7 days of gluten free breakfast

Monday: Ham, feta, cherry tomato and herb gluten-free bun (I usually store some of my gluten free buns in the freezer in case there is no time to bake).

Tuesday: Quark, kiwi, goja, almonds.

Wednesday: Gluten-free organic oatmeal with cinnamon and sliced figs.

Thursday: Gluten free cornflakes, a diced red apple, goji berries and soy milk.

Friday we got up too late, so there was only time for a easy breakfast: Spinach, banana, mango smoothie with honey and a little flax seed, to make it more filling. (You can also add a little fresh ginger in your spinach smoothie, adds a little more spicy twist to it).

Saturday breakfast on the balcony (FYI. we still have 25-28 degrees). I served Quark with fig, peach, goji berries, gluten free organic oats and a little gluten free corn flakes on top.
Served with a smoothie with red berries. Sorry I drank my smoothie so quick that I didn’t get a chance to include it in the photo. : )

Sunday; I love when J and I have a little more time to eat breakfast together<3 We had beans fried with zucchini, mushrooms, tomatoes and red peppers, with fried eggs and paprika on top.