Nutrition

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Lifestyle

Two Ingredient Bagels

bagels, everything bagels, trader joes seasoning, clean eating, tosca reno, autumn calabrese, 21 Day Fix, 80 Day Obsession
My sister texted me this recipe that she had found online. I wish I could give credit to the person who created this recipe, because it is AMAZING!

The basic recipe can be used for pizza dough, bread sticks, calzones etc. it’s a great basic dough. 

I decided to make some bagels with the dough, because I had several bottles of Everything But The Bagel seasoning from Trader Joe's (if you haven't tried this seasoning, it tastes exactly like an everything bagel, and I use it on everything too: eggs, chicken, veggies; it gives them all a zestiness)! 

I have included the recipe for JUST baking and skipping the boiling, as well as some tips and frequently asked questions! However, the bagels turn out much better if they are first boiled. 

They are delicious sliced to make a breakfast sandwich with egg and cheese, or just with a little butter. Enjoy!

Makes 2 bagels

INGREDIENTS
1/2 C fat free plain Greek yogurt
1/2 C self rising flour
Pinch of salt
1 egg, beaten for an egg wash
Everything seasoning

DIRECTIONS
1. In a large bowl, add yogurt first, followed by salt and self rising flour. Use a rubber spatula to mix together. It will be crumbly at first which is totally normal. Meanwhile bring a large pot of salted water to a boil and preheat over to 450 degrees.
2. Flour your hands and work surface and begin kneading. I knead my dough in the bowl because its less messy. Knead until you can easily form a ball, about 20-30 turns.
3. Cut the dough in half. Roll each section of dough into a long rope about 1/2-3/4″ in diameter. Pinch the two ends together to form a bagel shape (see below for tips).

Boiling Instructions (If you boil first, the bagels will be much larger and fluffier):

4. Carefully drop the bagels into the boiling water using a spatula so it doesn’t break apart. Allow to boil for about 30-60 seconds (the bagel will float to the top) then flip it over using the spatula and boil for another 30 seconds.
5. Remove bagels and transfer to a parchment lined cookie tray (I use Sil-Pat silicone baking mats). 6. Using a basting brush lightly spread the egg wash over the bagel then sprinkle with seasoning of choice.
7. Bake at 450 for 20 minutes (give or take) until golden brown. You may want to broil them to get them a little crispy or crank your oven up to about 550 for 1-2 minutes to brown them a little more.

Baking Instructions Without Boiling:

1. In a large bowl, add yogurt first, followed by salt and self rising flour. Use a rubber spatula to mix together. It will be crumbly at first which is totally normal. (See tips if your dough is too sticky or crumbly). Meanwhile preheat over to 450 degrees.
2. Flour your hands and work surface and begin kneading. I knead my dough in the bowl because its less messy. Knead until you can easily form a ball, about 20-30 turns.
3. Cut the dough in half. Roll each section of dough into a long rope about 1/2-3/4″ in diameter. Pinch the two ends together to form a bagel shape (see below for tips).
4. Transfer bagels to a parchment lined cookie tray (I use Sil-Pat silicone baking mats). Using a basting brush lightly spread the egg wash over the bagel then sprinkle with seasoning of choice. Bake at 450 for 20 minutes (give or take) until golden brown. You may want to broil them to get them a little crispy or crank your oven up to about 550 for 1-2 minutes to brown them a little more.

Egg and Cheese Bagel Sandwich
FAQ:
  • If you dough is too sticky add more flour to your hands and your work surface until it is more typical dough texture. Add about a teaspoon at a time and continue kneading until its less sticky.
  • If your dough is too crumbly add more yogurt, a tsp at a time continuing to knead until you reach typical dough texture.
  • If you don’t have self rising flour you can make your own using the following recipe: 1/2 cup all purpose flour, 3/4 tsp baking powder, 1/4 tsp of salt.
  • If your dough is not coming together to form a bagel shape, you may need to knead the dough at the ends together by folding it into itself. This way the dough can stick together. You want the ends to be as stuck together as possible before entering the boiling water. OR you can form a ball of dough, flatten it a bit with the heel of your hand and cut a hole in the middle!
  • If you don’t want to boil the bagels, please see the baking instructions above. They’re just as good, but not as airy and fluffy as typical bagels.
  • Why do I bake mine at 450 instead of 350? When recipe testing, I found the bagels did not bake through when I baked them at 350.
  • Why do I boil them? Traditional bagels are boiled and then baked. It makes them airier and fluffier. They’re just as tasty baked alone, but why not have a better tasting bagel bagel?
  • If you want to make more this recipe is easily doubled, tripled, or quadrupled.
  • If you want to store the bagels they last for up to 3 days in the fridge. I recommend storing them in an airtight ziplock bag.
  • If you want to freeze them, be sure to slice the first, then wrap them in foil or plastic wrap, then store them in an airtight freezer bag.
Olive Rosemary Bagels
TIPS:
  • Drain any extra liquid from the Greek yogurt or your dough will get too sticky!
  • Fage brand makes for the least tangy tasting bagels. Other brands you may find a more sour dough taste.
  • Make sure if you boil your bagels to have the water at a slow boil, not a rapid one or the bagels are more likely to come apart.
  • Like any bagel these are great toasted! Pop them in the toaster to reheat them and enjoy.
  • I've changed up my seasoning: add chopped olives and rosemary to make a savory roll-type bagel that I served with 40 Garlic Clove Chicken Soup.
  • Add a few tablespoons of honey to the yogurt, first, before combining with the flour, and first add cinnamon to the flour before combining with the honey-yogurt. This makes honey cinnamon bagels! 
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Zucchini- Sweet Potato Pancakes

pancakes, 21 day fix, 80 day obsession, autumn calabrese, tosca reno, clean eating
Pretty proud of these zucchini-sweet potato pancakes I made this morning!! So yummy! Can barely taste the zucchini, and so I know I'm getting in my veggies. Best of all, they fit right into my 80 day timed nutrition and fitness program!!

21 Day Fix container equivalent: 💚❤️💛and a tsp!!

INGREDIENTS

1 cup shred zucchini
2 eggs
1/2 cooked mashed sweet potato
1/2 tsp of cinnamon
1/4 tsp nutmeg
1 tsp almond butter

DIRECTIONS
1. Sauté shredded zucchini until water is out (or microwave it for 2 minutes and drain water)
2. Put cooked zucchini, eggs, and cooked, mashed sweet potato, cinnamon, and nutmeg in blender.
Blend until smooth.
3. Pour into skillet 2 or 3 pancakes at a time. Cook both sides.
4. Microwave 1 tsp almond butter and drizzle over pancakes

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Immune Boosting 40 Garlic Cloves Chicken Soup

chicken soup, garlic soup, immune booster, vanessa.fit, vanessa.fitness, vanessa mclaughlin, clean eating, autumn calabrese, tosca reno, 21 Day Fix
After traveling to NYC, taking a ton of public transportation, attending a fitness conference with thousands of people, teaching my students, working at the gym, mothering my kids, and the flu going around, I started to feel a bit run down. Before taking over-the-counter remedies, I like to try boosting my immune system naturally.

Garlic is a natural antibacterial and anti parasitic. It can also relieve stuffy noses, and it's an immune system booster. 

Try it! The chicken and garlic broth will warm you right up. The most surprising aspect you'll discover is the garlic cloves melt in your mouth. They also break down slightly in the soup to create what feels like a cream of garlic broth. There will be no such thing as leftovers with this recipe, so you may want to double or triple it (don't worry, your Instant Pot can handle it).

Read all the instructions of the Instant Pot before cooking with it! This recipe may not contain all of the specific safety instructions as they appear in the manual.

To make this gluten-free, sub flour with arrowroot starch.

INGREDIENTS
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
40 cloves of garlic (prepeeled to make life easy or 3 whole heads garlic, peeled)
1 pound frozen (about 2) boneless, skinless chicken breasts
1/4 cup white wine
2 sprigs of thyme or 2 TBSP
1 quart chicken broth
2 tablespoons all-purpose flour
Salt, to taste
Parsley leaves, to garnish

DIRECTIONS
  1. Plug in the Instant Pot and press the [Saute] button. When it beeps and "Hot" appears on the LED display, add butter, olive oil, and garlic, and cook, stirring occasionally for 5 minutes, or until garlic becomes completely caramelized. Add wine and continue cooking until it nearly evaporates. Add chicken, thyme, and broth. Close lid as manual instructs, making sure the pressure release handle is secured in the sealed position.
  2. Press [Manual] button and use the [+] or [-] buttons to choose 8 minutes of cook time. Once Instant Pot has finished the cook time, unplug Instant Pot. Use the "Quick Release" method of opening the cooker by carefully turning the pressure release handle to the "venting" position to let out steam until the float valve drops down. Carefully open the lid.
  3. Remove chicken breasts and place on a cutting board. Shred using two forks.
  4. In a small bowl, add about 1 cup of broth. Slowly whisk in flour to form a smooth slurry with no lumps. 
  5. Remove and discard thyme stems. Pour the slurry into the Instant Pot and stir to combine. Salt to taste (I used about 2 teaspoons).
  6. Spoon into bowls and garnish with parsley.
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