GlutenFreePromise.com Blog

Weekday Breakfast Battlefield

I am up and out the door before 7 AM during the week.  I know that breakfast is the most important meal of the day, but I would much rather sleep an extra 20 minutes than eat a bowl of gluten free cereal at 6 AM.  I instead pack my breakfast every morning and eat it once I get to work at 8 AM.  This is a great convenience, but eating a gluten free diet and relying on a traveling breakfast is not always that easy.  I have three go-to breakfast staples that get me to the noon hour Monday through Friday.

 

Gluten Free Oatmeal:  Oats are a controversial topic in the gluten free world.  If you have full blown celiac disease, it is recommended that you work with your health care provider prior to introducing oats back into your diet.  Our typical run-of-the-mill oatmeal likely was contaminated by gluten containing grains in the fields or during processing and packaging.  The Celiac Sprue Association recommends all people with celiac disease avoid oats.  Most physicians suggest that newly diagnosed celiac patients refrain from oats until their health has been restored.  A few companies in the United States grown, process, package and sell gluten free oats.  These products are grown on dedicated oat-growing fields, tested for their gluten content, and processed in a gluten free facility.  I am lucky enough that I do not have full blown Celiac disease and just have gluten sensitivity.  I have introduced gluten free oats back into my diet and do not seem to have a reaction.  This has become a great weekday breakfast for me. 

 

Gluten free vanilla yogurt with gluten free granola:  I am very picky with my yogurt.  I do not like fruit on the bottom, that watery substance that floats on the top or low fat yogurt that tastes like aspartame.  I therefore stick on one brand and one flavor.  There are many gluten free brands of yogurt at your local retailer.  I personally enjoy Wegmen’s brand vanilla yogurt that has already been mixed.  It’s a cost effective breakfast (typically $.40 per yogurt cup) and topped with gluten free granola makes for a delicious breakfast.  

 

Apple wedges with gluten free peanut butter:  I have rediscovered my love of peanut butter and apple wedges.  This is a very easy breakfast solution on the front end when I am running late for a train (e.g., throw an apple and jar of peanut butter in my bag), but requires more prep time once I get to work (e.g., cut up apples, spread with peanut butter).  I typically use Jif reduced fat peanut butter, but have used Pea-butter as well.