this post was submitted on 30 Oct 2023
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Smoked salmon in scrambled eggs, 1/3 avocado, a slice of toasted gluten-free bread, a few leaves of baby kale or spinach, orange juice (preferably freshly squeezed), and as many fruits you want, chopped into a plain yogurt. That's the ultimate breakfast for me. I like it so much, that I often have it for lunch or dinner too.
I would never touch oatmeal, because I'm celiac: three Canadian research papers have found that even GF oats are actually contaminated in the field, and even if not, oats contain the avenin protein that is chemically too close to gluten, and so many immune systems mistake it for it, and react badly. My gluten-free bread mentioned above would have only rice flour, potato flour/starch, and tapioca starch, but no other grain apart from rice (I react to all other grains).
I'm struggling with the "little to no preparation required" part, I can see prep the night before for everything but the avocado and toast. Any tips to avoid cold hard bread and brown slimy avocado?
The bread slice can be kept in a plastic bag to stay soft. The avocado must be sliced at only 1/3 (don't expose the rest), put in a plastic bag with a bit of lemon juice the night before.
For the bread, I usually buy sliced bread at the bakery, or you can slice it yourself. And I freeze it. I always unfreeze it in the toaster and it's basically perfect and takes no effort