Last October, my 15-year-old daughter was diagnosed with Celiac disease. A month later, I received the same diagnosis. This past year has been a bit of a difficult adjustment and a learning experience for us both, as well as our whole family. We have created a “new normal” by eating 100-percent gluten-free as well as making other dietary and lifestyle adjustments needed to support our bodies with an autoimmune disease.
This will be our first Yom Kippur break-fast without bagels, kugels and my friend Melissa’s delicious French toast casserole (my daughter’s favorite). But we will deal with it, and as we have become accustomed to, we will have to make the necessary substitutions and adjustments.
As a foodie and health counselor, it’s important to me to continue to enjoy the experience of eating good food that nourishes both our body and soul. My pre-Celiac Yom Kippur break-fast favorite was an everything bagel loaded with lox, cream cheese, tomatoes and red onions. Somehow that bagel was the most delicious bagel of the year.
After a full day of fasting, it’s nice to have something to look forward to when breaking your fast. Knowing that my lox-loaded bagel wouldn’t be possible this year, I set out to find a dish that would give me many of those elements, albeit packaged in a different way. Yes, I could substitute a gluten-free bagel for the real thing, but honestly, they just aren’t the same. (And I know all of you who have tried gluten-free bagels can relate!)
So this year I will be contributing a lox, onion and spinach frittata to our break-fast feast. The goat cheese on the top provides a cream cheese-like essence to the lox and onions. It’s basically all of my favorite fixings from the bagel mixed up in a baked egg dish. The result is delicious and filling, and a great protein-packed main course or side dish to enjoy any time of the year.