What will we eat for breakfast? That was one of my first questions before we considered going grain-free. After a lifetime of Cheerios, bagels, and oatmeal, how in the world would we adjust? I was already concerned my children would go hungry – what were they going to eat?
It’s been four years since we took out grains. My kids have adjusted and in fact have thrived on a grain-free diet. Our youngest son, Brandon, consistently makes breakfast an “event.” His flexible homeschooling lifestyle allows him to take his time each morning to express his creativity in the kitchen. His offerings remind me of old-fashioned skillet meals.
Here is a sample of one week’s grain-free breakfast selection. (left to right)
Monday: Hash Brown Skillet made with eggs, hot dogs (I buy Applegate) and fresh cilantro.
Tuesday: Guaca-Omelet with peppers, onions, fresh cilantro and guacamole, with a side of home cured bacon.
Wednesday: Chipotle Meal with peppers, onions, chicken, lettuce and guacamole.
Thursday: Hash Browns with a side of Cheesy Bread (sourdough bread with melted raw cheese.)
Friday (photo at the top): Sourdough Pancakes with scrambled eggs and hash browns.
Interested in Brandon’s recipes? Check these out at By Kids For Kids.
Breakfast now feels like any other meal at our home – good, delicious real food!