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Because some of the most traditional American breakfast foods are out during the elimination diet, a lot of people struggle with what to eat for their morning meals. Bread, cereal, oatmeal, and even eggs are all out for the time being (and lets face it, for most of us, gluten is out forever). What is worse, is that a lot of us have become accustomed to eating breakfasts that are very high in carbohydrate and sugar and lacking in protein, fat, and actual nutrients.
Despite our cultures eat-and-run philosophy, it is actually important to put some thought into what you eat every morning for breakfast. This is the meal that starts off your day, and you can either set yourself up for success, nutrient-wise, or you could set yourself up for a wild ride on the blood-sugar roller coaster the rest of the day. Starting off with a healthy portion of protein and fat along with some vegetables fuels your body with nutrients instead of empty calories.
To start, I suggest reframing your concept of what constitutes breakfast—consider eating some other types of foods for breakfast. A lot of people in the community have taken to eating soup for breakfast, for a variety of reasons—my favorite is that it is easy to make one pot for the week, and then you only have to do a quick reheat before consuming in the morning. Other than that, soup is a great way to get your daily dose of bone broth in, is super warming and nourishing during the colder months, and freezes incredibly well for those who like to cook ahead.
Other foods that make great breakfast ideas are homemade sausage patties, and any manner of leftovers. I will often eat a breakfast salad made from a can of salmon or sardines with fresh cucumber, parsley, and olives. Really, breakfast is another meal on the Autoimmune Protocol, and most of us who have been eating this way for a long time don’t think twice about it any more.
If you are still struggling with ideas of what to eat for breakfast, the AIP community has come up with a collaborative cookbook called 85 Amazing AIP Breakfasts that aims to fill this void. Inside you will find 85 recipes from the community, 33 of them not found anywhere else on the web and all compliant for the Autoimmune Protocol. We’ve put together our best recipes for foods like beverages, bowls, skillets, soups, patties, and pancakes to help you nourish your body at breakfast time, and relieve some of the stress of coming up with ideas of what to eat in the morning. For those who have additional restrictions, the book includes lists of recipes that are low-FODMAP, GAPS or SCD compliant, low-histamine, and coconut-free.
If you would like to pick up a copy of 85 Amazing AIP Breakfasts, click here!
As a bonus, here is a preview recipe for Oven-Baked Pumpkin Pancakes from Gutsy by Nature! Enjoy!
- 2 tablespoons gelatin
- ½ cup hot water
- 4 medjool dates, pits removed
- ½ cup pumpkin puree
- 2 tablespoons melted coconut oil
- 1 teaspoon apple cider vinegar
- ⅔ cup sweet potato flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- Optional: maple syrup, honey, and/or whipped coconut cream for topping
- Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat.
- Dissolve the gelatin in the hot water and mix well.
- In a food processor or high speed blender, puree dates, pumpkin, coconut oil, apple cider vinegar, and the gelatin and water mixtureuntil smooth.
- Add sweet potato flour, baking soda, salt, and cinnamon. Puree again until all ingredients are well combined (the batter will be thick – more like a cake than a traditional pancake).
- Make six roughly equal size pancakes on the cookie sheet –spreading them out so that each one is about 1⁄4 inch thick.
- Bake for 25-30 minutes, or until they hold together when you gently slide a spatula under them and try to move them.
- Serve with desired topping or eat plain.