strawberries

blueberries

this odd mixture called chia goodness, that is sort of like trail mix made with with seeds and a little fruit, that i picked up at a marshall's of all places, because it doesn't require heat to "cook"

I'm kind subbing it for muesli, which was my old summer breakfast when there was masses of good fruit around.

At work, black tea.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

Corned beef and potato hash with a scrambled egg poured over it.

domesticactivist Collaborator
domesticactivist
Posted

Left over roast beef with beet greens from the garden. So good!

txplowgirl Enthusiast
txplowgirl
Posted

Grilled shrimp with spinach cooked in a 3 egg omlette with shredded American cheese. I am proud to say that was my first time making it and it was delicious.

color-me-confused Explorer
color-me-confused
Posted

Grilled shrimp with spinach cooked in a 3 egg omlette with shredded American cheese. I am proud to say that was my first time making it and it was delicious.

I have a carbon steel omelette pan, cost ~$15. A little cooking spray and omelette fly off with no egg left behind. In the AM I'm whipping up a 3 egg omelette with artichoke hearts and sharp cheddar, followed by an apple and a Greek yogurt when I get to work. Yum!

JoyVertz Rookie
JoyVertz
Posted

I'm going to make some hard boiled eggs... I'm really new and still learning..

GFreeMO Proficient
GFreeMO
Posted

I had a piece of banana bread that I made with Betty Crocker gluten free yellow cake mix and a cup of coffee and a glass of Lactaid whole milk.

hbartlett14 Newbie
hbartlett14
Posted

I just finished eating almond butter toast and grazed on some cranberries. Oh yeah and my coffee, on my second cup of that! YUM!

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    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
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