Anti-inflammatory Breakfast Recipe
This month I have reintroduced rice for my anti-inflammatory elimination diet for my osteoarthritis condition. Rice opens up a whole new world because many of the products which are “gluten-free” are made from rice. That means I can occasionally have a piece of gluten-free bread and today was one of those mornings that I felt I needed a little excitement for breakfast. Eating rice every day seems to cause bloating, so I have limited it to a piece of rice bread or a serving of rice a couple of times a week. I prepared a simple toast made from Food for Life Rice Pecan Gluten-Free bread, then I piled on the fresh garden ingredients, an egg, and a little olive oil for a tremendously flavorful breakfast creation.
- One piece gluten free bread, toasted (leave this ingredient out if you are going grain-free)
- One tomato, sliced
- One egg, hard-boiled and sliced
- Olive Oil
- Fresh basil to taste
- Salt & Pepper to taste
- Place toast on plate, drizzle with olive oil. Place sliced tomato, basil, and egg on top of the bread. Drizzle with more olive oil, then add salt and pepper to taste. Serve.
Many people have approached me about the challenges of cooking an anti-inflammatory breakfast that has no grain, no dairy, and no sugar as ingredients when they are very used to eating cereal, donuts, and other sugary treats as a definitive breakfast choice. What I have discovered is that a high-protein breakfast with vegetables and herbs mixed in gives me a LOT of flavors and also helps me last longer during the day because I have more long-term energy. (This anti-inflammatory breakfast is served on Fiestaware’s super cool square dinnerware in white – the serving set makes breakfast look yummy, Dontcha think?)