What Are Some Good Breakfasts Without Grains or Eggs? Good Questions

Q: I've recently found out I cannot eat grains (any!) or eggs. I'm running out of breakfast ideas (only so many smoothies I want to slurp down per week). Help?

Sent by Gaby

Editor: What about some greens for breakfast? Sauted greens with vegetables or a hash with vegetables and potatoes would make a hearty and filling breakfast.

Readers, what ideas do you have?

Next question?

Related: Healthy Breakfasts: 8 Ways to Eat More Greens

(Image: Crispy Pan-Fried Beans with Wilted Greens/Emma Christensen )

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Why You Should Eat More: Wheat Berries Ingredient Spotlight

You might be more familiar with wheat berries in their ground form, a.k.a. whole wheat flour, but we're talking the whole whole grain here! Cooked in simmering water until soft, wheat berries make a nutritious and mighty tasty addition to soups, salads, and side dishes. Have a favorite way of using wheat berries to share?

Wheat berries contain the bran, germ, and endosperm of the wheat kernel, which translates into maximum nutritional payload. There's lots of fiber and protein packed into these grains, along with a bounty of B Vitamins.

But it's not all about the health benefits here. Wheat berries have a sweet, nutty flavor that makes them incredibly appealing on the table. This flavor works just as well in savory meat and vegetable dishes as it does in sweeter puddings and breakfast dishes. They also hold their shape and chewy texture even after long cooking, which is a boon in winter soups.

Cook wheat berries just most other grains: bring double the amount of water to grains (2:1 ratio of water to grains) to a boil in a small sauce pan, add the grains and salt, cover, and simmer over low heat until the grains are soft. Wheat berries generally cook in about 60 minutes, though soaking them overnight can help reduce the cooking time. You can make a big batch ahead of time, and then either refrigerate them for use during the week or freeze them in batches for quick meals later.

Here are a few recipes to try:

Winter Wheat Berry Salad with Figs & Red Onion
Wheat Berry Salad with Blood Oranges, Feta and Red Onion Vinaigrette
Wheat Berry Salad with Walnuts, Dates, and Celery from Whole Living
Wheat Berry Breakfast Bow from 101 Cookbooks
Wheat Berry and Black Bean Chili from Eating Well

How do you like to use wheat berries?

Related: Beyond Whole Wheat Flour: 3 Delicious Whole Grain Flours You Should Try Now

(Image: Whole Living)

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What Are Some Good Breakfasts Without Eggs or Grains? Good Questions

Q: I've recently found out I cannot eat grains (any!) nor eggs. I'm running out of breakfast ideas (only so many smoothies I want to slurp down per week). Help?

Sent by Gaby

Editor: Gaby, I'm a big fan of this yogurt and banana breakfast especially with almonds for a little extra protein.

Easy Breakfast Recipe: Banana Split with Yogurt and Jam

Readers, what else would you suggest?

Next question?

Related: 10 Lighter Breakfasts for Late Summer

(Image: Faith Durand)

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Ancient Grain in Modern Times: Sorghum Ingredient Spotlight

Sorghum doesn't get quite the same street cred as corn, rice, and the other great grains of the world. It is nonetheless a vital crop in many areas around the globe, particularly in central Africa where this drought-resistant grain originated several thousand years ago. Here in the US, sorghum is experiencing something of a renaissance, both as an alternative sweetener and as a gluten-free grain. Have you ever cooked with sorghum?

Sorghum berries look like tiny spherical pellets, similar to millet, and have a mild sweet flavor. They can be cooked like rice and other grains into a fluffy side dish or into a thick porridge. The dried grains can also be milled into flour and used to make flatbreads, cookies, and other baked goods. Since the flour contains no gluten, sorghum is best when used in conjunction with other flours.

Sorghum syrup is pressed from the stalks of sweet sorghum plants, like sugar cane, and then boiled down into a concentrated syrup. As it cooks, the syrup develops a rich, earthy, honey-like flavor. It can be used on its own as a topping for pancakes and oatmeal or used like honey or molasses to make desserts and baked goods. This syrup can also be used like malt extract to homebrew gluten-free beer.

You can find sorghum grain, flour, and syrup at most natural food stores. It can also be ordered online:

Sorghum Syrup from Nuts.com
Gluten-Free Sorghum Flour from King Arthur Flour
Sweet White Sorghum Berries from Barry Farm Foods

What has been your experience with sorghum?

Related: Beer Review: Bard's Gold Sorghum Beer

(Images: huyangshu and Eva Gruendemann/Shutterstock)

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