I’m not a morning person. I feel like you need to know that about me before I ever write another food-related post. If I’m going to make an elaborate omelette or coffee cake, it will probably be on a whim at around 12:45…in the morning. My energy starts to appear around 11 AM (on a good day) and slowly cranks up until I’m full of ideas and motivation in the wee hours. So, the chances of me making a real meal increase over the course of the day, starting with “Are you seriously asking me to make something? I’m squinting to even see you right now.”
In other words: Breakfast is NOT my thing. Not at breakfast, anyway. With a gluten-free kiddo, this means we have a lot of oatmeal or porridge. AKA, throw it in a pan, turn on the stove, flop on the couch. Thankfully, Udi’s — our favorite gluten free brand (seriously) — has turned up its breakfast game. Breakfast-on-the-go, in particular. I was ecstatic to get to try some of their new products recently, and here’s a week’s worth of easy, gluten-free breakfast ideas from their product line.
The ultimate in easy breakfasts. I’ve waited a long time for a good gluten-free cinnamon roll. And to just pop them in the toaster oven to warm, then drizzle syrup? My kids gave me major brownie points for this one. They told me “it tastes like cinnamon, all rolled up.” Well, that’s the idea, guys. Personally, I thought the cinnamon flavor could have been stronger. But it was fast and easy and they approved, so I wouldn’t mind getting some now and then as a treat. If it were to fill a long lost craving of my own, though, I might be a little disappointed. Or I might slather some butter mixed with cinnamon and sugar on it and call it good.
Muffins – Not Just an Ugly Cupcake
Still in the uber-convenience place here, my kids literally beg for these muffins. They have the expected denseness that comes with the gluten free territory, but they aren’t dry or left with a funky flavor from some funky flour. Really. These things are winners. In fact, we actually use the blueberry and lemon muffins as cupcakes on birthdays, with a homemade or store-bought frosting. For breakfast? Cream cheese or almond butter is a good addition for just about any of them — including the new Harvest variety, with nuts and seeds and cranberries.
Granola – Dry Snacks or Dairy-licious
Another in the mom-wins category. I actually got in trouble here, because Hubs wanted to try the blueberry crunch granola, and when the kids got into it, it was ALL gone. Well, mostly. I did whip up a yummy parfait, which was super photogenic…on my phone that crashed and lost the photo. It was begging for some sliced nectarines, but I was starving and this is what I had. The kids munched on it raw or poured their own (huge) bowls with almond milk. The blueberry was more of a hit than the cranberry here, but no one complained about either. Except Hubs, who missed out. Poor Hubs.
Bagels – Keeper of Goodness
Oh, my word, this is mommy time. My kids say they love bagels, and some melted cheese on them makes a decent grab and go breakfast. But they don’t love them like I love them. No. Slathered with coconut oil and avocado and fresh-ground garlic salt and tomatoes and spinach and onions and…whatever else looks good. Egg. Mushrooms. Last night’s roast. Peppers. I mentioned avocado, right? Because that’s super important. Especially if you’ve got the Everything Inside bagels, with onion and flax and other such amazingness. The cinnamon raisin bagels might just need cream cheese or almond butter, but the Everything ones need avocado like peanut butter needs jelly. They are good separately, but together…Mmm.
Toast – The Great Equalizer
You know what I love about toast? That my kids can make it themselves from a young age. You did pay attention to my “I don’t do mornings” bit, right? Yeah. The millet-chia bread that Udi’s offers means my kids get the same grains I put in their porridge, but they can pop it in the toaster and make
a mess a quick nut butter sammie. If I’m feeling particularly perky, or if we slept in, I don’t mind putting some coconut oil, xylitol or stevia, and cinnamon on them for cinnamon toast. They stalk the toaster oven for it to be done, and I don’t have to get back up for anything boiling over or burning. And if I’m lucky, the two year old will get distracted and not finish hers, and then I can munch on it, too.
Breakfast Burritos – Ambition Has Its Place
…And that place is usually on Saturday morning around 11:30. Still, breakfast burritos don’t have to be confined to breakfast. It’s usually a quick dinner here, honestly. I usually throw in potatoes and squash (hint: yellow potatoes and yellow summer squash blend nicely, for your picky-by-sight eaters), plus onions and peppers and whatever else I have on hand. Broccoli and mushrooms make it really stretch. Sautee/”fry” them up until everything is soft, then scoot them off to the side of the pan to add in eggs. Slap them on a tortilla with avocado and salsa, maybe some pepper jack? SO good. The Udi’s gluten free tortillas aren’t too shabby, either, considering the other gluten free options I’ve tried have been similar to dehydrated tires. They are flexible (and chewable), but a bit gummy and broken easily if they aren’t heated up well enough. They make excellent quesadillas, though, which could totally be made with the same innards as a breakfast burrito. Really, what’s not good in a fried tortilla?
Some days just need…movement. Get out of the house and just GO. I’ve made my own granola bars, but they have been crumbly or messy or — yanno — I had to make them. Store bought was never really an option because they either had dairy (which makes the boys act like they are on speed) or gluten (seriously?!). Udi’s has made some that are free of both, though — even the chocolate chip! — and that makes us a very happy crew. My complaint? The box has 5. Just. 5. That doesn’t make the happy last very long. And we like happy that lasts awhile here.
We survive breakfast, even if that means Pinterest recipes get skimmed over or pinned to a Dinner board. With Udi’s perfecting their line and my kids perfecting their course in child labor in the kitchen, things are looking up.
Disclaimer: Udi’s provided me with products to review, without any expectation of a *good* review. My opinions — and those of my typically-picky but perpetually-hungry kids — are all mine.