Tag Archives: breakfasts

Breakfast Mix – Gluten Free, Dairy Free, Grain Free, and Raw

As I contemplate my preparation for TEOTWAWKI, or spiraling prices, or… whatever… I decided a few things needed to addressed  about myself.  I first started with a full nutritional exam, knowing that my hormones were way out of whack.  Can we say menopause, hot flashes and mood swings??  Along with a variety of other issues that needed to be addressed.

Among those “other issues” is my weight.  I went gluten-free March 2010, but my weight hasn’t changed.  It is now 1 year, 3 months and 2 weeks since going gluten-free.  I have decided it is time to get much more serious about my weight.  TEOTWAWKI & overweight.  The second will be a hindrance in the first.  Not a good scenario in times of heightened stress.

One of the things I just started doing is going through the “Made to Crave” book and participating in an online support group as we go through the devotional.  The devotional is a free download for the kindle.  Though I do not own one of those there was also a free kindle application for the computer.  You can get those here.

Is “carrying” excess weight a spiritual issue?  YES!  I have put my trust in food instead of the Lord.  God Almighty, Maker of Heaven and Earth, Author of My Salvation had designed each of us to crave… Him.  Once Adam sinned in the garden our cravings turned from God to a multitude of other things.

For my ‘eating plan’ I am doing the following:  first I am cutting my portions in at least half from what I normally eat and if I go back for seconds it can only be vegetables.  I am also making the salad the larger portion of the entire dinner and usually some kind of salad for lunch.  I figure this way I will have “shrunk” my stomach or appetite.  From there I will be eating mostly grain free, greatly reducing the sugar & starches and increasing the fruits and vegetables.

For me, this is not a “diet”.  Those are something you are on for a time and then you return to your ‘real’ eating.  But putting all those hard lost pounds right back on.  I am done with the yo-yo thing.  This has to be a lifestyle change.  And if I deprive myself of desserts, then that is all I think about.  So they will be “allowed” just smaller portions and not as frequently.  Also, my first “goal” is to lose 36 pounds.  Does that sound like an odd number?  When I reach that goal I will be at the weight I would consider the highest I ever want to weigh.  I will then take 2 – 3 weeks to maintain that loss before continuing on with the next goal.  Sort of a resetting of my metabolism “clock” or “gauge” or whatever “it” is.  Set new goal, reach and stop to maintain, repeat.

I am also starting to exercise and am going to be doing T-Tapp.  It seems to be the most comprehensive and doable program I have seen in a long time.  I have done some of this before, but when I broke my arm I landed on my right knee.  This has caused my knee to develop arthritis which is aggravated by doing… you guessed it, T-Tapp.  My mom gave me some exercises that she does for her arthritic knees and they really help a lot!  So I may be ready to resume T-Tapping.

So what does all this have to do with a breakfast cereal/mix??  As I thought about what we normally choose to eat for breakfast I realized those choices were mostly grains and wondered if eliminating or greatly reducing grains would help in my weight loss efforts.  I had purchased an interesting non-grain breakfast cereal from Azure in the past and Arrow and I really liked it.  I did not have The Patriarch try it yet.  It was a pretty simple mix of seeds, nuts, dry fruits and some minimal spicing.  Since I had all of these ingredients in bulk already, I tried making my own mix.  It turned out really well!

I also realized that this breakfast cereal/mix would be a great preparedness food.  It is made from things easily stored.  It is simple to mix up a batch.  It does not require any cooking in order to eat, but can be warmed up by using a hot liquid.  It is naturally gluten, dairy and grain free.  The individual ingredients are packed with good protein and vitamins & minerals.  Without dairy it is high in calcium.  It is a good source of fiber.  It is gut healing/soothing.  It keeps you satisfied all morning.  It tastes great!

Mrs. R’s Cinnamon Apple Breakfast Mix

makes about 1 quart of breakfast mix.

2/3 cup buckwheat kernels

1/3 cup hulled hemp seeds

½ cup chia seeds

1 cup chopped dehydrated apples

2/3 cup raisins

1 cup chopped almonds (could also use sliced almonds)

1 tsp Pink Himalayan salt

4 TBSP raw sugar

1 TBSP cinnamon

Measure out each ingredient into a bowl.  Stir to mix completely.  Store in an airtight container.

Serving size 2 TBSP mixed with ¼ – 1/3 cup liquid of choice (hot or cold).  Stir well.

Wait 3 – 5 minutes, or until it thickens. Add fresh fruit as desired.

You could also sprinkle this on your oatmeal, yogurt, granola, or other hot gluten-free cereal.

Other flavor combinations I thought sounded tasty: dried peaches, pecans and cinnamon, dried strawberries and vanilla powder, dried pears and cardamom, dried apricots, pistachios and cinnamon, dried cherries and vanilla powder, dried blueberries, lemon zest and cinnamon.  If you make any of these other combinations, please do stop by and let us know!

Mrs. R’s Breakfast Mix recipe based on Ruth’s Hemp Foods Chia Goodness cereal.  Recipe is copyrighted.  Please give credit to Mrs. R & Honey From Flinty Rocks and link back to this post should you share this.  Thank you!


~Mrs. R

A Few Favorite Breakfasts

Here are a few favorite breakfasts our family likes.

I like fast fixed things.  Though eggs are NOT happy cooked fast or on high heat.  And I am gluten free in our family, so lots of things they eat I do not, or eat a gluten free version.  Or course there are lots of gluten free things I make that are also enjoyed by the rest of the family.

I also like doing prep work ahead of time to speed up where I can.  So I may hard boil 2 dozen eggs and keep them in the refrigerator.  Since my ‘family’ is on the smaller size of the scale, these will last us a little longer than a family with a larger number of children.  I also purchase farm fresh eggs.  You know, the kind right out of the chicken.  And these chickens really do have space to roam (sort of like a buffalo… roaming… sort of), eat bugs and grass and just generally run about like, well chickens.  One of the very first things we noticed about these farm fresh eggs was the vibrant lemon/gold yellow yolks.  A VAST difference from the pale, sickly yellow yolks of store bought eggs.  The other is how the white stays together in a clump (not a pretty word for a food but my brain is stuck), and the yolk stays raised up.  Then there is the taste!  Since I can not see the vitamin and mineral content I will leave those comments for Dr. Mercola.

A few tips on hard boiling fresh-out-of-the-chicken eggs.  Wait until they are at least a week old.  Trust me on this.  Then, I like the cold water method.  Place all week old or older eggs into proper sized pot and cover with cold water.  Set on burner and turn on medium heat.  When water comes to a boil, turn down heat and simmer for 15 minutes.  You can take out one egg and check it by cutting it open to check for done-ness.  Add more time by 1 – 2 minute increments.  Also, while the water is heating up, I GENTLY stir the eggs so the ones right above the burner get rotated.  Otherwise I end up with those eggs being over cooked and they will have the dark green yolk border and the nasty sulfur smell.  I stir them at least three times, maybe four.

Oh, and these lovely eggs have only been rinsed NOT washed, leaving the protective coating the chicken put on that egg.  I was experimenting with storage.  I got to thinking what in the world did the pioneers do about egg storage?  They had no refrigerators.  You can’t leave these things just laying about helter skelter.  And wouldn’t they NEED an egg or two in the winter?  Not being a chicken farmer myself I did ask about yield in the winter months.  Hmmm, they lay less in the winter.  Oh wait a minute!  Didn’t I see metal egg baskets at the museums?  Then there was something I had read about eggs keeping just fine on a counter for 2 years.  Wow.  That is a long time!  I didn’t want to go for that kind of lengthy trial, but I did keep them on the counter for 2 – 3 months and all the eggs were still very good.  Not a bad one in the lot.  Yes, I did rotate them so I kept the oldest ones on the top and the fresh ones on the bottom.

* So… with hard boiled eggs we like to chop them up, put on a little butter (in in my case Earth Balance which is dairy, soy and hydrogenated free), salt and pepper and heat them up – GENTLY!  Yum.  Arrow and The Patriarch like hot sauce on their eggs.  Arrow likes the green Tabasco and The Patriarch likes the standard red stuff.  We go through one of those large bottles in about 5 – 6 months.

* I also make a creamed eggs on toast, and I use the So Delicious brand of coconut milk beverage (no it does not taste like coconuts!) and either my fluffy gluten free biscuits (I use the recipe from Gluten Free Girl & the Chef), or GF bread for me and regular toast for the guys.  Having the hard boiled eggs already on hand makes this very quick.

* I love, love, love make ahead meals!  This one I found on a bead & breakfast site (www.bbonline.com) that is chock full of recipes!!  I will note my changes in the recipe.

Autumn Eggs with Potatoes (& it’s gluten free too!!)

These taste just like chili rellenos!  YUM.

1/2 medium onion, chopped

1 TBSP butter or Earth Balance dairy free spread

3 cups cold cooked potatoes, cut into small cubes

[I make lots of extra baked potatoes just for this recipe!]

4 oz can diced green chilies [I use the larger can, we love chilies]

1 cup small curd cottage cheese

1 – 2 cups cheddar cheese, grated

[I have not tried the dairy free cheeses in this yet]

10 eggs, lightly beaten

1 tsp salt [we use sea salt]

1/4 tsp pepper

pinch nutmeg [I use fresh ground & buy the nuts in bulk]

Brown the onion in butter.  Mix all ingredients together and place in greased 9×13 pan.  Cover and refrigerate overnight.  I actually put the cubed potatoes in the bottom, mix everything else together and spread that over the potatoes in the pan.

In the morning, bake at 350 degrees for 1 hour or until set.  Serve with salsa on the side.  We all hate cilantro, so we don’t’ use that, but if you like that stuff by all means, eat my share too!  Please!

Serves 8 – 10.  For my tiny family I half the recipe with great results.

* We also like fried eggs, toast or gluten free biscuits, sausage or bacon.

* smoothies and muffins or scones (gluten free of course!)

* homemade granola and yoghurt and fruit

* Baked Oatmeal (adapted from a Marmee Dear recipe)

this is my half recipe adaptation…

1/4 cup butter or Earth Balance spread

1/4 – 1/3  cup evaporated cane juice

1 egg

1 1/2 cups GF oats

1 tsp aluminum-free baking powder

1/2 tsp sea salt

1 1/2 – 2 cups coconut beverage, gently warmed.

Take pie pan and place butter & sugar into it & place in oven while it heats up.

Once the butter is melted or just very soft take from oven.  I then place all the dry ingredients in the pie plate and mix it all up.  Then stir in the warmed milk of choice, then the eggs.  Sometimes I add cinnamon.  Stir again to everything is well mixed.  Pop in the oven.  Bake at 350 degrees for 30 – 40 minutes.  Serve with cut up fruit and more milk of choice!

These are just a few of our favorite breakfasts.  What do you like for breakfast?


~Mrs. R

top photo from Shorpy, see full sized image there, amazing detail

bucket of eggs photo from StockPhotos

graphics from GraphicsFairy

This post linked here: Life in a Shoe,