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Eggs and I have had somewhat of a turbulent relationship. Over the years, I’ve gone on and off with them. It seems that as soon as I start eating them every few days for breakfast for a month or two, I start to get an upset stomach on a regular basis. Then once I cut them out for another few months, I reintroduce them and we get back together just fine.
I think they’re going to be one of those “moderation” foods for me. I just can’t eat them every day, or even every other day. Like some people enjoy coffee only on Sunday mornings, I think I’m going to have to be an eggs-once-a-week kind of gal. As much as I love them, they just don’t always love me back.
I’m not going to fight it. By listening to my body and reacting accordingly, I’m saving myself from a whole lot of stress (and stomach aches…). I’ve learned over the years that not stressing out about what I can and cannot eat is so much better for me spiritually and physically in the long run.
So eggs are off the table for now. Which means that breakfast just got a whole lot more interesting.
I’ve had a lot of fun the past few weeks coming up with new egg-free breakfast options. Here are a few of my favorites so far:
- A couple of chicken sausages with steamed kale, carrots, salsa, and a piece of fruit
- Leftovers from dinner
- Wild salmon with steamed veggies and some avocado slices
- A bowl of fruit with diced avocado and shredded coconut on top
- Fruit topped with this grain-free granola and splash of almond milk
Avocados are my savior food. When I just can’t eat another chicken sausage, I turn to avocados for substance and nutrients first thing in the morning. Last week, I woke up craving something light and refreshing (but still satisfying). A few minutes later and I was snapping photos of this parfait on the front porch. It’s almost like a play on a yogurt parfait, swapping avocado lime cream for the yogurt.
With breakfasts like this, I don’t miss eggs in the least. Someday I’ll add them back into my weekly breakfast rotation, but for now I’m happy playing with other ideas.
What do you eat for an egg-free breakfast?
Peach Breakfast Parfait with Avocado Lime Cream
1/2 medium ripe avocado, pitted
3 tablespoons unsweetened almond milk (or 1 tablespoon full-fat coconut milk and 2 tablespoons water)
1 tablespoon fresh lime juice
5 drops liquid stevia (or to taste) or 1-2 teaspoons honey
Pinch of sea salt
1 medium peach or nectarine, pitted and chopped
Chopped nuts, for sprinkling on top
Scoop the avocado flesh into the bowl of a small food processor (fitted with the steel blade) or blender. Add the almond milk, lime juice, stevia or honey, and salt. Process until thick and creamy, stopping once or twice to scrape down the sides of the bowl with a rubber spatula.
Place 1/3 of the chopped peach in the bottom of bowl or glass. Top with half of the avocado cream. Add another 1/3 of the chopped peach, then the remaining avocado cream. Complete the parfait with a final layer of chopped peach and a sprinkling of nuts.
Grab and spoon and dig in!