No announcement yet.

Breakfast foods

  • Filter
  • Time
  • Show
Clear All
new posts

  • Breakfast foods

    What is everyone eating for breakfast? Getting real tired of eggs even doing them differently or adding meat and veggies. I posted a question about making pancakes or muffins using almond flour and seemed to get a lot of no's to do that. I have three boys 9, 7 and 4. My 9 year old is slightly overweight none of the rest of us are and we are very active. So we aren't doing this to lose weight more so to be healthy. So I was just wondering if I could get suggestions for breakfast foods. Thanks

  • #2
    I hope someone replies to this, because I was just wondering the same thing. I just went primal a week ago and I too have three kids (12, 10 and 6). I am trying to pack mostly primal-ish lunches for them, and dinners aren't too bad (usually some sort of meat and vegetable), but breakfast is HARD! No one wants eggs. Our breakfasts have always been 100% grain (waffles or cereal or bagels or toast). Two of the three love bacon, but I'm sure the bacon I have isn't very primal. Would love to hear any suggestions.


    • #3
      There are plenty of breakfast food threads already. One recently asked on behalf of the op's mother who hates eggs.

      - nuts
      -yogurt with fruit
      -fruit salad
      -smoothies (green or with fruit)
      -fasting until lunch (I do this with black coffee)
      -eggs cooked creatively (frittata, shashuska, poached, scrambled with cumin & ground beef & potatoes & cheddar, omelettes, egg pizza with mozzarella and red sauce on top of egg "crust", egg salad, hard boiled, etc)
      -primal sausages
      -granola made with coconut chips
      -raw milk
      -pancake made with 2 eggs + 1 banana
      -sweet potato hash
      -kids can probably get away with gf rice chex with some grassfed milk
      -quinoa porridge (like oatmeal) isn't the best choice but cooked in coconut milk, add a dash of cinnamon and vanilla bean...good option for kids (quinoa is technically not a grain but a seed) and those who can handle carbs.
      Last edited by turquoisepassion; 09-16-2013, 09:16 PM.
      HCLF: lean red meat, eggs, low-fat dairy, bone broth/gelatin, fruits, seafood, liver, small amount of starch (oatmeal, white rice, potatoes, carrots), small amount of saturated fat (butter/ghee/coconut/dark chocolate/cheese).

      My Journal: gelatin experiments, vanity pictures, law school rants, recipe links

      Food blog: GELATIN and BONE BROTH recipes

      " The best things in life are free and the 2nd best are expensive!" - Coco Chanel


      • #4
        Originally posted by turquoisepassion View Post
        -granola made with coconut chips
        I've been using a sandwich press to toast these lately; mixed with some fruit and nuts in a bowl of almond milk (or whatever other liquid you like).

        I went through a stage of eating roast veggies (pumpkin etc) for a bit.


        • #5
          Just a bit of yoghurt with vanille... than when I arrive at work I eat either fruit or cubcumber. I really need to eat more but I'm not into the whole having meat for breakfast just yet...
          I'm going to get more creative this Saturday when I have the house and kitchen to myself and make things I can pick up quickly and eat on my way out.
          My story, My thought....

          It's all about trying to stay healthy!!!!


          • #6
            Gluten free oatmeal with high quality butter, vanilla, sweetener (I use xylitol, sometimes honey) and pieces of fruits, mostly bananas and apples. That's what my kids have when they are tired of omelets and sausages. I often add one or two slices of bacon on the side.


            • #7
              Yogurt, berries, and walnuts; that's usually what I have.


              • #8
                Broth, fish, crab bakes, all nat ham and cucumber or tuna-spinach smoothies on a low carb, high protein days
                macadamia nuts on high fat days

                on "screw macros' days
                purred root vegetables, pumpkin or cauliflower with a bit of coconut milk or egg white as a porridge or baked into a souffle
                sweet potato or banana, apples etc pancakes or mini-miffins

                Lately, I have been having beans with egg whites and an egg for breakfast...

                My kid likes organic rice or millet puffs (gluten free)
                My Journal:
                When I let go of what I am, I become what I might be.


                • #9
                  I tend to have the same things but in rotation. So one day I'll have bacon & tomatoes, next day I'll have a cocoa flaxseed muffin with berries & cream, then maybe bacon, gf sausages, cherry tomatoes - sometimes I'll have a tomato & mozzarella salad too.


                  • #10
                    Still eggs, but maybe in a way the kids will like.
                    Green Eggs & Ham

                    I like frozen greens. Not sure if it’s an Italian thing (Giada DeLaurentis uses a lot of frozen spinach) or a 1950s thing, or just a single person thing (fresh greens go bad really quickly).

                    Take about 5 oz by weight frozen greens (spinach, collards, mustard) and put them in a colander to drain. When they’re fully defrosted, pick up with your hand, squeeze any remaining water out, and place in blender. Pulse to get them started.

                    Add three eggs to blender. Blend until greens are incorporated evenly into the eggs.

                    Shred about 2 oz of sliced ham. Put in blender and blend for a few seconds.

                    You can cook this as a scrambled egg dish, but I did it in a muffin pan. Pour the mixture into the muffin pan.

                    Take another 2 oz of sliced ham and slice it into 6 pieces. Top “muffins” with each of the pieces of ham.

                    Bake in a pre-heated oven at 350F (177C) for 30 minutes. Take out of oven and let them rest. I have a cast iron muffin tin, so they continue to cook quite a bit. If you’re using a lighter metal, or silicone, you might want to leave them in the oven for a few more minutes.

                    When they’ve cooled enough to handle, plate and top with some Parmesan cheese. (Optional) Other toppings: hot sauce or salsa.

                    If you make a bunch of these ahead of time, you can freeze them, then reheat in microwave, or if you like cold eggs you can put them in a bag and they'll be defrosted by lunch.

                    Also, there really isn't any reason why some foods are for breakfast and some for supper. It's all food, and anything you can eat for one meal, you can eat for another.
                    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine


                    Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.


                    • #11
                      JoanieL, does your muffins come out of the tin? Do you grease it? I find that I always have everything stick to the pan. I end up using paper cups, and then it all sticks to the paper cups. Even if I spray oil on it. What's the secret of getting baked anything out of the baking cups?
                      My Journal:
                      When I let go of what I am, I become what I might be.


                      • #12
                        Leia, are you using a non-stick pan or cast iron like Joanie? Either way, you need to grease them. For paper cups, I've read that there are parchment paper-based liners that work best over the standard "cupcake" liners. Or you could try silicone liners if those don't worry you.
                        Depression Lies


                        • #13
                          I have non-stick ones. I spray them with oil, but stuff sticks to it anyway. When I use paper cups even if I spray the papercups insides, dough sticks to them as well.

                          I will see if I can buy a cast-iron muffin pan one of these days. Do they sell it?
                          My Journal:
                          When I let go of what I am, I become what I might be.


                          • #14
                            Chopped fruit topped with natural yoghurt, LSA, coconut, nuts, cinnamon. Paleo granola with coconut / almond milk. Veggie hash. Zuchinni fritters topped with avocado. Sausage wrapped in eggplant, zuchinni etc grilled strips. Stuffed capsicums.

                            I usually alternate fruit & yoghurt with a hot breaky & leave cooking items that take longer till the weekend


                            • #15
                              You just need to stop seeing certain foods as breakfast foods vs foods to eat other times. Eat dinner or lunch foods for breakfast.

                              Dinner leftovers
                              A hot sweet potato with cubed cold chicken or beef and whatever condiments you like on top
                              A banana and a spoon to coat each bite with almond butter
                              Avocado halves and tomato slices, or cut them up and pour salsa on top and eat with a spoon
                              Cheese and pickled herring or smoked salmon
                              Smoked salmon or herring in sushi handroll wrappers with cream cheese and whatever else you want to try
                              Fresh figs, heirloom tomatoes, cold cooked beets, and avocado all cut up and covered with olive oil and balsamic vinegar
                              Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.