3 tbsp Everything Bagel Seasoning (can get at Trader Joes)
Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
In a medium mixing bowl, combine the almond flour, baking powder, garlic powder, onion powder, and dried Italian seasoning. Mix until well combined. I like to put the mixture through a flour sifter to ensure that all the baking powder gets mixed in with the rest of the ingredients.
Crack one of the eggs into a small bowl and fork whisk. This will be the egg wash for the top of the bagels. The other two eggs will go in the dough.
In a large microwave safe mixing bowl, combine the mozzarella cheese and cream cheese. Microwave for 1 minute and 30 seconds. Remove from microwave and stir to combine. Return to microwave for 1 additional minute. Mix until well combined.
To the mixing bowl, add the remaining 2 eggs and the almond flour mixture. Mix until all ingredients are well incorporated. If the dough gets too stringy and unworkable, simply put it back in the microwave for 30 seconds to soften and continue mixing.
Divide the dough into 6 equal portions. Roll each portion into a ball.
Gently press your finger into the center of each dough ball to form a ring. Stretch the ring to make a small hole in the center and form it into a bagel shape.
Brush the top of each bagel with the egg wash.
Top each bagel with Everything Bagel Seasoning.
Bake on the middle rack for 12-14 minutes or until golden brown.
Per Serving – Protein: 27.8g | Total Carbs: 10g | Fiber: 4g | Net Carbs: 6g
Whisk together melted butter, hot sauce, vinegar, Worcestershire sauce, and garlic until well combined. Store in an airtight container in the refrigerator, shaking to blend well before using, for up to one month.
1 tablespoon Bragg’s Liquid Aminos (Low Sodium Soy Sauce can be used).
1 tablespoons raw unsalted organic peanut butter.
2 tablespoons rice wine vinegar.
1/2 tablespoon dark sesame oil.
2 cups shredded white cabbage.
1 cup bean sprouts.
3 scallions, chopped.
1 tablespoon sesame seeds.
1 teaspoon cayenne pepper sauce (optional).
Open bag of Miracle Noodles into a colander draining the water that the noodles are packed in. Boil for one minute, drain and pat dry with a paper towel or small hand towel.
In the bottom of a large bowl, whisk together Bragg’s, peanut butter, vinegar, sesame oil, and hot sauce(optional). Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.
Or you can heat the sauce for a couple of minutes in a sauce pan, then add noodles and serve hot.
These are really good! Add them to any of your favorite recipes.
Pho, Vietnamese Noodle Soup
3 cups organic reduced sodium chicken stock
1 clove garlic, minced
1 tsp minced ginger
1/4 tsp cardamom
1- 7oz bag Miracle Noodle Fetuccini
1 boneless, skinless organic chicken breast sliced crosswise into 1/8 slices
1 cup bean sprouts
2 scallions, sliced into 1/4 inch pieces
1 tsp chili sauce(optional)
1/2 lime, cut in half
1/4 cup chopped cilantro
1/3 cup of mushrooms-any variety (optional)
1 thinly slice jalapeno pepper with seeds removed (optional).
In a 3 quart saucepan, bring chicken stock to a boil over medium-high heat. Add garlic, ginger and cardamom and let simmer for 10 minutes.
In a colander rinse noodles with warm water for a couple of minutes, pat dry with a small hand towel or paper towel to remove excess water. Divide noodles into two bowls.
Add chicken to stock and let cook for 5 minutes(until completely cooked)
Pour soup into bowls over the noodles. Divide bean sprouts between 2 soup bowls then top each serving with half the scallions and chili sauce. Garnish bowls with a slice of lime and pieces of cilantro.
Place the lamb in a large bowl, and mix with the spices. Shape into 4 patties.
Grill burgers 5 minutes on each side, or until medium rare (do not overcook or they will be dry). Coat your burger with a thin layer of organic ketchup. Serve over a bed of cauliflower rice (see recipe below).
1 bag frozen cauliflower rice (I get mine at Trader Joe’s or Costco. Or, you can make your own- see recipe below)
2 tbsp butter flavored coconut oil
In a skillet on medium heat, sauté cauliflower rice in butter flavored coconut oil until tender. Optional- top with goat milk feta.
Make Cauliflower Rice
Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
In a medium saucepan, bring water to a boil. Add cauliflower rice and stir. Reduce heat, cover and simmer until tender.
Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
In a medium mixing bowl, combine the ground beef, 1 cup cooked cauliflower rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.