It is not uncommon for many REID families to struggle with egg allergies or egg sensitivities.  Because of this, finding easy and tolerated breakfast options can feel overwhelming. Fortunately, a few years ago one of our incredible admins from the REID FB group, Leslie, shared this simple and versatile breakfast/snack idea. This recipe has been a staple in our house ever since. Thank you, Leslie!

Ingredients

1                  Apple

1 1/2 tbsp  Nut or Seed Butter of choice

1 tsp.          Pumpkin Seed (or seed of choice)

1 tsp.          Pecan (or nut of choice)

2 tsp.          Rasin (or dried fruit of choice)

1 tsp.         Hemp or Chia Seed

 

Instructions

Using a cutting board, slice an apple into bite-sized pieces.  Place apples in a bowl and top with remaining ingredients.  To avoid browning, drizzle with lemon juice or serve immediately.

Tidbits

This recipe can easily be amended to best fit your needs. When choosing an apple, you may want to consider green apples are lower in sugar and salicylate.  Nuts may also be problematic if you’re exhibiting issues with oxalate and/or constipation.  And to include every disclaimer possible, some may be sensitive to dried fruit.  One more reason to keep a food/behavior journal.