Along the crazy train of trying to conceive I found out that I have hypothyroidism and in addition was told to try to severely limit (aka eliminate) wheat from my diet (as well as dairy and sugar). Ugh. It has been painful, people.
I am completely astonished at how many unsuspecting foods contain wheat. Soy sauce? Come on now. Not that I eat much soy sauce at all, but it’s just an example of a product that I would never think has something like wheat in it!
I already eat relatively healthy and very rarely eat any processed or packaged foods. As a result I am not having such a hard time with wheat free dinners. The same goes for lunches, I usually have something that was leftover from dinner earlier in the week or a big bowl of quinoa with chicken or kale. Breakfasts, on the other hand, get me the most upset. There are only a VERY few things that are acceptable to eat. And that can get very boring.
This past weekend I set out to create a type of ‘breakfast bowl’ containing something that would actually make me feel full. One of the new grains I have tried cooking with is buckwheat (despite the name it does not contain wheat), which has a nutty flavor. I have had it before in restaurants and liked it, so I thought it would be a great base for my breakfast bowl. Then I basically chose a few of my favorite veggies and added eggs to it – voila!
Although this recipe does have a few seperate components going at the same time, this dish is not difficult to make and it tastes good. Also, it holds up well in the fridge, so you really can get away with making a big batch of it to last you a few days. Most importantly, you feel like you are eating something substantial and don’t feel as if you are sacrificing. Which basically, you are. Because all you can think about is having a big, fat muffin.
Here’s what you will need to serve 4…
Recipe
1 cup buckwheat
2 cups water
1 box cremini mushrooms, cleaned and sliced thick
1 small head of broccoli, cut into medium-sized florets
3 whole eggs
3 egg whites
2-3 tbsp chopped parsley
1-2 tsp truffle oil
salt & pepper
olive oil
Method
Preheat oven to 425 degrees.
Pour 2 cups of water into a saucepan and bring to boil. Add 1/2 teaspoon of salt to the water and stir in buckwheat, reduce heat to a simmer, cover and cook approximately 7-10 minutes.
In the meantime, heat up a few tablespoons of oil in a large skillet. Add the mushrooms and saute until softened, 5-6 minutes. While the mushrooms are cooking lay the broccoli florets on a sheet pan and sprinkle with olive oil, salt & pepper. Mix with your hands to coat all the broccoli. Roast in the oven for 10-12 minutes, or until lightly browned, flipping once after 6 minutes or so. Allow to cool for a few minutes, then roughly chop.
Now for the eggs – basically just scramble the eggs as you would do normally. Once the eggs are cooked I like to roughly break up the eggs with the tip of my spatula right in the pan.
All that is left now is to assemble all the individual components. Into the large skillet with the mushrooms add the truffle oil and stir to combine. Add the buckwheat, broccoli and eggs, mixing well. Finally, add the parsley.
- 1 cup buckwheat
- 2 cups water
- 1 box cremini mushrooms, cleaned and sliced thick
- 1 small head of broccoli, cut into medium-sized florets
- 3 whole eggs
- 3 egg whites
- 2-3 tbsp chopped parsley
- 1-2 tsp truffle oil
- salt & pepper
- olive oil
- Preheat oven to 425 degrees.
- Pour 2 cups of water into a saucepan and bring to boil. Add ½ teaspoon of salt to the water and stir in buckwheat, reduce heat to a simmer, cover and cook approximately 7-10 minutes.
- In the meantime, heat up a few tablespoons of oil in a large skillet. Add the mushrooms and saute until softened, 5-6 minutes. While the mushrooms are cooking lay the broccoli florets on a sheet pan and sprinkle with olive oil, salt & pepper. Mix with your hands to coat all the broccoli. Roast in the oven for 10-12 minutes, or until lightly browned, flipping once after 6 minutes or so. Allow to cool for a few minutes, then roughly chop.
- Now for the eggs - basically just scramble the eggs as you would do normally. Once the eggs are cooked I like to roughly break up the eggs with the tip of my spatula right in the pan.
- All that is left now is to assemble all the individual components. Into the large skillet with the mushrooms add the truffle oil and stir to combine. Add the buckwheat, broccoli and eggs, mixing well. Finally, add the parsley.
Hi Sarah! To be honest, this breakfast bowl is just as good without the eggs, if you want to leave them out. If you would like to substitute the eggs for another lean protien, try some cubed chicken.
This is exactly how I started eating breakfast a couple of years ago, without the eggs. American breakfast foods are pretty unhealthy – all that sugar and fat. I found that I felt better and fuller after a bowl of barley/veggies than my standard breakfast-truck bagel with butter. It’s easy to make a big batch on Sunday and have at least 5-7 meals ready.