Gluten Free Breakfast on the Run

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I conducted a mini survey at work last week. I asked everyone I saw two questions: “Do you know that for health reasons, breakfast is an important meal to eat?” and “Do you eat breakfast at least five times per week?”

The results for question one: 100% of people replied in the affirmative.

The results for question two: 50% of people interviewed eat breakfast fewer than five days per week.

And the reason given for the disparity by 98% of survey participants – no time to prepare breakfast before leaving the house in the morning.

It’s a common dilemma. Perhaps your house is a sanctuary of tea drinking and newspaper reading in the morning but mine is not. It never fails to amaze me that two adults and two kids are up at 6am, leave the house at 7:30am and only the kids have eaten breakfast. Not only have the adults not eaten breakfast, but there is not a minute for those adults to prepare breakfast in the morning. Said adults are counting their blessings if they are leaving the house in matching clothes.

So, in our household, breakfast is prepared and packed in ‘to go’ containers the night before.

Here are my secrets for healthy, gluten free breakfast eating on the go:

  • Keep hardboiled eggs in the fridge at all times. The dad in our house is responsible for hard boiling eggs on Sundays and they save the day all week long.
  • Cherrybrook Kitchen’s waffle mix is very easy to make and tastes delicious. We make 2 boxes at a time for a total of 18 waffles, and freeze them individually. The night before, we pack a waffle or two into a container with some nut butter spread on top. Yum!
  • Bob’s Red Mill Mighty Tasty gluten free hot cereal is another great make ahead breakfast item. Cook up a big pot, divide into smaller glass containers and heat in the microwave at work. You can do the same with any whole grain -quinoa, millet and buckwheat are some of my other favorites. Sprinkle some nuts and dried fruit on top – those are staples in my office drawer!
  • A Zing Bar and a piece of fruit make for a healthy breakfast too. I keep both at the office for the days when my packed breakfast is mistakenly left sitting on the kitchen counter.
  • Amy’s Kitchen gluten free burritos are nutritious and filling. I eat them for breakfast at least once a week.
  • A breakfast sandwich that lasts well overnight in the fridge is gluten free bread with hummus and a gluten free veggie burger. Amy’s Kitchen bistro burger is a favorite, as are Sunshine burgers.
  • Make a smoothie with a banana, some berries, some cashew butter and some protein powder the night before. You can even add in some applesauce to increase the yumminess factor. Put in the fridge in a BPA free water bottle. Shake it up in the morning so it is ready to drink.

That’s a week of breakfasts right there. I’d love to hear your ideas.

Here’s to some healthy and happening breakfasts ahead!