Here I am writing about an egg-free breakfast when we are decidedly nearing an Egg-centric holiday. What the heck? Well, for the last few months we have been completely revamping breakfast in our house after the revelation that our daughter has an egg-allergy. So, with an egg-filled holiday upon us, it can be daunting at best to navigate.
At the beginning of this process I wrote a little about what we are doing and explained the process to heal from food sensitivities. Then you might remember a little blog post titled, You Are Going to Want to Quit. Yea, that was inspired by yet another epic failure at breakfast that week. Trust me, I was over it.
Somewhere after the 6-week mark in this process, we finally felt the clouds lift, the weight come off the shoulders and realized, this IS working. This effort HAS been very much worth it. But, man, those initial 6 weeks felt like an eternity. Now, seeing our daughter just be, well, normal, feels pretty darn awesome. The power of real food baby!
But, back to Sunday breakfast. You see Sunday breakfast is a big deal in our house. We always make something special and both kids love to help. It is a bit of a production. But, our past Sunday breakfasts typically involved some form of ‘Paleo’ pancakes, muffins, frittatas or really anything you can conceive of that included EGGS. So, when we learned that eggs are a no go (and several other of our favorite breakfast foods like pork, turkey and sweet potatoes) we were suddenly at a loss for what to do.
BUT! With some serious persistence and a little outside-the-box thinking, we found not one but two meals that are fun and make everyone happy come Sunday morning. Phew!
BREAKFAST #1:
Plantain Fritters
(Adapted from a recipe by the Paleo Mom)
2 ripe plantains (mashed)
2 small green apples (shredded)
3 T coconut flour
1 t cinnamon
Coconut oil for frying
- Mash plantains and add green apples to mix.
- Mix in coconut flour and cinnamon
- Heal oil over medium heat in skillet and fry in batches until complete. This makes about 12-15 fritters (or ‘pancakes’)
Paired with a simple Vegetable Soup:
1 quart beef broth
½ cabbage sliced thinly
1-2 carrots sliced
1 t sea salt (if unsalted broth)
1 bay leaf
Coconut oil or ghee
- Melt coconut oil or ghee in pan and sauté carrots until soft.
- Add broth, sliced cabbage, salt and bay leaf
- Bring to a boil then turn down to low and simmer for about 20 minutes (while you make the fritters)
BREAKFAST #2
Allergy-Friendly Breakfast Cookies
(We don’t necessarily use all the dried fruit included in this recipe, easily adapted to your tastes, or the tastes of the little ones in the house)
Sage Sausages with Cinnamon Apples
(also adapted from a recipe from Danielle Walker’s Against All Grain)
1 pound ground chicken
2 teaspoons dried sage
¾ t sea salt
¼ t black pepper
1/8 t marjoram
2 apples, cored, peeled and sliced
½ t cinnamon
- Heat a skillet over medium-high heat.
- Place the chicken, sage, salt, pepper and marjarom in a bowl and combine. Form into patties 2-inches wide and ½ in thick.
- Fry the sausage patties in the skillet until cooked through. Remove the patties and drain on a plate lined with a paper towel.
- Saute the apples and cinnamon in the same skillet or until tender. Return the sausage to the skillet and reheat if needed.
Serve and enjoy!
If you are navigating this egg-free lifestyle too, I hope this helps you! And for those that just don’t like eggs, I hope you have a couple of new options. With breakfast, we get very much stuck in a rut, and every now and again it is worth thinking completely outside of the box and trying something new. It might just become a new favorite.
(Even when it makes me want to pull my hair out!)