I know there are plenty of families who don’t go back to school until next month, but my kids are starting next week! So, this month I’ll be focusing on quick and easy meals to help us ease back into the school schedule.
This week’s Gluten-Free Menu Swap theme is Quick and Healthy Gluten-Free Breakfast. ”Healthy” can mean different things to different people. For us, it sometimes means adding protein, using good fats, adding fiber, extra calories for my growing kids, avoiding certain foods, low sugar, etc. The list goes on, and changes as needed, but it ALWAYS means gluten-free. To make it a quick breakfast, I cook large batches, reheat leftovers, and keep a stock in the freezer.
- Bacon — Cook up a pound (or two) at a time, refrigerate, and reheat quickly in the morning.
- Bagels — My daughter has really been enjoying O’Doughs Gluten-Free Bagel Thins. 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.
- Banana Berry Smoothies with Almond milk and/or Almond flour for protein
- Cereal — Not much faster or easier than cereal. And, there is quite a variety of gluten-free cereals these days. Unfortunately, we like the ones with lots of sugar :), so we try to limit eating them. OK, so Glutino Breakfast Bars are faster and easier…and tasty.
- Chicken Apple Sausage — 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.
- 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. This week, I’m making an Egg and Hash Brown Casserole for dinner. I’ll be heating up leftovers of it for breakfast the following days.
- French toast — I like to use Udi’s bread for this. 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 Salad, Rainbow Apple Salad, Tropical Fruit Salad.
- 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 Mix, but I can no longer tolerate the milk in it, so I’ve switched to Namaste Pancake Mix.
What are your favorite quick breakfasts? Don’t forget to check below our menu for more gluten-free menus, meals, and quick, gluten-free breakfast ideas.
Celiac Family’s Menu This Week:
Monday – Hamburgers, Fries, Roasted Broccoli
Wednesday – Baked Ham, Red Potato and Green Bean Salad
Thursday – Chicken Enchiladas, Rice
Friday – Eating Out
Saturday – leftovers
Gluten Free Menu Swap Roundup
Mom’s Plans: Gluten-Free and Dairy-Free
For breakfast this week, Melissa is planning for some delicious, quick favorites: Slow Cooker Bread Pudding, coconut yogurt and fruit, chia seed pudding, and Udi’s raisin bread toast, sausage, and fruit. For dinners, it’s going to be Grilled Chicken, Slow Cooker Sloppy Joes, Chicken Pot Pie, Cabbage Roll Soup, and Paleo Chicken, Sausage and Kale Soup. Get more recipe links by visiting her full menu post.
The Gluten Free Week: Gluten-Free
A lot of Lori’s choices for quick breakfasts can be found at Amazon (and other local grocery stores): Glutenfreeda’s Instant Oatmeal, Gluten-Free Chex Cereals, Nature’s Path Sunrise Mesa Cereal, Yogurt and GF Granola, Bob’s Red Mill Gluten Free Quick Cooking Oats, Smoothies, and GF English Muffins. Check out all the recipe links for Lori’s dinners this week: Sirloin Steak, Jambalaya, Lentil Soup, Sausage and Sauerkraut, Pecan Crusted Catfish, and Tacos.
The Girl Who Couldn’t Eat Anything: eating without Gluten, Dairy, Peanuts, Oats, or Meat
Elisabeth’s busy summer has made her the queen of quick and easy breakfasts! And her favorites are easy to freeze: Lighter Gluten Free Chocolate Muffins, Paleo Chocolate Breakfast Cookies, and Peanut Butter (or Sunbutter) Chocolate Banana Bread. Elisabeth also found these amazing Refillable Food Pouches for applesauce on-the-go. Her dinners this week will be Steaks and Mushroom Steaks, Eggs with leftover Mashed Potato Cakes, Cauliflower Alfredo, Tuna Apple Salad, Grilled Cheese, Creamy Chocolate Hemp Smoothie, Pizza, Tomato & Fresh Corn Quiche, and Shrimp Stir-Fry with Teriyaki Sauce.
Check back later to see who else will be sharing more gluten-free menus, recipe links, and ideas for gluten-free breakfasts.
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.
- Join us again next week at CeliacFamily for sharing gluten-free menus and ideas for Packing Gluten-Free Lunches.
- 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.
Need more menu ideas?
- Laura 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.