Thursday, January 26, 2012

Rethinking Breakfast

When my doctor put me on a gluten free diet in October, I thought I was going to starve to death. After all, my breakfast mostly consisted of gluten. I ate pancakes, waffles, and bagels. And, since I was also sugar free, I couldn't eat pancakes or waffles. One day, I bought that Brie I'd been craving and made myself a new breakfast. It's fast, easy, gluten and sugar free, and healthy.

I eat half a circle of Brie each morning. I believe they are 4 oz each, which would mean I eat 2 oz each morning. I put a couple tablespoons apricot jam in a bowl and mix a couple teaspoons of dijon mustard in with it. The dijon cuts the sweetness of the apricot jam. If you don't care about the sweetness, you can leave it out. For added protein, and vitaminy goodness, I crush almonds to add to the mix.
Spread it on top and pop it in the oven or microwave. The oven works better, but the microwave is faster.

Slice up some apples and enjoy.

By the way, this makes a great appetizer if you cook the whole circle of brie. If you don't, you get the ooey-gooey mess that you see above. It still tastes delicious, but it's not as pretty.

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