I’ll say it, I’m a breakfast foodie. I love waking up in the morning and throwing together a plate full of veggies, eggs, sometimes Canadian bacon. Breakfast might be my favorite thing to cook and in my own kitchen because it’s so easy to whip something up.
For those who have been following along, you’ll know that not too long ago I found myself couch surfing with friends while I figured out the next steps in my life. This meant sharing a kitchen space, fridge, you name it, with people who don’t adhere to the strict gluten-free lifestyle I do. So- I had to McGiver my way around contaminated toasters, work with shared food storge, and at the end of the day, still enjoy my first meal in the morning. I found that there are definitely ways to do this- without feeling like you’re depriving yourself or eating unhealthy for convenience! Check out the recipes I used for a month below.
- First up – who doesn’t love avocado toast? If I was really pushing it, I’d take an avocado and use a 1/4 per slice, topping with salt, pepper, and fresh cherry tomatoes. How did I toast my toast?? I used these toaster bags when in a kitchen with a toaster. They helped me avoid any contamination. If my friends didn’t have a toaster, some foil and a quick spin under the broiler worked just fine.
- My second most popular breakfast was gluten-free granola, with some fresh berries and yogurt. Typically I’m an almond milk and granola girl but schlepping around a half gallon of almond milk wasn’t going to work, so each week I’d grab some different yogurts and whatever berries looked the best.
- By the end of the month I was really craving eggs, so I went and bought the frozen egg bites from Aldi! The bites come two to a package and heat up in a microwave. Glamourous? Absolutely not, but were they warm and tasty on a chilly fall morning? Yes.
I found it incredibly easy to rotate these three options for a month without getting bored. On weekends I splurged and sometimes went out for breakfast, helping me keep things interesting. The ingredients I hauled with me from place to place were just the necessities, GF bread, granola, and whatever fresh ingredients I still had from the week before. Keeping it light kept me sane, and my weekly trip to Trader Joes or Aldi helped me have a routine during a time when I needed some sort of consistency.
What other meals are you comfortable making in a guests kitchen? I’d love to hear!
Looking for more breakfast ideas from me? Be sure to check these other posts out: