No grains! What do you eat for breakfast? This is perhaps the most common question I have encountered in my grain-free/Paleo/Primal reading and during interactions with people. Most folks just can't comprehend going without cereal and milk or sugary sweetened yogurt and granola or some other sweetened grain product in the morning. But processed breakfast cereal has a fairly recent history, with the origins dating back about 150 years and the highly commercialized cereals that we know today, about 60 years. What did people in America do before that? What do other cultures eat for breakfast?
Bacon and eggs was a very popular breakfast option before the advent of the commercial cereal. Porridge traditionally prepared with unprocessed grains and served with butter and full fat dairy was also common. Many other cultures do eat some type of grain product with the morning meal, but it's often unprocessed, traditionally prepared and almost always with protein, good fats and vegetables. The Japanese eat grilled fish at breakfast, or miso soup with white rice, raw egg and pickled vegetables. In Croatia they eat pastry but it's served alongside fermented dairy, cold cuts of meat and cheese or fried eggs served with sausage and mayonnaise. In Latvia, salty and sour are the flavors preferred at the morning meal. Traditional Turkish breakfast would include bread with cheese, butter, olives, eggs, tomatoes, cucumbers, honey and a dairy product similar to clotted cream from the milk of the water buffalo. I think I'd like to go to Turkey for breakfast tomorrow!
That being said, breakfast can be a challenge during the transition to a primarily grain-free lifestyle. I started out with a green breakfast smoothie every day for the first couple of months. My green smoothie was quite tasty and filling containing homemade coconut milk, a couple of soft boiled eggs, a chunk of raw ginger, a few handfuls of Organic Girl Super Greens, a frozen green tipped banana and my collagen gelatin supplement. It was easily transportable to work, too. But as time wore on, my palate changed and so did my morning appetite. Now I eat bacon and eggs with fermented vegetables, dinner leftovers, sardines and leftover vegetables, sometimes full fat plain yogurt with mashed banana or a chopped apple with soaked, dehydrated nuts. I recently made a delicious pork and apple breakfast loaf that I've been enjoying for breakfast. I wanted something nutrient dense but also flavorful and not too savory for those mornings when I'm just not feeling pickled vegetables.
Slow Cooker Pork and Apple Breakfast Loaf
2 pounds pastured pork bulk breafast sausage or plain ground pastured pork (if you're using plain, add a bit of salt and pepper to the mix.)
1/4 pound chicken livers, ground in food processor
3 medium organic apples, chopped (I left the skin on but be sure to peel them if they are conventional apples.)
1 tablespoon pumpkin pie spice
1 tablespoon poultry seasoning
2 teaspoons ground ginger
Mix ingredients well, being careful not to over mix or compress the mixture. Form into a loaf and place in the slow cooker and cook for 3 1/2 hours on low. Devour!
Note~you can't taste or smell the chicken livers. It's not that pretty but it's good! The warm spices and the apples gives this filling and nutritious breakfast a sweet, appealing flavor. You could use spiced apple or pumpkin butter as a topping before cooking, like you'd put ketchup or tomato sauce on regular meat loaf, which I'm going to try next time.
Since it's Pit Bull Awareness month, here is your bonus picture of my beautiful girl...