If you’re avoiding eggs, the biggest challenge is often, “what do I have for breakfast?”
I work with a lot of clients who have multiple food sensitivities, underlying inflammation, and/or autoimmune issues, typically Hashimoto’s thyroiditis or chronic inflammatory gut issues. Autoimmune disease goes hand in hand with multiple food allergies, leaky gut, and inflammation, and these folks often need to avoid the following foods, which are the most likely to provoke an immune response or inflammation due to a sensitivity/intolerance and because they are high in gut-irritating anti-nutrients:
- nuts, seeds
- nightshades (tomato, potato, eggplant)
Removing these foods calms inflammation and symptoms and allows gut healing to take place. This is the best place to start to calm an overactive immune system and put autoimmune disease into remission. Regardless of autoimmune issues, I often recommend avoiding eggs, gluten, and dairy for 30 days to determine if these foods cause issues (weight gain, bloating, digestive issues) for you.
It can be a challenge to figure out what to eat, however! Especially breakfast, as everyone is disappointed when I take away their eggs. Eggs aren’t inherently bad of course, but egg allergies are very common, eggs are high in irritating anti-nutrients, and many people aren’t aware they are sensitive to the proteins in eggs, typically the whites. Typically if I suspect eggs are a problem, I’ll suggest removing them for a period of time, then reintroducing them to see if they cause an unpleasant reaction.
There is life beyond eggs for breakfast.
I developed this undeniably tasty and nutrient-dense breakfast hash for this very purpose. My eggless hash is easy to make and keeps for days of tasty leftovers. Autoimmune plan approved!
Or have it for dinner or anytime.
- 1 medium sweet potato, shredded
- 1 bunch dino kale, chopped roughly
- 1 onion, diced
- 3-4 cloves garlic, diced
- 2-3 organic chicken, lamb, or pork sausages, sliced
- 2-3 slices organic bacon, diced
- coconut oil and broth if needed
- Put bacon in cold cast iron skillet and turn on stove to
- medium-high heat.
- Cook bacon, then remove with slotted spoon, leaving the bacon fat.
- Cook sausages in the fat; remove and set aside with bacon.
- Add onion and garlic and saute until translucent, then add sweet potato.
- Cook about 5 minutes.
- Add more coconut oil, if needed, or deglaze with broth.
- Add kale. Cook until wilted, then add all meat back to pan and toss everything together.
- You can add any leftover veggies at this stage too (Brussels sprouts or roasted parsnips work well; whatever you have lying around!).
- Top with sliced avocado.
- If you can have eggs, you could top this with poached egg.
Also check out my autoimmune resources on pinterest (recipes and info) and my eggless recipe board.
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