I’ve been out of it – focus, sleep, the internet, even the country. Hopefully, it didn’t really seem like I was gone. But, I was….to the farthest reaches of China near the Mongolian, Russian, and Kazakh borders. It was an amazing trip, that I will be sharing over the next couple of weeks.
The only thing that’s been consistent while coping with jet lag these last few days is that I make sure to eat a solid breakfast each day – leftover pork carnitas, a beet/pumpkin/spinach smoothie, or a big bowl of fruit or scrambled eggs with avocado chunks. Of course, a stiff cup of coffee with thick, rich coconut milk has been a constant, as well.
Breakfast is a very important meal for me. If I don’t eat a good breakfast, my day is basically shot.
When I started removing more and more grains from my diet – not just the gluten-free ones – and limited beans to once every couple of months, though I had to scramble (literally and metaphorically) to find more breakfast options.
As was reinforced very clearly in China, a number of cultures around the world don’t eat the way that we do in the west. They eat a lot more soup, vegetables, fish, and fruit instead of cereal, pancakes, or even bacon and eggs.
I’ve taken a cue from other cultures and have broadened my idea of breakfast considerably over the last couple of years. This means thinking about leftovers as breakfast options and incorporating foods traditionally eaten at lunch or dinner into my morning meals.
And, so, on our trip, I indulged in broth with fresh herbs and vegetables (something I am going to do more often now), brined eggs, slices of steamed pumpkin, fresh fruit, and chili pepper-spiced cabbage for my breakfasts. It was pretty darned good. And, it was a nice, fresh complement to many of the heavier foods we ate during lunch and dinner.
20 Grain-free and Dairy-free Breakfast Ideas for Starting Your Day Off Right
Here are some grain and dairy-free breakfast ideas that you can draw on and mix and match throughout the year without ever getting bored. Some are more traditional and include eggs; others go beyond the average breakfast. While some of the dishes are best left for the weekend – like hashes – most are easy to pull together in a matter of minutes for a sit-down meal or to take to work.
Banana slices sprinkled with cocoa powder and served with a dollop of almond butter.
Fresh, sliced fruit and avocado with mint leaves.
Fruit and veggie smoothies or juices – beets, pumpkin, kale, celery, cucumber and spinach make great vegetable additions.
Next-day frittata using whatever you have on hand.
Steamed or roasted sugar pumpkin (kabocha, kuri, or butternut squash are delicious alternatives) with chopped almonds, cinnamon, and minced ginger sprinkled on top.
Slice of leftover roast with a side of sauerkraut.
Bone broth reheated with the addition of egg, sliced mushrooms, and/or leftover meat and topped with fresh-chopped green onions, cilantro, and chilies.
Poached shrimp served cold with a chopped avocado and handful of tomato chunks (add a squeeze of lime for zing).
Greens and mushrooms sautéed in your favorite fat (bacon fat and ghee are delicious) with fresh ginger and slivered almonds or sesame seeds. Top the greens with a fried egg if you like.
Scrambled chorizo (particularly home-made) and eggs with fresh salsa roja.
Sliced tomatoes and cucumbers with olives and a hardboiled egg, drizzle tahini over the top
Breakfast salad: crumble bacon and/or add sautéed veggies (think sweet peppers, mushrooms, onions, etc.) over fresh greens; add avocado, fresh herbs or tomato chunks; drizzle with olive oil. Add grapefruit or pomelo pieces for a different flavor.
Sautéed cabbage and ground pork with garlic and chilies.
Breakfast veggie and leftover meat scramble.
Sweet potato hash using pre-cooked sweet potatoes, onions, leftover roasted chicken, and fresh apple chunks. This spicy sweet potato and walnut hash is pretty good, too!
GraNOla using slivered almonds, chopped walnuts, raw pepitas, shredded unsweetened coconut and fresh berries topped with coconut milk.
A leftover bowl of creamy Chiles en Nogada soup which has raisins, walnuts, and cinnamon to counter the heartier, savory ingredients. It’s easy to stock up on soup in the freezer for busy days, and you can easily grab a container of soup and reheat at work, if you are in a rush.
Modified Matoke – a typical breakfast in Uganda. Peel green plantains, wrap in foil, and bake at 350 degrees F for an hour, or until the bananas are mushy and are more- yellow in color. The next day, sauté some of the plantain mush with onions, greens, tomatoes, and/or leftover beef. Stir in a pinch of coriander and a dollop of almond butter.
Beef jerky and cantaloupe chunks.
Beyond Breakfast Foods – How to Prepare
Pouring milk on cereal is pretty simple. When you have to take time to do anything more than that, breakfast can be given short-shrift on busy mornings.
To make sure you have time, there are a couple of things you can do to prepare:
- Make extra food the night before and think about leftover differently – why not add grilled veggies or meats to your breakfast
- Make-and take breakfast foods like hardboiled eggs or egg muffins
- Cut veggies up at the start of the week and use them in omelets or scrambles
- Set up your smoothie or juice station the night before