32+ Tasty Gluten-Free, Low-Sodium Breakfast Recipes for a Fresh Start

When it comes to starting your day on the right note, a nutritious breakfast can make all the difference.

If you’re someone who needs to stick to a gluten-free diet and is mindful of sodium intake, finding delicious yet healthy breakfast ideas can feel like a challenge.

But don’t worry—I’ve got you covered! In this article, I’ll share over 32 gluten-free, low-sodium breakfast recipes that are as satisfying as they are nourishing. Whether you’re craving something savory or sweet, there’s something here for everyone.

So, grab your apron and let’s dive into these tasty and heart-healthy breakfast options!

32+ Tasty Gluten-Free, Low-Sodium Breakfast Recipes for a Fresh Start

Eating a balanced breakfast is essential, especially when adhering to dietary needs like gluten-free or low-sodium requirements.

These 32+ breakfast ideas prove that you don’t have to sacrifice flavor or satisfaction to make healthy choices. From savory egg dishes to sweet smoothie bowls, the possibilities are endless.

So, the next time you’re in search of a breakfast that supports your health goals, look no further than these delicious and easy-to-make recipes.

Here’s to a healthy start every morning!

Avocado and Egg Breakfast Bowl

This nutrient-dense breakfast bowl combines creamy avocado with protein-packed eggs for a filling, satisfying meal that is naturally gluten-free and low in sodium. The addition of fresh veggies and a sprinkle of seasoning makes it a flavorful start to your day.

Ingredients:

• 2 large eggs
• 1 ripe avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup spinach, chopped
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika (optional)

Directions:

1. Heat olive oil in a non-stick skillet over medium heat.
2. Crack the eggs into the skillet and cook them to your desired doneness (sunny-side up or scrambled).
3. While the eggs cook, slice the avocado and chop the spinach.
4. Once the eggs are cooked, place them in a bowl.
5. Top with sliced avocado, cherry tomatoes, spinach, and a sprinkle of black pepper, garlic powder, and paprika for extra flavor.
6. Serve immediately.

This Avocado and Egg Breakfast Bowl is a perfect option for a quick, healthy, and low-sodium meal. It’s full of good fats and protein, ensuring you feel energized throughout the morning. The creamy avocado pairs beautifully with the rich eggs, while the veggies add a refreshing crunch. Plus, it’s customizable—feel free to swap in your favorite greens or add herbs like cilantro or basil for extra flavor.

Quinoa and Berry Breakfast Parfait

A fresh, fruity parfait layered with protein-rich quinoa, Greek yogurt, and antioxidant-packed berries makes for an energizing, gluten-free, and low-sodium breakfast. It’s a great option if you’re looking for a make-ahead breakfast to grab on busy mornings.

Ingredients:

• 1/2 cup cooked quinoa (cooled)
• 1/2 cup plain Greek yogurt (low-sodium)
• 1/4 cup blueberries
• 1/4 cup strawberries, sliced
• 1 tablespoon chia seeds
• 1 teaspoon honey or maple syrup (optional)

Directions:

1. Layer the bottom of a glass or mason jar with a spoonful of quinoa.
2. Add a layer of Greek yogurt on top of the quinoa.
3. Layer on your fresh berries and sprinkle chia seeds over the top.
4. Drizzle with honey or maple syrup if desired for a touch of sweetness.
5. Repeat the layers until you reach the top of the glass or jar.
6. Serve immediately or refrigerate for up to 24 hours for a make-ahead breakfast.

This Quinoa and Berry Breakfast Parfait is a delightful blend of creamy, crunchy, and sweet textures. The quinoa provides a solid protein base, while the Greek yogurt adds a creamy, tangy layer. The fresh berries give the parfait a burst of flavor and antioxidants, and the chia seeds offer a satisfying crunch along with additional fiber. This recipe is simple yet nourishing, offering a perfect balance of nutrients to keep you feeling satisfied until lunch.

Sweet Potato and Kale Scramble

Packed with vitamins and minerals, this hearty sweet potato and kale scramble is a great gluten-free, low-sodium breakfast option that offers sustained energy throughout the day. The sweetness of the potato complements the savory kale and eggs for a balanced and flavorful meal.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1/2 cup kale, chopped
• 2 large eggs
• 1 tablespoon olive oil
• 1/4 teaspoon turmeric (optional)
• 1/4 teaspoon black pepper
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a skillet over medium heat.
2. Add diced sweet potato and cook until tender, about 8–10 minutes, stirring occasionally.
3. Add the chopped kale to the skillet and cook for an additional 2–3 minutes, until wilted.
4. Crack the eggs into the pan and stir to scramble them with the sweet potatoes and kale.
5. Season with black pepper and turmeric (if using), and continue to cook until the eggs are fully scrambled.
6. Garnish with fresh parsley before serving.

This Sweet Potato and Kale Scramble is not only gluten-free and low-sodium but also a great way to start your day with a nutritious boost. The natural sweetness of the sweet potato pairs wonderfully with the earthy kale and eggs, creating a savory and satisfying combination. This dish is high in vitamins A and C and contains plenty of fiber to keep you full and energized. It’s an excellent option for a wholesome breakfast that’s both filling and full of flavor.

Chia Seed Pudding with Coconut Milk

A creamy and indulgent chia seed pudding made with coconut milk, this breakfast is gluten-free, low-sodium, and packed with fiber and omega-3s. It’s perfect for those who prefer a no-cook breakfast that can be prepped the night before.

Ingredients:

• 3 tablespoons chia seeds
• 1/2 cup coconut milk (unsweetened)
• 1/2 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional)
• Fresh fruit, like mango or berries, for topping

Directions:

1. In a bowl, combine chia seeds, coconut milk, vanilla extract, and maple syrup (if using).
2. Stir well and refrigerate the mixture overnight or for at least 4 hours to allow the chia seeds to absorb the liquid and thicken.
3. Once the pudding has set, top with fresh fruit such as mango, blueberries, or strawberries.
4. Serve chilled.

This Chia Seed Pudding with Coconut Milk is an effortlessly healthy and delicious breakfast option. The chia seeds absorb the coconut milk and thicken into a creamy pudding-like texture, providing a satisfying breakfast that’s rich in fiber and healthy fats. The addition of fresh fruit adds natural sweetness and a refreshing contrast to the creamy base. This pudding can be prepped the night before for a grab-and-go option in the morning.

Zucchini and Mushroom Frittata

This gluten-free, low-sodium frittata is a great way to enjoy a savory breakfast while getting in some extra vegetables. The combination of zucchini, mushrooms, and eggs creates a light yet filling dish that’s perfect for a weekend brunch or a weekday breakfast.

Ingredients:

• 3 large eggs
• 1/2 cup zucchini, sliced thinly
• 1/2 cup mushrooms, sliced
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Fresh parsley or basil for garnish

Directions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a skillet over medium heat.
3. Add the sliced zucchini and mushrooms and cook until tender, about 5-7 minutes.
4. In a bowl, whisk the eggs with black pepper and garlic powder.
5. Pour the eggs over the veggies in the skillet and cook for 2-3 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 8-10 minutes, or until the eggs are fully set.
7. Remove from the oven and garnish with fresh parsley or basil before serving.

This Zucchini and Mushroom Frittata is a simple yet flavorful option for a gluten-free, low-sodium breakfast. The tender zucchini and earthy mushrooms complement the fluffy eggs perfectly. The frittata is versatile, and you can easily swap in other veggies like bell peppers or spinach. It’s an excellent way to enjoy a nutritious and filling breakfast while keeping your sodium intake low.

Banana Almond Butter Smoothie

For a quick, low-sodium, and gluten-free breakfast that you can take with you on the go, try this banana almond butter smoothie. Packed with potassium, protein, and healthy fats, this smoothie will keep you full and energized throughout your morning.

Ingredients:

• 1 banana, peeled
• 1 tablespoon almond butter (unsweetened)
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon cinnamon
• Ice cubes (optional)

Directions:

1. Place the banana, almond butter, almond milk, and cinnamon in a blender.
2. Blend until smooth and creamy.
3. Add ice cubes if you prefer a colder, thicker consistency.
4. Pour into a glass and serve immediately.

This Banana Almond Butter Smoothie is a great breakfast option that’s both satisfying and easy to make. The natural sweetness of the banana pairs wonderfully with the creamy almond butter, creating a smoothie that’s rich in healthy fats and protein. The cinnamon adds a hint of warmth and flavor, while the almond milk keeps the smoothie light and refreshing. It’s perfect for busy mornings when you need something quick but nourishing.

Sweet Potato Breakfast Hash

This savory breakfast hash is made with roasted sweet potatoes, bell peppers, and onions. It’s a satisfying, gluten-free, low-sodium meal that offers a great balance of carbohydrates, fiber, and vitamins. Add a fried egg on top for extra protein.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1/2 bell pepper, diced
• 1/4 onion, diced
• 1 tablespoon olive oil
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 1 egg (optional)

Directions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potato, bell pepper, and onion with olive oil, paprika, and black pepper.
3. Spread the mixture evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and golden.
4. If adding an egg, cook it to your desired doneness in a skillet while the hash finishes roasting.
5. Serve the roasted sweet potato hash with the egg on top.

This Sweet Potato Breakfast Hash is a flavorful and hearty breakfast option. The sweet potatoes provide a satisfying base, while the bell peppers and onions add a savory crunch. Roasting the vegetables brings out their natural sweetness, and the fried egg on top adds protein to round out the meal. It’s a filling and nutritious option that’s perfect for a low-sodium, gluten-free diet.

Coconut Flour Pancakes

Light and fluffy, these coconut flour pancakes are a great gluten-free and low-sodium alternative to traditional pancakes. They’re made with minimal ingredients and are naturally grain-free, making them a healthier option for a filling breakfast.

Ingredients:

• 1/4 cup coconut flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1 tablespoon coconut oil (for cooking)

Directions:

1. In a bowl, whisk together the coconut flour, eggs, almond milk, vanilla extract, and cinnamon until smooth.
2. Heat coconut oil in a skillet over medium heat.
3. Pour about 2 tablespoons of batter into the skillet for each pancake.
4. Cook for 2-3 minutes on each side until golden brown and cooked through.
5. Serve with your favorite low-sodium toppings like fresh fruit or a drizzle of maple syrup.

These Coconut Flour Pancakes are an excellent choice for anyone looking for a gluten-free and low-sodium breakfast that still satisfies cravings for something comforting. Coconut flour gives these pancakes a soft, light texture, and the natural sweetness of the vanilla and cinnamon makes them delicious without added sugar. They are perfect for a weekend breakfast or for meal prepping for busy mornings.

Apple Cinnamon Quinoa

This sweet and warming quinoa dish makes for a hearty and gluten-free breakfast. It’s flavored with cinnamon, sweetened with apple, and has a touch of vanilla for a comforting morning meal.

Ingredients:

• 1/2 cup quinoa (cooked)
• 1/2 apple, diced
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk
• 1 tablespoon chopped walnuts (optional)

Directions:

1. In a saucepan, heat almond milk over medium heat.
2. Add the cooked quinoa, diced apple, cinnamon, and vanilla extract.
3. Stir occasionally until the mixture is heated through and the apple softens, about 5 minutes.
4. Top with chopped walnuts if desired for added crunch.
5. Serve warm.

Apple Cinnamon Quinoa is a cozy, satisfying breakfast that is perfect for fall or any time you want a warming, gluten-free meal. The quinoa adds protein and fiber, while the apples provide natural sweetness and texture. Cinnamon and vanilla enhance the flavors, creating a dish that feels indulgent while still being nutritious and low-sodium. This breakfast is a great way to kickstart your day with wholesome ingredients.

Almond Flour Banana Muffins

These gluten-free banana muffins are made with almond flour, which gives them a rich and moist texture while keeping the sodium levels low. They’re a great option for meal prepping or for a quick breakfast during busy mornings.

Ingredients:

• 2 ripe bananas, mashed
• 1 1/2 cups almond flour
• 2 large eggs
• 1/4 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1 tablespoon honey (optional)

Directions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix together the mashed bananas, almond flour, eggs, baking soda, cinnamon, and honey until smooth.
3. Divide the batter evenly into the muffin tin.
4. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the muffins to cool before serving.

These Almond Flour Banana Muffins are a delicious, gluten-free breakfast that’s naturally sweetened with ripe bananas and honey. Almond flour provides a moist texture without the added sodium of traditional flour-based muffins. They’re perfect for a grab-and-go option or as a snack throughout the day. Whether you’re serving them fresh or prepping them ahead of time, they’re a wholesome, satisfying breakfast choice.

Cauliflower and Spinach Breakfast Muffins

These savory cauliflower and spinach breakfast muffins are perfect for a gluten-free, low-sodium start to your day. Packed with vegetables and protein from eggs, these muffins are filling and flavorful while keeping your sodium intake in check.

Ingredients:

• 1 cup cauliflower florets, steamed and mashed
• 1/2 cup spinach, chopped
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/2 cup almond flour
• 1 tablespoon olive oil
• 1/2 teaspoon baking powder

Directions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together the eggs, almond milk, black pepper, garlic powder, and olive oil.
3. Add the mashed cauliflower, chopped spinach, almond flour, and baking powder to the egg mixture and stir until well combined.
4. Divide the batter evenly into the muffin tin.
5. Bake for 18–20 minutes, or until the muffins are firm to the touch and lightly golden on top.
6. Allow to cool before serving.

These Cauliflower and Spinach Breakfast Muffins are a savory, low-sodium option packed with vegetables. The cauliflower gives the muffins a moist texture, while the spinach adds a burst of vitamins. They are a great meal prep option, perfect for busy mornings when you need something wholesome and easy to grab.

Cucumber and Smoked Salmon Lettuce Wraps

A light and refreshing gluten-free, low-sodium breakfast, these cucumber and smoked salmon lettuce wraps are packed with protein, healthy fats, and fiber. They make a perfect breakfast for when you want something light yet satisfying.

Ingredients:

• 2 large lettuce leaves (e.g., romaine or butter lettuce)
• 1/2 cucumber, thinly sliced
• 3 oz smoked salmon, sliced
• 1 tablespoon cream cheese (optional)
• 1 teaspoon lemon juice
• Fresh dill for garnish

Directions:

1. Lay the lettuce leaves flat on a plate.
2. Spread a thin layer of cream cheese on each leaf (optional).
3. Layer the cucumber slices and smoked salmon on top of the lettuce.
4. Drizzle with lemon juice and garnish with fresh dill.
5. Roll the lettuce leaves tightly into wraps and serve immediately.

These Cucumber and Smoked Salmon Lettuce Wraps are a perfect light breakfast with a touch of elegance. The fresh cucumber provides a refreshing crunch, while the smoked salmon gives a rich, savory flavor. The wraps are naturally low in sodium and high in protein, making them an excellent choice for a quick, nutritious breakfast.

Baked Apples with Walnuts and Cinnamon

These baked apples with walnuts and cinnamon are a simple, gluten-free breakfast that’s both warming and comforting. The natural sweetness of the apples is complemented by the crunch of walnuts and the warmth of cinnamon, creating a perfect morning treat.

Ingredients:

• 2 large apples, cored
• 1/4 cup chopped walnuts
• 1/2 teaspoon cinnamon
• 1 tablespoon honey (optional)
• 1/4 cup water

Directions:

1. Preheat the oven to 350°F (175°C).
2. Core the apples and place them in a baking dish.
3. In a small bowl, combine the chopped walnuts, cinnamon, and honey (if using).
4. Stuff the apples with the walnut mixture and drizzle the water around them in the baking dish.
5. Cover with foil and bake for 30-35 minutes, or until the apples are tender.
6. Serve warm.

Baked Apples with Walnuts and Cinnamon are a sweet, comforting breakfast that’s naturally gluten-free and low-sodium. The soft, baked apples are stuffed with a crunchy, cinnamon-spiced walnut filling, offering a satisfying texture and flavor. This dish is a great option for cozy mornings when you want something indulgent but still healthy.

Avocado Toast with Roasted Tomato and Basil

This gluten-free avocado toast topped with roasted tomatoes and fresh basil is a simple yet flavorful breakfast option. The combination of creamy avocado, juicy tomatoes, and aromatic basil provides a savory breakfast that’s both satisfying and healthy.

Ingredients:

• 2 slices gluten-free bread
• 1 ripe avocado, mashed
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Fresh basil leaves
• Black pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cherry tomato halves in olive oil and place them on a baking sheet.
3. Roast the tomatoes for 10–12 minutes, or until they begin to soften and burst.
4. While the tomatoes are roasting, toast the gluten-free bread slices.
5. Once the bread is toasted, spread the mashed avocado on top of each slice.
6. Top with the roasted tomatoes and fresh basil leaves.
7. Sprinkle with black pepper before serving.

Avocado Toast with Roasted Tomato and Basil is a fresh, low-sodium breakfast that’s rich in healthy fats and fiber. The creamy avocado pairs perfectly with the sweet roasted tomatoes, while the fresh basil adds a fragrant, herbal note. It’s a perfect combination of simple, delicious ingredients that are easy to prepare and full of flavor.

Scrambled Tofu with Bell Peppers and Onions

This vegan, gluten-free scrambled tofu dish is a great way to start your day with a protein-packed breakfast. The tofu takes on a delicious texture and flavor when combined with sautéed bell peppers and onions, creating a savory, low-sodium meal.

Ingredients:

• 1/2 block firm tofu, crumbled
• 1/4 cup bell peppers, diced
• 1/4 cup onions, diced
• 1 tablespoon olive oil
• 1/4 teaspoon turmeric
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish

Directions:

1. Heat olive oil in a skillet over medium heat.
2. Add the diced bell peppers and onions to the skillet and sauté until softened, about 4-5 minutes.
3. Add the crumbled tofu to the skillet, along with turmeric and black pepper.
4. Cook for another 5-7 minutes, stirring frequently, until the tofu is lightly browned and heated through.
5. Garnish with fresh cilantro before serving.

Scrambled Tofu with Bell Peppers and Onions is a flavorful and filling breakfast option that’s naturally vegan, gluten-free, and low in sodium. The tofu takes on the vibrant colors of the bell peppers and onions, while the turmeric adds a warm, earthy flavor. This dish is a perfect alternative to scrambled eggs and is a great way to enjoy a savory breakfast without the sodium.

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Greek Yogurt and Almond Butter Bowl

A creamy and rich breakfast bowl made with Greek yogurt and almond butter, this dish is full of protein, healthy fats, and a touch of sweetness from the almond butter. It’s naturally gluten-free, low-sodium, and can be customized with your favorite toppings.

Ingredients:

• 1 cup plain Greek yogurt (low-sodium)
• 1 tablespoon almond butter (unsweetened)
• 1 tablespoon chia seeds
• 1/4 cup sliced almonds
• 1 tablespoon honey (optional)
• Fresh fruit for topping (e.g., berries, banana slices)

Directions:

1. In a bowl, combine the Greek yogurt and almond butter, stirring until smooth and well mixed.
2. Top with chia seeds, sliced almonds, honey (if using), and fresh fruit.
3. Serve immediately.

The Greek Yogurt and Almond Butter Bowl is a creamy, satisfying breakfast packed with protein and healthy fats. The Greek yogurt provides a rich, tangy base, while the almond butter adds a smooth, nutty flavor. The chia seeds and almonds provide extra crunch and fiber, making this a well-rounded, filling breakfast that’s perfect for a low-sodium, gluten-free diet.

Quinoa and Berry Breakfast Parfait

This quinoa and berry parfait is a refreshing and nutritious gluten-free, low-sodium breakfast option that is perfect for layering with fresh fruit and a dollop of yogurt. Quinoa offers a healthy dose of protein, while the berries provide antioxidants and a burst of sweetness.

Ingredients:

• 1/2 cup cooked quinoa (cooled)
• 1/4 cup plain Greek yogurt (low-sodium)
• 1/4 cup mixed berries (e.g., blueberries, strawberries, raspberries)
• 1 tablespoon chia seeds
• 1 tablespoon honey (optional)

Directions:

1. In a glass or jar, layer the quinoa, Greek yogurt, and mixed berries.
2. Sprinkle chia seeds on top for added texture and nutrition.
3. Drizzle honey over the top for a touch of sweetness (optional).
4. Serve immediately or refrigerate overnight for a convenient grab-and-go breakfast.

This Quinoa and Berry Breakfast Parfait is a vibrant, nutrient-packed breakfast that provides a balance of protein, fiber, and antioxidants. The layers of quinoa, yogurt, and berries create a satisfying combination of textures, while the chia seeds offer a boost of omega-3s. It’s a great breakfast choice for anyone looking for a light but filling option to start the day.

Coconut Yogurt with Granola and Fruit

A creamy, gluten-free, and low-sodium breakfast, coconut yogurt with granola and fresh fruit is a simple yet indulgent way to begin your morning. The coconut yogurt provides a dairy-free alternative that’s smooth and mildly sweet, complemented by crunchy granola and vibrant fruit.

Ingredients:

• 1/2 cup coconut yogurt (unsweetened)
• 2 tablespoons gluten-free granola
• 1/4 cup mixed fruit (e.g., kiwi, pineapple, banana, or berries)
• 1 tablespoon shredded coconut (optional)

Directions:

1. Spoon the coconut yogurt into a bowl or cup.
2. Top with granola, mixed fruit, and shredded coconut (if using).
3. Serve immediately.

This Coconut Yogurt with Granola and Fruit is a light and refreshing breakfast that requires minimal preparation. The coconut yogurt provides a creamy base with a hint of sweetness, while the granola adds crunch and the fruit brings brightness and natural sweetness. It’s an excellent gluten-free breakfast that can easily be customized to your taste.

Carrot Cake Overnight Oats

These carrot cake overnight oats are a delicious and nutritious way to enjoy a low-sodium, gluten-free breakfast that tastes like dessert. The oats are infused with grated carrots, cinnamon, and a touch of maple syrup for a comforting and naturally sweet treat.

Ingredients:

• 1/2 cup rolled oats (gluten-free)
• 1/4 cup unsweetened almond milk
• 1/4 cup grated carrots
• 1/4 teaspoon cinnamon
• 1 tablespoon maple syrup
• 1 tablespoon chopped walnuts (optional)

Directions:

1. In a jar or container, combine the oats, almond milk, grated carrots, cinnamon, and maple syrup.
2. Stir until everything is well mixed.
3. Cover and refrigerate overnight, allowing the oats to soak and thicken.
4. In the morning, top with chopped walnuts for a bit of crunch (optional).
5. Serve cold.

Carrot Cake Overnight Oats offer the flavors of carrot cake in a healthy, low-sodium, and gluten-free form. The oats become creamy and soft after soaking, while the grated carrots provide texture and sweetness. Cinnamon and maple syrup bring the warmth and sweetness associated with carrot cake, making this a satisfying breakfast that’s both nutritious and delicious.

Spaghetti Squash Breakfast Bowl

This savory breakfast bowl uses spaghetti squash as a gluten-free base, topped with sautéed vegetables and eggs for a filling and nutritious start to the day. It’s an excellent low-sodium, nutrient-dense option that’s both satisfying and light.

Ingredients:

• 1/2 cup cooked spaghetti squash
• 1/4 cup bell peppers, diced
• 1/4 cup onions, diced
• 1 egg (or egg substitute)
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• Fresh herbs (parsley or cilantro) for garnish

Directions:

1. Heat olive oil in a skillet over medium heat. Add the diced bell peppers and onions, and sauté until softened, about 5 minutes.
2. Add the cooked spaghetti squash to the skillet and stir to combine.
3. In a separate skillet, cook the egg to your preferred doneness (fried, scrambled, or poached).
4. Top the spaghetti squash and vegetable mixture with the cooked egg.
5. Garnish with fresh herbs and black pepper before serving.

This Spaghetti Squash Breakfast Bowl is a creative and gluten-free way to enjoy a filling breakfast. The spaghetti squash adds a light, noodle-like texture, while the sautéed vegetables and egg provide protein and flavor. It’s a savory, low-sodium breakfast that is nutrient-packed and perfect for a balanced start to your day.

Almond Flour Banana Pancakes with Blueberries

Almond flour banana pancakes are a gluten-free alternative to traditional pancakes, offering a light and fluffy texture. Combined with blueberries, these pancakes make a delicious low-sodium breakfast that’s both satisfying and naturally sweetened.

Ingredients:

• 1 ripe banana, mashed
• 1/2 cup almond flour
• 2 large eggs
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 cup blueberries
• 1 tablespoon coconut oil (for cooking)

Directions:

1. In a bowl, mix together the mashed banana, almond flour, eggs, vanilla extract, and cinnamon until smooth.
2. Heat coconut oil in a skillet over medium heat.
3. Pour a small amount of batter into the skillet to form pancakes.
4. Sprinkle blueberries on top of the batter before flipping.
5. Cook for 2–3 minutes per side, or until golden brown and cooked through.
6. Serve with additional blueberries and a drizzle of maple syrup (optional).

These Almond Flour Banana Pancakes with Blueberries are a sweet and hearty breakfast that is naturally gluten-free and low in sodium. The almond flour provides a soft, fluffy texture, while the mashed banana and blueberries add natural sweetness. This is a perfect option for those looking for a low-sodium pancake recipe that still delivers on flavor and texture.

Note: More recipes are coming soon