Do you eat gluten free? Looking for inspiration for both gluten-free and healthy breakfasts? In a series of 3 articles I help you with valuable breakfast ideas and tips:
Parts 1 and 2 have been published earlier this week. Today it’s time for part 3; also the last part of the series. Read on for my last tips and ideas for your gluten-free, healthy breakfast table.
[tie_list type=”lightbulb”]Tip: Which grains are gluten free? Educate yourself[/tie_list]
With yogurt and quark of your choice (for example from goat, soy or cow) you can vary endlessly, as long as you have a stash of toppings at home. The toppings can include different types of fruits, nuts, (pseudo-) grains and, if you like, superfoods. These are my favorite toppings:
- Strawberry slices
- Banana slices
- Green grapes, cut in half
Tip: you can buy frozen red fruit to store in your freezer from most local grocery stores. Their quality is the same as fresh fruit.
Nuts with healthy fats that are an excellent choice to add to yogurt or quark are for instance:
You can also choose to purchase a ready-made nut mix.
You can also combine gluten-free grains and make your own granola. Read here how to do so.
Even easier: ready-made gluten free granola.
Do you have some more time in the morning or have time to bake ahead on a Sunday? Try this oatmeal pie.
Nowadays you can get superfoods anywhere. Great chance you have a staple of superfoods at home yourself! Delicious add-ins for your yogurt or quark are for example:
- Hemp seeds in shell
- Coarse coconut flakes
- Cacao nibs
Eggs are versatile and healthy. They are full of vitamin A and healthy fats that balance your cholesterol levels. Of course you can go for simple fried or boiled eggs, but these variations are more nutritious ànd tastier:
- Omelette with finely chopped vegetables
- Scrambled eggs with avocado
- Fried or poached egg with smoked salmon and stir fried spinach
- Healthy egg muffins. The recipe for 8 muffins: combine 8 eggs, beat with a pack of smoked salmon, 2 hands of spinach and some salt and pepper. Pour into a greased muffin pan for 8 muffins and put 15-18 minutes at 350ºF in the oven.
- Combine a serving of cottage cheese with unsalted almonds or walnuts and fruit of choice. I find this tastiest with strawberries or grapes.
- Thai stir-fry of chopped vegetables, a spoon full of almond butter or peanut butter, a teaspoon sambal and cashews. Even better topped with shredded coconut.
What do you like to eat as a gluten-free, as well as healthy breakfast?