Easy Grain-free Breakfasts for Weekday Mornings

An easy breakfast can quite a challenge for people eating a nourishing diet, and moreover for people eating a grain-free diet.  However, with a bit of planning, it is easy to prepare breakfasts that are fast, easy, and delicious.  While I typically cook scrambled eggs and veggies for myself and the kids most mornings, my husband needs breakfast meals that require little-to-no preparation on weekday mornings.

When you are following a nourishing diet, you have to make almost everything from scratch as healthy pre-prepared foods are pretty much nonexistent at the store. For us, the key to having plenty of easy breakfasts during the week is to make ahead some foods during the weekend.  On a typical weekend, I will make a batch of muffins or a double recipe of clafoutis, plus a pack of bacon, and some eggs (either scrambled or egg muffins).  Then, all my husband has to do on weekday mornings is warm a muffin and/or container of eggs in the toaster oven while he goes about the rest of his morning routine.

Make-ahead Grain-free Warm Breakfast Items
During the weekend, make a few of these items.  Store these items in individual glass containers for easy re-heating on weekday mornings. To re-heat these items, use a toaster oven set at 200-250 degrees for about 20 minutes. Avoid using a microwave to re-heat the leftovers.

• Grain-free muffins - Try banana blueberry muffins, almond flour blueberry muffins, ginger pear muffins, apple cinnamon muffins, or lemon poppyseed muffins.
• Egg muffins
• Pesto and dried tomato egg cups
• Bacon - To save on active cooking time, you can put a whole package of bacon into a 9X13 glass dish and bake it in the oven.  It takes about 20-30 minutes at 350 degrees.
• Scrambled eggs - Whisk together a dozen eggs and 3/4 tsp celtic sea salt, then cook in one stick of butter. For variety, throw in some chopped ham or top the eggs with shredded cheddar cheese.
• Clafoutis - Make a double batch so there will be plenty of leftovers to eat during the week.  Try apple or pear clafoutis, pumpkin pie clafoutis, or peach blueberry clafoutis. 
• Baked bacon and eggs
• Almond flour pancakes - Make a double or triple batch so there will be plenty of leftovers to eat during the week.
• Parmesan spinach bread

Simple Grain-free Cold Breakfasts
In addition to the warm breakfast items you prepare on the weekend, keep a stock of some cold breakfast items. This will allow plenty of variety for breakfast during the week.

• Apple snap granola - Eat it dry or topped with raw milk, milk kefir, or whole milk yogurt.
• Coconut and fruit granola with yogurt or kefir
• Easy grain-free cereal - Combine crispy nuts*, dried coconut, and a sprinkle of fruit (dried or frozen are fine), then top with raw milk, milk kefir, or whole milk yogurt.
• Apple raisin snack bars
• Peanut butter coconut bars
• Berries with whole-milk yogurt, sour cream, or milk kefir
• Smoothie - This can easily be made ahead of time and then frozen in a 2-cup mason jar; just be sure to thaw in the fridge for about 24 hours and it will be ready to drink.
• Clafoutis - Clafoutis is delicious when served cold.  Try apple or pear clafoutis, pumpkin pie clafoutis, or peach blueberry clafoutis.

With a little planning and preparation, weekday breakfasts can be simple and easy.  What are your favorite grain-free breakfasts?

*Crispy nuts are nuts that have been soaked in water with a little salt for 12-24 hours and then dried in the dehydrator until crispy (which usually takes about 20-24 hours at 155 degrees F in my Nesco dehydrator). Soaking the nuts neutralizes phytic acid and enzyme inhibitors. Phytic acid blocks mineral absorption of calcium and magnesium; enzyme inhibitors make nuts hard to digest. I periodically make a large batch of crispy nuts to have on hand, and grind some into flour that is stored in the freezer.

This post is part of Real Food Wednesday at Kelly the Kitchen Kop, Pennywise Platter at The Nourishing Gourmet, Monday Mania at The Healthy Home Economist and Fight Back Friday at Food Renegade!