When it comes to going gluten-free, breakfast seems the hardest meal to solve. Traditional American breakfasts are a total starch-o-rama. It takes a little creativity to fill in the gaps. That’s what I’m all about here at Hypothyroid Chef.
Basted eggs over hash is a great gluten-free weekend breakfast. I think of it more as a technique than a hard and fast recipe, because like a fritatta, this is a superb way to use up your perishable inventory. Got a zucchini that’s about to dimple– toss it in! How about roasted potatoes from last night’s dinner? Some parsley that’s on the verge of wilt? The possibilities are endless. Top with eggs, cover, steam, and voilá!
A paleo-friendly option is the spicy, tomato-based, Israeli version, shakshouka. Something about those sunny-side yolks dousing all the vittles below just makes people happy.
- Eggs provide the thyroid with three of the primary nutrients it requires: tyrosine, iodine, and selenium.
- Bell peppers and tomatoes are goitrogen-free vegetables and provide fiber to combat constipation.
- Mushrooms provide iodine, vitamin D, and selenium.
- High-quality poultry provides protein, iron and vitamin B-12– which many people with thyroid issues are low in.