Having to deal with dietary allergies has made the foodie side of me unhappy but it has also forced me to get creative with cooking at home. One of the toughest things to figure out was breakfast. With the wheat allergy, all generic breads and cereals were out and my favorite breakfast of omelets was also out because of the egg allergy.
In the initial days, I was eating a lot of salads (spinach & pine nuts) or roasted chicken sausages but these didn’t satisfy the breakfast food craving I kept having. That is until I discovered a relatively simple and delicious breakfast idea – rice cakes topped with cottage cheese.
Rice cakes are a nice and healthy alternative for toast and can be stored easily, while cottage cheese is a high protein dairy source that works for vegetarians as well. I generally take 3 rice cakes and cover each one with a heaped teaspoon of cottage cheese (I can use one container for two meals). This might seem dull to the taste buds so for the flavor kick I add salt, pepper plus a generous serving of salsa on each cake. The result is a low-cal, gluten-free reversed pizza for your breakfast! My food photography skills are minimal but I promise you this a delicious eat.
- Kallo Rice Cakes – Carrefour
- Kraft Jocca Cottage Cheese – Géant
- Old El Paso Salsa – Géant