Nyra Gage didn’t choose to go gluten-free because it was trendy. She did it because her body demanded it. “I was waking up with headaches, feeling bloated by noon, and constantly low on energy,” she recalls. After months of testing and food journaling, gluten emerged as the common thread.
Still, one thing she missed dearly? Breakfast. “All my favorites were gone—toast, bagels, pancakes. I was convinced I’d be stuck with sad fruit bowls forever.”
But Nyra is not someone who settles for boring meals. Especially not the first one of the day.
She decided to make breakfast fun again. Slowly, she began experimenting—sometimes with success, sometimes with kitchen disasters. “I once tried making gluten-free waffles with buckwheat and coconut flour. It was like chewing cardboard,” she laughs. But she kept going.
Eventually, Nyra found what worked for her. She began crafting hearty gluten-free breakfast bowls with roasted sweet potatoes, greens, and soft-boiled eggs. On lazier mornings, she’d stir chia pudding with almond milk and cinnamon the night before. And for days when she missed toast, she’d slice sweet potatoes thin and bake them until crisp, then top them with almond butter and berries.
“The goal wasn’t to replace gluten,” she says. “It was to reimagine what breakfast could look like.”
More than food, it became a ritual—ten quiet minutes in the morning to nourish herself in a way that felt joyful. Her energy returned. So did her creativity. “Once I stopped thinking about what I couldn’t have,” she says, “I realized how much flavor and variety I still had access to.”
