What’s for breakfast? Cereal? Toast? Biscuits? Muffins? What do all of these breakfast foods have in common? They’re all grains that contain gluten.
I can’t say that I have a totally gluten-free diet these days, but I’m definitely cutting back. I learned from Nourishing Traditions that all grains contain phytic acid. Phytic acid is an organic acid in which phosphorus is bound, and it’s in the outer layer or bran of every grain. Untreated phytic acid can combine with the minerals in our food–important things like calcium, magnesium and iron–and keep them from being absorbed by our bodies. This is why a diet that’s high in whole grains may lead to serious mineral deficiencies and eventually bone loss.
Bone loss. I took notice of that and decided it was time to pay attention to food that is actually robbing my bones of the nutrients they need.
So, what’s for breakfast?
Yesterday, my daughter made some delicious blueberry muffins using a gluten-free baking mix. Here’s the recipe, slightly modified from the recipe on the box:
Gluten-Free Blueberry Muffins
1 3/4 cups of Gluten-Free All-Purpose Baking Mix
1 cup of frozen blueberries
1 tsp. of vinegar added to an almost-cup of dairy milk (This was a substitute for the cup of buttermilk called for in the recipe)
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 stick butter, melted
3/4 cup xylitol
Preheat oven to 350º. Sift baking mix, baking powder, baking soda, and salt together, and set aside. In a separate bowl, mix melted butter, milk/vinegar, sugar, and eggs together. Add flour blend in three stages and whisk well after each addition. Fold in blueberries. Pour batter into lined muffin tins. Bake 18-20 minutes or until inserted toothpick comes out clean.
I made a delicious strawberry smoothie to go along with my muffins. I added Knox Gelatin to my usual smoothie after a friend gave me the idea. Gelatin is very similar to the collagen in our bodies that makes up the connective tissues, including cartilage. Eating gelatin supplies the body with the materials it needs to produce new cartilage. That’s good news for arthritis sufferers and for those attempting to have healthy bones.
Here’s my new and improved smoothie recipe:
1 cup of unsweetened apple juice
1/2 cup of frozen strawberries
1 pack of Knox gelatin
1 Tablespoon of whey protein powder
5-7 spinach leaves
Blend together until smooth and creamy.
The box says the baking mix can be substituted for flour in any recipe, using a one-to-one replacement. I think I’ll try homemade biscuits today. I’ll let you know how they turn out…
What are YOU having for breakfast today?