Finally! The wait is over. For those of you who didn't know, I have been on an elimination diet for a little over a month. This type of elimination requires you to cut out certain foods based on your condition for a set period of time. The purpose is to be able to identify which foods are your trigger foods once it has been reintroduced into your diet. This would help you figure out which foods to steer clear from. In my case, this also allowed for my gut to rid itself of toxins and restore my immunity by strengthening my immune system and healing my small intestine.

Today is the big day because it has come to an end! :) To celebrate (and by popular request),  I decided to share with all of you some of the things I have been eating for the past month and a half. For many this would seem almost impossible seeing as you are restricted on many foods but reflecting back, it really isn't that bad at all! It's all about finding alternatives and getting creative in the kitchen. :)

I have provided pictures for most of the recipes (some are missing because I forgot to take pictures, but I will add them eventually. Sorry!)

** All of these recipes are free of : Gluten, dairy, eggs, soy, corn, coconut, peanuts, pepper (seasoning as well as vegetable), avocados, sesame, refined sugars, processed oils, potatoes, eggplant, and tomatoes.

So, without further ado, heres a breakdown of what I've had for breakfast.

Click the pink titles to jump to the recipe page :) .

Chia Pudding 
Four Ingredient Rice Flour Pancakes 
These aren't the savoury pancakes you're probably thinking of but, these will do when you're on the elimination diet and you could use them for a sweeter or saltier treat.

Green Smoothie
Spinach or Kale
1 Tbsp Flaxseed
Frozen berries of choice (I stuck to raspberries and blueberries because strawberries were a no-no)
Coconut milk or Almond milk (I used almond milk because I had to avoid coconuts)

Gluten Free Oat Bars 

**Adapted from Pop Sugar



These were a life saver for me because they lasted me about a week and I was able to snack on them or eat them when I needed a breakfast on the go.

Almond Butter + Blueberry Cookies 
Gluten Free Oatmeal Cookies 
Another favourite of mine! (I love oatmeal cookies!!)

Quinoa Crunchies + Almond milk 
Since I was not able to eat remotely any cereals, I bought myself some Quinoa Crunchies and ate them with almond milk or on their own as a snack!

These come in three flavours : Original, Cinnamon (my personal favourite), and Chocolate!
Here's a picture for reference. This is the cinnamon flavour.
Quinoa Oat-Carob Cookies


















**Thanks to Sheryl from http://30daysofnew.weebly.com for this recipe! :)

Overnight Oats
Rice Crackers + Almond butter + 1 serving of fruit
















This one's plain and simple if you need something quick in the morning.
2 Rice Crackers
1 spoon of almond butter per cracker
Top with fruit and drizzle honey OR eat with a serving of fruit on the side (I had mango)

Pumpkin Spice and Walnut Muffins 
I absolutely loved those!!! EEEK, ok. moving on..






















Blackberry Lemon breakfast Oatmeal Cookies 
If you like a little kick in your oatmeal cookies, you should definitely try these out!
I personally prefer the plain ones over these.. or oatmeal raisin! :)

Link to recipe: http://iowagirleats.com/2014/03/14/lemon-blackberry-breakfast-cookies/

I hope this helps some of you whether your goal is conscious eating, the elimination diet, or simply just looking for breakfast ideas/alternatives. Let me know if you choose to try any of the following recipes and which one was your favourite! :)

xox Léa S.

Ingredients
1/2 cup of gluten free flour (**options at the bottom)
1 tsp of cinnamon
1 tsp of nutmeg
1 tsp ginger
1/2 tsp baking powder
3/4 cup pumpkin purée
1/4 cup + 2 tbsps of olive oil
1/4 cup honey
3 flax eggs (1 tbsp flax to 3 tbsps water = 1 egg)
2 tsps of vanilla extract
Walnuts

In a seperate boil mix all liquids.
Add in the dry ingredients and mix.
With the walnuts you could either fold them into the mix or simply use them to top the muffins.

**For a heavier based flour use either: Brown Rice flour or buckwheat flour (this will give you a sturdier muffin, easier to take out of the muffin pan).

For a medium based flour use oat flour which is what I used the first time. This gives you a slightly different consistency but they all taste just as good as the other! :)

This is another easy overnight breakfast option. You can also get creative with this, and try out crazy flavours and combinations.

Ingredients
Gluten Free Oats (however much you desire I would put about 1/4 cup)
1 1/2 spoons of almond butter
1/4 to 1/2 cup of almond milk
Optional: Vanilla extract and cinnamon

Prep
Refrigerate over night.
Top with Fruit in the morning or dark chocolate chunks, or both.

Ingredients
1 cup gluten free rolled oats
1/2 cup oat flour
1 tsp of cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 + 2 tbsps of olive oil
1/4 cup of honey
2 flax eggs
2 tsps of vanilla extract

Prep
1. Mix all dry ingredients.
2. In a seperate bowl, mix all wet ingredients until well blended.
3. Add dry ingredients and blend until smooth.
4. Line a baking sheet with parchment paper and bake at 350 F.
5. Bake for 15-20 minutes (or until the top of the cookies look slightly brown)
Yields about 12 cookies

Ingredients
1 Cup gluten free rolled oats
2/3 cup of buckwheat or rice flour
1 tsp baking soda
1 tsp salt
1/3 cup of Olive oil
1/2 cup of Honey
1/2 tsp of Vanilla extract
1/2 cup of blueberries

You could also try:
1 cup of Almond butter
1/2 to 1 cup of blueberries (depending how much fruit you like in your cookies)
1/2 cup of honey
1 flax egg

Ingredients
1 cup of almond butter
2 cups of gluten free rolled oats (I used Bob's Red Mill)
1/2 cup of Honey (you could sub this for agave or maple syrup)
2 flax eggs (1 tbsp of flax for 3 tbsps of water = 1 egg)
1 tsp baking soda
Vanilla extract + Cinammon for extra taste (those are my two favourites!)
** Feel free to add some protein if you'd like! (vanilla or chocolate)

Prep
Mix all liquids together. Stir in the oats and baking soda.
Use a baking sheet to flatten the mixture and bake for 10-15 minutes.
Bake between 325-375 F (depending on how strong your oven is)

Ingredients
1 flax egg replacer (1 tbsp of flax for 3 tbps water)
1 tsp vanilla
1 cup rice flour
1 cup of almond milk (you could sub this for water as well)

Prep
1. Combine almond milk, egg replacer and vanilla together
2. Add in rice flour until desired pancake batter consistency is reached
3. Heat skillet on medium heat with a little bit of olive oil
4. Pour some pancake mixture onto skillet, flip once it starts bubbling

Top with Almond butter, raspberries (or any fruit of choice), and honey for a sweeter treat.
Top with z'aatar (thyme mixed with olive oil) for a savoury breakfast or snack.

This recipe is super easy to make, and is best when done overnight. It can be altered to satisfy any craving you have. I made vanilla, but you can definitely substitute for some chocolate protein powder or almond milk. There are a few recipes over the internet that go beyond your classic flavours, such as birthday cake flavours. So feel free to get creative with this one!

Ingredients
1 Cup of almond milk
2 Tbsps chia seeds
2 Tsps of vanilla extract
Optional : Natural Sweeteners (ex: maple syrup, honey, agave)

Prep
Combine all of these ingredients (you can use a blender) and place in fridge overnight.
You can also add granola, your choice of fruit or nuts in the morning! :)

*Thanks to my naturopath for this one :)