These LEAN COTTAGE CHEESE BAGELS are PERFECT!

[@LeanFoodie]

INGREDIENTS for 6 bagels: 2 eggs 200g cottage cheese 1g salt 5g seeds 80g flour 1/2tsp baking powder MACROS for 1 bagel: 120 Kcal 1 Fats 12 Carbs 15 Protein SERVING for 56g protein breakfast with bagels: 1 egg 40g smoked meat 25g mozarella 10ml balsamic cream salt,pepper 50g cherry tomatoes 50g melon for protein latte: 200ml milk 20g whey protein 1 drop of intense liquid sweetener cinnamon BREAKFAST MACROS: 474 kcal 13 FAT 35 CARBS 56 PROTEIN 560 CALCIUM

[@tmarie9828]

Just found your channel. Thank you so much for explaining why your using the ingredients your using and what alternatives are an option (regular flour vs gluten free) and the difference so so helpful. I will definitely check out more. Cheers!

[@sherriw4275]

I am so glad I stumbled on your channel, these recipes seem to be exactly what I need. Thank you.

[@LeanFoodie]

I am so happy you like them! 💛 welcome dear 🫶🏻

[@piyotama0v0]

love it! i hope that you can get well soon 🫶🏻

[@LeanFoodie]

Hello, thank you, dear! 🤍 It’s all about daycare 😂😂 since my kid started it - I got cold every month) but this time it was 2 covds in 2 months - it frustrated me a lot 😖 thanks for your wishes 🤍🙏🏻

[@BeccAcCardenas]

Looks delicious, thank you for sharing it!❤

[@LeanFoodie]

Thank you, dear 🤍🤍

[@JoyOfStayingIn]

Thank you! These look delicious 🤤

[@LeanFoodie]

Thanks to you!! Hope you'll love it 🙂

[@chelsealeigh2417]

Thank you for the recipe, I can't wit to try .. I have never had melon on a sandwich before - interesting😋 You have a beautiful sweet soft voice 🥰

[@LeanFoodie]

Thanks to you for the sweet comment) I love the flavour combo of melon with meat) If you'll like it - also try these bagels with watermelon, feta cheese and smoked meat like lean prosciutto. Bagel+watermelon+feta and mb some thyme - divine combo for my taste!))) My granny used to make us white bread sandwiches with watermelon and feta on top. Heavenly)) I just remade those childhood sandwiches into more diet ones)) But the memories and the taste are still wonderful )))

[@patriciagriffin1505]

Will Almond Flour work as well as wheat flour in this recipe???

[@deborahglaze7135]

Looks really yummy. Hope you are feeling better.

[@LeanFoodie]

@deborahglaze7135 Thank you, dear!

[@thelaitas]

I like your recipes because unlike the ones from American creators, I can find ingredients in pretty much any store

[@LeanFoodie]

Thank you so much, dear! It’s my goal for this channel - sharing delicious recipes that are made with common ingredients. So you can incorporate it into your day to day meals. It’s just hard to be consistent on your diet if you’d had to journey to the Mount Doom to find an ingredient that is unexpectedly out of stock in your pantry))) I do love experimenting with recipes to make something special, lesser in calories, more functional, sometimes it needs special ingredients. But it’s something special- for fun, for pleasure. Mb I’ll share some of my experiments as well, but it’s like 5-10% of a meal plan) I believe 80-90% must be pretty basic in terms of ingredients, but with lots of variations of what you can cook with them. From my experience it gives better results. I have switched several countries for the last couple of years and I found that it’s easier to keep your diet if your recipe book based on common ingredients - more likely you’ll find them everywhere and won’t have to stress about it on a new place. 🤍

[@hipretty]

Bublik!!! I love it! I will try Gluten Free! ☺💗🙏🌺

[@LeanFoodie]

🤍🤍🤍

[@sympatycznapl4681]

❤ I love your recipie, tomorrow I will try bake these beauties 😊

[@LeanFoodie]

Thank you, dear!!! Please let me know what you think 🤍

[@polotino1828]

Hello! I like your videos very much. I have a question. I have the more watery cottage cheese in the stored where i live and would like to not have to strain it beforehand. Do you think it will help if i use a nut flour ( almond or coconut) and may be something like psyllium husk to absorb this moisture in the cottage cheese so you can use it as is. Thanks

[@LeanFoodie]

@@polotino1828 thank you, dear! If you don’t want to drain your cottage cheese - thats fine for this recipe. You can still have a delicious buns without changing anything in the recipe but not draining cottage cheese. I am draining mine because I want to mimic the density of the original bagels, so I could load it with tons of fillings and spreads and the bagels will still hold the shape. (I don’t like when bread is soaking the spreads and starting falling apart). So if you won’t drain a cottage cheese it would be a bit harder for your bagels to hold their shape, but you can make a delicious and very moist buns instead. If you still want to keep bagels shape, I wouldn’t recommend almond or coconut flour - they will not only add extra calories but also add more moisture. Try rice flour or tapioca flour - they are the champions among the flours in terms of binding moisture inside your mixes)) you may also try to mix 60-80g of rice or regular flour and 5-10g of tapioca or 3-5g of psyllium for extra absorption. I think calorie and texture wise it may be a very good combo) 🤍

[@polotino1828]

@ Thank you 🙏!

[@Bee-p4w]

Is this cottage made thick and smooth by blending it in a food processor? I can’t find this type in the stores where I shop.

[@LeanFoodie]

Yes - it's a perfect solution! Cottage cheese varies sooo much in different countries. If yours is more textured, clumpy or grainy - just blend it in a food processor, if it's also too dry - add 1 tbsp of a greek yoghurt beforehand. And you must achieve pretty much similar texture to mine. If the cottage cheese on the contrary releases too much of a liquid during the blending - squeeze it in a cheesecloth (I use the bags that I bought with an idea to store fruits inside, but found a better use for them. )) P.S. I am planning to make a special video soon with solving all the common issues with cottage cheese as an ingredient - textures, taste - etc) A complete guide)))) Hope you'll find it helpful as well)

[@LeanFoodie]

Actually I think you may even try to place all the ingredients directly into food processor and blend them all together, so your cottage cheese will become smooth and your dough will be mixed at the same time. Just make sure that you've drained the liquid from the cottage cheese first))

[@patriciamora2915]

So do you use low moisture cottage cheese?

[@wisigv]

How can that be 15g protein each? 2 eggs= 12,6g protein, cottage cheese= 26g protein, flour= 8,3G protein, seeds= 2g protein. Total protein= 48,9g protein/6= 8,15g. Maybe I missed something, can you explain? 😅

[@LeanFoodie]

Oh its 2 things - my typo (its not 6 but 5 bagels in the video, but I wrote 6 in the description. Thanks for pointing that) and also I guess its the question of the actual ingredients you use. typical cottage cheeses in my country are quite pressed. So Is has way less moisture and way more protein. It’s not 26g protein total like yours, it’s actually 22g protein per 100g, so 44 total before draining. when I drain the cottage cheese I also need to recalculate the macros for it accordingly - it will add extra protein per 100g as well)) and as far as I am draining my protein packed cottage cheese I am getting more protein content for each bagel. I’ve checked everything once again, According to my ingredients and my app everything is correct for 5 bagels, not 6)) ❤️

[@cherylschneider3294]

How long do you bake them?

[@sherryashberger5979]

At about 8:50 in the video she says 170* C, 30 min.

[@cherylschneider3294]

@@sherryashberger5979 thank you.

[@LeanFoodie]

It depends on your oven. Between 25-40 minutes. Check after 25 minutes - as soon as they are golden on top - they are ready 🤍🤍

[@lechatleblanc]

we dont have cottage cheese like that...maybe we call it cream cheese ? 😅

[@LeanFoodie]

Hah I guess the macros for the cream cheese would be a bit 🤏 different because of the cream in it)) you can check my video for the cottage cheese pizza crust - I am turning typical grainy cottage cheese into mine soft and creamy in that video. Mb you’ll find it useful 🫶🏻

[@ladyleaner200]

So…. What oven temperature did you bake the bagels at and for how long? Maria, It would be most helpful to an international audience if you would also include step-by-step directions, and not just Ingredients. Listing just ingredients without the step by step instructions on how to use them would be considered an incomplete recipe. Just the tip!

[@LeanFoodie]

Hello, dear! The baking instructions and oven settings are on the 8:50 timestamp of this video. (It’s 30 mins and oven preheated to 170C) I am so sorry, I am not sure that I understood you correctly. What exact directions my recipe is missing? I am trying to film as detailed as possible, giving even some extra information for ingredients prep. I put a lot of efforts in it, so if there is anything still unclear in the video - pray tell me so I can think of that and mb extend my future video recipes even more to help you solve any issues. I am not typing any of the recipes steps because all of them are shown in the video, so you can follow them while watching.

[@light6508]

12 g of carb?! That’s a lot of carbs for anyone especially if you’re diabetic

[@LeanFoodie]

Wow, I hope you’re not stressing on such a harsh restrictions. In my country, where I’ve studied nutrition, 45-60% of your daily calories are saved for carbs no matter its diabetic or just calorie deficit diet. And 12g total carbs for such macros dense product (protein, calcium, phosphorus packed) is absolutely ok for most of the human beings)