What’s for Breakfast? Protein-Based Breakfasts for Food-Sensitive, Time-Challenged People

Drs. Lori Horan Soule and Joan Haynes

What’s for Breakfast? features high-protein breakfasts for wheat and dairy sensitive people who want breakfast options that are quick and easy-toprepare.

Find recipes for toast alternatives, wheatfree grainless bread, simple high-protein smoothies, fun egg preparations, delicious wheat-free high protein muffins, on-the-run trail mixes, and powerpacked protein balls.

There is even a section for Sunday breakfasts, for when you have more time to cook your breakfast favorites like quiche, pancakes and waffles, but with wheat-free ingredients. The booklet also contains recipes with dairy for those who are not dairy sensitive.

Purchase your copy at CTM. Price: $8.99

Following is a sample recipe from What's for Breakfast?:

Nutty Hot Cereal
1 cup ground flax seeds
1 cup ground almonds
1/2 cup oat bran
1-1/4 cup rice bran
1 cup rice protein powder

Preheat oven to 300°F. In a coffee grinder, grind flax and almonds separately. In oven, lightly toast the ground almonds on a cookie sheet for 5-7 minutes. Let cool.

Mix all ingredients and store in an airtight container. To serve, put 1/2 cup of the mixture in a bowl and add 3/4 cup of boiling water and a pinch of salt. Stir, and let the cereal sit for a few minutes before eating.

For flavor, add a dash of stevia, a sprinkle of cinnamon, a few drops of blackstrap molasses, raisins, dried cranberries and/or shredded coconut. This is hot cereal comfort food at its best.