Great gluten-free break­fast op­tions

Hamilton Press - - OUT & ABOUT -

At this point I would like to en­cour­age you to chal­lenge the con­cept of what many con­sider to be a con­ven­tional break­fast. When you do this, it opens up many more ways in which you can nour­ish your­self each morn­ing.

So rather than choos­ing from a per­mit­ted list of ‘‘break­fast’’ foods or meals, you might like to try bas­ing your choice purely on what you feel would be nour­ish­ing for you in that mo­ment. If it’s not some­thing that you would typ­i­cally view as a break­fast food, it truly doesn’t mat­ter. Left over casse­role can be highly nour­ish­ing, for ex­am­ple.

But if you would pre­fer to stick to some more con­ven­tional op­tions, that’s per­fectly OK too. Here are some gluten-free break­fast sug­ges­tions:

Poached eggs and greens with or without good qual­ity gluten-free toast.

Omelette filled with veg­eta­bles and herbs.

Av­o­cado or nut but­ter on good qual­ity gluten-free toast.

Quinoa, mil­let or rice por­ridge.

Chia seed or buck­wheat pud­ding. Gluten-free muesli. Green smoothie.

An omelette filled with veg­eta­bles and herbs is a great gluten-free break­fast.

Dr Libby is a nu­tri­tional bio­chemist, best-sell­ing au­thor and speaker. The ad­vice con­tained in this col­umn is not in­tended to be a sub­sti­tute for di­rect, per­son­alised ad­vice from a health pro­fes­sional. See Dr Libby live dur­ing her up­com­ing ‘WhatAmI Sup­posed To Eat?’ tour through­out New Zealand. For more in­for­ma­tion and to pur­chase tick­ets, visit dr­libby.com

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