Yesterday we looked at making some healthier choices around some of our breakfast staples - cereal and bread. But, of course, there are so many more foods that we could consider at breakfast time.
Porridge can be made from many other grains apart from oats. Have you tried millet or quinoa porridge? You can make them pretty much the same as oat porridge, just cook until the grain is soft. Brow.n rice can also be used. Leftover rice can be eaten with yoghurt and stewed apple, for example, or cooked further in milk of your choice, until it is more of a congee consistency.
More breakfast ideas that also happen to be gluten free:
- Eggs, eggs and more eggs! Scrambled, poached, boiled or in an omelet. If you add a side of avocado, and/or mushrooms, you don't miss not having toast.
- Organic or biodynamic plain yoghurt with fresh fruit and chopped walnuts
- Sliced mushrooms cooked with butter or oil, with a side of chopped tomato and/or avocado
- 'Salsa' made with chopped boiled eggs, tomato, avocado, parsley (or coriander), spinach, with a squeeze of lemon juice
- Fruit smoothie made with organic cow's milk or oat milk, and yoghurt
Of course the options are endless when you consider borrowing from other cultures; you may consider miso soup, lentil dahl, or even steak and vegies!
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