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What's For Breakfast Today?

GlutenFreeManna

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love2travel Mentor
love2travel
Posted

Yesterday I made grain-free herbed bread that I ate simply with butter and flaked Maldon sea salt this morning. 

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moosemalibu Collaborator
moosemalibu
Posted

Brown rice grits, 1/2 cup egg white, 2 tbsp peanut butter stirred in at the end of cooking. Pretty good stuff.

LauraTX Rising Star
LauraTX
Posted

Brown rice grits, 1/2 cup egg white, 2 tbsp peanut butter stirred in at the end of cooking. Pretty good stuff.

I haven't had grits in a long time, need to make some!   Every morning I usually eat a bowl of cereal and a banana, or oatmeal and a banana.  I am pretty boring.  If I make a big breakfast meal I usually make it at dinner time.

Fritz-in-pa Newbie
Fritz-in-pa
Posted

I haven't had grits in a long time, need to make some!   Every morning I usually eat a bowl of cereal and a banana, or oatmeal and a banana.  I am pretty boring.  If I make a big breakfast meal I usually make it at dinner time.

I agree,,, I like beakfast food... but it is too much to eat in the morning.. much better for lunch or dinner

moosemalibu Collaborator
moosemalibu
Posted

I agree,,, I like beakfast food... but it is too much to eat in the morning.. much better for lunch or dinner

 

 

I haven't had grits in a long time, need to make some!   Every morning I usually eat a bowl of cereal and a banana, or oatmeal and a banana.  I am pretty boring.  If I make a big breakfast meal I usually make it at dinner time.

 

I really like the gluten free cafe brown rice grits.. I get them from Wal-Mart. I just make them with water and then stir in the egg whites to add a punch of protein and then of course Peanut butter because... hello? who needs an excuse it's peanut butter! haha I just like the balance of healthy carbs, proteins and fat. It tastes fantastic and takes no time to make on the stove top!

GottaSki Mentor
GottaSki
Posted

I really like the gluten free cafe brown rice grits.. I get them from Wal-Mart. I just make them with water and then stir in the egg whites to add a punch of protein and then of course Peanut butter because... hello? who needs an excuse it's peanut butter! haha I just like the balance of healthy carbs, proteins and fat. It tastes fantastic and takes no time to make on the stove top!

 

This answers the question I did not ask...brown rice grits sounds interesting...will try when I get rice back :)

cahill Collaborator
cahill
Posted

brown rice grits hummmm I will have to check them out  :) 

 

 

Breakfast today was an orange ,2 eggs , fried rutabagas with peppers & onions 

 

Yep breakfast is my most favorite meal :)

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  • 5 months later...
notme Experienced
notme
Posted

honey-nut chex coated french toast with carmelized bananas.  poor me.............  :P

 

trying to fatten up!  i slacked off the calorie counting the past few weeks and i guess i didn't get enough.  time to get back on track!   B)

BlessedMommy Rising Star
BlessedMommy
Posted

Scrambled eggs, sliced avocado and tomato, and zucchini potato patties with ketchup.

 

I love breakfast and can eat any type of food in the morning. Stir fry, salad, pizza or whatever depending on what mood I'm in.

Adalaide Mentor
Adalaide
Posted

I had Honey Nut Chex for breakfast too! I just had it in a bowl with milk though, not nearly as exciting as yours. Then again I don't need to fatten up. As a matter of fact, I'd be happy to make a donation. :P

love2travel Mentor
love2travel
Posted

This morning I had toasted homemade sorghum bread with homemade blackberry jam on one piece and local chestnut honey on the other.  Mmmmm!!!  :wub:

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    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

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    • JoJo0611
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    • cristiana
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By cristiana · Posted

      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
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