This is my final installment on my current breakfast options. When I first started following a low-FODMAP diet, (also eliminating eggs, bovine dairy and beef due to intolerances) meal planning was a daunting task because I had no handy list of what menu items would be appropriate. Breakfast is particularly tricky because, really, who wants to think that hard about a meal first thing in the morning? At first, every morning started with a rice cake, organic peanut butter and a sliced banana on top. It’s ok, but – every day?
This weekend when my family had pancakes for Brunch, I really felt that I’ve come a long way from those days.
See? Doesn’t look too bad, does it? The super best part about this (besides the meal being gluten, dairy, egg and FODMAP free), is that I didn’t have to make it. That’s right! The Husband and The Son whipped this up. This is a looong way from when I insisted that I prepare all meals for myself.
It’s a pretty simple menu: Orange juice or almond milk, Fruit Salad (The Son’s speciality – I just have to set out whatever fruit I want him to use), bacon (mmmm, bacon), and pancakes served with organic maple syrup.
The best part is that the pancakes are made from a mix, so super easy to prepare. Betty Crocker, Bisquick has come out with a gluten free option and it’s pretty good. The back of the box lists the ingredients needed for pancakes or waffles, and I just made sure The Husband knew the appropriate egg and dairy substitutes to use.
To be fair, The Husband is an experienced pancake maker (usually makes from scratch), so getting him to make a ‘safe’ version for me wasn’t a big stretch. It did take some experimenting, though, as they don’t brown quite the same way as a standard recipe.
Because an entire extra set of bowls are needed to make up a batch just for me, I ask him to make a full batch, and then once they’ve cooled, I freeze them flat in a baggie. That way, if we have pancakes for brunch again, I can just pull them out of the freezer and pop them through the toaster to warm up.
The Husband and The Son have their hands busy flipping two batches of pancakes and watching a pan of bacon (the first couple of times it was almost funny how stressed they got – kinda like how I get when I make a Christmas dinner for 14 people). But after a few times, they now have the hang of it, and it is a real treat for me to see some else cooking for me.
Sitting down to a full and decadent brunch is a long way from my peanut butter/rice cake/banana slices. Yes, I know the calorie count is crazy higher too, but once in a while it’s ok. Just because one has IBS, doesn’t mean they need to live off of tree bark and water, do they?
So, there you have it – my menu ideas for FODMAP friendly (and dairy and egg free too!) breakfasts. It’s not a long list, but I’m not someone who demands a lot from breakfast. Protein, some fruit, and some energy to start the day….
- Toast and peanut butter (and bananas) (splurge on the expensive bread that tastes the best to you, it’s a huge psychological start to the day).
- Granola, goat yogurt, and berries
- Fodmap free Pancakes for brunch (and fruit salad and bacon!)
- ok, ok, ok – I still have the Spartan rice cake/peanut butter/banana breakfasts when I’m travelling. So, I guess it’s still on my list!