Grain Free, low sugar Breakfast Ideas

This has been my week for taking action. I’ve been googling primal recipes as that is the closest I can get to our remineralizing teeth diet. I’ve been flagging primal and paleo recipes on Pinterest and taking lots of notes. We cheated yesterday for the Super Bowl. Dustin is an avid football watcher, so while I did not grow up watching sports, we now have a tradition where we make certain dishes and sit on the couch together for the big game. Yesterday we had chips and a veggie tray with various dips and homemade pizza. 

I’m spending way too much time in the kitchen and not enough time knitting or reading with the kids or lesson planning or socializing, but I’m hoping that I’ll start getting the hang of cooking without grains or much legumes here soon. The main things we are doing differently is getting more creative with eggs in the morning – which does take more time than a soaked pot of breakfast oatmeal. I’m trying to eliminate lunch sandwiches and stick with soups, stews and salads. But the kids are use to eating their tuna salad on bread – and aren’t as inclined as I am to eat it with veggie sticks or on a bed of greens but we are working on it. Dinners haven’t changed too much. The most noticeable being a lack of tortillas replaced with taco salads, and I’m really missing toasted bread with my soup, cornbread with my chili, biscuits with my stew and garlicky buttery croutons on my salads. What can I say? I’m a creature of habit. Here are some of the things we are eating now. I would REALLY LOVE to hear more menu ideas from those of you who eat a reduced grain/ legume diet.

Our old breakfasts consisted mostly of oatmeal, sourdough muffins, sprouted flour raw sugar zucchini or carrot bread (which I really miss!) oatmeal pancakes or sourdough pancakes on the weekends and one or two days of eggs  – usually on the weekend for D.

Now for breakfast D and I are eating eggs pretty much daily, the kids are eating eggs every other day and getting a sweet breakfast, sourdough muffins, sourdough pancakes or cheese pancakes in between. 

What we’ve been eating for our grain free breakfasts:
Scrambled eggs with raw milk cheese and scallions or sauteed veggies 
Veggie cheese Omelettes
Veggie skillet: lots of variations but I’ve been heating up a couple tb. of butter in our 10 inch cast iron skillet, and sauteing a quarter to a half an onion and some bell pepper then adding in several handfuls of spinach and stirring just to coat with butter, then cracking 4- 5 eggs in indentations made by spinach. Sprinkle with raw goat cheese and other shredded cheese. Sprinkle with sea salt, black pepper and scallions. Place a cookie sheet over the top and cook for 3-6 minutes. scoop out onto plates and serve with sour cream, salsa or avacados.
Ham cups; butter muffin pan, lay ham inside to cover, drop in egg and sprinkle with cheese and sliced chives or scallions. Bake at 350 for 15 – 20 minutes. 
Egg muffins; butter muffin pans, whisk eggs as for scrambled with salt and pepper, milk or water, add cheese – I use a half cup of goat cheese to six eggs – ish. chop some scallions and pour mixture into muffin cups – top with shredded cheese and bake at 350 15-20 min. Makes about 6-8 muffins depending on muffin tin size. Lots of variations for these include adding more veggies or meat.
Deviled eggs, egg salad
Miso soup with veggies and eggs dropped in and poached
Home fries seasoned or simply fried in butter with salt and pepper.
Hash browns; I’ve only made these once using Sally Fallon’s recipe where they sit overnight with whey. I want to start making these more often and using sweet potatoes, and making sweet potato hash crust for quiche and egg cups. 
Ricotta pancakes: I’ll have to keep track of what I do for these. I take a cup or more of ricotta, add a couple eggs, a couple Tb. of butter, a little vanilla extract, a drizzle of honey and a pinch of salt. I add a small amount of organic all purpose flour. So these aren’t technically grain free. Depending on your ricotta, mine is usually pretty dry, I don’t always need flour and not usually more than a few Tablespoons. Fry over medium low heat in butter or coconut oil. I thaw our own berries with a small amount of honey to serve along with butter when these are done. KID FAVORITE.
Raw egg Raw milk smoothie: 2 raw eggs, one frozen or fresh banana, wild berries, coconut butter/spread optional, raw milk yogurt/buttermilk/kefir/ raw milk assortment for liquid. We find that this doesn’t need any added sugar. Another KID FAVORITE. If I have any leftover I dehydrate it to make a high protein fruit leather.
Bacon

That is the extent of our breakfast menu. I’m looking forward to asparagus this spring with eggs and Hollondaise sauce. I am already missing the idea of homemade granola this summer. I think I am going to try and make a nut dried fruit granola with soaked, sprouted, dehydrated and toasted nuts, coarsely ground with toasted coconut, coconut oil or butter and our own dehydrated cranberries and wild blueberries – which I think will not be as sweet or unhealthy as store bought dried fruit.

 I would love more suggestions for breakfast, lunch and snacks. I’ve been missing crunchy things. I made a savory squash dip that was pretty good, but couldn’t think of what to eat it with other than veggie slices. But now I have an idea. Today I’m making spinach chips because I’m out of kale – they aren’t going to be strong enough to scoop a dip. However, I’m planning on making sweet potato chips next and I think they will be able to scoop some dip. I need a mandolin slicer but I’m going to try and make do without one for now. I saw zucchini chips as well.