Eating gluten free is a hotly discussed topic these days, with many people jumping on board. Personally i think its great to cut back on the gluten processed foods, but only if you’re truly sensitive or need to avoid at all cost.

Cutting out wheat and wheat based products can certainly do you no harm. And it may even make you feel better, so give it a go with these fantastic gluten free breakfast ideas!

1. Aspargus and poached eggs

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Ingredients
8 large eggs
1 tea spoon white vinegar
1 tea spoon salt, divided
2 bunches asparagus spears, trimmed (about 40)
1 table spoon extra-virgin olive oil
1 garlic clove, chopped
1 table spoon unsalted butter
2 table spoons fresh lemon juice
2 tea spoons finely chopped fresh parsley
Freshly ground black pepper, to taste
4 table spoons coarsely grated fresh Parmesan cheese, divided

Preparation
1. Break the eggs into 8 individual containers (such as teacups, prep bowls, or paper cups). Fill a large, low-sided pan with water, and add vinegar and 1/2 teaspoon salt; bring to a boil over medium-high heat.

2. Meanwhile, bring a separate pot of water to a boil in a medium saucepan over medium-high heat. Add asparagus spears, and cook 3–4 minutes or until crisp-tender. Remove asparagus with tongs, and set aside.

3. Dry the medium saucepan. Add olive oil, and heat over medium heat. Add garlic, and sauté about 1 minute. Turn off heat; add butter, and swirl pan. Add lemon juice, parsley, remaining salt, and pepper; swirl pan again to combine. Add asparagus and 2 tablespoons Parmesan; then toss with lemon-butter sauce to coat.

4. Slowly pour each egg into the boiling poaching water; cook 2 minutes. Turn off heat, and remove pan from burner. Divide asparagus among 4 plates. (Bring plates close to pan with poached eggs, and place a folded clean kitchen towel next to plates.)

5. Remove the eggs from water with a slotted spoon, 1 at a time, blotting bottom of spoon on towel to absorb excess moisture. Place 2 eggs on each mound of asparagus. Pour any remaining sauce over each serving, and sprinkle with remaining 2 tablespoons Parmesan. Serve immediately.

2. Quinoa pancakes

Ingredients
1 cup cooked quinoa
1/2 cup Almond flour
2 tablespoons ground flax-seed (flax meal)
1/4 cup Buck wheat
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 large egg, plus 1 large egg white
1 tablespoon coconut oil
1/4 cup milk
2 tablespoons pure maple syrup

Preparation
In medium bowl, whisk together quinoa, flour, ground flax-seed, buck wheat, cinnamon, baking powder, and salt. In another medium bowl, whisk together egg, egg white, oil, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine. Do not overmix.

Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop by heaping tablespoonfuls or using a 1/4 cup measuring cup onto skillet. Cook until bubbles appear on top, 2 minutes.

Flip cakes and cook until golden brown on underside, 2 minutes. Serve with maple syrup or your favorite pancake topping. I love adding applesauce and a little more cinnamon to the top of these.

gluten free breakfast2

3. Baked frittata

Quick bake Frittata
This super high protein Frittata is perfect for those looking to add lean muscle without the added bodyfat. This palate-pleaser is low in carbs and loaded with protein. If you are dieting for the spring you will feel like you are cheating.

Ingredients:
6 slices of Bacon
Butter
¼ cup red or Green pepper (small diced)
¼ cup onion (small diced)
¼ cup Tomato (small diced)
1 tsp garlic (minced)
6 large egg whites
3 whole eggs
¼ tsp salt
1 pinch pepper
Cilantro

Preparation:
Get a square 1.5 – 2 inch deep 9″ baking tray and rub the bottom and sides with the butter. Line the bottom with the Bacon, whisk the eggs together and pour over the bacon, then add all of your chopped veggies and herbs, make sure its evenly spread. And place in the oven at 350 c for about 25-35 minutes, and you can also put the broil on to finish off the top or to golden off.

Nutritional Information: Calories: 552 | Protein: 63 g | Carbohydrates: 17 g | Fat: 26 g | Fiber: 4 g

4. Gluten free no cook oatmeal

No Cook Oatmeal
If you are pressed for time and or cant / don’t want to cook your oatmeal, no problem. Do NOT opt for instant oatmeal that has added fillers and sugars, stick to the good stuff and just don’t cook it! Simply throw all of the ingredients into a Glassare dish, put it in the fridge overnight, and grab in the morning when you are on the go. Try to remember a spoon…

Ingredients:
½ cup thick old-fashioned Organic rolled oats
1 ½ scoops whey protein
1 ½ tablespoons frozen berries
1 Tbsp slivered almonds
1 Tbsp ground flaxseeds
1 Tbsp ground chia seeds
½ cup organic skim milk
1 dash ground cinnamon

Preparation
Place all ingredients in a small bowl with lid. Let stand in refrigerator overnight or for ten minutes prior to eating. No cooking required. Fast, easy, healthy, and tastes great.

Nutritional Information: Calories: 617 | Protein: 50 g | Carbohydrates: 48 g | Fat: 25 g | Fiber: 14 g

5. Super berry smoothie

Sometimes, a decent smoothie is all you need. A great substitute for hot food, a protein shake containing 50 grams of whey with the fiber-and-antioxidant benefits of berries offers a breakfast that is both convenient and nutritionally sound.

Ingredients:
2 scoops of NewZealand organic CP whey
1 cup blueberries (fresh or frozen with no syrup)
1 cup strawberries (fresh or frozen with no syrup)
1 tablespoons ground flaxseed
1 cup of coconut water, almond milk or other
16-24 oz. crushed ice

Nutritional Information: Calories: 423 | Protein: 50 g | Carbohydrates: 39 g | Fat: 7.5 | Fiber: 10

Also check out these Gluten free dessert recipes and Gluten free dinner recipes

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