Want a protein-packed REAL food breakfast that’s super easy to prepare? I’ve got you covered!
In fact, there is more protein (9 grams) in this porridge recipe than you will find in a single egg. One of the difficulties with obtaining protein from non-animal sources is that it often lacks one or more of the nine essential amino acids. But quinoa is an exception- it contains all nine!
My inspiration for creating this recipe was that I do not tolerate eggs very well and therefore find it challenging to get enough protein for breakfast unless I want to cook up some meat- and that just doesn’t always sound appetizing!
Although eggs are listed as safe on many SIBO diets, they are a common food sensitivity and I have met several individuals with SIBO who react poorly when eating them. With that being said, I should also note that quinoa is NOT considered to be paleo or SCD-friendly. But when you have to follow a restricted diet due to food sensitivities, I think it is important to not avoid a particular food because it is “allowed” or “not allowed”, but to try it and listen to the response from your body.
As I prepare for the fast-approaching start of my master’s degree program on July 6th, I am eager to find ways to maintain my clean eating regimen while having less free time. I have created a tasty granola recipe that is multi-purpose and super easy to prepare. It also creates very few dishes, which is always one of my goals! I do not mind cooking- I actually enjoy it when I can be creative and am not hard-pressed for time, but dishes, those are not my cup of tea!
I hope you enjoy this recipe as much as I do 🙂
Vanilla Honey Granola
Paleo, Gluten-Free, Grain-Free, Low FODMAP, Low Thiol, Egg-Free, No Refined Sugar, Dairy-Free, Soy-Free, SCD, GAPS, SIBO-Specific Food Guide
- 2-3 Tablespoons coconut oil, melted
- 1 Tablespoon honey
- 2/3 cup unsweetened shredded coconut
- 1/2 cup finely chopped pecans
- 1/2 cup finely chopped walnuts
- 1/2 tsp pure vanilla extract
- 1/4 tsp sea salt (I like Redmond Real Salt)
- Preheat oven to 300 degrees Fahrenheit.
- In a medium bowl, add melted coconut oil and while still hot, stir in honey. Add remaining ingredients and mix.
- Spread mixture on a baking sheet lined with parchment paper.
- Bake for 8-10 minute, stirring granola once or twice. Watch carefully to avoid burning.
- Allow to cool. Transfer to a sealed container and store in cabinet or fridge.
- Sprinkle atop acai bowls
- Add to a trail mix
- Serve with nut milk & berries
Sometimes you just need something easy for breakfast…
Living with a chronic illness can be exhausting. Individuals with chronic illnesses often have less hours in the day to get everything done. They typically need at least 9-10 hours of sleep per night in order to function somewhat normally. Additionally, there is cooking the majority of meals from home, taking time for yourself, remaining active, practicing mindfulness, attending doctors appointments, and more!
Although I typically rely on whole-foods based meals with plenty of veggies (even for breakfast), there are some times when I need something that is quick and easy that does not flare my symptoms. Here is a recipe that I created to do just that.
What if I asked you to make me breakfast? It couldn’t be that hard, right? Here are the guidelines: it must be grain-free, egg-free, dairy-free, corn-free, fruit-free, soy-free, no refined sugars, low sulfur. Have you thought of anything yet? I am waiting…
When I first started following a modified version of the SIBO specific food guide, I completely gave up the idea of breakfast and began to see all of my meals as equal. At first, I felt empowered that I did not have to eat a sugary treat for breakfast, but eventually I found myself dreading eating breakfast or constantly being late because it took too much time to prepare my dinner-like meals.
I decided that I had to find a happy medium. I created these Spiced Carrot Muffins as a convenient option for a SIBO-friendly breakfast. They are very minimally sweetened (only 1 teaspoon of maple syrup or honey per muffin) and that makes me feel good about serving them for the most important meal of the day. To make a complete meal, I like to serve my muffin warm with ghee or butter alongside a glass of almond milk and a turkey sausage. To turn this recipe into a dessert, I recommend serving with homemade frosting or adding chocolate chips. Continue reading