It’s Sunday. What does that mean? Baking adventure!  I cooked so much today.  I felt compelled in my soul to just whip one thing up and then the next and then the next!  We had these protein bagels, then for a snack protein banana sorbet, and for lunch there was hearty vegetable soup with lentil penne.  So much goodness.  

In the afternoon I did a sweaty asana practice of “Core x20” by Yoga_Girl on her OneOeight platform, and some Chaturanga practice on Ekhart Yoga platform.  After that I gulped down some water and collapsed on our bed in the sun.  I feel good.  I moved, I cooked nutritious foods, I rested.  Today was a good day.  

Oh and yesterday was a good day too.  We signed our new lease, found an amazing low-key gluten free café in walking distance to our new apartment, had tomato, basil, mozzarella, and balsamic glaze sandwiches on baguettes (gluten free  🥖), and enjoyed  quality time with Keith.  It was a good weekend.  My arms are sore, but it all feels good.

Anyway.  Now onto the Bagels. This recipe needs a little work, I think more Parmesan cheese will help the consistency.  They came out great, I just know they can be better.  There’s room for improvement.  If you figure out a good adjustment let me know!

🍩🍩🍩  (Why isn’t there a bagel emoji?)

Get out your mixing bowl (one large bowl only) and make these PROTEIN BAGELS. 

They came out wonderfully for a first attempt.

This recipe makes 4 bagels 🔷 10 minutes to prepare 🔹 16-18 minutes to bake.

Batter:

➖1 cup quest multipurpose mix protein powder

➖4 egg whites

➖1/2 cup almond meal (I used almond flour)

➖1/4 cup brown rice flour

➖1/8 teaspoon salt

➖1 teaspoon baking powder

➖2 tablespoons water

 ➖1/4 cup Parmesan cheese

Topping:

➖1/2 teaspoon sesame seeds

➖1/2 teaspoon chia seeds

➖1/2 teaspoon salt

Directions:

🔺Preheat oven to 325F.

🔺Add all batter ingredients to a bowl and mix until incorporated.

🔺Spray donut pan with cooking spray.

🔺Add dough to a ziplock bag, and pipe into pan.

🔺Sprinkle “everything” topping on bagels.

🔺Bake for 16-18 minutes, turning pan halfway through baking. 

🔺Let cool for 2-3 minutes, then serve plain, with butter or cream cheese, or use to make an egg sandwich or avocado toast.

AND be amazed that each one has roughly 230 calories 🔶 made up of 25 grams of protein 🔶 12 grams of carbs 🔶 9 grams of fat!

Here’s the macro-breakdown on my Losit app.