Aug
07

Back to School with a Gluten-Free Breakfast — Menu Plan August 7

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It’s a new month, and a new school year will be starting soon. Time to start thinking about a good start to the day with a Healthy Gluten-Free Breakfast. Every year, I review and update our Quick Breakfast Tips:

1. Plan Ahead. Planning ahead allows me to make the most of my time. One morning I’ll fry a pound of bacon, then quickly reheat the leftover bacon on other mornings. Another morning I’ll chop up fruit for a fruit salad, and use the leftovers later in the week for smoothies.
2. Make large batches and freeze or refrigerate leftovers when you can. I’ll make big batches of muffins, pancakes, French toast, etc. and freeze the leftovers so I can quickly reheat them on busy early mornings.
3. Use dinner leftovers for breakfast. We will often reheat Chicken Apple Sausage or other meats for breakfast. You can also use leftover meats and veggies for a quick egg scramble, frittata, or potato hash.

My family’s favorites for breakfast:
I’ve included links to other websites (some may be affiliate links) for more specific information on gluten-free products. Be aware that some celiacs have reactions to packaged gluten-free foods. Please read labels carefully, and make good decisions for yourself and your family. Consult your doctor, if necessary.

  • Bacon — Cook up a pound (or two) at a time, refrigerate, and reheat quickly in the morning.
  • Bagels or Toast — We enjoy O’Doughs Gluten-Free Bagel Thins when we can find them. Spread with nut butters for some protein. Make a Peanut Butter and Jelly sandwich or an Egg and Bacon sandwich and eat it on the go. Our current favorite gluten-free breads are Glutino, Glutino Raisin Bread, and Rotella’s.
  • Cereal — Not much faster or easier than cereal. And, there is quite a variety of gluten-free cereals these days: CheeriosChex, Fruity Pebbles, and Lucky Charms cereals seem to be the easiest to find in the stores. You can even find them in individual servings. Unfortunately, we like the ones with lots of sugar :), so we try to limit eating them.
  • Chicken Apple Sausage (or any favorite!)— For those days when we’re needing more protein.
  • Chocolate Chip Banana Muffins – Mix these mini-muffins together in 15 min, bake in 10 min. Still too much time? Consider baking and freezing them on the weekends, or whenever you have more time. I also purchase Garden Lites Chocolate Zucchini Muffins when I can find them.
  • Eggs — Hard-boiled eggs are great to grab for an on-the-go breakfast or lunch. Cook in advance, peel, and store in the refrigerator in a sealed container. Scrambled eggs are quick and easy to cook. I like to put them on top of leftover vegetables for a quick and filling breakfast. I also like to make Egg and Hash Brown Casserole when I have more time on the weekends, then heat up leftovers of it for breakfast the following days.
  • French toast — I like to use Udi’s bread for this, but any drier gluten-free bread will work. A quick scramble of eggs, almond milk, and cinnamon to dip the bread. Then fried on the stove for a quick, hot breakfast. Top with fruit and drizzle with maple syrup.
  • Fruit! — I like to serve fruit with every breakfast. Fresh berries, bananas, and oranges are the usual at my house. Or make a fruit salad the night before: Berry Fruit SaladRainbow Apple SaladTropical Fruit Salad.
  • Oatmeal — If you can tolerate oats, you may enjoy a warm bowl of gluten-free oatmeal in the morning. Try Glutenfreeda’s Instant Variety Pack or Quaker’s Gluten-Free.
  • Pancakes – Cook up a double (or triple) batch on the weekends, freeze the leftovers, and pop them in the toaster in the morning. Works great for waffles, too! I love Pamela’s Pancake Mix, but I can no longer tolerate the powdered milk in it, so I’ve switched to Namaste Pancake Mix.
  • Smoothies  — These are great for dumping fresh and/or frozen ingredients in the blender for a quick, filling breakfast you can drink on your way to work or school. We like Banana Berry Smoothies with spinach and almond milk or almond butter for added protein.

 

Celiac Family’s Menu This Week:

Slow-Cooked Pulled Pork

Easy Garlic Shrimp

Grilled Flank Steak

Monday – Rotisserie Chicken, Roasted Cauliflower, Cucumber Salad

Tuesday – Pulled Pork Sandwiches, Roasted Red Potatoes, Slaw

Wednesday – Teriyaki Chicken Tenders, Rice, Green Beans

Thursday – Hamburgers, Roasted Sweet Potatoes, Broccoli

Friday –  Easy Garlic Shrimp Pasta, Sweet and Spicy Arugula Salad

Saturday – leftovers

Sunday – Flank Steak, Spinach Salad

 

Gluten Free Menu Swap Roundup

Come back later to check this week’s post and see who else may be sharing their gluten-free menus, recipe links, and ideas for winter produce.

Want to join Gluten-Free Menu Swap?

  • For this week’s roundup, email your menu link to celiacfamily[AT]gmail[DOT]com. Or, simply put your menu link in the comments below.
  • The Gluten-Free Menu Swap Page has the current schedule of themes and hosts. If you’d like to host a future week, please send me an email (celiacfamily[AT]gmail[DOT]com) with your preferred date and theme. We welcome suggested themes, too!

Need more menu ideas?

  • smallbuttonLaura at Orgjunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
  • Or, check out some of my past menu plans.
Categories : Menu Plan

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