I am a creature of habit when it comes to breakfasts. First the coffee, then the breakfast! My go to weekday breakfasts have always been cereal or eggs and toast. Sometimes just toast. Weekends are all out eggs, bacon, sausage, pancake feasts.
But then, along came Alpha-gal syndrome. Now what can I eat? In this article I will give you 7 breakfasts ideas to get you started! When you’re first diagnosed with Alpha-gal and start learning about all the things you can’t have, and the lurking additives in your favorite foods, it seems for a while, that you can’t eat anything. And, of course, it’s good advice to drastically narrow the scope of your diet for a while as you figure things out and learn your own sensitivity levels.
What CAN I eat?
An important step of that process is shifting your focus away from everything you can’t eat, and start discovering the things that you CAN eat. And, I know it doesn’t seem like it at first, but there’s actually a LOT, I promise.
A good place to start is with breakfast! Breakfast is usually something you eat at home, and you have control over what that will be. At least for me, a breakfast out with friends event is extremely rare and there better be plenty of coffee! Especially if you commute to work and eat a meal or two away from home each day, a good homemade breakfast is important, in case your alpha-gal safe options turn out to be limited for those afternoon or evening meals.
I’ve put together a week’s worth of breakfast ideas for you. Whether you’re a creature of habit who eats the same thing every morning, or if you like to switch it up, you should be able to find some great alpha-gal safe breakfast ideas here. Please note, that all of my recipes are generally alpha-gal safe, but everyone has their own unique sensitivity levels and co-existing allergies and conditions. Be sure to read all labels (ingredients and formulas can change). And don’t eat anything I show here just because I said so. Rather, use these suggestions to build on your own research into what is safe for you personally. Okay, it’s breakfast time!
We’re going to start our week on Saturday for weekend planning and prep. If you’re strictly a cereal person, you can skip ahead to Tuesday, but maybe you’ll get some new ideas from the rest of the week, so maybe stick around for all 7 days!
Saturday: “Special Eggs”
Special eggs are a recipe we got from my brother-in-law, Steve. It’s one of my grandson’s favorites, he’s the one who gave it the name Special Eggs. To make Special eggs, you’ll need eggs, some kind of breakfast meat, and some cheese. Of course, we’re all about alpha-gal safe, so we’re using my ground turkey sausage recipe and plant-based cheese. (Not everyone with Alpha-gal syndrome is sensitive to dairy, so if you’re not, go ahead and throw on that real cheddar!).
You can find the full recipe here. While you’re making them, cook up some extra sausage for a weekday breakfast if you want special eggs again later!
Sunday: Breakfast Tacos
Breakfast Tacos are another quick, easy family favorite here. Cook up some Turkey Bacon or Turkey Sausage, scramble some eggs, and warm a tortilla.
I usually use Oscar Mayer turkey bacon with my pancakes. I fry up a whole package on the weekend so I have it on hand for weekday breakfasts. The trick is to add some extra fat to the pan, I like duck fat, but you can use plant butter, or even a little Pam spray. It cooks up pretty well in the microwave if you only need a slice or two. Just follow the package directions.
Load the eggs and bacon onto the warm tortilla, add some shredded cheese, and roll it up. While you’re at it, throw together a few extra tacos and freeze them for a microwavable weekday grab and go breakfast!
Monday: Avocado toast
This simple, nutritious, and tasty breakfast deserves a spot in our weekly breakfast rotation. You can be as trendy and creative as you like with garnishes, but really, all you need is an avocado, a couple slices of toast, and some salt and pepper. Make your toast, cut the avocado open, mash it up and spread it on your toast. So easy!! If additives in the bread, like butter, added vitamins, or dough conditioners like Mono and di-glycerides bother you, read labels and try to find a bread that doesn’t have those additives. Personally, I avoid all of that and just make my own bread, but that’s a whole ‘nother blog post for another day.
Tuesday: Cereal
Cereal is such a traditional American breakfast! We all grew up on it. If you grew up pre-cell phone days, you also probably grew up reading and rereading a cereal box every morning. But, cereals can be problematic for those of us with Alpha-gal syndrome. It’s those added vitamins, usually, vitamin D, which can be sourced from animals. So if you are sensitive to them, read labels, and find cereals that don’t have those added vitamins. They do exist, although they may be in the health food section of your grocery store. In my cupboard today I have Cascadian Farms Vanilla Crisp. If you’re sensitive to dairy, use your favorite plant-based milk. Almond milk is good, but my favorite for cereal is oat milk. It is just the right amount of creaminess to go with that satisfying cereal crunch!
Wednesday: Oatmeal
Ok, I know not everyone is a fan of oatmeal. And that’s okay. We have 6 other options for breakfast this week and repeats are great. But I like oatmeal, and because of our dietary limitations, whatever variety we can incorporate is a very good thing. With the onset of the “Overnight Oats” trend, oatmeal has gained both versatility and popularity. I haven’t gotten on the overnight oats band wagon, because it really isn’t that hard to make in the morning. 10 minutes in a pan, or a minute and a half in the microwave. No big deal. I eat oatmeal 2 different ways, either savory, or sweet. My version of sweet oatmeal is with a little plant butter, real maple syrup, and if I have them on hand I add dried fruit, and/or nuts. I stick to real maple syrup to avoid the additives and cane sugars of artificially flavored pancake syrups. Also, check the label on the dried fruits. Some have added sugars, and I’ve even found added gelatin. Gelatin is a mammal sourced ingredient. I use Ocean Spray cranberries. Ingredients: cranberries.
Savory oatmeal is the easiest. Just top your oatmeal with a swirl of olive oil, and some salt and pepper and it’s good to go. You’re adding some healthy fats, but no extra calories from sugars.
Thursday: Fried Egg Sandwich
This is so delicious and satisfying! If you’ve been extremely limited in a variety of meals due to alpha-gal fears, this flavorful egg sandwich is going to taste like happiness!
Fry an egg, break the yolk before flipping it season with salt and pepper. Make toast (using the bread notes from Monday) and spread on some plant based butter. Build your sandwich by stacking the egg, some bacon leftover from Sunday, and a slice of cheese—I used Violife Plant based cheddar.
Friday: Grain Bowl
A grain bowl can be as simple as a bowl of white rice with plant butter or olive oil, and some salt and pepper. Or, it can be a blend of ancient grains garnished with eggs and vegetables. When I was a kid, my mom would sometimes make white rice with butter and sugar for breakfast. Yum!
These days, I still enjoy that comfort food breakfast bowl of white rice, sometimes with (plant)butter and maple syrup, or, if I’m feeling a little more grown up that day, olive oil, salt and pepper.
If I’m going for the mixed ancient grains, I cook those on the weekend and freeze them in breakfast size portions. They take some time, but they’re worth it for a high protein, very nutritious breakfast. Here’s how I make them. For a quick and easy meal, just swirl on some olive oil and season with salt and pepper. If I’m feeling energetic, I like to put a fried or boiled egg on top, and whatever fresh veggies I have on hand. Here’s how I make them__
Bonus Breakfast:
I made it to 7 days and still haven’t mentioned pancakes!
Are pancakes Alpha-gal safe? They can be! I have done fine using Krusteaz pancake mix. If you’re very sensitive to the added vitamins in enriched flours, it’s easy to make your own pancakes using flour that is not enriched like King Arthur organic all-purpose flour. Here’s my recipe for cinnamon vanilla pancakes.
What is your go-to breakfast? Share your thoughts and ideas here in the comments, or on my Susan by a Thread Facebook page!
You can watch my 7 days of Alpha-gal safe breakfasts video here.
Whether you’re starting from scratch, or spicing up a store bought mix, you’ll love cinnamon vanilla pancakes for your weekend breakfast! If you’re feeling frisky, throw in even more extras like nutmeg, pecans, or even chocolate chips. You really can’t go wrong!
Quick Alpha-gal note: If you’re using a mix, be sure and read the entire label to make sure it’s safe. Depending on your sensitivity level, if it contains added vitamins, mono or di-glycerides, milk, butter, or lard may be red flags. It’s important to know both what the ingredients are, as well as your own sensitivity.
The Fluffy Pancake Secret
The secret to fluffy pancakes is to allow your batter to rest for at least 15 minutes before you start cooking. This gives the batter time to form the glutens that will be strong enough to support those air bubbles that make the pancake light and fluffy. If you skip this step you’ll have, well, flat pancakes.
The other trick is to make sure your pan is fully preheated before you start cooking. That old saying that the first pancake never turns out is simply because the pan isn’t hot enough at the start. Set your heat to medium and give it time to get fully preheated. Oh, and never, never, never (is that enough nevers?), never smash the pancake with your spatula!
Cook up a double batch of pancakes on the weekend and freeze the extra (if there are any) for a microwavable weekday morning breakfast.
Cinnamon Vanilla Pancake Ingredients:
Pancake mix
or:
2 cups all-purpose flour (not enriched)
1/4 cup beet sugar
2 t baking powder
1 t baking soda
1 t salt
1 t. ground cinnamon
1 egg (beaten)
2 cups oat milk
1 t vanilla extract
1/4 cup vegetable oil
Instructions:
If using pancake mix, prepare according to package instructions stirring in the cinnamon and vanilla extract. If using this scratch recipe, follow these instructions:
Mix together the dry ingredients. Then, combine the eggs, oat milk, vanilla extract, and vegetable oil and add to the dry ingredients. Stir until combined. The mixture may still be slightly lumpy, but that’s ok. Now, Set the mixture aside to rest for at least 15 minutes.
While you’re waiting, prepare your griddle and get it preheated.
Spray or coat your preheated griddle with vegetable oil and ladle about 2/3 cup of batter onto the griddle. (you can make your pancakes bigger or smaller depending on your preference.) After a minute or two, the pancake will develop bubbles across the top and the edges will begin to look dry. Flip the pancake and cook the other side. It will only take a couple of minutes per side if your pan is properly preheated. Remove the cooked pancake and place it on a warm plate while you cook the rest.
Makes approximately fifteen 4-inch pancakes Serve with plant butter and real maple syrup. Enjoy your cinnamon vanilla pancakes!
The tenderloin is found under the breast of the goose. If you trim the breast away from the bone carefully, you will find the small tenderloin muscle on the back side of the breast. It will pull away easily and you can set it aside to cook fresh! Here’s my Snow Goose Tenderloins recipe. Ingredient amounts will depend on how many tenderloins you have. I had maybe half a pound.
Ingredients:
½ pound snow goose tenderloins, cleaned & checked for shot
1 teaspoon All-Purpose or Steak seasoning
1 T Olive oil (More or less, enough to coat each tenderloin)
1-2 T Duck fat
Instructions
Place the tenderloins in a bowl and toss them with olive oil and your favorite all-purpose seasoning. I used Misty’s All-Purpose seasoning, but you can just use garlic powder, salt, and pepper if that’s what you have on hand. Let the meat marinate in the oil and seasoning for about 10 minutes while you prepare the pan.
In a skillet, heat a tablespoon or two of fat. I used duck fat, but vegetable oil will also work.
When the pan is hot, place the tenderloins in the hot oil in a single layer, with space between the pieces. Don’t over-crowd the pan. You want them to brown quickly without overcooking. Turn the pieces once or twice until they are browned and place on a paper towel to drain. Serve immediately before they cool!
If you try this recipe, please let me know in the comments, or on my Susan by a Thread Facebook page.
Also try my Snow Goose Breast recipe. Be sure to follow me on Facebook and subscribe to my YouTube channel for more recipes!
Snow Geese are a common sight in Nebraska late winter/early spring. Millions of them migrate through the state on their way to someplace else. In some areas of the state, hunting without a bag limit is allowed to control their increasing numbers. Maybe that’s why Snow Geese are not a popular wild game food here in Nebraska, but they are delicious! Snow Goose meat is a dark red meat similar to duck. I cook it almost like a steak, with steak seasonings and medium-rare. Here’s my recipe:
Snow Goose Breast
Ingredients:
4-6 Snow Goose Breasts (skinned, cleaned and checked for shot)
2 t. Steak or All-purpose seasoning. (or blend your own onion powder, garlic powder, salt and pepper)
2 T Olive Oil
2 T Duck Fat or cooking oil
Instructions:
Preheat oven to 400◦ Fahrenheit.
Trim any remaining fat and silver skin or connective tissue from the breasts. Tenderize the breasts by pounding them with a meat mallet or a rolling pin to break down the tissue. Then place in a large bowl or Ziploc bag. Add olive oil and seasoning and toss to coat each piece evenly. Allow to marinate in the seasoning for 15-20 minutes.
Heat the duck fat in a cast iron or oven-safe skillet until hot. Place the breasts in the hot pan and sear both sides until browned. Place the pan in the preheated oven for 8-10 minutes. Carefully remove pan from the oven. Place the goose breasts on a cutting board and allow to rest covered with foil for 5-10 minutes. Breasts will be about medium rare. Increase or reduce oven time according to your preference for more or less rare meat. (Always use caution with undercooking wild game.)
Slice and serve!
If you try this recipe, please let me know in the comments, or on my Susan by a Thread Facebook page. you may also like my Snow Goose Tenderloins Recipe.
Be sure to follow me on Facebook and subscribe to my YouTube channel for more recipes!
Croutons are so easy to make! And made fresh, they are worlds better than the dry stale packaged ones you get in stores. I used homemade bread and plant-based butter, but you can use your favorite kinds of bread and butter, it will turn out just fine! You can also experiment with the seasonings. If you don’t have dill, try it with just garlic, salt and pepper. Or use your favorite all purpose seasoning.
Here’s a link to the YouTube video short for this recipe.
If you try this recipe, let me know how it turned out in the comments here, or on my Susan by a Thread Facebook page!
Ingredients:
4 cups Leftover bread cut into ½ inch cubes (or whatever size you like)
Half stick of plant-based butter
¼ t garlic powder
1/8 t salt
1/8 t ground black pepper
¼ t dried dill ¼ t onion powder
Instructions:
In a small sauce pan, combine the butter, garlic powder, salt, pepper, dill, and onion powder. Heat on low until, stirring occasionally until the butter is melted and well mixed with the seasonings.
Add the bread cubes to a bowl and pour in the melted butter mixture a little at a time, toss with a spoon between additions. Be gentle, you don’t want to break up the bread cubes.
When bread cubes are evenly coated with the butter mixture, spread them out on a baking tray and place in a 350 degree oven for 15-20 minutes until they are toasted, golden brown, and as crispy as you want them to be. Flip them with a spatula every 5 minutes or so to toast evenly on all sides. Keep a close eye on them so they don’t burn.
Remove from oven and allow to cool completely. Serve on your favorite salad!
Jambalaya is a traditional dish in Louisiana. It’s easy to make and very adaptable to both an Alpha-gal diet, as well as the ingredients you have on hand. In this recipe I use chicken, turkey sausage, and shrimp, but you can swap out any combination of proteins that you have in your fridge right now. Use up leftover chicken, or the other half of the onion you used making dinner last night. I usually have some Cajun seasoning on hand, but in a pinch you can make your own using spices you already have in your cupboard. Cooking is about being creative and resourceful. Use what you have and make it delicious!
See the YouTube Video of the Jambalaya recipe here
Ingredients:
2 T Olive oil
1 Medium onion, chopped
4 Stalks of celery, chopped
2 Bell peppers, chopped
3 Cloves of garlic, crushed & minced
1 lb Turkey smoked sausage, sliced
1 lb Leftover chicken, deboned, cut into bite size pieces
1 lb Peeled and deveined uncooked shrimp
1-2 teaspoons of Cajun seasoning (to taste) or make your own with this Cajun Seasoning Recipe
2 cups White rice
4 cups Chicken or vegetable stock
Salt & pepper
Instructions:
In a large pot, sauté the onions in the olive oil. Add the celery and peppers, sauté for a few minutes. Season with salt and pepper. Add the garlic and stir for 30-40 seconds. Add the sausage and allow to cook until it begins to brown, stirring occasionally. Stir in the cajun seasoning. Season with salt & pepper.
Stir in the rice and then pour in the chicken stock. Bring to a boil. Reduce the heat and cover the pot. Allow to simmer for 10 minutes, then remove the lid and add the chicken and shrimp. Replace the cover and continue to cook the rice for 10-15 more minutes or until the rice is tender and the liquid is absorbed.
Remove from heat, stir the mixture and serve!
Serves 4-6 people depending on portion size
Banana bread is a favorite at our house. So are bananas, but there are always a couple that we can’t finish before they are overripe. Banana bread is a great way to use those bananas.
When you first find out that you have a food allergy like Alpha-gal Syndrome, it seems like you can’t eat anything. But you can. With a little creativity, most recipes can be adapted. This banana bread recipe uses vegetable oil and oat milk to make it alpha-gal safe, and delicious! Feel free to use regular milk if you don’t need to avoid dairy.
Here’s a link to the YouTube video short.
If you try this banana bread recipe, please let me know in the comments here, or on my Susan by a Thread Facebook page!
Banana Bread Recipe
Ingredients:
1 ¾ c flour
1 ½ t baking powder
½ t baking soda
1 t salt
½ t cinnamon
½ c sugar
½ c brown sugar
½ c vegetable oil
2 eggs
1 cup of mashed ripe bananas
2 T Oat Milk
2 t. vanilla extract
½ c chopped pecans or walnuts
Instructions:
In a small bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Set aside.
Add the sugars and oil to a mixing bowl and mix on medium until combined. Add the eggs, bananas, oat milk and vanilla extract until well combined. Slowly mix in the dry ingredients. Stir in the chopped nuts.
Lightly coat a loaf pan with pan spray or oil. If desired, place a sheet of parchment paper in the bottom of the loaf pan and spray the paper as well. This will ensure that the bread will release from the pan easily after baking.
Pour the batter into the loaf pan, spreading evenly. Bake at 350◦ fahrenheit for 55-60 minutes. Bread is done when a toothpick inserted in the center comes out clean. Remove pan from oven and allow to cool for 10-15 minutes. Remove the bread from the pan and place on a cooling rack to cool completely. The bread will slice best when fully cooled, but if you can’t wait, put some butter* on a warm slice and enjoy!!
*Alpha-gal safe note: I use Country Crock plant based butter, use your favorite plant based butter if you are sensitive to dairy butter.
