Tuesday, May 24, 2016

Gluten Free Breakfast Fun

They say breakfast is the most important meal of the day, and I couldn't agree more . I work full time, and some days I have to come up with a quick and easy meal that I can eat on my 15 minuet break.  I'm never hungry when I get up at 5 or 5:30, but come 830 or 9am and I'm starving !!!!!
I typically like eat a banana a few days out of the week, and combine it with a bagel and cream cheese or cinnamon raisin bread.
Here are a few photos of what I eat when I take to work and combine with a banana or bread.
 
 
 
 
Now there are some days when I have gone ahead and pre made come chia seed pudding and then I just add fruit or granola to top it off. the recipe I follow is pretty simple, I use a 1:1 ratio, of chia seeds and almond or soy milk. I also add in a but of cinnamon, vanilla extract, and sometimes pumpkin spice seasoning. Mix it all together and then separate into small containers. I can usually make two 1 cup containers or 4 1/2 cup containers, since the seeds swell up pretty quickly. Here are some examples of my chia seed pudding breakfast.
 
 
Now on the weekends, I tend to cook a little more, because of course I have the time.
 
 
 
 
And last but not least some other meals I have put together.
 
 
 
  
Now because I know you all may have some questions, the bread I buy is either Udi's Gluten Free or Trader Joe's Gluten free cinnamon raisin bread. My granola is usually Udi's Gluten Free as well in either vanilla or cranberry. I don't have a dairy allergy, so I just pick up what ever cheese, sour cream, or cream cheese that is on sale at the time. My favorite cereals at the moment are Freedom Foods Maple Crunch and Honey nut Cheerios. I usually use what ever peanut butter I have on hand, but I love Yum Butter, and Smuckers !! I'm a Strawberry or raspberry preserves kinda gal too and BACON !!!! I can eat BACON anytime and anywhere !!
Thanks for stopping by and taking a look at all of yummy eats !! Hope this helps you find some quick things to whip together.
Love,
Jen