Grain-free breakfasts

Grain Free Dairy Free Breakfasts that fill you up

I used to eat cereal every morning. And I would be starving by about 10am. On weekends I can easily go on two meals – turns out because I was eating a much better breakfast. One giant lesson I learned from my very first meeting with a nutritionist was you need at least 20g of protein in every meal. Apparently, cereal with soy milk is not enough.

In changing what I ate I started eating a lot of eggs. If you’ve ever done Whole30 you know at some point, no matter how much you think you love eggs, you will eventually get sick of them. So after egg bakes, egg cups, egg tacos, omelets, scrambles, fried eggs, and hard-boiled eggs I was pretty over them.

Here are my amazing solutions to my breakfast quandary:

Protein Shakes: This is a great option for a weekday. I don’t have a blender so I make everything using my immersion blender. Here are my favorite smoothie recipes.

Chocolate Spinach Smoothie:

  • 2 T Protein Powder
  • 2 T Cocoa Powder
  • 1 Banana
  • 1/4 C Almond Butter
  • 1-2 C Spinach (I use frozen spinach whenever possible)
  • 1 C Almond Milk

Avocado Smoothie:

  • 1/2 An Avocado
  • 1 C Coconut Water
  • 1/2 T Honey
  • 1/2 C Mango
  • Mint Leave
  • 2 T Protein Powder

Spinach Smoothie:

  • 1-2 C Spinach
  • 1 Banana
  • 1/2 C Mango
  • 1 C Almond Milk
  • 2 T Protein Powder

Protein Pancakes: I have tried several recipes using almond flour, coconut flour, and various other ingredients I already have. None of them tasted good. I gave and started buying Bob’s Red Mill Paleo Pancake Mix when I want pancakes. It is the best option I’ve found. Follow the directions, add in some vanilla, and protein powder (otherwise they’re just paleo pancakes). Yet to try: freezing them so I can pop in the toaster for weekday mornings.

Egg tacos: This mostly came about because I had a stockpile of grain-free tortilla, made by Siete. I’ve now tried just about every tortilla they have. I enjoyed all of them. Almond flour was probably the closest to the traditional flour tortilla, while chickpea and cashew flour tortillas were probably a little more sturdy. All of them tasted great! I used whatever else I had handy – black beans, avocado, and pico de gallo. This is not a good weekday option. It’s a little too much work.

Breakfast tacos on Seite tortillas

Overnight Oats: The ultimate weekday breakfast, this make-ahead meal is probably one of my favorites and I’m slowly perfecting it. I’ve found frozen fruit holds up better and is thawed out if you prep while making dinner or right after. Lately, my favorite though is from The Wooden Skillet’s Banana Bread overnight oats. Her recipe involves maple syrup which I leave out and I add in a little nutmeg. I did go out and find the vegan chocolate chips which I think make the whole thing. I tried to skip those once and substituted cacao, which I do not recommend. It didn’t go well. Cacao and nutmeg don’t seem to work well together.

Banana bread overnight oats

Egg Casserole and Egg Cups: There’s a couple of ways to do this. Egg bake is about 8-12 eggs, veggies, and meat in a casserole dish. Bake it all at 350 degrees for about 20 minutes. You can freeze slices once it’s cooled, or keep all of it in the fridge for up to a week. Egg Cups are pretty much the same thing. Mix the eggs and fill a greased muffin tin. You can change up each cup with the additions of veggies and meat. I make them by rows – one with some Southwest seasoning with tomatoes and black beans, another with spinach and sausage, a third with peppers and some chopped ham. Bake the same way and once cooled pop out the cups and freeze for up to a month. Reheat in the oven for about 10 minutes or in the microwave for just a minute or two.

Egg bake breakfast

What breakfast keeps you going all morning?

Breakfasts that fill you up    Grain-free protein packed breakfasts

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