My mom had 2 quarts of frozen peaches from my Great Aunt’s tree in her freezer, and she wondered what we should make with them. My immediate response was, “Freezer Peach Jam!!!”
Now that I’m eating dairy-free I am so grateful for the pints of this yummy jam in my freezer. This jam paired with a slice of homemade dairy-free bread and a cup of coffee with creamy almond milk is my favorite dairy-free breakfast.
Actually, this is my only breakfast at the moment. Breakfast is the meal I am struggling with most since giving up dairy. I used to eat greek yogurt and granola most every morning. I do not like to start school days by cooking breakfast. I like for breakfast to be grab & go, quick & easy.
Miriam and I made excellent french toast with almond milk and almost stale bread this morning. That will be a great choice for Saturday morning, but it’s too much mess and clean up and brain power needed early on a school morning! On school mornings I need a minute to myself first thing. Breakfast for the kids needs to be as independent as possible and mine needs to be quick so I can steal a few minutes of alone quiet before the chaos of school begins. Plus, the longer we spend in the kitchen in the morning, the less likely school will be finished by lunch time, as we prefer.
I often make muffins in the afternoon, which we eat for the following morning’s breakfast. But, I haven’t picked up any diary free chocolate chips yet and in my opinion any muffin without chocolate isn’t worth eating. Eggs should also be a good option, but as much as I like eggs I don’t like them first thing in the morning- they are more of a brunch or lunch option for me.
Do you have any recommendations of yummy, somewhat healthy and easy dairy-free breakfast ideas for me? While you are sharing your ideas with me, I’ll share my peach jam recipe with you.
Serving Size: 1
Amount Per Serving: Calories: 3928Sodium: 610mgCarbohydrates: 1145gSugar: 1089gProtein: 4g