Friday, May 27, 2011

Egg-Free Breakfasts


Its interesting what can happen in a month's time, isn't it?

My month has mostly centered on medication changes. It hasn't been easy but I think we've got a keeper. I'm pleased to report this, as my month has seen highs and lows. I'm not out of the woods yet by any means since these drug changes (adding a new drug, taking away another) won't be finished for another month or two. There's a light at the end of my tunnel, I'm happy to say.

This new drug of mine has to be taken with a meal ("not a snack" as the pharmacist and doctor have told me time and time again) so I've actually had to start eating breakfast and supper at the same time each day. That might not sound so bad but it truly is a pain in the rump! Working nights doesn't help but I think I've found a system, thank goodness.

Breakfast is the biggest challenge as I'm badly allergic to eggs and eggs happen to be one of the quickest and easiest breakfasts out there. So, I've turned to oatmeal. Porridge, granola, and the newest addition to my diet, baked oatmeal. I had to go searching the web for new things to do with oats and came across a recipe for it on a vegan website (vegan = no eggs or dairy). I've had some success with the recipe and have made a few tweaks to it, taking into consideration my many other allergies. And all the while, still counting carbs.

Vegan Baked Oatmeal

2 cups oats (I use rolled oats)
1/3 cup brown sugar
1 1/2 tsp baking powder
1/2 cup apple sauce
1 tsp vanilla
3/4 cup milk (I used coconut but the recipe actually calls for rice)
1/2 cup frozen blueberries

Mix wet ingredients with dry then pour into a greased 8x8 pan.
Bake at 350*F for 25 to 30 minutes
Let set 5 to 10 minutes before serving

1/6 of the pan = one serving = 33g carbs

I was short on cow's milk this last time but I happened to have canned coconut milk. I don't use it very often and I always forget to shake it well before opening the can! I did some fancy work with a wisk and then went from there.

The baked oatmeal turns out great and freezes well. I freeze single-servings and then throw it in the fridge to thaw at night, then heat in the microwave in the morning for quick breakfasts. Top with milk (think: porridge) or yogurt and you're good to go.

If anyone out there has egg-free breakfast ideas, please pass them on!

Bed is calling but I hope this finds you well.

Moving forward, as ever, with Joy.

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