I’m always trying to think of ways to reinvent breakfast, in my opinion, the most boring meal of the day. If I were eating waffles and bacon, breakfast would be my favorite. However, such is not the case. My options are oatmeal/quinoa with seeds and nuts, yogurt with seeds and fruit, or hard-boiled eggs. If I’m being honest, on the days I teach at SoulCycle, I eat whatever looks appetizing in my fridge: usually half of a banana slathered with almond butter or just almond butter and jam in a bowl….I’m eating it with coffee so it doesn’t need to be healthy, just small and slow-burning.
Recently I’ve been craving bagels. Recently I’ve also been trying to cut out gluten. Not a good pair, but an admirable challenge!
Being single, there are only so many things in my house, so the recipe for this hearty treat almost put itself together.
Brown Rice Cake + Raw Almond Butter + Non-Fat Greek Yogurt + Home-made Jam
Carbs + Fat + Protein + Deliciousness
Now, there isn’t enough protein (about 20g per meal for me), but the combo is quick, easy, light, and satisfying for 2 hours. That’s really all I need in the morning.
At first glance, I know, it makes you cringe, but think about it….the recipe makes sense. Sub rice cake for bagel, yogurt for cream cheese….It’s really a solid combo that coincidentally I’m not the only loving.
A couple weeks ago, I’ve just made my little substitute bagel breakfast and I break open Bon Appetit. (Literally. As you see at the top of this post.) I flip through a few pages and I see a feature on Squirl, the latest LA hotspot. The hipsters apparently line up around the block for their fresh toast and homemade jam. The owner and chef is Jessica Koslow, who reigns from Bacchanalia (one of my favorite restaurant in Atlanta). Guess what her signature dish is: a version of my little biscuit! Granted, Koslow is much more resourceful, but she has the same concept. Her version is quite decadent: rye toast, ricotta cheese, and raspberry jam. YUM!
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