Since going egg free last month, I have been getting creative with my breakfasts. I was an egg-for-breakfast-everyday kind of girl, but since egg came back as “highly reactive” on my food sensitivity test, I have been avoiding them and working on healing my gut, so I can successfully reintroduce them one day.
For more information on the food sensitivity test I took and offer to my clients, read this post.
I recently shared over 100 egg-free breakfast recipes with you in this post, so hopefully you’ve been able to make great use of that, but I wanted to share one of my favourite egg-free breakfasts – soup!
The average person might think soup for breakfast is a little odd, but once you remove the stigma that breakfast has to include “breakfast foods”, it’s not all that weird. In fact, my favourite time of day to eat soup is at breakfast! Especially now that the cooler temps are setting in. Soup for breakfast is ultra comforting and it kind of reminds me of eating a bowl of cereal. Although I was never a cereal person (I grew up on dippy eggs and toast), while I eat my soup for breakfast, I feel like I’m a child again, enjoying my favourite bowl of cereal! However, this type of “cereal” is much more nourishing than any cereal out there.
Bone broth, the base of all of my soups, is rich in collagen, proline, glycine, glutamine, and many important minerals such as calcium, magnesium, phosphorus, silicon, sulphur, and more that are in forms easily absorbed by our body.
Because of the healing compounds and minerals bone broth contains, it should be the number one thing on your list of “foods to consume” when trying to heal leaky gut, overcome food sensitivities, improve joint health, and boost your immune system.
This soup is best when enjoyed fresh as the cauliflower will become mushy with leftovers, which is fine if you’re into that sort of thing. To have a more rice-like texture, follow this single-serve recipe that I make for myself fresh in the mornings:
- Shredded chicken breast (approximately 3 - 4 ounces)
- Bone broth (I used approximately 1 cup chicken bone broth)
- Cauliflower rice (approximately 1 cup)
- 2 tbsp sauerkraut
- Sea salt and pepper to taste
- In a soup bowl, add shredded chicken and cauliflower rice.
- Pour enough broth over the chicken and rice to cover and almost fill your bowl.
- If not already heated, heat to desired temperature in microwave for 1 - 2 minutes.
- Remove from microwave and add sauerkraut.
- Season with sea salt and freshly ground black pepper if needed.