If you are interested in trying Eat Royo, you can use the discount code “COOKINGKATIELADY” at checkout for a discount on your next purchase!

Huge shout out and thank you to Eat Royo for being the sponsor of today’s post!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Health Benefits of Eat Royo Bagels

These bagels are high in protein and fiber with fewer net carbs, making them a healthier alternative to traditional bagels. Each bagel is only 70 calories, 9g protein and 6g net carbs.

Why You Will Love This Recipe

• Low carb + lower calorie thanks to Royo bagels
• High protein
• That classic cinnamon sugar flavor without refined sugar overload
• Quick and easy

Equipment You’ll Need

• Mixing bowl
• Spoon or spatula
• Knife for spreading
• Cutting board

Ingredients

Bagel:

• 1 @eatroyo cinnamon raisin low carb bagel – Discount code “COOKINGKATIELADY“

Schmear:

• 4 oz cream cheese, softened
• 1 1/2 tablespoons honey
• 1/4 cup walnuts, chopped
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• Pinch salt

Instructions

1. Add the softened cream cheese to a mixing bowl.
2. Stir in the honey, vanilla extract, and cinnamon until smooth and creamy.
3. Fold in the chopped walnuts to add that perfect crunch.
4. Toast your Eat Royo cinnamon raisin bagel until warm and lightly crisp on the edges.
5. Spread a thick layer of the honey walnut cream cheese over the bagel. Serve immediately while the bagel is warm.

Dietary Information

This recipe is vegetarian and can easily fit into a low carb lifestyle thanks to Eat Royo bagels. With only 70 calories, 6g net carbs, and 9g protein per bagel, they are a great option for anyone looking to enjoy a satisfying breakfast without sacrificing their goals. You can also make this dairy free by using a plant based cream cheese alternative.

Tips or Variations

• Lightly toast the walnuts before mixing for a deeper, nuttier flavor.
• Add a drizzle of honey on top for extra sweetness.
• Sprinkle a little extra cinnamon over the finished bagel for a cozy touch.
• Try this spread on different Eat Royo flavors for variety. Store leftover schmear in the fridge for up to 10 days.

Serving Suggestions

Serve your honey walnut cream cheese on a freshly toasted Eat Royo cinnamon raisin bagel for the ultimate breakfast. Pair it with a hot coffee or latte for a cozy morning moment. It also works beautifully as a midday snack or a quick pre workout bite thanks to the added protein.

FAQs

What makes Eat Royo bagels different?
They are lower in carbs and calories while still delivering a soft, satisfying texture and great flavor.

Can I use a different flavor of Eat Royo bagel?
Yes, but cinnamon raisin pairs especially well with the honey walnut spread.

Can I make the schmear ahead of time?
Absolutely. Store it in the fridge and stir before using.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Honey Walnut Cream Cheese Schmear appeared first on Cooking Katie Lady.

It’s also one of those no-stress meals you can prep ahead and forget about until dinnertime. Just marinate, bake, and you’re done.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Equipment You’ll Need

• Large mixing bowl
• Whisk
• 9 x 13 inch baking dish with lid or foil
• Measuring cups and spoons
• Microplane or zester
• Tongs

Ingredients

• 2 lbs chicken thighs
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup greek yogurt
• Zest of 1 lemon
• 4 teaspoons garlic, minced
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons Dijon mustard
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon paprika

For Serving

• Lemon slices
• Fresh parsley
• Tzatziki sauce
• Pita bread
• Crumbled feta cheese
• Greek Rice
• Greek roasted veggies

Instructions

1. In a large mixing bowl, whisk together the olive oil, lemon juice, yogurt, lemon zest, garlic, oregano, thyme, Dijon mustard, salt, pepper, and paprika until well combined.
2. Add the chicken thighs to the bowl and toss until each piece is fully coated in the marinade.
3. Transfer the chicken and marinade into a 9 x 13 inch baking dish.
4. Cover with a lid or foil. Refrigerate and let the chicken marinate for at least 4 hours, or overnight for the best flavor.
5. Preheat your oven to 350°F. Bake the chicken, covered, for 40 to 45 minutes until cooked through and tender.
6. Remove the cover and broil for 2 to 5 minutes at the end to achieve a golden, slightly crispy top.

Dietary Information

This recipe is naturally gluten free and low carb, making it a great option for those following a keto-friendly or gluten-free lifestyle. To keep it dairy free, simply ensure your Dijon mustard contains no added dairy ingredients, which most do not.

Tips or Variations

• Swap chicken thighs for chicken breasts if you prefer a leaner cut, but reduce cooking time slightly to avoid drying out.
• Add a splash of red wine vinegar for extra tang.

Serving Suggestions

Serve these Greek chicken thighs with fluffy Greek rice, roasted Greek vegetables like zucchini, peppers, and red onion, and a generous side of tzatziki. The creamy, cool sauce balances the bright lemon and garlic perfectly, while the rice soaks up all those flavorful juices. Add some warm pita on the side if you want to round it out into a full Mediterranean-style spread.

FAQ’s

Can I freeze the marinated chicken?
Yes, you can freeze the chicken directly in the marinade. Thaw overnight in the fridge before baking.

How do I know when the chicken is done?
The internal temperature should reach 165°F. The juices should run clear when pierced.

Can I grill this instead of baking?
Absolutely. Grill over medium heat for about 6 to 7 minutes per side, depending on thickness.

How long will leftovers last?
Store in an airtight container in the fridge for up to 4 days.

Time & Yield

Prep Time: 10 minutes
Marinate Time: 4 hours to overnight
Cook Time: 45 minutes
Total Time: About 5 hours
Servings: 4 to 6

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Marinated Greek Chicken Thighs appeared first on Cooking Katie Lady.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Why You’ll Love This Recipe

• It tastes just like the restaurant version, but fresher and creamier
• Roasted garlic, jalapeños, and onion add deep, bold flavor
• Simple ingredients with big payoff
• Perfect for dipping, spreading, or dolloping on bowls and wraps
• Easy to prep ahead for parties and gatherings

Equipment You’ll Need

• Oven
• Small sheet pan
• Aluminum foil
• Food processor
• Sharp knife and cutting board
• Mixing bowl
• Spoon or spatula

Ingredients

• 1 whole bulb garlic
• 2 jalapeños
• 1/2 yellow onion
• 1 tbsp olive oil (for roasting)
• 2 blocks feta cheese
• 2 tbsp Greek yogurt (plain, nonfat)
• 1/4 cup olive oil (organic extra virgin)
• 1 lemon (zest of 1 lemon)
• 1/2 lemon (juice of 1/2 lemon)
• Salt and black pepper (to taste)

How To Make It

1. Preheat your oven to 400°F.
2. Slice the top off the garlic bulb, drizzle with olive oil, wrap tightly in foil, and place on a small sheet pan lined with foil.
3. Halve the jalapeños (remove as many seeds as you’d like) and cut the yellow onion into large chunks. Arrange them on a foil lined sheet pan, drizzle with olive oil, and season lightly with salt.
4. Roast everything together. After 20 minutes, remove the jalapeños. After 25 minutes, remove the onion. Let cool slightly, then dice.
5. After 30 minutes, remove the garlic from the oven and allow it to cool before squeezing out the cloves.
6. In a large food processor, add the feta, 1/4 cup olive oil, roasted garlic cloves, lemon juice & zest, salt, and pepper. Blend until smooth and creamy.
7. Transfer the mixture to a bowl and stir in the Greek yogurt, diced jalapeño, and onion.
8. Chill for 30 minutes to let the flavors come together, then serve.

Dietary Information

This dip is naturally gluten free and vegetarian. It’s also low carb and keto friendly. For a lighter option, you can use low fat Greek yogurt or slightly reduce the olive oil.

Serving Suggestions

Serve with pita chips, crackers, or fresh veggies like cucumbers and bell peppers. This dip is also amazing spread onto wraps, sandwiches, or added to grain bowls for extra flavor.

Tips or Variations

• Leave some jalapeño seeds for extra heat.
• Blend everything together if you prefer a smoother, fully whipped texture.
• If the dip thickens too much in the fridge, stir in a drizzle of olive oil before serving.
• Store in an airtight container in the refrigerator for up to four days.

Fun Fact

Roasting garlic mellows its sharp bite and brings out a naturally sweet, nutty flavor that makes this dip extra craveable.

FAQ’s

Can I make this ahead of time?
Yes. This dip is even better after chilling and can be made one day in advance.

Is this dip spicy?
It has a mild to medium heat. Adjust by using fewer jalapeños or removing the seeds.

Can I use crumbled feta instead of blocks?
Yes, but block feta creates the creamiest texture.

How long does it last in the fridge?
Up to four days when stored properly in an airtight container.

Time & Yield

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Chill Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: About 8-10 servings

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post CAVA Copycat Crazy Feta Dip appeared first on Cooking Katie Lady.

If you are interested in trying Eat Royo, you can use the discount code “COOKINGKATIELADY” at checkout for a discount on your next purchase!

Huge shout out and thank you to Eat Royo for being the sponsor of today’s post!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Health Benefits of Eat Royo Bagels

These bagels are high in protein and fiber with fewer net carbs, making them a healthier alternative to traditional bagels. Each bagel is only 80 calories, 1.5g fat, 10g protein and 6g net carbs.

Why You Will Love This Recipe

• This recipe is quick and easy with minimal prep
• It is low carb, high protein, and very filling
• It tastes indulgent but fits into macro focused eating

Equipment You’ll Need

• Knife
• Cutting board
• Toaster or toaster oven
• Air fryer
• Measuring cups and spoons

Ingredients

Bagels:

• 1 Eat Royo low carb everything bagel – Discount code “COOKINGKATIELADY“
• 3 tbsp pesto (try my homemade pesto!!)
• 1/4 cup mozzarella cheese (shredded, freshly grated)
• 4 oz. cooked shredded chicken
• 1/2 tomato (thinly sliced)
• 3 tbsp freshly grated Parmesan cheese
• Sea salt (to taste)
• Black pepper (to taste)

Instructions

1. Slice the bagel in half and lightly toast it until just golden.
2. Spread the pesto evenly over each bagel half.
3. Sprinkle half of the mozzarella over the pesto.
4. Add the shredded chicken in an even layer.
5. Top with the remaining mozzarella, tomato slices, and Parmesan cheese.
6. Season lightly with sea salt and black pepper. Optional: Add a few extra dallops of pesto on top!
7. Place the bagel halves in the air fryer and cook at 350°F for 15 minutes, or until the cheese is melted and bubbly with lightly crisp edges.
8. Remove carefully and let cool for a minute before serving.

Dietary Information

This recipe is low carb and high protein, making it great for anyone focusing on balanced macros. It can be made gluten free if you use a gluten free low carb bagel, and it’s easy to adjust for lower fat by reducing the cheese slightly.

Tips or Variations

• Swap mozzarella for part skim mozzarella to lower fat without sacrificing melt.
• Add a handful of spinach or arugula under the cheese for extra greens.
• Use grilled chicken or rotisserie chicken for extra flavor and convenience.
• No air fryer? Bake at 375°F until the cheese is melted and golden.

Serving Suggestions

Serve these pizza bagels with a simple side salad, roasted veggies, or a cup of tomato soup. They’re also great cut into quarters and served as a protein packed snack.

FAQs

Can I make these ahead of time?
They’re best fresh, but you can prep the toppings ahead and assemble right before cooking.

How do I store leftovers?
Store in an airtight container in the fridge for up to two days.

Can I reheat them?
Yes, reheat in the air fryer for a few minutes until warm and crisp.

Can I use store bought pesto?
Absolutely. Store bought pesto works perfectly and saves time. Just be sure to get one made with olive oil versus an inflammatory oil such as canola or sunflower.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Low Carb, High Protein Pesto Chicken Pizza Bagels appeared first on Cooking Katie Lady.

I use Eat Royo Everything Bagels to keep this recipe macro friendly while still tasting like a real bagel. One bagel half packs 27 g protein and only 10 g net carbs, making this an amazing option for a satisfying breakfast, brunch, or even a quick lunch.

If you love elevated but simple meals, this one is a must try.

If you are interested in trying Eat Royo, you can use the discount code “COOKINGKATIELADY” at checkout for a discount on your next purchase!

Huge shout out and thank you to Eat Royo for being the sponsor of today’s post!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Health Benefits of Eat Royo Bagels

These bagels are high in protein and fiber with fewer net carbs, making them a healthier alternative to traditional bagels. Each bagel is only 80 calories, 1.5g fat, 10g protein and 6g net carbs.

Why You Will Love This Recipe

• This recipe is quick and easy with minimal prep
• It is low carb, high protein, and very filling
• It tastes indulgent but fits into macro focused eating
• The crispy parmesan crust adds incredible texture
• The fresh arugula salad brightens up every bite

Ingredients

Bagels:

• 1 Eat Royo low carb everything bagel – Discount code “COOKINGKATIELADY“
• 1 Eat Royo low carb everything bagel, halved
• 1 tbsp butter
• 1/2 cup grated parmesan cheese
• 3 tbsp basil pesto
• 2 eggs

Arugula Salad Topping

• Salt (to taste)
• Pepper (to taste)
• 2 cups arugula
• 1 avocado (diced)
• 2 tbsp dill (fresh, chopped)
• 1 tsp garlic (minced)
• 1 tsp olive oil (organic, extra virgin)
• 1/2 lemon (Juice and zest)
• Chili flakes (to taste)
• 1 tbsp pine nuts

Instructions

1. In a small mixing bowl, combine all of the arugula salad ingredients and set aside.
2. Heat a skillet over medium heat and melt the butter. Place one bagel half cut side down on one side of the skillet.
3. On the other side of the skillet, sprinkle half of the parmesan cheese into a circle about the size of the bagel. Flip the bagel over to lightly toast the other side.
4. Spoon pesto over the melted parmesan and let it cook for about 1 minute until fragrant.
5. Place the bagel cut side down directly on top of the parmesan pesto mixture. Crack an egg into the center hole of the bagel.
6. Cook until the egg reaches your desired doneness (3-6 additional minutes). Remove from the pan, top with the arugula salad, and enjoy immediately.

Dietary Information

Low carb
High protein
Macro friendly
Vegetarian
Low sugar
High fiber

Nutrition will vary based on specific brands used.

Tips or Variations

• Use freshly grated parmesan for the crispiest cheese crust
• Cook over medium heat to prevent the parmesan from burning
• Cover the skillet briefly if you prefer a firmer egg yolk
• Swap arugula for spinach or mixed greens
• Try sun dried tomato pesto or dairy free pesto for a flavor twist
• Add prosciutto or turkey bacon for extra protein
• This recipe is best served immediately for optimal texture

Fun Fact

The chopped sandwich trend grew because it blends all ingredients into one cohesive bite, creating perfect balance and texture. Bagels hold up especially well to this style, making them ideal for the chopped method.

FAQs

Can I make this dairy free?

You can use a dairy free parmesan alternative, but the crispiness may vary.

Can I use a different bagel?

Yes, any bagel will work, but macro values will change.

What other toppings work well?

Cherry tomatoes, roasted red peppers, or prosciutto all pair great with the pesto and parmesan.

Is this good for meal prep?

This recipe is best enjoyed fresh, but the arugula salad can be prepped ahead of time.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Low Carb, High Protein Parmesan Pesto Egg In A Hole Bagels appeared first on Cooking Katie Lady.

Huge shout out and thank you to Eat Royo for being the sponsor of today’s post!

If you are interested in trying Eat Royo, you can use the discount code “COOKINGKATIELADY” at checkout for a discount on your next purchase!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Equipment You’ll Need

• Medium mixing bowl
• Small bowl and electric mixer
• Whisk
• Griddle or nonstick skillet
• Spatula

Ingredients

French toast

• 4 slices low carb artisan bread – I use the low carb Eat Royo Artisan Bread. Use the code COOKINGKATIELADY at checkout to get 10% off your order!
• 1 egg
• 1/4 cup unsweetened almond milk or milk of choice
• 30 g vanilla protein powder – I use Truvani. You can use the discount code KATIE10 for a discount here.
• 1 tablespoon molasses
• 1/2 teaspoon cinnamon
• 1/3 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Gingerbread syrup

• 2 tablespoons softened cream cheese
• 1 tablespoon molasses
• Maple syrup until drizzle consistency is reached

How To Make It

1. In a small bowl, beat together the cream cheese, molasses, and maple syrup with an electric mixer until smooth and pourable. Set aside.
2. In a medium bowl, whisk the egg, almond milk, vanilla, protein powder, molasses, cinnamon, ginger, cloves, and salt until the mixture is smooth.
3. Dip each slice of bread into the batter, coating both sides evenly.
4. Heat a griddle or skillet over medium heat with a small amount of butter.
5. Cook the soaked bread for about 2 to 3 minutes per side, until golden and lightly crisp at the edges.
6. Serve warm with the gingerbread syrup and extra maple syrup if you like.

Why Protein in the Morning Matters

Starting your day with protein has serious benefits:

• Boosts metabolism and helps burn more calories throughout the day
• Supports lean muscle mass and muscle recovery
• Keeps you full and reduces cravings later in the day
• Stabilizes blood sugar levels, helping you avoid that 10 a.m. crash
• Supports mood and cognitive function

The Eat Royo Bread Advantage

If you haven’t tried Eat Royo’s Low Carb Artisan Bread, you’re seriously missing out. It has the texture and taste of real bread, without the carbs or weird ingredients you find in most “healthy” loaves. Perfect for French toast, sandwiches, or avocado toast.

🛒 Use my code COOKINGKATIELADY at checkout to get 10% off your first order.

Dietary Information

This recipe is naturally low calorie, low carb, high protein, and refined sugar free. To make it dairy free, swap in a dairy-free cream cheese and plant-based protein powder (Truvani is plant based). For gluten-free needs, use a gluten-free loaf that you enjoy.

Tips or Variations

• Freeze leftover slices and reheat in a toaster oven for quick breakfasts.
• Add a pinch of nutmeg to deepen the gingerbread flavor.
• Swap cream cheese for Greek yogurt for a lighter drizzle.

Serving Suggestions

Serve with fresh berries, a latte, or a sprinkle of chopped pecans. This makes a lovely weekend treat or holiday-season breakfast.

Fun Facts

Molasses has long been used in classic gingerbread recipes. It adds a rich depth and natural sweetness that makes this French toast taste like a festive morning dessert.

FAQ’s

Can I make the batter ahead of time?
Yes. Mix everything except the bread and store in the fridge overnight. Give it a quick whisk before dipping.

What type of protein powder works best?
Vanilla whey or a smooth plant-based blend works well. Avoid powders that are gritty or chalky. Truvani is the best!

Can I skip the gingerbread drizzle?
You can simply top the French toast with maple syrup, yogurt, or whipped coconut cream.

How should I store leftovers?
Refrigerate cooked slices in an airtight container for up to three days. Reheat in a toaster oven or skillet.

Why is salt included?
Salt enhances the sweetness and brings balance to the warm spices.

Time and Yield

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Low Carb, High Protein Gingerbread French Toast appeared first on Cooking Katie Lady.