Breakfast, for me personally, is an absolutely crucial component of my day. I eat breakfast immediately after waking up in the morning and I genuinely look forward to doing so. Considering how strongly I prioritize this meal, the food I consume is equally important, and I thought I would share my everyday breakfast with you in hopes of providing some inspiration for any person who is intolerant or allergic to gluten.
I begin my breakfast with a green smoothie which consists of spinach, lemon juice and water in addition to two cups of black coffee.
Coffee is non-negotiable.
After I get my smoothie down, I begin to make my meal. A word of warning, I have a tremendous appetite, so feel free to alter my breakfast to best suit your appetite. I add four servings of Quaker overnight oats to a bowl with one cup of unsweetened vanilla cashew milk, sometimes adding a bit of water depending on the mood I am in. I microwave this for three minutes, usually making my coffee in the meantime. Once my oats are finished cooking I add a tablespoon of peanut butter, some cinnamon and a tablespoon of reduced sugar strawberry jam. I mix everything together and finish the bowl with a sliced banana.
As I said, this meal can be altered to best suit your needs and preferences, whether such alterations are in regards to the portion size or the ingredients. Perhaps consider experimenting with some Nutella rather than peanut butter, or even a different type of nut butter. Rather than adding jam, feel free to add fresh berries, and rather than cashew milk perhaps experiment with different types of liquids (I use these ingredients because of my food intolerances). This meal is gluten, dairy and egg free, and it is a solid and furthermore nutritious way to begin your day.