All I have to say is WHAT.A.WEEK. It seems like this year has shot me out of a cannon (errrrrr canyon?) and I haven’t slowed down since. The good thing about all that I do is that it focuses around food and fitness, so while I’m super busy, I make sure to prioritize my food intake and my activity, win-win. That being said, this Gluten-Free Everything Bagel with Lox Cottage Cheese Spread has given me LIFE and I hope it can bring that to you as well.
I’m a sucker for a good breakfast. While, I can’t eat first thing when I wake up, I’m just never hungry until a few hours into my day, I do enjoy all things breakfast related. I haven’t had a bagel in forever, because once I found gluten makes me feel not-so-great, I didn’t crave things like bagels anymore. Thanks to Canyon Bakehouse for making gluten-free foods that aren’t only pleasant on my digestion but also enjoyable to eat.
I’ve talked about Canyon before, but perhaps you’ve missed it. I had only had their bread before, until they sent over their bagels and english muffins to try. Man-oh-man they are good. If you or someone you know is gluten-free tell them to run not walk to their local grocery store and check out these bagels. I mean, you don’t have to be gluten-free to eat these, but understand that many don’t need to eat gluten-free.
I love that the texture is dense like a normal bagel AND that the taste of the EVERYTHING seasoning is there, because after-all, I dig that flavor profile. I decided to put a smoked salmon twist on breakfast, or, er lox, because I happened to have some in my fridge. I also, decided it needed more protein, so I made sure cottage cheese was also apart of the equation. 17 grams of protein should do that trick, right? Check out the recipe below and let me know what you think!
I had been trying new gluten-free bread products for a while but Canyon’s was definitely love at first bite. I love how soft, airy, and tasty it is. I also love that they freeze well so that I don’t have to worry about their bread going bad as I don’t eat enough to finish a loaf or a bag of bagels in a week, win-win-win.
The cool part here is that Canyon Bakehouse is doing a contest from now until March 8th (2019). So you can enter to win a year’s supply of their bread, bagels, english muffins, etc. by posting your own recipe WITH a bite out of it. Just tag @canyonbakehouse (i’d love for you to tag me too!) and #CanyonLoveAtFirstBite to be entered! Heck if you’re close by I might even be able to share a loaf, a coupon or even some free bagels with you, just ask!
Alright, so go get your creative juices flowing and let me know when you do. In the meantime use this recipe as a quick but super tasty (and filling) breakfast this week, or whenever you feel like it! I have been eating it by the spoonful and I don’t care who knows it! I love salmon and I love all things cheese related so this was a no-brainer for me!
Pro Tip: make the spread ahead of tip AND if you want to keep it lower carb, eat as a dip with your favorite veggies or on top of a salad.
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xoxo,
Sassy
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