Avocado & Smoked Salmon Bagel – Gluten-Free & Dairy-Free

Breakfast is the most important meal in my opinion. You are just running on empty if you don’t fill the tank early in the day. I like to start my day with a savory gluten-free everything bagel,  topped with a mashed ripe avocado and Nova Lox. A fresh gluten-free bagel is a rare treat but you can find lots of gluten-free varieties in the freezer section. I have been known to eat this sandwich at lunch and sometimes even dinner.  

Preparation time: 10 minutes

Servings: 1


1 gluten-free EVERYTHING* BAGEL, halved and toasted
1/2 ripe AVOCADO, mashed
SALT & PEPPER to taste
2 slices SMOKED SALMON (aka Nova Lox)**
Optional Toppings
1 slice of TOMATO
1 slice of ONION

*The traditional New York Everything Bagel contains:
Poppy Seeds, Sesame Seeds, Black Sesame Seeds,
Minced Dried Garlic, Minced Dried Onion, and Sea Salt

**There is a difference between lox and smoked salmon.
Lox is salt-cured and not smoked. Must people really want
smoked salmon, which is cured and smoked. Nova Lox, which
originally came from the waters of Nova Scotia, is a type of
cold-smoked salmon that is preferred to salty 'belly' lox.


  • SLICE the bagel in half and TOAST
  • SLICE the avocado in half lengthwise, twist it, and remove the pit
  • MASH 1/2 the avocado and ADD salt and pepper to taste
  • SPREAD each half of the bagel with avocado
  • TOP each halve with a slice or 2 of smoked salmon 
  •  Optionally, top with tomato or onion slices
Everything Bagel with Avocado and Smoked Salmon

Spiced Pumpkin Muffins – Gluten-Free & Dairy-Free

Sometimes, I just crave a breakfast muffin. I like to heat them for 30 seconds in the microwave and then slather Vegan cream cheese on top. I tend to throw the kitchen sink of spices into these muffins so that the flavors of winter just explode in every bite. Adjust the spices and add-ins to match your mood.

Cooking Time: 45 minutes

Servings: 18


1-2/3 cup All Purpose GLUTEN-FREE FLOUR
1/2 teaspoon CINNAMON
1/2 teaspoon CLOVES
1/2 teaspoon NUTMEG
1/2 teaspoon GINGER
1/4 teaspoon BAKING POWDER
1 teaspoon BAKING SODA
1/2 teaspoon SALT
3/4 cup HONEY
2 EGGS (or Vegan egg replacer)
1/2 cup melted Vegan BUTTER (I use Earth Balance)*
1 15-ounce can of PUMPKIN PUREE (not Pumpkin Pie Mix)
1/4 cup cold WATER
1/4 cup chopped WALNUTS
1/4 cup dairy-free chocolate morsels (optional)
18 Paper Muffin LINERS

*If you are watching your fat, you can replace butter with APPLESAUCE.


  • PREHEAT oven to 325 degrees F.
  • LINE 2 12-cup muffin tins to handle about 18 muffin cups.
  •  In a large mixing bowl, MIX all dry ingredients together well.
  • In the same bowl, ADD all the rest of the ingredients and just throw it on top of the dry ingredients. STIR to combine. (I use a wooden spoon but I guess you could use an electric mixer.)
  • SPOON the batter into the lined muffin cups until each is about 3/4 filled.
  • BAKE for 40-45 minutes. (About 1/2 the time if you are making mini muffins).
  • TEST for doneness by inserting a toothpick (or another tester) into the center of a muffin. If it comes out with only a few moist crumbs on it, then they’re done. 
  • COOL for 10 minutes before removing them from the tins. If the muffins are stuck to the tin you can run a knife around them to loosen. 
Pumpkin happiness on the rise
Perfect blend of spices and pumpkin

Storage: You can store the muffins at room temperature in an airtight container for up to 5 days or freeze them for 3 months.