Monthly Archives: January 2013

the breakfast conundrum: solved {my top three}

my first thought, when told that i’m sensitive to: dairy, eggs, gluten, oats, and sugar, was “WHAT WILL I EAT FOR BREAKFAST?!”

seriously, i love breakfast. it’s always been my favorite meal of the day. if i had to choose one meal to “eat out” it’d be breakfast. my husband and i used to eat out for saturday breakfast, and it was always such a cozy, relaxing time together. to think that i’d have to give that up was almost heart-breaking.

breakfast

speaking of heart-breaking..no eggs?? i had become accustomed to eating an egg every morning for breakfast, and loved the versatility of that incredible, edible..ya know. but ever since i was a little girl i had trouble tolerating eggs, so to have my nutritionist confirm it was all i needed to motivate me to “lay off the stuff.”

moving forward, i researched, and surfed blogs, looking for an acceptable solution to my breakfast conundrum:

protein shakes? done, for about 90 days straight, thus burnout ensued.

“just view breakfast differently.” this is what i heard most, but for some reason it never satisfied me. maybe i have breakfast on a ridiculous pedestal, but i still believe it’s special, unique, and should be kept that way.

enter substitutions, trials, errors, and so on, and so forth, and so on, for many mornings. after hours and days in an effort to face my dilemma, i can confidently present my top three breakfasts (all three are free of all that business i can’t have):

1) the savory #1: nom nom paleo’s sweet potato hash, topped with turkey sausage¬†

to season my hash, i use:

start with diced onion (cook in ghee or olive oil til soft).

toss your grated sweet potatoes with these:

garlic powder

oregano

thyme

cayenne pepper (just a smidge)

paprika

salt and pepper

then add the seasoned potatoes to the onions, and cook according to nom nom paleo’s expert advice.

as for the turkey sausage, my recipe is taken loosely from this one.

{ingredients}

1 lb ground turkey (thigh is cheaper and has better texture and flavor, though obviously a bit more fatty than the breast, or you could use 50/50 breast and thigh)

3/4 tsp ground ginger

1 tsp salt

1 tsp dried sage

1/2 tsp thyme

1 tsp garlic salt

1/4 tsp cayenne pepper

1 tsp ground pepper

mix all ingredients together, then saute in a pan on medium heat until the turkey is browned.

finally, put it all together (i like to add some greens whenever possible, so i put my hash browns and turkey sausage atop a bed of sauteed kale):

hash

2) the savory #2: sausage grits {comfort food}

remember that turkey sausage i just told you about? it’s also delicious mixed in with some corn grits (prepare according to package instructions, adding ghee, almond milk, salt and pepper to taste). ¬†simple (and tasty) as that.

3) the sweet: butternut squash scones with butternut maple spread

yes, these are just as amazing as they sound. i stumbled upon this lovely recipe when i was looking for something gluten-free to do with some leftover butternut squash cubes. since my changes were extremely minor, i’m going to refer you completely to her site for the recipe. the only changes i made were that i used green lentils rather than red, palm oil shortening instead of butter, and maple syrup instead of honey. please, please, please make the delightful spiced butternut squash spread that she suggests — you’ll be so happy you did, i promise (i also used maple syrup for the spread, of course). i love these scones because they are quick and easy, and they are just a tad sweet.

butternutsquashscone

no more heartbreak here.