I’ve gotten into the habit of not always eating a bread-like product at breakfast – even when its a meal that usually SCREAMS for toast. I try to put myself into the shoes of my celiac and gluten-free clients, and experiment with different foods and combinations of foods that I think may be appealing and satisfying. This weekend, I had some leftover quinoa and asparagus from the previous night’s dinner, which made a wonderful pairing with my Sunday eggs. Marc had bought some delicious lox, so instead of using it to top a doughy bagel, i mixed it right into the scrambled eggs. This was a seriously yummy morning meal.
For those who are not tied to avoiding gluten, I have also enjoyed cream cheese and lox spread on a piece of Ezekial bread or English muffin – another great option.