St. Patty's Protein Bagels

I’ve got a festive and healthy way to celebrate St. Patrick’s Day! These naturally green high-protein bagels are packed with over 10 grams of protein per bagel and get their vibrant color from spirulina—no artificial dyes! They’re a perfect breakfast, brunch, or even a post-workout snack, and require only a few ingredients (most of which you probably have at home).

Get the full recipe and step-by-step instructions below.

Ingredients:

• 1 cup cottage cheese

• 1 tsp spirulina powder

• 1 cup flour

• 2 tsp baking powder

• 1/2 tsp salt

• 1 egg

• Optional: garlic salt, sesame seeds

Steps:

1. Preheat oven to 350 and line a baking sheet with parchment (or use a silpat)

2. In a food processor or blender, grind the cottage cheese and spirulina until smooth. Set aside.

3. In a large bowl, combine the flour, baking powder, and salt and stir to combine. Add cottage cheese mixture and work with hands into a dough. If it’s sticky, add a few spoonfuls of flour. Dump onto clean kitchen surface and continue kneading the dough until it’s homogenous. Cut into four equal pieces.

4. Roll each piece into a 6-8” rope, then pinch the end together to form a bagel shape.

5. Crack the egg and beat it, then brush each bagel with the egg wash and sprinkle with garlic salt and sesame seeds, if desired.

6. Bake for 20-25 minutes until baked through. Let rest for 10 minutes before enjoying!

Asian Glazed Acorn Squash

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RECIPE: Asian Glazed Acorn Squash

Ingredients:

• 1 acorn squash, halved and seeds removed

• 2 TBS olive oil

• 2 TBS maple syrup

• 1” fresh ginger, grated

• 1 /2 TBS rice vinegar

• 3 TBS tamari (or soy sauce)

• ¼ cup pistachio

• Optional: 2 oz crispy prosciutto

• Kosher salt

Steps:

1.  Preheat oven to 425.  Line baking sheet with parchment.

2. Slice squash in ¼” half moon slices.  Brush with olive oil on both sides and arrange on baking sheet.  Sprinkle with salt.  Roast for 10 min, then flip and roast until tender (easily pricked with a fork ~ 10 minutes more.) 

3. In a small saucepan, whisk maple syrup, rice vinegar, soy sauce and ginger together.  Bring to a boil then simmer.

4. Remove squash from oven and turn broiler on high.  Brush squash with glaze, then return under broiler for 1.5 min – watch carefully.

5. Transfer to a platter and top with chopped pistachios, crispy prosciutto, and salt/pepper to taste.