Grain-Free Cooked Breakfast

fruit dish
Photo by Brooke Lark on Unsplash

I’m usually pretty hungry in the mornings, so I frequently feel like I want a substantial breakfast. But if you don’t eat grains (or only white rice in my case), where do you get those carbs from?

Enter the wonderful, nutritious, versatile banana! Bananas are known for their potassium, but they are also a great source of vitamin C and vitamin B6, and also offer manganese, dietary fiber. In lesser amounts, bananas also provide magnesium, iron, calcium and zinc.

This breakfast combo of fried banana, tomato, mushrooms and bacon provides carbs, protein, healthy fat (lard), and plenty of antioxidant goodness (vitamin C from both the banana and tomato, as well as vitamin A and lycopene from the tomato).

Bananas are best eaten ripe (this is particularly important for those on the GAPS diet), and by ripe I mean when they have lots of brown spots on them.

Grain-Free Cooked Breakfast

1 medium tomato
2-3 mushrooms (I used white button)
2 strips bacon (only GAPS legal if contains no sugar)
1 ripe banana, sliced in half lengthwise

1. Heat a small amount of oil in a large pan. Add the bacon and cook for a couple minutes to render more oil.
2. Add mushrooms and tomato halves (cut side down). Cook for about 5 minutes, stirring as required.
3. Add the banana halves and cook for about another 5 minutes. I like to cook the bananas until they are just starting to brown on the outside, but are not cooked all the way through (otherwise they get a bit mushy).

Eat and enjoy!

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