Thursday, May 1, 2008

My Favorite Gluten Free Breakfast -- A Grits Bowl

** Please be aware that NOT all grits available on the market are gluten free. Many can contain gluten due to cross contamination while processing. It can also depend on how sensitive the individual is to cross contamination of gluten. Bob's Red Mill produces a certified gluten free grits product that is absolutely wonderful.


A Grits Bowl. Sounds pretty fancy doesn't it.

Okay, so it doesn't.

And it's not.

It's simple. Yummy. Naturally gluten free goodness at it's best.

Michael and I usually make this yummy breakfast on Saturday mornings, or even on a weeknight if we don't have anything planned and need something quick for dinner.

While it isn't exactly brimming over with good nutrition, it's still a hearty, pleasing dish with healthy proteins and B vitamins!




I've even thought of adding cooked spinach to this wonderful bowl after reading Sally's post about adding greens to breakfast, but I'm not sure Michael will go for that... yet. Give him time, he's still learning to like greens!

I love this gluten free breakfast because it is fast, easy, and super yummy comfort food. I also like this one-dish meal because Michael doesn't mind making it on his own if I'm not home, or we are super busy and happen to have different eating schedules! I think this would be a great dish for older kids to make since the primary cooking tool is the microwave.

Be creative, add what you like. If you don't like turkey bacon, add sausage, etc... Grape tomatoes might be a yummy addition too! It's up to you! Have fun!





Grits Bowl Breakfast
(1 serving per recipe)

1/4 cup quick cooking grits
3/4 cup water
1 teaspoon heart healthy margarine (I use Smart Balance)
2 slices lean turkey bacon
1 egg
2-3 tablespoons shredded cheddar cheese
salt/pepper to taste

In a medium sized glass or microwave safe bowl (with high sides) heat quick cooking grits and water for 3-4 minutes. Grits should be thick, but moist. Should have the consistency of a thick hot cereal. Stir in margarine. Add milk or water if grits are too thick. Cook for an additional minute or two if grits are too thin for your liking. Cook turkey bacon, wrapped in a paper towel, in the microwave for 1-2 minutes per slice, until well cooked and crispy. Crumble cooked turkey bacon and sprinkle over grits. Scramble egg either in a pan on the stove, or in the microwave. Add scrambled eggs on top of crumbled bacon. Sprinkle on cheese, salt, and pepper. Stir to combine if you like. Eat and Enjoy!! Beware, once you start making Grits Bowls, you may never stop!



Try not to burn your turkey bacon like I did!!


Also, if you start to make a grits bowl just for yourself, make sure to have enough ingredients to make one for your sweet husband. Because even if he doesn't ask for one before you started, once he smells yours, he'll want one too!

If you give a mouse a cookie.... ;-)



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13 comments:

  1. I've never had grits, but if it's got bacon and cheese...
    I think you could stick spinach in there just fine, without even tasting it (unless you really went overboard). It would make it more colorful!

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  2. Cass! I agree with you! I think I will add spinach next time! It will certainly improve on the nutrition and it will add color! We'll see if hubby notices!! Thanks for commenting!!

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  3. Okay. I have to admit that after living in South Carolina for two years, I've never even tasted grits. I think I'll have to make these before I leave the state, or hang my head in shame!

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  4. Oh Kristina!!! FOR SHAME!! You should try these! Don't go all out, just buy the instant packages if you need too, they are a perfect individual serving! I have to tell you, since you have never had them, you will probably find them a bit bland! But they are addicting! I promise!! Some people also don't like the texture of them, but I LOVE it!!! YUMMY!!!!

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  5. I've been meaning to make grits for some time, but have been wary of which products to use because of cross-contamination to gluten. I picked up a package of flavored cheese grits packets just yesterday that had wheat listed. Could you recommend a brand that's worked for you? Even though I'm a transplant from the North, I feel like I have to eat grits to maintain my status as a Southerner!

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  6. Jeff, this is a really good question! I know that in the past I've heard people say that there could be cross-contamination with Quaker instant grits. I have never had a problem eating them (And we eat them OFTEN), but I have a wheat sensitivity/allergy, and not necessarily a gluten intolerance. Your best bet might be to order or buy some from corn grits from Arrowhead Mill's or Bob Red Mill. They state that the product is non-gluten, but there still may be a chance of cross contamination. Another option might be to purchase from a local company here in NC that makes ONLY corn products. If I can find info on one of those companies, I will let you know!!

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  7. I love a good bowl of grits for breakfast. However, I eat mine with a ton of sugar on top. I am a born yankee, but a true southerner now. However they say southerners don't put sugar on their grit! I am so excited about these cheescake pops! They look fabulous! I am still working on the egg substitute situation tho.

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  8. Sondra -- I can honestly say I have NEVER eaten grits with sugar on them! That made me cringe!! But then I like sugar in my cornbread... so I guess there isn't much difference! LOL I think Natalie at Gluten Free A Go Go may have made a cheesecake without eggs, I cannot remember! Check her site!!

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  9. You created your own BOWL breakfast. Good for you and it IS good for you. HUGS

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  10. I just found out that I have Celiac disease about a week ago and felt pretty bad about it until I have read a few blogs like yours. What a great recipe, I can't wait to try it along with some of your other recipes. Thank you for the information and please keep posting these great recipes :)

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  11. That looks good! I have a wheat allergy and am not a stellar cook, but the grits bowl looks like something I can cook that's yummy.
    Thanks for posting.

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  12. The only part of this recipe with which I disagee is the "healthy margarine" part. Unless one has a dairy intolerance; good old fashioned natural butter is the better choice.

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  13. But I like burnt bacon! :)
    Thanks, this sounds delicious!

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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