Sugar-free challenge - Monday: Morning... - Healthy Eating

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Sugar-free challenge - Monday

Morning everyone, how are we feeling today?

I've looked into a few different sugar free programmes before starting this, and noticed a few themes, so I'll post them throughout the week.

The first time I started paying attention to sugar, it struck me that so much of the "breakfast foods" out there rely far too much on sugar. Breakfast bars, cereal, even flavoured porridge. It's a minefield. So I'd like us to start the week looking at our first sugar- free meal: breakfast.

There are lots of alternatives out there, so I'd love to hear what everyone has opted for this morning (assuming you eat breakfast), so we can share ideas with others.

Written by

Cooper27

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23 Replies

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Cooper274 years ago

It was really warm here last night, so I slept quite poorly. I also have lunchtime commitments, meaning it'll be a late lunch for me today, so I needed a filling breakfast with a decent balance to tide me over.

I opted for a chia porridge this morning, I make it with 3tbsp of chia seeds and around 150ml of almond milk and cook for 2.5mins. I find if I add a tsp of coconut oil, I won't feel hungry again until about 2pm, which is what I need today.

This is fairly versatile, you can add topping (e.g. half an apple, nut butters or nuts) to make it more interesting too

Rachmaninov2• in reply toCooper274 years ago

My breakfast most mornings is porridge made with :

1 desert spoon of whole rolled oats

1 desert spoon of gluten free oats

Approx. 1 cup of organic unsweetened almond milk/water, add more during cooking if needed

A few raisins and sultanas

1 teaspoon of ground almonds

1 desert spoon of hemp seeds

1 desert spoon of mixed organic cold milled flax/sunflower/ pumpkin/chia seeds and goji berries

Cook for approx. 7 mins

Sometimes I add sesame seeds and dried cherries. 🙂

Cooper27• in reply toRachmaninov24 years ago

That sounds nice

I'm curious why the mix of porridge oats? Are both gluten free?

Rachmaninov2• in reply toCooper274 years ago

Thank you Cooper it is, they aren’t both gluten free but I like the texture of the whole rolled oats they give body to the porridge. 🙂

EmTee4 years ago

Breakfast today and likely rest of this week will be porridge made from oats or pearl barley, sprinkled with toasted sunflower seeds and linseeds. With herbal tea or black coffee.

Trying this challenge 'cold turkey'🙂

Cooper27• in reply toEmTee4 years ago

Can't beat real porridge!

EmTee• in reply toCooper274 years ago

It's funny only started liking it this past year! That and Brussel sprouts had been on my food enemy list for many years!!😆Guess I had to find the right recipe for both, eh?

Lots of interesting recipes on here are definitely making it easier🙂

Cooper27• in reply toEmTee4 years ago

I disliked any porridge that wasn't made by my gran I learned her trick was to add a pinch of salt to the saucepan for cooking, and it really does change the flavour for the better.

EmTee• in reply toCooper274 years ago

Might have to try that next time Cooper27

Cooper274 years ago

That does sound nice! Are you looking to join us for out sugar free challenge?

Fran182716Prediabetic4 years ago

I’ve never tried chia as it looks like I remember semolina at school dinners which was pretty horrible, but it’s nutritional profile looks good. What’s the taste/ texture like?

My breakfast this morning is one of my non work day ones: half grapefruit, piece of toast (homemade wholewheat soda bread has no sugar) with almond butter and raspberries.

My usual workday breakfast is Greek yoghurt with porridge oats and berries (raspberries, blueberries, strawberries or blackberries) mixed and left overnight in the fridge so its ready to eat when I’m hungry while working.

Cooper27• in reply toFran1827164 years ago

I'm not really sure how to describe the texture really, I've never really tried semolina. I suppose it's a bit like rice pudding, but with no flavour!

The seeds go quite gelatinous when left to sit in water for a while. For example, I made chia jam last year by boiling 2 cups of berries, then stirring in 2tbsps of chia seeds and letting it cool. The texture of that is not far off a seedy raspberry jam, it just doesn't have the sweetness

Rachmaninov2• in reply toFran1827164 years ago

Chia reminds me of tapioca pudding. We used to call it frogspawn at school. 🙂

Fran182716Prediabetic• in reply toRachmaninov24 years ago

Neither of you are selling it to me lol, gelatinous frogspawn hmm

Rachmaninov2• in reply toFran1827164 years ago

To redress the balance, it makes a good thickener. 🙂

Cooper274 years ago

We're going to be running another challenge next week if you wanted time to prepare for joining in

Zendaya4 years ago

I started the day with home made wholemeal, sugar free, bread with lashings of goats butter and an egg fried in olive oil. It keeps me full for most of the day 👍