I love being gluten-free.
Breakfast used to be my favorite meal. Now I have found ways to have a great gluten-free breakfast with simple recipes that make me excited to make something new.
It’s taken me a while to actually be able to say that.
But once I actually got over my wheat or gluten cravings, it wasn’t hard to embrace my new lifestyle. It’s like when I became vegetarian, at first I craved bacon and chicken enchiladas. But then I realized what I was missing was flavor and that can be changed.
The best part about going gluten free?
The best part? I actually lost a ton of weight and I feel so much better. I know that part of that weight loss had a lot to do with becoming suddenly very aware of every ingredient and never casually eating anything.
I’m more active and I don’t “crash” mid-day like I used to. I also feel like getting rid of gluten in my diet and drastically reducing my Lyme Disease symptoms. No more feeling awful after eating, no more crying on the scale and wondering what to do next. Going gluten-free is a choice I made for life.
Breakfast is one of those meals that I could eat any time of day. I HATE mornings, so when I have to get up early I want food that is simple, hot, and doesn’t make too much of a mess.
These three recipes made in cupcake tins are perfect for making ahead of time and popping in the microwave on the way to the airport.
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