As I heard yesterday from a commenter, breakfast can be a tricky meal. How does one get enough protein when eating gluten-free and egg-free and also when trying to avoid the monetary expense of purchasing sausage and/or turkey bacon each day? I will share our breakfast choices, in the hope that it will be a help. I am also hoping that others will chime in and share solutions that work for their families.
For breakfast, we are pretty boring in that we eat pretty much the same thing every day. However, we are not boring in the sense that our breakfasts are filling, nutritious and delicious! The main breakfast dish around here is Four-Grain Breakfast Cereal, which includes the gluten-free grains of millet, quinoa, amaranth and teff. The amaranth and quinoa offer complete amino acid profiles, which means that all the amino acids required to make a complete protein are present. What it doesn't mean is that they are present in the same ratio. However, one can get complete protein from this grain dish, which is a great benefit. In addition to adding nuts to the porridge, we pour nut milk over it, which adds more protein to the meal. My husband is sensitive to overloads of sugars from carbohydrates and does very well with this meal.
A favorite breakfast choice of the kids is to make the batter-style flatbreads, but substitute 1/2 cup of garbanzo bean/fava bean flour (or a combination) for one of the flours. The breads can be toasted and topped with nut or seed butters and fruit-sweetened jam or honey. The bean flour combines with the grain flour to make a complete protein and obviously, the nut/seed butters add protein as well.
Please add your ideas for boosting protein in breakfast without relying on eggs, dairy, or meats.
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