Maybe your typical breakfast is full of fresh fruit and light on the stomach, contributing to a healthy weight. Let’s be honest though, every now and then you know you want a hearty old fashioned breakfast. You know, breakfast sausage and pancakes!
When I was a kid visiting my family down south, my grandparents would often make biscuits and gravy, bacon and eggs, pancakes and breakfast sausage…there is nothing like waking up to a house full of those tasty scents! Since my restricted diet doesn’t allow me to eat gluten, eggs, or dairy (the staples of breakfast foods) breakfast is always a challenge. And I’ll be the first to admit that I miss eating those big old fashioned southern breakfasts.
So, here is my recreation of a big, hearty breakfast that follows my restricted diet. Every now and then on Saturday mornings Matt and I spend the time making this tasty breakfast. I hope this will bring a real breakfast back into your restricted diet!
And the best part, I definitely consider this one very kid friendly!
Most of the time premade Breakfast Sausage is not gluten free, so here is how to make your own that you can be sure is free of the stuff you can’t eat. It looks like a lot of ingredients, but its mostly spices, so you probably have most in your spice rack.
1 pound ground pork, turkey, or beef
1 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground cumin
1/2 teaspoon dried savory leaves (I couldn’t find this one in the store, so I skipped it)
1/2 teaspoon black pepper
1/2 teaspoon fennel seeds
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
1. Blend all ingredients together in large bowl with your hands or spatula. Form into 12 balls and flatten into patties (May want to put a little cooking oil on hands first)
2. Preheat nonstick skillet. Fry sausages over medium heat until cooked through. Or you can crumble sausage in pan and and simply brown. Enjoy!
*Recipe Source: Cooking Free: 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities (Includes alternatives to gluten, dairy, eggs, and sugar), by Carol Fenster, Ph. D.
For my pancakes I use Bob’s Red Mill Gluten Free Pancake Mix. Simply follow the instructions on the package. I use rice milk and Egg Replacer to make these pancakes in order to follow my restricted diet. I serve my pancakes with butter and real maple syrup.
I hope this will bring hearty breakfasts back into your restricted diet life and give you another opportunity to say “yes you can have that” to your child with a restricted diet! Enjoy!