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What's For Breakfast Today?

GlutenFreeManna

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GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

I'm making Banana Bread this morning! :)

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alex11602 Collaborator
alex11602
Posted

I'm making Banana Bread this morning! :)

That sounds really good!

freeatlast Collaborator
freeatlast
Posted

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!!!!!

mbrookes Community Regular
mbrookes
Posted

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.

AMom2010 Explorer
AMom2010
Posted

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 :)

freeatlast Collaborator
freeatlast
Posted

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 :)

love2travel Mentor
love2travel
Posted

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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alex11602 Collaborator
alex11602
Posted

Yesterday and today we had homemade zucchini bread.

Marilyn R Community Regular
Marilyn R
Posted

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.

alex11602 Collaborator
alex11602
Posted

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.

love2travel Mentor
love2travel
Posted

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

Open Original Shared Link

alex11602 Collaborator
alex11602
Posted

Today we had leftover warmed up peach blueberry crumble.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

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.

Marilyn R Community Regular
Marilyn R
Posted

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?

alex11602 Collaborator
alex11602
Posted

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.

angel-jd1 Community Regular
angel-jd1
Posted

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

-Jessica

cahill Collaborator
cahill
Posted

Gluten free pancakes with real maple syrup and sausage :D

love2travel Mentor
love2travel
Posted

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

kellynolan82 Explorer
kellynolan82
Posted

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

kareng Grand Master
kareng
Posted

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. ;)

Coleslawcat Contributor
Coleslawcat
Posted

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

GFreeMO Proficient
GFreeMO
Posted

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.

Hawthorn Rookie
Hawthorn
Posted

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

alex11602 Collaborator
alex11602
Posted

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

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

Leftover saffron rice and half a piece of grilled steak.

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    • Aretaeus Cappadocia
      Hypoglycemia, ketones in urine and weight lost. I need advice.

      By Aretaeus Cappadocia · Posted

      Your post doesn't mention if you are seeing Doctors about this and what they had to say, or if you are just trying to manage it by yourself. If you aren't getting medical support, that is the first place to go. On the other hand, if you've been on a diagnostic odyssey with Dr after Dr being perplexed, consider getting your genome sequenced (search for "whole genome sequencing"). It's not guaranteed to get you an answer, but if your symptoms are caused by a genetic condition you might get the answer that is stumping standard differential diagnosis. These days there are quite a few companies offering this service. I wish I could tell you which one was best but I've been out of that field for a decade. Talk to your Dr about this and see what they think. Price is probably ~$500-$1,500 including the sequencing and detailed reports. Sounds like a lot, I know, but consider that 25 years ago just the sequencing (no reports) cost $2.7 B and took 3 years to complete.
    • knitty kitty
      Hypoglycemia, ketones in urine and weight lost. I need advice.

      By knitty kitty · Posted

      @yellowstone, You poor thing!  I'm not a medical doctor, but it sounds like "Refeeding Syndrome".   I suggest you seek medical attention.   Refeeding Syndrome occurs when your body doesn't have enough of the necessary vitamins, especially Thiamine, to turn sugars (from the fruit, juice, and honey) to turn provide energy.   This can occur in Malabsorption due to Celiac Disease.  Malabsorption prevents the absorption of B vitamins, especially Thiamine. The B vitamins and Thiamine cannot be stored long in the body.  When you run out of Thiamine, your body burns fat for energy which produces the Ketones, hence your weight loss. With medical attention, Thiamine and other B vitamins need to be replaced before giving any more sugars.  Doctors can give you an IV containing B vitamins including Thiamine, called a "banana bag".  Riboflavin  Vitamin B2 causes the yellow color.   Doctors can also monitor your electrolytes which can become unbalanced and cause further serious health issues. I've experienced Refeeding Syndrome.  It's very scary.  Health can deteriorate quickly in Refeeding Syndrome.  It's correctable, but complicated.   I strongly urge you to get professional medical attention as soon as possible.   Our prayers are with you! https://my.clevelandclinic.org/health/diseases/23228-refeeding-syndrome Thiamine Deficiency in Self-Induced Refeeding Syndrome, an Undetected and Potentially Lethal Condition https://pmc.ncbi.nlm.nih.gov/articles/PMC4295429/ Keep us posted on your progress!
    • Sheila G.
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    • yellowstone
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      By yellowstone · Posted

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    • glucel
      iron digestibility

      By glucel · Posted

      I ate sprouted buckwheat and hard boiled egg last night instead of cereal and got extra 1/2 hour sleep but more importantly feel better this morning. I do sleep in cycles that seems to rotate btwn 3 and 6 hrs but I will monitor next time I make a pot. Bwheat is a complete protein with good amounts of thiamin, magnesium, fiber and iron. High carb but much lower glycemic and much healthier than refined flour cereal.
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