Mango Peach Summer Salad or Salsa

My good friend Vicki made a fabulous mango peach salad and brought it to a Friday night dinner at my home. She usually brings guacamole, but she wanted to change things up a bit.

Vicki and my grandkids

Vegan Breakfast Idea | One Point on Weight Watchers

What does a vegan or someone gluten sensitive eat for breakfast?

That's a good question, and I have a great suggestion- Apple rings (slicing the apple through the middle) are fresh, healthy, delicious and no points of Weight Watchers. I use the apple as my base for this delicious breakfast.

Chilled Zucchini Corn Lime Soup- Instant Pot or Not

Corn and zucchini are at their peak right now in late Augut, and the duo are sensational in this light summer soup which can be eaten chilled or warm.

I cook the soup in my Instant Pot and then blend the it with an Immersion blender.  ***If you do not have an Instant Pot (link to Amazon), follow my stove top recipe at the bottom of the page. ( But what are you waiting for? Instant Pot's make cooking a breeze). This recipe is vegan, oil-free, and gluten-free.

Spiralized Summer Vegetable Medley

I love the rich golden colors of this spiralized vegetable medley. It's as beautiful as it is healthy.

Yes, I'm using my spiralizer again! 

It takes only minutes to spiralize vegetables using a spiralizer. I spiralized zucchini, beets, and sliced red onion and tossed them in a large skillet in a little olive oil spray with same salt, pepper and ground turmeric.

Spiralized Vegetable Salad With Zucchini and Beets

Looking for a creative way to serve your vegetables?  Spiralize them and make them into a salad. 

I spiralized zucchini and beets for this colorful salad and placed them over fresh spinach leaves.

The flavors mingled beautifully, and it was light and easy to eat. 

WW Bagels- GF and Easy

Have you ever made bagels? I hadn't, but this interesting recipe is so fast and easy, I now make them all the time. It calls for only 3 basic ingredients that are mixed in a bowl with a fork.

They are low in calories and very popular with those following Weight Watchers.

I make a gluten free variety which probably doesn't rise as well as using a regular glutinous flour, but they are still amazing. If you are not gluten free, the original recipe calls for self rising flour.

Bake in the oven for 20 minutes
It takes 5 minutes prep and then 20 minutes to bake in the oven.
They are outrageous when eaten freshly baked.

Because I divided my dough into 12 , my bagels are mini. Perhaps I should call my version mini rolls instead of bagels or maybe bagellas!

Regardless, they are absolutely delicious and are made from these 3 simple ingredients: 

1. Gluten Free Flour

2. Baking Powder

3. Greek yogurt 

The first time I made them, my husband ate the entire batch within a few hours. Yes, he ate too many but he said they were amazingly good! ( he is not gluten free and loved them) . 

You can make the bagels any size you want. The recipe can make 4 large bagels or 8-12  small bagels.

As you can see in the photo, I sprinkled them with sesame seeds. I also sprinkled them with coarse Pink Himalayan salt. In addition, Trader Jo's sells a seasoning mix called the everything bagel which works well too.

I used Bob Mills all purpose gluten free flour which is a garbanzo bean based flour. I think it gives the bagels are rich flavor and a nice texture.

If you are a Weight Watcher, this entire recipe is a total of 12 points. Divide by the number of bagels you make and that will tell you the points per bagel.

You don't have to be watching your weight to enjoy these fabulous little breads. I hesitate to call my version bagels because they although they look like a bagel, they taste crunchier and and different.

I taste tested them on some friends and there were no complaints and no bagels left over. 

If you are gluten free and looking for a treat- these are great!! 

If you are not gluten free, you will still love them too. 

Have you made the WW recipe for these bagels? Do they taste and cut like a bagel? Just curious what you think

My first video attempt-WW Bagels

Ingredients: 

1 cup of gluten free flour (I used Bob's Red Mill )

2 teaspoons of baking powder (I always use aluminum free) 

1 cup of plain Greek yogurt

Directions:

Pre heat oven to 400 degrees

Mix flour and baking soda together. Add Greek yogurt, stir with a spoon and mix until absorbed. If the dough is sticky, you will need to wet your hands to work with it. Otherwise break off 4 balls. Roll each ball and use your finger to make a whole in the middle. Place on a cookie sheet that has been covered with parchment paper. In addition, I sprayed my parchment paper with olive oil spray . Place each bagel on the parchment paper and bake for 20 minutes or until each bagel is golden and bottoms are browned.

** these will last for 4 days in refrigerator- however, always heat them before you eat them otherwise they don't taste very good. Heat them in the toaster or the toaster oven- microwave makes them rubbery. 

My Notes: 

1. Be sure that your baking powder is not expired

2. You can substitute self rising gluten free flour for the flour and baking soda

3. If you are not gluten free, you can substitute regular self rising flour
4. They taste best when they are first made.
5. They keep in the refrigerator for about 4 days, but will need to be warmed up to eat them.
6. They taste best reheated in the toaster not the microwave.
7. Be careful on exact measurement for the Greek yogurt - It is a sticky dough
8. Wet your hands if you need to.. 

Sharing on Beth Fish Reads Weekend Cooking Blog Carnival which is being hosted this week by Deb at Kahakai Kitchen. -

Hosted This Week at Deb at Kahakai Kitchen. -

Shared on Friday at the Fire Station Link Party

One Minute Chocolate Pudding

My one-minute Chocolate Pudding recipe is a perfect way to stick to healthy but still enjoy eating something very decadent !!

Do you remember your mom making homemade chocolate pudding, and it had a skin on top and was so delicious? This one is similar, but it will only take a minute to make and this contains healthier and lower calorie ingredients.

It's the best dessert ever when wanting something rich that you can make very quickly. For kids, you can add real peanut butter instead of Peanut butter powder if you don't mind the extra fat content.

Best Black Beans in the Instant Pot- No pre soaking

No soaking necessary 
Cook black beans without pre-soaking in just 45 minutes in the Instant Pot! This easy black bean recipe comes out super creamy and delicious. We eat it over white or brown rice which I also make in my Instant Pot. (link for how to cook it).

Vegan Stuffed Zucchini Boats

Stuffed zucchini makes a great summer side dish that's easy, healthy, and tasty.  I used yellow zucchini but of green works just as well and they taste just about the same.