AIP
What did you eat for breakfast today?
Although cold cereal or a grain-based morning meal—like muffins, bagels or an energy bar on the way out the door—are popular among many folks (especially kids…Capn’ Crunch was my fav!), a recent Time survey this past summer on America’s breakfast habits found that:
“Unexpectedly, millennials seem to be the demographic group that gravitates more towards more “traditional” breakfast fare like eggs and other sit-down dishes.”
Apparently, we young guns are getting back to the good ol’ days: the All-American breakfast of eggs and bacon.
However, what do you do if you’re intolerant or sensitive to eggs?
I’m talking egg-belly: You eat eggs and they don’t sit well with you.
Or perhaps, you just get tired of eggs—after a regular morning routine of eggs and bac-ey, you’re ready for something new.
Never fear, I’ve got your back with 15 egg-free breakfast ideas PLUS one of my most recent favorite recipes (no eggs included):
- Leftovers (from dinner—my fav)
- Homemade Turkey or Chicken Sausage + Avocado
- Canned Wild Salmon + Avocado oil mayo + Orange
- Coconut Yogurt (like Coyo) + Stir in quality protein powder (I like pureWOD chocolate protein) + Cinnamon + Frozen Berries
- Baked chicken thighs + Roasted Brussels Sprouts drizzled with Extra Virgin Olive Oil
- Burger Patties (with Apples + Cinnamon cooked in) + Avocado + Lettuce Wrap
- Nut-free Paleo Muffins (blueberry, pumpkin, apple) + Bacon
- Banana or Pumpkin Pancakes (grain free)
- Coconut Milk Smoothie with greens + pureWOD protein powder or collagen + fruit + MCT oil or avocado
- Coconut flour wrap + Ground Bison or Turkey + Guacamole
- Bone Broth with Grass-fed Butter + Veggies and Chicken tossed in
- Chicken Salad with Avocado oil Mayo
- Bison + Diced Sweet Potato Hash
- Avocado “Pudding” (Cacao powder + lite coconut milk + mashed avocado + pureWOD chocolate protein + Cinnamon)
- Bacon + Mushrooms sautéed in Bacon Fat + Berries
- Breakfast Salad: Greens + Nitrate-free Sausage Link + Avocado + Berries or Citrus
- Zucchini Pasta with Avocado Cream Sauce + Ground Meat
- Baked Meatball Bites or Mini-Meatloaf Muffins + Roasted Yellow Squash & Zucchini
- Chia Seed Pudding (coconut milk + chia seeds + protein powder + green-tipped banana + vanilla)
- Butternut Squash or Acorn Squash “No-Oatmeal”
My New Fall Fave: Butternut Squash or Acorn Squash “No-Oatmeal”
Ingredients
- 1 medium acorn squash or butternut squash
- 1/3 can coconut milk (unsweetened)
- 1/3 cup of unsweetened shredded coconut or coconut flakes
- 1 Tbsp. cinnamon
- 1 tsp. ground ginger
- 2 tsp. raw honey (optional)
Directions:
- Pre-heat oven to 400 degrees F.
- Slice squash in half.
- Fill a roasting pan about 1″ deep with water, then place the squash halves flesh-side down into water and roast for about 45-60 minutes, until flesh is very soft.
- Scrape out seeds and discard.
- Spoon out squash into a saucepan.
- Add coconut milk, coconut flakes, and seasonings. Cook over medium heat until well incorporated.
- Using a potato masher or hand blender, puree squash so there are no large chunks, but it’s still thick (if it’s not, try adding more shredded coconut and/or coconut milk).
- Store in fridge or consume