How to Break Free of the Breakfast Rut: The Breakfast Revolution Review

Ah, breakfast. It is a universally acknowledged truth that breakfast can be the single most challenging meal of the day to routinely prepare WITHOUT falling into ruts — particularly if you’re trying to eat a gluten-free diet, even more so if you’re trying to break out of the cereal box.

After all, just how many different ways can you prepare eggs and/or oatmeal before you die of boredom?

Thankfully, Beth Ricci of Red and Honey has written The Breakfast Revolution: Recipes from Outside the Cereal Box, and she’s even generously offered an exclusive coupon to you all.

Does this sound like you?

In her foreword to Beth’s cookbook, Stephanie Langford writes:

You stumble out of bed, bleary-eyed, to the sound of an irritating alarm clock or (much better) the sound of your darling children asking to be fed yet again (what exactly is up with this whole 3 meals a day, 7 days a week thing?). Breakfast time. That most rushed and over-looked of meals. Why does it always get the least of our attention?

Why, indeed?

Breakfast is so rushed in my own home that I often simply fail to make it. Instead we drive through a local burger joint that serves of breakfast tacos made with pastured eggs — and barely make it to my boys’ school on time.

If we don’t even have time for the drivethru, my boys are consigned to eating a quick Paleo breakfast bar.

I console myself with the knowledge that my boys are not being raised like I was — as cold cereal junkies who consider Pop Tarts a “hot breakfast.” And I tell myself: I packed them good, wholesome lunches of 100% real food, that counts for something, too, right?

Nevertheless, this is not the ideal way to start a day.

But Baked Ramekin Eggs? Those definitely are.

Easy, quick, delicious gluten-free breakfast recipes? YES, PLEASE.

So here’s what this e-book does: it inspires me.

Not with complicated, gourmand-pleasing recipes, but with useful tips for how to organize my breakfast-making to maximize speed and efficiency without compromising on nutrition or flavor.

Perhaps the most useful tip to me? Make several big batches of things on the weekend that you can reheat for breakfast throughout the week.

That’s because no matter how I manage it, I just don’t seem to have time in the morning. It doesn’t matter if I wake up earlier; in a home full of young children, there’s always something.

But I do have time on the weekend, so it’s simple to spend an extra half hour whipping together a couple big batches of goodies to use later in the week.

Here are a few of my favorite recipes:

• Hearty Skillet Breakfast (Oh my yum!)
• Slow Cooker Apple Pie Oats (plop it all in the crock pot the night before!)
• Cinnamon Bun Muffins (make these on the weekend and re-heat on mornings when you need a super-quick meal)
• Egg-in-a-Hole on Ginger Fried Rice (I actually make Ginger Fried Rice the night before for dinner and use the leftovers to make this a surprisingly quick meal.)

This e-book is positively PACKED with breakfast ideas for the gluten-free home — everything from breakfast tacos to breakfast soup.

In other words, I can’t imagine being bored for breakfast ever again.

Best of all, the e-book sells for just $8.95.

And with the coupon Beth is offering to Food Renegade readers for the next week, that’ll bring the price down an additional 20%.

Use coupon code RENEGADE20 at checkout to save 20%.

HURRY. The coupon expires February 23rd!

(Click here to buy Breakfast Revolution today!)

Want to read more BOOK LOVE posts?

This is the 11th in a weekly Weekend Book Love Series (see them all here).

Next week, I’ll be reviewing Robin Kone’s The Clutter Trap.

(Seriously, I get about a dozen books each month from authors and publishers asking me to review them! It’s time I did something with my never-ending supply of interesting books and select the most awesome, most useful, most well-written of the lot to review.)

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