One of the most common complaints I hear from clients is, "what can I eat for breakfast now that I can't have cereal, a bagel or pancakes. I can't eat eggs everyday!" I can rattle off numerous things other than starchy high carb foods...and something besides eggs. Too many of us have gotten in the mindset that breakfast has to be a "breakfast" food, and that is not the case. Get creative and don't hesitate to eat leftovers from the previous nights dinner. I personally love my protein smoothie that's full of fat and spinach (you wouldn't know it's in there if the shake wasn't green!) that I make every morning and look forward to it everyday...and it doesn't even have fruit in it!!!
I am on a mission to create some low starch breakfast options that will make you think you're getting the carbs you are so used to eating. The best part is, you won't be hungry an hour later! There are numerous breakfast recipes on my site that are higher in fat, lower in starch and supply a good amount of protein. Some of my favorites include: Coconut Pancakes and Strawberry Syrup, Banana Bread French Toast, Egg Muffins,Banana Pancakes,Grain Free Thin Pancakes, Almond Nut Joy Granola,Grain Free Banana Nut Granola and Pumpkin Spice Granola. And for all of you cold cereal people, I'm working on a recipe, but the bad news is, it has to be done in a dehydrator. I tried it in the oven and it just doesn't work. When it comes to granolas, my cookie bites and some cracker recipes, a dehydrator is so worth it!!!
I recently had the idea of making a hot cereal, but didn't want it to be an entire bowl of mushed nuts. I somehow wanted to incorporate mashed cauliflower with protein in the form of powder. About a month ago, I came across this recipe for Faux "Oat" Meal and loved how she used real eggs for the protein! You would never guess that eggs or cauliflower were in this cream of "wheat" recipe! I did things a little differently and loved what I came up with! There are many flavor options for those of you that don't like pumpkin.
Pumpkin Spice Cream of “Wheat”
- 1 medium head of cauliflower, steamed
- 4 eggs
- 1 1/4 cups non-dairy milk (I love So Delicious unsweetened vanilla)
- 4 tbsp coconut cream (The cream that rises to the top of a can of full fat coconut milk that has been refrigerated)
- 1/4 cup pumpkin
- 1/2 tsp maple flavor (vanilla should work too)
- 1-3 tbsp sweetener (I used 3 tbsp of Swerve which is erythritol.)
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- couple dashes of salt
- grass-fed butter (optional)
- Place the steamed cauliflower in a food processor and pulse until it’s “riced”
- Whisk the 4 eggs in a large mixing bowl and set aside
- In a medium sized saucepan, combine the milk, cream, pumpkin and cauliflower and slowly bring to a boil. Reduce heat to a simmer and cook for 1-2 minutes
- Remove the pan from heat and add a 1/4 cup at a time to the eggs, whisking the entire time you add the hot mixture. The eggs will start to cook if you aren’t careful. This process makes the eggs safe to eat for those concerned with eating raw eggs
- Pour the mixture back in to the food processor, add the maple extract, spices, salt and sweetener and pulse until well combined
- Serve hot with a dollop of grassfed butter (optional)
Since all cauliflower heads are different sizes, you may want to add milk if it seems to thick or add some almond flour to thicken it up.
Serve with nuts, coconut or fresh fruit on top. Another variation would be to replace the pumpkin with applesauce and just use cinnamon for the spice. You could also add just cocoa powder or simply leave it as a maple nut version.
I still think adding a vanilla protein powder would work just fine in place of the eggs. Add it at the time you would add in the spices.