Here you goooooo, here is the recipe for Mini Sourdough Bagels!!!!!!! Kilililililiyyyy! Woohooo! I’m so excited about this recipe!! Don’t ask how long ago I created this recipe, you’ll hate me for not sharing it way back then, Three months ago? um… that’s a nice rounding, you know five=three months that’s kinda close right? Yah just recently had a chance to make it again and take pictures… These bagels are sooo yummy! They have a chewy crust and are just amazzzzing! There cute and small to help portion control them. Sooo making Bagels sounds pretty scary doesn’t it? Especially on plan bagels… But it isn’t I promise! It is actually pretty easy, you pretty much have three stages:
- Make and Knead the dough, let rise.
- Shape the Bagels (super easy and fun!)
- Put The bagels in a warm water bath for just a minute
- Sprinkle optional toppings and bake!
That’s it! LETS DO THIS!
- 3 Cups Spelt flour (plus a little extra to lightly flour your counter)
- 2 Cups Rye flour (freshly ground)
- 2 Cups Sourdough Starter
- 1/2 Cup Egg whites
- 1/2 Cup Low fat Greek Yogurt
- 2 teaspoons of Baking Powder
- Drizzle of Honey (about a Tablespoon)
- Sprinkle of Salt
For Water Bath:
- Water to fill up your pot or pan 3/4 of the way
- 3 Tablespoons of Honey
For Optional Superfoodie Topping:
- Egg yolk to brush on top(for a golden shine)
- 2 Tablespoons of Nutritional Yeast *i
- 1 Tablespoon of Chia seeds
- 1 Tablespoon Onion Flakes
- 2 teaspoons of Chunky Sea salt
- Any other herbs or spices you love (Garlic,Oregano, Basil, Za’atar, Chilli flakes… the skies the limit)
- Mix and then Knead the dough (You only need to knead until everything is nicely combined and you have a pretty smooth ball of dough, no longer than five minutes)
- Let rise for seven+ hours, yep seven hours! You can even let it rise overnight.
- After it has risen, pick a medium size pot or a large pan and fill 3/4 of the way full and add the three Tablespoons of honey. Bring water to a boil, then reduce heat to medium or medium-high so that the water remains simmering.
- While water is boiling divide into 12 balls and stick your fingers in to make a whole (make it a little larger then the size you want your whole to be)
- Once the water starts simmering drop 3-4(make sure they don’t touch) bagels into your water and let each side ‘cook’ for thirty seconds (don’t worry too much if you go over this time) take out and place on a rake to drain all the water. Repeat until all bagels have had there turn in the water.
- Now the fun part! Brush a little egg yolk on each bagel and sprinkle on whatever toppings you like. If you use the Super foodie toppings mix all the ingredients in a wide mouth bowl or a plate and take each bagel and dip into the mix.
- Put each finished bagel on a cookie sheet with wax paper and bake for 20-25 min at 175 c/350 f. Check after 15 minutes to make sure there getting evenly baked!
*If you don’t like nutritional yeast DON’T PUT IT ON! It can have a somewhat strong flavor if your not sure if you like it or not don’t try it on this recipe, you don’t want to discover after all your hard work that you don’t like them!
So what do you put on an E bagel?? If you live in America you can use up to one ounce of 1/3 less fat cream cheese but make sure you don’t add any other fat in your meal or you can add a few wedges of laughing cow cheese. Other more puristie options:
- Low fat cottage cheese I actually love cottage! (well used to I can’t eat it now)
- Extra strained low fat Greek yogurt (I make homemade)
- Homemade low fat kefir cheese (pretty much extra strained kefir)
- גבינה לבנה
- Bolgrit cheese(that’s only 5% fat so keep to no more then 1/2 a cup)
- Parmesan cheese (Check and see how much fat is in your parmesan cheese to make sure but most are pretty low fat) You could melt some on top of your bagel! Yum!
- Or you can make the Laughing mama cheese that’s in the THM cookbook!
Of course if you want to have a crossover then the skies the limit for all the options! These also taste amazing warmed up with some butter on top! Try and only eat one or two of these bagels and fill up on a big salad on the side!
I hope you enjoy these:)
Try saying that three time :). Guys this smoothie is amaaazing! Especially if your having a crazy, hectic and insane day, this is THE smoothie for those kind a days it makes you feel sane again even if the world is falling apart around ya also it soothes an upset stomach, it supports your hormones, it lowers inflammation, it fights cancer, boosts your immune system, supports good bacteria in the gut and so much more! Support your body and treat yourself to this smoothie!
- Two cups Double fermented kefir
- 1/2 an Avocado
- One cup of berries*
- 1-3 Tablespoons Flaxseed oil **
- 1-2 teaspoons Maca powder***
- 1 Tablespoon chia seeds
- 1 teaspoon amla powder
- A chunk of fresh ginger****
- 2-3 Doonks(1/32 of a teaspoon) stevia
Our cherries outside are ripe! They are tart cherries I call them my sour bombs, I love tart!
Put everything in a blender and blend until smooth! That’s it!
*Any kind of berries work but one cup of blueberries would be to many carbs for an s.
**Start with 1 Tablespoon of flaxseed oil and then add if flavor isn’t too strong (some brands of oil have a stronger flavor then others)
***Start with only one teaspoon of maca if you don’t like the flavor of Maca or if you’ve never tried it, it takes some getting used to, I like a tablespoon of Maca now.
****Depending on how much you like Ginger.
Oh guys! I have a yummy one here! Using one of my favorite dairy products… KEFIR! I love kefir and kefir is so so so good for your gut! Last week I got a nasty stomach bug, Kefir and Propolis helped tremendously! Have you ever tried eating just the kefir babies? Like not the actual cultured milk but the seeds that culture it? There gross and slimy but they are superheroes when it comes to fighting off the ‘bad guys’ bacteria. I dare you to try a few if your a kefir maker.
A week ago I went hiking for my Birthday, which was a ton of fun! After hiking we stopped at a fruit shake stand and I splurged and got a fruit shake, not the most THM friendly since they use freshly squeezed orange juice, but my blood sugar was low so I kinda needed it. I think for me personally it’s not such a bad choice, since I’m at goal weight and I’m still on the young side so I can handle it better then most old folks (that probably wasn’t the best way to put it I’m supposing, sorry old folks out there!). Anyways I was craving a fruit smoothie a couple days ago, like the one they make at the stands, but I didn’t want to use orange juice so I threw a couple things together and came up with this more blood sugar friendly smoothie that tasted even better then the one at the stand! Give it a try!
- One and a half cups low fat double fermented kefir
- One small frozen orange peeled (or half a large orange)
- One small frozen banana
- One cup Raspberries
- 1-2 Doonks of Stevia
- Blend the banana, orange and kefir until smooth.
- Add the Raspberries and stevia. Taste and own it! That’s it!
- This smoothie will still come out good if you just use fresh banana and orange, but it wont be as thick and creamy as with the frozen banana and orange. At the stands here all there fruit is frozen and that’s what helps ’em make it so Icy and refreshing.
By the way, how was your Purim? I had a lot of fun! We handed out Meshloch Manot to random people which was super special. Then we got together with family and friends for a Grill out and some games. And then of coarse there is all the customs! That was fun! I dressed up to a few things at night I dressed up to a seeing eye dog and my brother was a blind man to a party we went to that night, then as a joke the next day I dressed up to my dad and then I dressed up to a troll with my cousin and a friend for the grill out. Needles to say I had a blast.
So who’s ready for spring and summer?? MEEEEEEEE! I’m dying for summer to be here already! Lately we’ve been having warm, sunny days it’s been amazing! I love the sunshine! Today my Abba was off work, so we had a grill out for lunch outside. It was so nice, lotsa good food and lotsa sunshine, needles to say I’m Happy, Happy Happy:). Food+Sunshine+Family=Happy Avigail.
Back to Singing Sunshine Smoothie, even if it isn’t quite warm where you live this smoothie can bring you that summery zang! I’t super duper yum! Creamy,Zingy and just amazing! I’t make me happy ’cause it so yummy and also ’cause is so so so good for you! Let my purist brain rumble on a bit about why it is so good for, In this smoothie you have a whole lemon and orange including the white part of the peel, so this baby is loaded in vitamin c’ , anti-oxidants, anti-cancer properties. It helps with digestion, weight lose, flushing out toxins, speeding the metabolism, lowering cholesterol, boosting your immune system and improving your heart health! Also there is a 1/4 tsp of turmeric in here (or you can put more, I put 1/2 tsp) and we all know turmeric is amazing for you! You can also add some vitamin c powder for a vitamin c boost! Let’s make this Baby!
- One Orange (peeled leaving as much white part as possible)
- One Lemon (peeled leaving as much white part as possible)*
- 1/3 of a large Banana
- One Cup Almond Milk
- 4-6 doonks stevia
- 1/4 tsp Turmeric
- Optional: vitamin c or amla powder.
- 8-16 Ice Cubes**
- 1/4 Cup Whey Protein Powder***
- Peel the orange and lemon and put in the blender with the 1/3 banana and 1 Cup Almond Milk, blend.
- Add Stevia to taste and the 1/4 tsp turmeric and vitamin c if using, blend again:).
- Blend the Ice Cubes, taste it and tweek it to your liking, more stevia, more lemon etc’.
- Add the whey powder, blend it for just a few seconds until it’s just incorporated, don’t let it froth up! Pour and ENJOYYY!
*If you don’t like stuff tart, use only half a lemon, I love tart so I put the whole lemon in.
**If you don’t want this shake cold and icy just stick to eight ice cubes.
***You can use 2 Tbs of collagen or 3/4 of a cup of cottage
Hellooo! How are y’all doing? Getting back into your everyday schedule after Hanukah?This past Hanukah I was craving a warm cidery/wassail thingamabob, you know when its cold outside something warm and spicy always hits the spot. I wanted to make a cranberry wassail but we didn’t have any cranberries, so I threw a couple things together with stuff I had on hand and it turn out really good it has a perfect tart/sweet cinnamony flavor! I love it so much that I’ve made it about five times this past week and may or may not have drank it all by myself, but that’s are little secrete ‘kay? This is cider tea is super easy to make and so so so comforting annnnd is really really good for you!
This is a really great drink to be sipping on all day to help boost your immune system and help prevent or fight off colds, flues and all those winter blahs! On a personal side note this past Hanukah my whole family caught the flue, I mean EVERYBODY (all my sibs, Parents,Cousins Grandparents etc’ it was awful), but what was miracle of miracles is that I didn’t catch it and to give you a little background I have the weakest immune system ever, I usually catch everything. It was a total miracle but I was thinking of anything I did different this time then other time when some bug was going around, and it downed to me that I drank a liter of Red Raspberry leaf tea everyday and I was drinking lots of this cider. Maybe that’s what helped me this past time, I’m not claiming this will keep the Flu away but it sure can help. Here’s why its so great for your body:
- Cloves- One of the most highest antioxidant spices, eases and prevents cold and flu, source of minerals especially maganese there antiseptic,antibacterial and antifangul (pretty much anti bad stuff!).
- Cinnamon- Helps control blood sugar, treat cold,cough and sore throat, fights viruses, an antioxidant,anti-inflammatory and lowers bad cholesterol.
- Star Anise-boosts immune system, aids digestion, antioxidant, helps with dry cough asthma and bronchitis.
- Chamomile- Anti cancer, improves digestion, good for thore throats, relieves congestion and good for heart health.
- Red Raspberry Leaf Tea- Helps with colds and flu, High in vitamin C, High in minerals and calcium and helps soothe a thore throat.
- Orange- since you have a whole orange in here your getting the benefits of the peel, the peel actually contains more vitamin c and antioxidants then the flesh!The peel is high in vitamin c, improves digestion, it also contains considerable amounts of calcium, copper, magnesium, vitamin A, folate and other B vitamins and dietary fiber, lots of antioxidant,is anti cancer and is good for heart health!
- One Orange*
- Two Cinnamon Sticks
- Eight Whole Clove Buds
- Ten Star Anise
- One Black Tea Bag
- A Tablespoon and a Half Dried Chamomile Flowers
- A Tablespoon and a Half Dried Red Raspberry Leaf Tea
- Three Tablespoons Apple Cider Vinegar*
- 1/4-1/3 teaspoon Stevia (Depends on how sweet you like your tea)
- Take Your Orange and poke the two cinnamon sticks and eight Cloves in it, now put your orange in a two liter size pot (about a 2 quart size pot) along with the rest of the ingredients except the loose tea(chamomile and raspberry leaf).
- Take the loose tea and put in a tea infuser/strainer, and put it in the pot as well.
- Fill the pot up with water and put it on your stove top until it boils then put it on your smallest burner on the lowest heat let it simmer for at least thirty minutes before trying to really get all the flavors, taste and perfect the tart/sweet balance to your taste buds, and Enjoy!
- This is probably the first time you’ll hear this but its the best to use an oldish orange that has a thin peel for this recipe because it makes pocking the clove buds in it a lot easier:). Any old orange will work but ones with a thicker peel are harder.
- Don’t waist your raw ACV in this since it will be getting heated up and that will ruin all the rawness. You can even substitute with the juice from a whole lemon instead of the ACV.
- Don’t let this simmer ALL DAY LONG, since by evening you’ll just have a strong concentrate.
I hope you enjoy this as much as I do!
Yessss! Yesss! I’m so happy right now I was determined to create a sourdough cinnamon roll, before Chanukah, so I could post the recipe here for you guys to make over Chanukah! These Cinnamon Rolls are soft and moist filled with yummy oozy cinnamony sweetness. They are divine! Not only are they amazing they are pretty easy to make and eat😉 annnnd they’re slimming! Anybody else wanna join me in a happy dance???💃🏾💃🏾
Onward to de recipe!
INGREDIENTS: For the Dough:
- 2 C Spelt Flour
- 1 C freshly ground Rye Flour
- 1 C Sourdough Starter
- 1/2 C Egg Whites
- 1/2 C Greek yogurt
- 1 Tablespoon of ground flax
- Pinch of salt
- 1 Tablespoon Honey
- 2 teaspoons room temperature butter(Used for the rolled out dough)
For the Cinnamon filling:
- 2 1/2 Tablespoons coconut sugar*
- 2 teaspoons cinnamon
- small pinch of salt
- Put all ingredients in a food processor in the order listed, drizzle all the wet ingredients, or you can need it in a bowl.
- Turn on food processor until you have a ball of dough. (Doesn’t take long)
- Take the dough out of the food processor and kneed for a minute on a floured surface. (Use spelt flour)
- Let dough rise for 6-12 hours, in a lightly greased bowl.
- After it has rose, grease a baking sheet and your rolling pin with 1 teaspoon of butter. And gently roll out your dough into a rectangle.
- Now mix 2 1/2 Tablespoons coconut sugar, two teaspoons cinnamon and a small pinch of salt.
- Spread a teaspoon of softend butter, on the rolled dough and sprinkle on the cinnamon mixture.
- Gently pick up the bottom part of the rectangle and start rolling.
- Once you’ve got your cinnamon roll log, cut them into ten slices using the dental floss method. (Slide a piece of dental floss underneath the log and cross the two sides of dental floss, so it cuts the log.) I suggest using a clean dental floss, but if your tight on money I won’t judge for using a dirty one… JK
- Preheat oven to 175 C or 350 F, Let it rise for a half hour-hour, then stick them in the oven for about 20 minutes. Until slightly golden at the top.
* A little Coconut sugar is on plan, you could substitute with a sugar free “brown sugar” if you prefer. I personally prefer it with coconut sugar.
*This recipe works great to make the dough the night before and let rise overnight, then roll out and bake in the morning for breakfast!
Carrot Muffins!!!! FINALLY! I’ve been trying to perfect these stupid muffins for the past THREE MONTHS! yah…me and my Mom have been having these for breakfast almost everyday for a few months, My Mom is pretty sick of them, I’m getting there myself but I’m not really supposed to tell you that. I should be advertising them and telling you you’ll never get sick of these! But eating these almost everyday for three months, that’s a long time :). These things are pretty stinking delicious,even after three months of eating them, they’re super moist with a yummy chewy crust, lotsa sweet carrots and… drumroll…. ZUCCHINI!That’s why they rock ’cause they got this baby in them! You won’t even notice it’s in there, it makes these muffins super moist and just amazing! So let’s make Us some Muffins!
INGREDIENTS: YIELDS: 12 Medium Muffins
- 2 Cups ground Oats (ground in blender)
- 1/2 C Whole Oats
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 2 teaspoons cinnamon
- 2 teaspoons Ginger
- 1/4 teaspoon THM Stevia
- 1 C Finely Grated Zucchini (about one medium zucchini, if you don’t want any green bits showing peel the zucchini)
- 1 C Finely Grated Carrots (about one medium carrot)
- 2/3 C Greek Yogurt
- 1 C Egg whites
- 1/4 C Almond milk
- Turn oven on 175 C or 350 F.
- In a medium bowl mix all dry ingredients
- Whip egg whites and greek yogurt in blender for a few minutes, until nice and frothy.
- Put grated zucchini and carrots into the bowl with the dry ingredients.
- Pour the stuff in the blender into the same bowl, and stir gently, do not overmix!
- Pour batter into muffin pan. (I use a silicone one, if you don’t have a silicone muffin pan, spray your pan with oil spray)
- And stick it in the oven for baby and me! let cook for 30 minutes.
- After thirty minutes they will be a little gummy still in the middle ( I actually love it that way, with a pat of butter oozing down) but once they sit overnight, they firm up and lose that gumminess. If you think there still gummy the next morning, cut them in across in half and heat them up! Bon Appetit!
These taste amazing with some good ‘ole buttah and a little raw honey!:P I hope you enjoy these as much as I do, or should I say did?
Hellooo!! I wish I could just type up posts in my head and just automatically publish them on my blog , Man I have so many ideas and recipes that I want to post but I just don’t have the time to sit down and type ’em up! I created this recipe about two months ago and just now I’m getting to typing it up. Been kinda busy here the last couple weeks between my regular schedule, we’ve had lotsa B-day parties( like four b-day parties!), I got my ID CARD! first army call up and having my wisdom tooth come in(I guess that’s not something I did, more like it knocked me out for the day). blogging got pushed aside for a lil. I hope I didn’t loose ya there, lets get back for the main reason we are here today, SOURDOUGH APPLE BRAID!
So who wants a yummy warm bread with a chewy crust stuffed with soft warm spicy Apples?? Oooh ME!! ME! PICK ME! Well I might not be able to actually bring this to you butt I’ll bring ya the recipe for it and tell you to go and make it yourself:). Everything tastes better when you make it yourself right?? Haha! Onward to the recipe! THM This recipe is an E (YAY!).
For The Bread:
1. 1 Cup Sourdough Starter
2. 1 Cup Rye
3.1+1/2 Cup Spelt Flour
4. 1/2 Cup egg whites
5.1/4 Cup warm water
6. Pinch of salt and optional Tablespoon of Coconut Sugar.
For ‘dem Apples:
1. 3 Cups diced apples.(pears work great too!)
2. 1+1/2 Cups water
3. 1 teaspoon cinnamon
4. 1/2 tea. ginger
5. 1/4 tea. cloves
6. 1/8 tea. Nutmeg
7. 1 tea. ACV
8. 3 doonks stevia
9. Optional: a few walnut and pomegranate seeds.
- Mix and Kneed the dough Ingredients in the order listed. (kneed for about five min on a floured surface)
- Let RISE FOR SEVEN HOURS. I know this is a long time but in this time the dough is losing all it Phyates and is lowering the Glycemic index, yay!
- After Seven Hours, go and make the apples, put all the ingredients in a small pot, let it boil over the stovetop and then lower the heat and put the top on, and let the apples simmer until nice and soft. (Takes a few minutes)
- While the Apples are simmering and your kitchen is smelling AMAZING, grease a baking sheet/wax paper, with 1/4 teaspoon butter or coconut oil, grease your hands too and spread out the dough about 30×20 s”m (12×7 inches). Go make sure your apples ain’t burning!
- Now take a pair of scissors(make sure there’s no glue or any funky stuff on it:) and cut ten slices on each side, about 1 inch thick and 2 inch lengthways.
- Spread your apples in the middle of your rolled out Dough (try and get as little liquid in, and leave a little room at the top and bottom).
- Here’s the Funest part! Start from the bottom and take one slice and put it over the apples, then take the slice on the other side and cross it over. Just keep Criss Crossing down. Once you finish pinch the bottom and the top.
- Bake at 175C/350F FOR 35-40 minutes.
Processed with Rookie Cam
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The finished product! So yummy!!!
- If you cut a slice off immediately once its out of the oven, it will seem that its still slightly doughy (which I actually really like!) but after a few hours it firms up and isn’t doughy.
People with digestive issues, Yah you, over here I got a drink for ya! This drink ain’t called Plummer boy for nothing, this sipper fixes and rebuilds your digestive tract! It’s like sending a Plummer to fix your digestive system through a yummy sipper(: Haha! This Sipper is super easy and quick to make, I’ll go into a little detail here about the ingredients and why its so good for your tummy:
Mint Tea– This is the base of this sipper, mint is very soothing to the tummy, and calming to the nerves which is helpful because a lot of gut problems are caused from stress.
Aloe Vera– Helps heal ulcers and IBS, and is also very soothing.
Collagen– Helps rebuild a leaky gut!
So lets fix our guts!!
- Mint leaves, or two tea bag.
- Three Tablespoons Aloe Vera Juice.
- Two teaspoons Collagen.
- A doonk of stevia.
- Optinol: squeeze of lemon.
- Brew the tea,( I just brew it in my Mason jar, but it could crack from the hot water, I take that risk).
- Stir in the rest of the ingredients and add lots of ice!Thats it!
SIP AWAYY! ENJOY!
(In this picture I made a double batch of this recipe)
I’m so EXITED people!! I have a recipe for amazingly delicious sourdough challah!! They have a sourdough taste and a lovely chewy crust but, are still nice and fluffy like challah! So here is a little story about how I created this recipe. One warm summer day a girl who liked to make homemade sourdough bread, and homemade challah made out of packaged yeast, sat on her stairs and wishfully thought to herself how she would love to make a challah without using packaged yeast. She sat and she sat, and she thought and she thought, think … think… think… but she didn’t know how to make such a thing. So she went to Mr. Google, and looked and looked for sourdough challahs, one recipe was to long, one to confusing and one was to time consuming. Finally she got up, used the same recipe for regular Challahs, instead of putting in yeast she put in her sourdough starter, and miracle of miracles, she had sourdough challahs that tasted AMAZING! and she lived happily ever after. THE END
So lets make this!! Get some music going and get in the preparing for Shabbat mode!
- 2 1/2 C sourdough starter
- 1/4 C coconut oil or olive oil
- 3 eggs and one egg yolk
- 3 C rye flour
- 3 C spelt flour
- 1/2 C warm water
- pinch of salt
- 1-2 Tab honey
- Optional:egg yolk to brush on challah
- Optional: sprinkle of oats and chia seeds.
- Mix all the ingredients, listed above, in the order that they are written.(its going to be sticky)
- Dust your counter with spelt flour, then plop your dough on the flour, and dust the top of the dough with flour.
- Start kneading your dough, for like five minutes. until it has a nice shape.
- Wash your hands off from all the dough that sticks to them, and your bowl. put a little oil on your hands and in the bowl(so the dough wont stick to the bowl), and put you dough in your bowl to rise.
- Cover with a towel, and let rise for 5 hours. (it really only needs two hours to rise but letting it rise for 5 hours will lower the glycemic index)
- After five hours of rising, oil your hands again, and take the dough out of the bowl and place on a floured counter.(This is when you do hafrashat challah)
- Split the dough into two or four pieces, and braid into Challahs!
- Braid the challahs on the baking sheet, and let rise for another hour or two.
- After two hours you can brush the challahs with an egg yolk and sprinkle with some oats and chia seeds.(optional)
- bake the challahs at 175c or 350F for 25-30 minutes.
Here is all the ingredients, ready to get mixed up!
The dough after its been needed.
The braided challahs
ENJOY!! Shabbat Shalom!