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I don’t know about you, but when I think “breakfast”, I think “bread”.

For most of my life, breakfast involved cereal, oats, sliced bread, muffins, waffles, pancakes, bagels, and granola bars. When I learned about my sensitivity to gluten, I found or made gluten free substitutes for typical bread-based breakfast items. Because breakfast = familiar, comforting carbs.

But what happens when grains are off the table altogether?

When I gave up grains last summer, I created a morning rotation of smoothies, chia pudding, eggs (scrambled, fried, casseroles), and coconut flour muffins. I enjoyed the variety but missed having eggs on toast, gluten free cereal, and goodies made from oats (or oat flour).

And then one day, things got even trickier.

I met with my new integrative medicine doctor to review the results of my allergy test. Allergic to egg yolks. Allergic to egg whites. Allergic to coconut. Shocked.

Eggs and coconut (oil, flour, milk) had been a daily staple during the GAPS diet and my transition to everyday paleo. I had no idea they may have been contributing to my digestive woes, but shortly after removing them (and other offending foods), I started to have some good days.

At first I was at a loss of what to eat for breakfast. After all, before GAPS and paleo, I’d enjoyed eating meals that were gluten free, dairy free, and 90% vegetarian. Since GAPS and paleo meant including significantly more meat into my life, breakfast had been the one meal of the day that I kept meat-free.

Giving up eggs and coconut was the most challenging dietary change I’ve made in the last year, but a few week after receiving the allergy test results, I settled into a breakfast rhythm. For the last 9 months, I’ve prepared what I call my “paleo breakfast bowl” 4 mornings per week. It’s easy to make! And perhaps more importantly, it’s easy to modify. When your food choices are limited, you have to find a way to liven things up.

Quick paleo breakfast recipe: my fave breakfast bowl

My favorite go-to breakfast bowl uses 5 key ingredients with bonus herbs and spices. It’s quick and easy. Let’s get started.

First, I warm 1-2 tablespoons of tallow or leaf lard (bonus: both are from pastured, local sources) in a pan over medium heat until melted.

Next, I add 1/3 of a bag of Whole Foods Mediterranean Blend organic frozen vegetables to the pan. This is the only blend I’ve found where all of the veggies are safe for me and I LOVE it. Although I eat a low FODMAP diet, I seem to tolerate onions quite well. Peas and green beans are considered legumes, but I also do well with small amounts of both, and if Paleo Magazine says peas and green beans are paleo-friendly, I’m not going to argue. Above all, I feel great with this blend of veggies, so it stays!

Once the veggies have been in for a couple of minutes, I add in 3-4 ounces of meat. I choose pre-cooked sausages with little to no sugar (cut into bite-sized pieces below) or use ground meat with no sugar or seasonings. If using raw ground meat, I make sure it’s cooked through before adding additional ingredients.

Once the veggies and sausage are warmed through, I add 1/4 to 1/2 cup of roasted winter squash. I’ve found that roasted squash keeps well in the fridge for several days, so I roast a butternut or acorn squash one night and then use it for four mornings in a row in my breakfast bowl. Add salt (I use and love Himalayan pink salt)
and pepper to taste here, along with any other herbs and spices you enjoy. My go-to add-ins are dried basil and thyme, but I also like sage, paprika, or garlic powder.

I give the squash a minute or two to warm up before adding in a large handful or two of organic spinach. I’ll stir everything together until the spinach is wilted to my liking — about one minute.

Scoop everything into a bowl and you have a breakfast with healthy fat, protein, veggies, carbs, and flavor. Not a bad way to start the day.

I usually add 1/4 teaspoon of turmeric powder to my breakfast bowl, as it’s anti-inflammatory, aids digestion, and benefits the body in so many ways. I also attempt to hide the 1/4 teaspoon of kelp powder I take daily (doctor’s orders) in my breakfast bowl.

Ready to make your own breakfast bowl? Share your favorite ingredients and modifications in the comments.