The first time I took grains out of my diet several years ago I remember clearly panicking. WHAT WILL I EAT? To me, breakfast was the hardest to change because I used to eat cereal, oatmeal, granola, toast. I then learned there were eggs and yogurt to eat instead, so I was ok. Fast forward a few months later and my body was telling me I had to be dairy free! “There goes my yogurt” I thought. I was not surprised that eggs followed quickly onto my list of food allergies.
*note: Those of you who know me well, know Im allergic most things now. You may not know that only about 5 years ago, I was eating “normal” and doing things most kids do. If I would have kept eating these foods, I have no idea what would have happened to me.
It’s a big bummer if you grew up eating yogurt, toast, cereal, and eggs and now you have food allergies. I remember how long it took to first break the habit. Then there was an emotional connection to break. Breakfast smells and the taste of sweet yogurt and fruit, or the ice cold milk and the crunchy cereal. It just felt “right” to start the day like that. Then there was the psychological part of it. I would look in disgust at vegetables or meats early in the morning. I could not even smell them. Little did I know that is exactly what I would be eating a year from then! I thought it was all or nothing and had no idea “grain free cinnamon cereal” or “dairy free chocolate milk shakes” or “blueberry pudding even existed.
No more “cold meat and veggie breakfasts”
I dont know about you, but my breakfast staple is meat and some sort of veggies. Yeah pretty boring, but its hard to find recipes or things you can eat with food allergies. When I started to read the Fall into Health books (sale only for 3 more days!), I was immediately drawn to the breakfast one. The pictures looked so good, I felt like I could just pick them right out of the screen! I was shocked to find that “normal” breakfast items can be made even without eggs, dairy, and grain without having to eat leftover meat each morning.
The name of this grain, dairy, and egg free cookbook is Awaken:30+ Egg Free and Grain Free Breakfasts by Karen Sorenson. Before I got the book, I and took a sneak peak at the pictures. Oh my…so delicious looking! I think Karen should be nominated as a allergy-free-breakfast star!
I have some good news for all you GAPS people! This book is GAPS friendly! You may be asking, “what do they use instead of eggs?” Instead of eggs, the recipe uses chia or flax seeds. The GAPS addresses the use of these seeds and “Flax and chia seeds and oils are allowed on the Full GAPS diet. As a whole seed they are very fibrous and should not be consumed until diarrhoea has cleared completely”.
That just means you have to be on the Full GAPS diet to eat the chia seed recipes. Don’t worry, it’s only in a select handful of the recipes. Honey can easily be substituted in the few recipes that contain a granulated sugar like coconut crystals. Have you ever dried making your own ? (
The Kansas City Barbeque Society Cookbook: Barbeque...It's Not Just for Breakfast Anymore
Book (Kansas City Barbeque Society)