Changing to a grain-free, dairy-free, sugar-free diet really put a damper on my mornings at first. Gone were bowls of cereal. Gone were quick pancake mixes or pieces of toast or bagels or English muffins. Gone. But mostly, it was the cereal I missed. I had to reprogram myself to be ok with eating savory foods for breakfast. Ever since I could remember, I craved sweets first thing in the morning. Oatmeal with a pound and a half of brown sugar…Fruity Pebbles (not for the kids, just for me…after all, I knew it was bad for me! I wasn’t going to give it to the kids regularly!)…English muffins with sweet jelly…mmmm….but changing over wasn’t as bad as I anticipated. I’m not a huge egg fan (with the exception of Deviled Eggs…which, by the way, how can they be called that?! They surely are Angelic…), so the idea of having an egg or two each morning made my stomach turn. But, here we are, on a farm with 30 chickens…it would probably be nice if I could change my palate.
I started eating weird things for breakfast: Kale salad with chopped boiled egg, leftovers from dinner the night before, steak with some avocado salsa. I’m telling you, it was odd. But I started to realize that I didn’t get all light-headed and woozy after a few hours like I normally would. Instead of by 9:30 a.m. feeling like I need to eat RIGHT NOW, I felt fine. I noticed my head felt clearer, I had more energy, and I just felt better. So, it stuck. As hard as it was to break 32 years worth of habits, it was there to stay.
The kids generally eat a fried egg with some type of fruit for breakfast. Sometimes it’s leftovers, or veggies or on certain occasions, baked oatmeal (will share recipe at some point). I know this isn’t grain-free, but it is something I have chosen to allow at times, as none of our kids seem to have issues with it (digestibility speaking).
Mornings nowadays, I still eat “unconventional” foods for breakfast, but I do whip up a mean batch of scrambled eggs sometimes. Here’s one of our favorites:
Recipe: Bacon-Scrambled Eggs
14 eggs (Remember, we’re serving 7 people in our family!)
1/2-3/4 pound bacon, chopped into small pieces
1/2 cup green onion
1.5 tsp. garlic salt
1/2 tsp. pepper
Meanwhile, whisk eggs, onion, garlic salt and pepper together until slightly frothy. When bacon is nearly done, add eggs to skillet. Cook for 4-5 minutes, stirring only a few times (this will help the eggs maintain their “fluff”). Remove from heat, and serve. If you like a little extra kick, you can throw in some diced jalapenos or a pinch of cayenne pepper!
P.S. I do make almond flour pancakes on the weekends sometimes, and have some awesome recipes for muffins. I’ll be sharing those later. And as for my morning coffee? Well, initially I cut it cold turkey because I couldn’t imagine drinking it black. After a few months, I decided to try it with straight-up coconut milk (from a can) and a splash of vanilla. And you know what? I loved it! And I still do.