There’s an easy answer for that. Eggs and bacon or sausage. But, we do have some variety in our diet. It almost always has eggs in it, and usually a breakfast meat, but the boys and I will also occasionally make a baked quinoa dish that we find delightful. We recently picked up Primal Blueprint Quick and Easy Meals, which has several recipes that we are planning on trying to vary our breakfasts (and lunches and dinners, but that’s for a different post).
When the goats are in milk ,we make goat milk yogurt and have smoothies with that. Because I have shown some sensitivity to eggs, I also sometimes eat either sausage or bacon and 1-2 Tbsp almond butter, or even just a protein shake.
I’ll leave you with our baked quinoa recipe, and hopefully will post a picture of it the next time we make it.
For 4 hungry boys and their mom (aka, a 9×13 pan)
2 cups quinoa, toasted or rinsed
4 cups water (to cook the quinoa)
1/4 cup coconut oil
1 tsp salt
1 cup dried fruit (we mix snipped apricots and cherries)
1/3 cup maple syrup (opt)
2 cups almond or coconut milk
1 tsp cinnamon
1 tsp vanilla extract
Preheat oven to 375. Cook quinoa in water with oil and salt until all the liquid is absorbed. It takes me about 15-20 minutes. Meanwhile, beat syrup, milk, and eggs together, add cinnamon and vanilla. Grease 9×13 baking pan. When quinoa is done, put in baking pan and add dried fruit. Pour the egg/milk mixture over top and stir together. Bake, uncovered about 35 minutes, until done. Let cool slightly and serve.
Notes: Sometimes we put in chopped nuts, or I’ll toast some while the quinoa is baking & we’ll sprinkle it over top. Also, we will serve it with a dollop of goat yogurt or sour cream to change things up.