Wednesday, February 23, 2011

Gluten and Dairy-Free Hot Breakfasts

I'm trying to get Elijah away from cold cereal for breakfast... lunch... dinner... snacks... :) Perhaps it's true for all toddlers, but it's definitely true for those of us with SPD: When we find a food we like the feel and taste of, we stick with it. In an attempt to combat this rigidity of thought in both myself and Elijah, I am trying to make sure we have healthy hot breakfasts with at least a little variety.

This is not as easy as you would think, considering my morning laziness and sensory-driven personal desire to stick with one thing over and over as well.

Here are some of the things we eat for breakfast.

Tomagi Gohan
-cooked rice
-1 raw egg
-toppings: Furikake, adobo, gf soy sauce, gf tamari, BBQ sauce

This is a very simple meal. Place cooked rice in a covered microwave-safe bowl with a sprinkle of water. Heat for 1-2 minutes until rice is steaming hot. Stir in one raw egg very thoroughly, then replace cover. Let sit until egg is cooked. Top with your choice of yumminess.


Microwave-able Gluten-Free Oatmeal
-certified gf oatmeal
-water or milk-replacement of your choice
-toppings: soy or coconut creamer, brown sugar, honey, cinnamon

Regular oatmeal is generally thought to be heavily contaminated with wheat flour, so only certified gluten-free oatmeal is currently considered safe in my household.
Rolled oats microwave just fine as far as we're concerned. Place the desired serving of oats and water per the instructions on the box in a microwaveable bowl, cover, and microwave one minute at a time until you determine how long your microwave takes.
You can also cook oatmeal in a neuro-fuzzy rice cooker and if the machine has a timer, set it up the night before to be ready for morning, but I haven't tried this yet and it's been years since I cooked steel-cut oats in a rice cooker.
Elijah likes his with a lot of honey and cinnamon. I prefer brown sugar and soy or coconut creamer. We may try apples and other fruits soon.


Fried Eggs
-eggs (2-3 per person, in my house)
-bacon grease
-salt
-adobo
-sides: bacon, tomatoes, mushrooms, black beans

Bacon grease is my usual butter-replacement for frying foods. I like my eggs over-easy; Elijah can't stand that texture and prefers his broken and well-done. Mushrooms raw or sauteed in bacon grease are a wonderful accompaniment to fried eggs.



Scrambled Eggs
-eggs (1-4 per person, depending on the day and the phase of the moon and the alignment of the stars...)
-rice milk (optional)
-bacon grease
-salt or adobo (Elijah prefers adobo with cumin)
-accompaniments: tortilla chips, salsa

Everyone in the house has a different way of making scrambled eggs. I scramble mine in a bowl with a little rice milk and some salt and then pour them into the hot bacon grease in the pan. Daddy C scrambles them straight in the pan. I cook them a little soft, he usually browns them a little.

A common plating in our house is: A handful of tortilla chips on the plate, top with eggs and salsa. Very tasty!



Apples & Peanutbutter
-apple
-peanutbutter
-toppings: cinnamon, honey

Slice apples, spread with peanutbutter. Simple :) I know cinnamon sounds like a strange topping for this, but someone recommended it once, and I found that it gave the peanutbutter just that much more depth.

4 comments:

Satyrblade said...

Rice milk in eggs? Interesting. I may have to try that. Thanks!

Lyn said...

Over-easy eggs served over rice makes a good meal, too. Add mushrooms or peppers or whatever you like. The yolk combines with the rice when you cut the egg up--one of my favorite lunches.

ParentingArticles said...

That sounds a healthy breakfast. A perfect meal to start the day right.

Parenting Articles

Mama Coyote said...

@Lyn -- You're right, I shouldn't have forgotten that one. The yolk and rice together is one of my favourite things. Not Elijah's, though, which may be why I didn't remember to put it in the article :)

@Satyr -- It doesn't add anything to the flavour, it just thins the scramble a little. It's a texture thing for me.