Too many people look at the holes in their life and miss the glorious bagel right in front of them. I, on the other hand, am a glass half full kinda gal, an opportunistic who doesn’t skip a beat when there’s a bagel to be eaten. Especially when it’s a gluten-free, whole food based option that is lower in carbs and tastes just as good as the OG! Now I’m no New Yorker, so I know that’s high praise, but I’m willing to stick my neck out for this recipe – or at least stick out a hand if you’re going to pass on these almond flour bagels. You didn’t come here to pass on bagels though, did you? Let’s get to baking your favorite version be it plain, cinnamon raisin or everyone’s favorite – the everything bagel.

Bagels are practically a national treasure, but they also get a bad wrap as a carbalicious treat. I wasn’t ready to give up bagel Fridays when I went gluten-free, so I tried my hand at an almond flour version that amps up the protein, reduces the carbs and still has that magical balance of fluffy bread and chewy dough. The result was mind bogglingly good, unbelievably customizable and stupidly easy! I also love a good basic recipe that you can retrofit into whatever flavor your heart desires – kinda like the horse of a different color in the Wizard of Oz. Get that wand ready, because you, yes you, can be a wizard of bagels too! Move over banana bread, it’s time for bagels to shine.

A few tips to make these glorious golden halos:

1.) Get Creative: this is a basic bagel recipe that can transform into any flavor your heart desires! Recommended toppings: poppy or chia seeds for some crunch, coconut or brown sugar for a touch of sweetness, herbs de Provence or rosemary for an elegant, herby flavor profile.

2.) Timing is Key: after brushing each bagel with the beaten egg, immediately add your toppings before moving onto the next bagel. This prevents the egg base from drying and ensures your toppings stick.

3.) Keep ‘Em Fresh: these bagels don’t have any preservatives, so store in a sealed container in the refrigerator for 3-4 days or keep in the freezer for 3-6 months if you’d like make a big batch.

Let’s get baking!

Everything But the Bagel Almond Flour Bagels
Makes: 6 bagel
Ingredients:
– 3 C blanched almond flour
– 1 C tapioca starch (plus additional for the boiled water)
– 2 tsp baking powder
– 2 T powdered sweetener (I used Whole Earth Stevia & Monk Fruit sweetener and ground it to a powder in my coffee grinder; option to use powdered sugar or grind coconut sugar)
– 2 tsp plus 1/4 tsp iodized sea salt
– 2 T apple cider vinegar
– 1 pasture-raised egg
– Everything But the Bagel seasoning
Directions:
Step 1: Pre-heat the oven to 400 degrees Fahrenheit and lay a piece of Parchment paper on a baking sheet.
Step 2: Fill a large pot (10-inch width and at least 6-inch depth) with about 5-inches of water and add 1/4 tsp salt. Bring to a slow boil and before at a full boil, remove a half cup and set aside.
Step 3: In a medium mixing bowl, combine the almond flour, tapioca starch, remaining salt, baking powder and sweetener. Add the half cup of warm water extracted from the pot plus the apple cider vinegar and mix with a spoon. If the dough is too sticky, add more tapioca starch. If too dry, add more water.
Step 4: Divide the dough into 6 balls on the Parchment-lined baking sheet. Flatten each ball with your hand or a plate to mold into the shape of a bagel. Use your finger to make a small hole in the center.
Step 5: In groups of 2-3, carefully place each bagel in the boiling water for about 1 minute, or until they float to the top of the water. Use a strainer to remove from the water and place back on the Parchment-lined baking sheet. Repeat for the remaining bagels.
Step 6: After boiling the bagels, place the baking sheet with bagels in the oven for 10 minutes. Meanwhile, put the egg in a small bowl and whisk with a fork until frothy.
Step 7: Remove the bagels from the oven and brush each with the beaten egg, seasoning with as much of the Everything But the Bagel seasoning as you like. Important: season immediately after brushing with the beaten egg before moving onto the next bagel to ensure the topping sticks.
Step 8: Return the bagels to the oven and bake for an additional 10 minutes. Then, increase the temperature to 425 degrees Fahrenheit and bake for an additional 5-10 minutes, or until the bagels are golden.

Cinnamon Raisin Almond Flour Bagels
Makes: 6 bagels

Ingredients:
– 3 C blanched almond flour
– 1 C tapioca starch (plus additional for the boiled water)
– 2 tsp baking powder
– 2 T powdered sweetener (I used Whole Earth Stevia & Monk Fruit and ground into a powder in my coffee grinder; option to use powdered sugar or grind coconut sugar)
– 2 T apple cider vinegar
– 1 pasture-raised egg
– 2 tsp plus 1/4 tsp iodized sea salt
– 1 T cinnamon
– 1/2 C raisins

Directions:
Step 1: Pre-heat the oven to 400 degrees Fahrenheit and lay a piece of Parchment paper on a baking sheet.
Step 2: Fill a large pot (10-inch width and at least 6-inch depth) with about 5-inches of water and add 1/4 tsp salt. Bring to a slow boil and before at a full boil, remove a half cup and set aside.
Step 3: In a medium mixing bowl, combine the almond flour, tapioca starch, remaining salt, baking powder, cinnamon and sweetener. Add the half cup of warm water extracted from the pot plus the apple cider vinegar and mix with a spoon. If the dough is too sticky, add more tapioca starch. If too dry, add more water. Stir in the raisins once you’ve achieved the desired consistency.
Step 4: Divide the dough into 6 balls on the Parchment-lined baking sheet. Flatten each ball with your hand or a plate to mold into the shape of a bagel. Use your finger to make a small hole in the center. 
Step 5: In groups of 2-3, carefully place each bagel in the boiling water for about 1 minute, or until they float to the top of the water. Use a strainer to remove from the water and place back on the Parchment-lined baking sheet. Repeat for the remaining bagels.
Step 6: After boiling the bagels, place the baking sheet with bagels in the oven for 10 minutes. Meanwhile, put the egg in a small bowl and whisk with a fork until frothy.
Step 7: Remove the bagels from the oven and brush each with the beaten egg. Option to sprinkle with coconut or brown sugar for extra sweetness. Important: season immediately after brushing with the beaten egg before moving onto the next bagel to ensure the topping sticks.
Step 8: Return the bagels to the oven and bake for an additional 10 minutes. Then, increase the temperature to 425 degrees Fahrenheit and bake for an additional 5-10 minutes, or until the bagels are golden.

You’ll be amazed how easy it is to make whole food-based bagels that are just as delightful as the store bought version, but without the preservatives and carbs. Enjoy!

The post Hold the Carbs, Just the {Almond Flour} Bagels appeared first on The Shooks Life.

The secret to living apple-y ever after is Apple Cinnamon Overnight Oats. Actually, I don’t know the secret to happiness in this wild new world, but I’m doing my best to find the little joys in daily life. And while everyone else is wondering, what day is it? I’ve started to name my days by the flavors of overnight oats. What day is it? Oh, Apple Cinnamon day. When is that presentation due? Raspberry White Chocolate day. Can’t remember when you last washed your hair? Probably Carrot Cake day. Oh you heard that right. And maybe it’ll mean more hair washing because Carrot Cake Oats are oh so worth it. If you’re looking for a little pep in your step, read on for any endless array of overnight oats…and a few other ways I’m coping with keeping the days straight.

Having a case of the Mondays…every day? Same. But what’s been giving me a little thrill on the daily is concocting a new variety of oats to put a little pep in my step. I’m going on week 6 of working remotely. And while I went into this thinking I’d have sooooo much time to make a delicious, homemade breakfast every day…I was quickly jolted into the reality of working remote. The number of calls have amplified x10. And with everyone wanting to stay “connected”, those calls have turned into video conference calls. While I’ve gotten real comfortable doing no-makeup conference calls, I haven’t quite worked my way up to full-on cooking during said calls.

So, overnight oats it is! And the options truly are endless. The prep is legit 5 minutes and most of the ingredients can be found in your pantry or freezer. Let’s cover some of the basics.

What kind of oats should you use?

Old-fashioned oats are the Goldilocks of overnight oats – just right. Quick oats will do in a pinch, but you’ll likely want to scale a bit back on the liquid since they won’t soak up as much. Skip the steel-cut oats , which will be too firm. Instant oats (like those found in single serve packets), will become a mush.

When should you use fresh vs frozen fruit?

Either will work! What I love about frozen fruit, is that when warmed in the microwave for 30 seconds, they get really juice and add an abundance of flavor to the overnight oats mixture. I personally prefer to reserve fresh fruit as a topping the next morning.

What else can you add to overnight oats?

Nuts, seeds and shredded coconut are all fair game to add some texture, but should be used as toppers only – they’ll get mushy if added the night before. For added health benefits, protein powder is great for a boost of protein (obviously), ground flax or chia seeds for omega-3’s and fiber, or adaptogens like maca root powder for managing stressors. These ingredients should all be added the night before so they have ample time to soak into the liquid.

How long do overnight oats last?

Technically, they’ll be good in the fridge for up to 5 days, but I find that they’re best in the first 2-3 days as they’ll continue to soften.

Ready to become a master of overnight oats? Let’s get mixing!

Cinnamon Apple Overnight Oats
Makes: 2 servings

Ingredients:
Overnight Oats
– 1 C old-fashioned oats
– 1 T chia seeds
– 1 T maple syrup
– 1 1/4 C milk of choice
– 3/4 tsp cinnamon
Cinnamon Apples
– 1 large apple, peeled, cored and diced
– 1/4 tsp cinnamon
– 2 T coconut sugar
– Butter or ghee for sauteeing
Optional Toppings:
-Nut butter of choice
-Pecans

Directions:
Step 1: Make the cinnamon apples by placing the apples, cinnamon and coconut sugar in a large resealable plastic bag. Seal and shake to coat the apples. Heat a saute pan to medium heat and add a tablespoon of ghee or butter. Once melted, add the apples and stir to coat. Cover and continue to saute, stirring every once in a while until soft and easily pierced with a fork – about 5-7 minutes. If pan becomes too dry, add some water. Turn off the heat and allow to cool.
Step 2: Add the overnight oats ingredients to a quart-sized mason. Cover and shake to mix together. Add 1/2 of the cinnamon apples and shake to combine. Place in the fridge overnight. Store the remaining apples in a separate container to top the overnight oats the next morning.

Blueberry Cheesecake Overnight Oats
Makes: 2 servings

Ingredients:
– 1 C old-fashioned oats
– 1/2 C Greek yogurt
– 3/4 C milk of choice
– 1/2 C blueberries (frozen recommended)*
– 1 T chia seeds
– 1 T maple syrup (or sweetener of choice)
Optional Toppings:
-Chopped pistachios
-Additional blueberries

Directions: Add all of the ingredients (with the exception of optional toppings) to a quart-sized mason jar. Cover and shake to mix. Place in the fridge overnight. In the morning, split between two bowls and top as you’d like with additional blueberries and pistachios.

*Tip: Place the frozen berries in the microwave for 30 seconds so they become extra juicy.

Carrot Cake Overnight Oats
Makes: 2 servings

Ingredients:
– 1 C old-fashioned oats
– 1 1/2 C milk of choice
– 1 T chia seeds
– 1/2 C shredded carrots
– 3 T raisins
–  2 T maple syrup
– 3/4 tsp cinnamon
– 1/4 tsp allspice
Optional Toppings:
– Pecans or walnuts
– Additional raisins

Directions: Place all of the ingredients (with the exception of the optional toppings) in a mason jar. Seal and shake to mix. Place in the fridge overnight. Split between two serving dishes in the morning and top with optional nuts or additional raisins.

Raspberry White Chocolate Overnight Oats
Makes: 2 servings

Ingredients:
– 1 C old-fashioned oats
– 1/2 C Greek yogurt
– 3/4 C milk of choice
– 1/2 C raspberries (frozen recommended)*
– 1 T chia seeds
– 1 T maple syrup (or sweetener of choice)
Toppings:
-White chocolate chips
-Fresh raspberries

Directions: Add all of the ingredients (with the exception of optional toppings) to a quart-sized mason jar. Cover and shake to mix. Place in the fridge overnight. In the morning, split between two bowls and top as you’d like with white chocolate chips and additional raspberries.

*Tip: Place the frozen berries in the microwave for 30 seconds so they become extra juicy.

Strawberry Cheesecake Overnight Oats
Makes: 2 servings

Ingredients:
– 1 C old-fashioned oats
– 1/2 C strawberry yogurt (I used Cocojune strawberry rhubarb coconut yogurt)
– 3/4 C milk of choice
– 1/2 C strawberries (frozen recommended)*
– 1 T chia seeds
– 1 T maple syrup (or sweetener of choice)
Optional toppings:
-Granola crumbles
-Fresh strawberries
-Chopped pecans

Directions: Add all of the ingredients (with the exception of optional toppings) to a quart-sized mason jar. Cover and shake to mix. Place in the fridge overnight. In the morning, split between two bowls and top as you’d like with white chocolate chips and additional raspberries.

*Tip: Place the frozen berries in the microwave for 30 seconds so they become extra juicy.

Mocha Overnight Protein Oats
Makes: 2 servings

Ingredients:
-1 C old-fashioned oats
-2 T chia seeds
-1 scoop chocolate protein powder
-1/2 C chocolate almond milk
-6 T of cold brew or strong coffee
Optional topping:
– Chocolate chips

Directions: Add all of the ingredients to a mason jar, stir to combine, refrigerate overnight and enjoy in the morning! Option to top with chocolate chips.

Now the biggest question is, which one first?!

The post Endless Overnight Oats appeared first on The Shooks Life.

All I want for Christmas is a Paleo French Toast Bake that practically bakes itself. Too much to ask? Well I must have been good this year, because this recipe passed the test with flying colors. The last thing anyone needs over the holidays is more work. But there’s always the pressure to prove to guests you’re a super host. This will be your genie in a bottle because it’s a few simple ingredients thrown together and ready to bake in the morning – plus I provide some healthier Paleo swaps that will take just as good as the OG. Read on for the dEATs that will save you Christmas morning.

This year, we’re traveling half across the country from Texas to Wisconsin to spend a couple of weeks with family. Pros: not having to a cook a thing! Cons: navigating the airport with the other half of the country. Before we head north, I had some ingredients to use up so that we didn’t come home to a fridge of expired foods as a New Year’s gift. But I also didn’t quite have the energy to make anything extravagant or too time-consuming given the looming last-minute shopping (I will never learn). So, with a loaf of bread, some eggs, non-dairy milk and canned pumpkin, I whipped up this Paleo French Bread Bake with fingers crossed it would be a masterpiece with zero effort – cha-ching! I’ll be saving most of this in the freezer so that when we get back, we’ll have the most decadent breakfast waiting for us!

What are some of your favorite easy, crowd-pleasing dishes? Drop some knowledge because we could all use as much help as possible this time of year!

Paleo Pumpkin French Toast Bake
Serves: 6-8

Ingredients:
French Toast Bake
– 1 loaf of day-old bread (I used Mikey’s Paleo Bread)
– 5 pasture-raised eggs like those from Vital Farms
– 1 1/2 C unsweetened vanilla almond milk (option to sub milk)
– 1/2 C coconut creamer like Milkadamia (option to sub half&half)
– 2 T vanilla extract
– 1 T pumpkin pie spice
– 1 C pumpkin puree
-1 C coconut sugar (option to sub granulated sugar)

Streusel Topping
– 3/4 C almond flour (option to sub another flour)
– 1/3 C coconut sugar (option to sub granulated sugar)
– 1 tsp pumpkin pie spice
– 1/3 tsp sea salt
– 1/4 C grass-fed butter, solid and chilled like that from Vital Farms
– 1/3 C chopped pecans

Directions:
Step 1: Roughly dice the bread* and place in a greased 9×13 pan. In a medium bowl, mix the remaining French Toast Bake ingredients together to create a custard. Pour the custard evening over the bread. Cover and place in the fridge for 3-4 hours or overnight.
Step 2: Make the streusel topping by placing all of the ingredients in a small mixing bowl. Using your fingers, mix together, breaking down the butter until you form a crumbly topping. Set aside until ready to bake the French toast.
Step 3: When ready to bake the French toast, pre-heat the oven to 350 degrees Fahrenheit. Sprinkle the streusel evenly over the top of the French toast and custard mixture. Place in the oven and bake for 45-55 minutes or until its no longer jiggly. If the top starts to brown too quickly, place a piece of aluminum foil over the top. Remove from the oven once set and allow to cool for 10 minutes before slicing and serving with your favorite syrup.

Happy Holidays and enjoy the time with family!

The post Paleo Pumpkin French Toast Bake appeared first on The Shooks Life.