Since going gluten free (and over the last couple of months, grain free – I’ll try to get to that before I take off for vacation next week!) I get asked a lot…..
“What do you eat?!”
Here in the U.S., as well as in a lot of other industrialized countries, bread has become our staple. It’s become easier to make with the availability of dry yeasts and we can make it in excess because of the mass amounts of wheat grown each year. Going even one meal without bread is almost unfathomable for people! I know here in my own home we regularly ate wheat with each meal, even while on a Nourishing Traditions style diet.
As we’ve made our way away from this practice, it’s become easier to consume larger amounts of nutrient dense foods.
Instead of beginning to consume large amounts of other grains (like the common gluten free alternatives) we’ve decided to branch out and away from grains, which has severely decreased the amount of ‘normal’ American foods that we consume. One of the reasons we’ve done so is that GF options are often much less healthy than the wheat versions; full of extra sugar and stabilizers. It wasn’t something we made a quick decision about by no means, and I had to purposefully lower our consumption before we took the final leap.
One of the first steps I took was to turn our breakfasts into a nutrient dense powerhouse, leaving the rest of our meals alone. In doing so, it made the transition much easier not only for me (the one who prepares all the food) but for my family as well (so that they could adjust their taste buds).
Our favorite breakfasts:
- Eggs! These are routinely turned into scrambled eggs, omelets (great way to get veggies in early in the day), fritattas, crustless quiches, and fried eggs. On the weekends we serve them with bacon or sausage and a bit of pan fried potatoes.
- Yogurt! We love it especially with some berries and a touch of honey. A bit of nut granola is great as well.
- Smoothies! What a great way to get in even more nutritious foods! We blend our fruit and yogurt together with a bit of raw milk, add a raw egg yolk or two, maybe a bit of melted coconut oil, some almonds, and it’s an entire meal in a glass – satisfying for hours.
- Leftovers! We seriously need to move away from the thought that breakfast has to be sweet. Not every culture consumes copious amounts of sugary cereal, syrup on pancakes, and muffins and donuts for breakfast. Once you realize this, it gets easier to consume ‘non’ breakfast foods – and I don’t just mean pizza for breakfast either!
- Salad! Really. It’s a great way to get extra greens and veggies into your diet, you just have to overcome the sweet = breakfast mentality.
Eating free from gluten (and even free from grains) in no way means you’re deprived of food! In the best sense, you’re opening yourself up to different, more nutritious fare.
I started with breakfasts because it IS the most important meal of the day. It’s the meal that breaks our ‘fast’ and a meal I wanted to make sure was not going to be starting the roller coaster effect of insulin spikes throughout the day. It’s important that I feed my family lots of protein (and even fat) to keep up satisfied and satiated throughout the morning.
So what do you routinely eat for breakfast that is naturally gluten free?
Extra Sources for Breakfast:
- Mark’s Daily Apple – Suggestions for quick and easy gluten and grain free breakfasts.
- Son of Grok – breakfast sandwiches made with an unsweetened coconut flour base
- The Nourishing Gourmet – recipes for Spicy Scrambled Eggs, Herb Baked Eggs, Egg Scramble
- This Primal Life – a yummy sounding Apple CardamomPopover
Do you have a post about going gluten/wheat free? Or maybe a recent recipe? Link it up below!
Also – if you’re looking to figure out the whole ‘grains thing’, Katie is holding a Test Your Grains Challenge!