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What's For Breakfast Today?

GlutenFreeManna

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GFreeMO Proficient
GFreeMO
Posted

Piece of banana bread, Hormel sausage patty and coffee and cranberry juice.

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  • Replies 535
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lucia Enthusiast
lucia
Posted

My new favorite late summer breakfast is:

ripe apricots, ricotta cheese, flax seeds and/or toasted pine nuts with just a drizzle of honey.

love2travel Mentor
love2travel
Posted

My new favorite late summer breakfast is:

ripe apricots, ricotta cheese, flax seeds and/or toasted pine nuts with just a drizzle of honey.

I love that combo, too, but have not tried it with flax seeds (I love flax seeds). Also works very well with fresh figs. Alas - I can no longer have dairy but can dream about it...

I enjoy infusing honey with different flavours such as a bit of ground chipotle or lavender or rosemary or citrus on my fruit.

shadowicewolf Proficient
shadowicewolf
Posted

good ol' apple with peanutbutter :)

lucia Enthusiast
lucia
Posted

I enjoy infusing honey with different flavours such as a bit of ground chipotle or lavender or rosemary or citrus on my fruit.

That sounds delicious! Chipotle infused honey with mangos - yum! I think you may have given me a gift idea for my husband's birthday. He loves honeys, and he loves chipotle - I know he'd be thrilled to eat them together.

love2travel Mentor
love2travel
Posted

That sounds delicious! Chipotle infused honey with mangos - yum! I think you may have given me a gift idea for my husband's birthday. He loves honeys, and he loves chipotle - I know he'd be thrilled to eat them together.

Wonderful! I like to cook outside the box and infusing honey is such a simple way to add tons of interesting flavour.

pricklypear1971 Community Regular
pricklypear1971
Posted

Strawberries, scrambled egg whites (I cheated with butter on them), oj, and hot tea.

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cahill Collaborator
cahill
Posted

Peanut butter and jelly on toasted Udi's bread and a cup of tea

** I am reintroducing peanuts into my diet

GFreeMO Proficient
GFreeMO
Posted

I got glutened, virused, or maybe it's my dumb period. I've been eating rice chex dry. Not the tastiest thing for sure! I will do better next week. With the cooler weather, Cream of Rice season is around the corner.

love2travel Mentor
love2travel
Posted

Scrambled eggs with chives. Tomatoes from the garden. Cucumbers from a friend's garden.

alex11602 Collaborator
alex11602
Posted

My husband found Blue Diamond's Almond Butter at the store yesterday so he put that and sliced banana on a plain rice cake for breakfast. Very boring, but kind of filling.

sb2178 Enthusiast
sb2178
Posted

Leftover pasta and veg with tuna. 'twas quite good.

love2travel Mentor
love2travel
Posted

Blueberry, strawberry and banana smoothies with lactose-free yogurt, flaxmeal and cranberry juice. Nice start to the day! :)

wheeleezdryver Community Regular
wheeleezdryver
Posted

Walmart Brand lite Peach Yogurt, 1/2 banana, and some Adam's PB (I LOVE that they don't add sugar to it!!!)

love2travel Mentor
love2travel
Posted

Choco Stars cereal and roasted golden plums with rosemary and sage (not all together! :lol: ).

GFreeMO Proficient
GFreeMO
Posted

Cream of Rice cereal with raisins and brown sugar - coffee - cranapple juice

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

Slices of grilled leftover steak, half a cup fo rice and a granny smith apple.

GFreeMO Proficient
GFreeMO
Posted

Piece of homemade banana bread, coffee, cranberry juice and some grapes.

love2travel Mentor
love2travel
Posted

More pasta and strawberries! Sort of atypical but who cares when you eat your pasta? :D

love2travel Mentor
love2travel
Posted

I made some hummus this morning to go with my falafel chips; I also scrambled two eggs. An unlikely combination, I know.

GFreeMO Proficient
GFreeMO
Posted

I gave my blender a workout and made a smoothie with rice milk, OJ, banana and strawberries.

GFreeMO Proficient
GFreeMO
Posted

2 pieces of french toast made with Udi's bread and some pears.

Skylark Collaborator
Skylark
Posted

Cream cheese and lox on a Glutino bagel. Yum!!!

Twinklestars Contributor
Twinklestars
Posted

I was so depressed at breakfast time today because I really felt like toast :( So I had a big spoonful of peanut butter and a cup of coffee. I have some gluten free muesli but it doesn't taste like muesli so I don't really want to eat it. I'm not used to how gluten free foods taste yet.

Marilyn R Community Regular
Marilyn R
Posted

Cream cheese and lox on a Glutino bagel. Yum!!!

OMG. I have to try that. I'd have to add capers or minced onions, but that sounds over the top good!

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  • Posts

    • 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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