Equipment You’ll Need

• Large mixing bowl
• Sharp knife
• Cutting board
• Measuring spoons
• Small whisk or fork
• Measuring cup or mason jar for the marinade

Ingredients

For the Black Eyed Pea Caviar

• 2 (15 ounce) cans black eyed peas (drained and rinsed)
• 3 stalks celery (finely diced)
• 1/4 large red onion (finely diced)
• 1 red bell pepper (finely diced)

For the Marinade

• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 1/2 teaspoons hot sauce
• 1 1/2 teaspoons maple syrup
• 2 1/2 tablespoons olive oil
• 1/2 teaspoon garlic (minced)
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon parsley

Instructions

1. Drain and rinse the black eyed peas thoroughly, then gently pat them dry with a paper towel.
2. Finely dice the celery, red onion, and red bell pepper. Add everything to a large mixing bowl with the black eyed peas.
3. In a measuring cup or small jar, whisk together the Dijon mustard, apple cider vinegar, hot sauce, maple syrup, olive oil, garlic, salt, pepper, oregano, thyme, and parsley until smooth and fully combined.
4. Pour the marinade over the black eyed pea mixture and toss well until everything is evenly coated.
5. Cover and refrigerate for at least 30 minutes so the flavors can soak into the peas and vegetables. Serve chilled as a refreshing side dish or with crunchy tortilla chips for dipping.

Dietary Information

This recipe is naturally gluten free and dairy free, making it an easy option for gatherings with mixed dietary needs. It’s also vegetarian and can easily be made vegan by double checking that your Dijon mustard and hot sauce are vegan friendly.

Tips or Variations

• For extra heat, add more hot sauce.
• Want more sweetness? Stir in a little extra maple syrup or some sweet corn.
• Fresh herbs like cilantro or basil add even more summer flavor.
• This recipe tastes even better after a few hours in the fridge.
• Store leftovers in an airtight container for up to 4 days.

Serving Suggestions

This crunchy black eyed pea caviar pairs perfectly with:

• Tortilla chips
• Grilled chicken or steak
• Fish tacos
• Burgers and hot dogs
• Rice bowls or wraps
• On its own as a side salad!

It also makes a colorful addition to summer picnic spreads and barbecue tables.

FAQ’s

Can I make this ahead of time?

Yes! In fact, it tastes even better after chilling for a few hours because the flavors have more time to blend together.

Can I use dried black eyed peas instead of canned?

Absolutely. Cook about 3 cups of black eyed peas until tender, then cool completely before using.

Is this spicy?

It has a mild kick from the hot sauce, but it’s not overly spicy. You can easily adjust the heat level to your preference.

Can I freeze it?

This recipe is best enjoyed fresh. Freezing may change the texture of the vegetables.

Time & Yield

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes (plus chilling time)
Servings: 6 to 8 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 Marinated Crunchy Black Eyed Pea Caviar appeared first on Cooking Katie Lady.

What makes this recipe even better is using Eat Royo low carb bagels. They have a soft, chewy texture that feels just like a classic bakery bagel while keeping the recipe lower in carbs and higher in protein. Whether you need an easy high protein breakfast, quick lunch, or satisfying snack, this chopped bagel recipe comes together in minutes!

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 5g net carbs.

Why You Will Love This Recipe

• Low carb + lower calorie thanks to Royo bagels
• High protein
• Quick and easy

Equipment You’ll Need

• Knife for spreading
• Cutting board
• Cheese grater

Ingredients

• 3 @eatroyo cinnamon raisin low carb bagel – Discount code “COOKINGKATIELADY“
• 3 ounces cream cheese (softened)
• 1 ounce cheddar cheese (freshly grated)
• 1/2 jalapeño (seeds removed and finely diced)
• 2 slices bacon (cooked and chopped)
• Small handful fresh chives (chopped)
• Salt and pepper (to taste)

Optional additions:

• Everything bagel seasoning
• Red pepper flakes
• Hot honey drizzle

Instructions

1. Cook the bacon until crispy, then chop it into small pieces.
2. On a large cutting board, add the softened cream cheese, diced jalapeño, chopped bacon, and chives.
3. Using a large knife, chop and mix everything together until fully combined and creamy. Season the mixture with salt and pepper to taste.
4. Toast the Eat Royo bagels until golden brown and crisp around the edges.
5. Spread the jalapeño cheddar mixture generously onto each toasted bagel. Serve immediately while the bagels are warm and crisp.

Dietary Information

These jalapeño cheddar chopped bagels are low carb and high in protein thanks to the Eat Royo bagels. They are a great option for anyone looking for a more balanced breakfast or snack without sacrificing flavor.

For a vegetarian version, simply leave out the bacon or replace it with a plant based alternative. Dairy free cream cheese can also be used if needed.

Tips or Variations

• Leave a few jalapeño seeds in for extra heat.
• Make the cream cheese mixture ahead of time and store in the refrigerator for up to 3 days.
• Swap chives for green onions for a sharper flavor.
• Air fry the bagels for an extra crispy texture.

Serving Suggestions

These low carb chopped bagels pair perfectly with:

• Scrambled eggs
• Fresh fruit
• Cold brew coffee
• A side salad
• Tomato soup

They also make a great addition to a brunch spread or meal prep breakfast lineup.

Fun Fact

The chopped bagel trend became popular because chopping the toppings together creates a perfectly balanced bite every time. The creamy texture blends beautifully with crispy bacon and fresh jalapeño for a bold and flavorful spread.

Jalapeños are also naturally rich in vitamin C and add a bright freshness that balances the richness of the cream cheese.

FAQs

Can I make the spread ahead of time?

Yes. Store the chopped mixture in an airtight container in the refrigerator for up to 3 days.

Are Eat Royo bagels keto friendly?

Eat Royo bagels are lower in carbs and higher in protein than traditional bagels, making them a great option for many low carb lifestyles.

Can I use turkey bacon?

Absolutely. Turkey bacon works well and keeps the recipe slightly lighter.

What other bagel flavors work best?

Everything, sesame, or cheddar style low carb bagels all pair well with this filling.

How can I make this recipe spicier?

Add extra jalapeños, red pepper flakes, or your favorite hot sauce.

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 Jalapeno Cheddar Chopped Bagels appeared first on Cooking Katie Lady.

Equipment You’ll Need

• Large pot
• Colander
• Cutting board
• Sharp knife
• Large mixing bowl
• Wooden spoon or salad tongs

Ingredients

• 16 oz gluten free pasta (shape of choice; protein pasta or Jovial organic are great options)
• 1 cucumber (diced into quarters)
• 1 pint cherry tomatoes (halved)
• 1/2 cup pepperoni (diced)
• 1/4 red onion (finely diced)
• 1/2 cup Parmesan cheese (freshly grated)
• 1/4 cup pepperoncini (diced)
• 1 green bell pepper (diced)
• 8 oz Italian dressing (Primal Kitchen is my favorite clean brand of dressing)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain the pasta and rinse under cool water to stop the cooking process. Let it cool completely.
2. While the pasta cools, chop all vegetables and pepperoni into bite-sized pieces.
3. In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, pepperoni, red onion, pepperoncini, Parmesan, and bell pepper.
4. Pour the Italian dressing over the salad. Toss everything together until evenly coated.
5. Cover and refrigerate for at least 30 minutes to let the flavors come together. Give it a quick toss before serving and adjust seasoning if needed.

Dietary Information

This recipe is naturally gluten-free when made with gluten-free pasta like protein pasta or Jovial organic. It’s also easy to adapt. For a vegetarian version, simply leave out the pepperoni or swap in olives or chickpeas for added texture and flavor.

Tips or Variations

• If you prefer a milder onion flavor, soak diced red onion in cold water for 5 minutes before adding.
• Gluten-free pasta can absorb dressing as it sits, so you may want to add a splash more before serving.

Serving Suggestions

• Serve this pasta salad chilled alongside grilled chicken, burgers, or seafood. It also works beautifully as part of a picnic spread or packed into lunch containers for the week. A sprinkle of extra Parmesan on top just before serving adds a nice finishing touch.

FAQ’s

Can I make this ahead of time?
Yes, this is a great make-ahead dish. Prepare it up to a day in advance and store it in the fridge.

How long does it last in the fridge?
It stays fresh for about 3 to 4 days when stored in an airtight container.

Do I need to rinse gluten-free pasta?
Yes, rinsing helps cool it quickly and keeps it from becoming sticky, which works best for pasta salad.

Can I use a different dressing?
Absolutely. A homemade vinaigrette or balsamic dressing would also work nicely.

Time & Yield

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes (plus chilling time)
Servings: 6 to 8 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 Easy Crunchy Summer Italian Pasta Salad appeared first on Cooking Katie Lady.

If you haven’t tried Eat Royo yet, this recipe is the perfect introduction. Their artisan bread is just 30 calories per slice with only 2g net carbs and 3g protein, making it a dream for anyone looking to enjoy bread without compromise. It toasts beautifully and holds up to toppings like a champ, which is exactly what you want here.

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 Bread

This bread is high in protein and fiber with fewer net carbs, making them a healthier alternative to traditional bread. Each slice is only 30 calories, 3g protein and 2g net carbs.

Equipment You’ll Need

• Small skillet
• Spatula
• Toaster or toaster oven
• Knife and cutting board

Ingredients

For the Toast:

• 1 slice Eat Royo Artisan Bread – Discount code “COOKINGKATIELADY“
• 1/4 cup cottage cheese
• Sprinkle of hemp seeds
• Sprinkle of black sesame seeds
• Optional drizzle of honey

For the Bananas Foster:

• 1 large ripe banana, sliced into rounds
• 1/2 to 1 tbsp coconut sugar (adjust to taste)
• 1/2 to 1 tbsp maple syrup (adjust to taste)
• 1/2 tsp cinnamon
• 1/2 tbsp butter (grass-fed preferred) or coconut oil

Instructions

1. Slice the banana into even rounds and set aside.
2. Heat a small skillet over medium heat and add the butter. Let it melt until slightly bubbly.
3. Add the banana slices to the skillet along with coconut sugar, maple syrup, and cinnamon.
4. Cook for about 4 to 5 minutes, gently flipping the bananas occasionally, until they are soft and caramelized with a golden, glossy coating. Remove from heat.
5. While the bananas cook, toast your slice of Eat Royo Artisan Bread until golden and crisp.
6. Spread the cottage cheese evenly over the warm toast.
7. Spoon the caramelized bananas on top.
8. Finish with a drizzle of honey and a sprinkle of hemp seeds and black sesame seeds. Serve immediately and enjoy.

Dietary Information

This recipe is lower in carbs thanks to Eat Royo Artisan Bread, making it a great option for those watching their carb intake. It is vegetarian and can easily be made dairy-free by swapping cottage cheese for a plant-based alternative and using coconut oil instead of butter.

Tips or Variations

• Use extra ripe bananas for deeper caramel flavor and natural sweetness.
• Add a splash of vanilla extract or a tiny pinch of sea salt to the bananas for extra depth.
• Swap honey for sugar-free syrup to keep it even lower in sugar.
• If you prefer a smoother texture, whip the cottage cheese before spreading.

Serving Suggestions

Pair this toast with a hot cup of coffee or a cinnamon latte for a cozy breakfast. It also works beautifully as a quick brunch dish or even a light dessert. Add a side of berries for a fresh, balanced plate.

FAQs

Can I make this ahead of time?
It’s best enjoyed fresh, but you can prep the bananas ahead and reheat them gently before assembling.

What does Eat Royo bread taste like?
It has a mild, slightly nutty flavor and toasts up beautifully crisp on the outside while staying soft inside.

Can I use a different sweetener?
Yes, you can substitute coconut sugar and maple syrup with brown sugar, honey, or a low-carb alternative.

Is this good for weight loss?
With only 30 calories per slice of Eat Royo bread and a balance of protein and healthy fats, it can fit nicely into a balanced diet.

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 Bananas Foster Cottage Cheese Toast appeared first on Cooking Katie Lady.

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Equipment You Will Need

• Cocktail shaker or large glass
• Muddler or wooden spoon
• Fine mesh strainer (optional, for smoother texture)
• Citrus juicer
• Measuring jigger or small measuring cup
• Serving glass

Ingredients

• 1.5 oz organic cranberry juice
• Juice of 1/2 lime
• 1/2 oz agave (adjust to taste)
• 2 handfuls cubed watermelon (muddled and strained, about 2/3 of a shaker)
• 1/2 can ginger beer (about 3.75 oz) – I like this one
• Ice cubes
• Fresh mint leaves (for garnish)
• Lime wedge (for garnish)

Step-by-Step Instructions

1. Add the cubed watermelon to your shaker and muddle until juicy and broken down.
2. Strain the watermelon juice into your serving glass.
3. Pour in the cranberry juice, freshly squeezed lime juice, and agave. Stir to combine.
4. Top with ginger beer and give it a gentle stir. Add ice cubes, garnish with fresh mint and a lime wedge. Serve immediately and enjoy while cold and fizzy.

Dietary Information

This mocktail is naturally vegan, gluten free, and dairy free. It’s a great option for anyone avoiding alcohol but still wanting something fun and flavorful. You can also swap agave for honey or maple syrup depending on your preference.

Tips or Variations

• For extra chill, freeze watermelon cubes ahead of time and use them instead of ice.
• Prefer it less sweet? Skip or reduce the agave.
• Add a splash of sparkling water if you want it lighter and more bubbly.
• Try basil instead of mint for a slightly different herbal twist.
• Want a stronger ginger kick? Use a spicier ginger beer.

Serving Suggestions

This mocktail pairs beautifully with light summer dishes like grilled chicken, fish tacos, or fresh salads. It also makes a perfect addition to brunch spreads or backyard gatherings. Serve it in a clear glass to show off that gorgeous pink hue, and don’t skip the mint for that fresh aroma.

FAQs

Can I make this ahead of time?
You can prep the watermelon juice and lime mixture in advance, but wait to add the ginger beer until just before serving to keep it fizzy.

Do I have to strain the watermelon?
Not at all. Straining gives a smoother drink, but leaving the pulp adds a more natural, rustic texture.

What can I use instead of ginger beer?
Sparkling water or lemon lime soda works well, though you’ll lose that signature ginger flavor.

How do I store leftovers?
Store the base mixture in the fridge for up to 24 hours. Add fresh ice and ginger beer when ready to serve.

Time & Yield

Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Servings: 1 mocktail

Check Me Out On Social Media!

I post all of 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!

If you try this recipe, tag me @cookingkatielady

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The post Healthy Watermelon Mojito Mocktail appeared first on Cooking Katie Lady.

I love using Truvani Protein Powder. Truvani is plant-based, organic, has minimal ingredients, and mixes in perfectly—no chalky taste, no weird textures. You can grab it for yourself and use my discount code KATIE10 to save! I also love the Wellious Almond Protein Powder. I don’t have a discount code for them but you can find it on Amazon!

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Equipment You Will Need

• Food processor or high-speed blender
• Mixing bowl
• Cookie scoop or tablespoon
• Parchment paper
• Baking sheet
• Microwave-safe bowl

Ingredients

For the peanut butter filling:

• 1/2 cup cottage cheese (4%, small curd)
• 1/4 cup peanut butter
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup almond flour
• 30g protein powder
• 1/4 teaspoon salt

For the chocolate shell:

• 1/2 cup chocolate chips (Hu or preferred brand)
• 2 teaspoons peanut butter

Step-by-Step Instructions

1. Add the cottage cheese, peanut butter, maple syrup, vanilla extract, almond flour, protein powder, and salt to a food processor. Blend until completely smooth and creamy.
2. Using a cookie scoop, form about14 evenly sized balls and place them on a parchment-lined baking sheet.
3. Transfer the tray to the freezer for 15 minutes to firm up. While the balls chill, combine the chocolate chips and peanut butter in a microwave-safe bowl. Heat in 30-second intervals, stirring each time, until fully melted and smooth.
4. Remove the peanut butter balls from the freezer and dip each one into the melted chocolate, coating evenly. Place them back onto the parchment-lined sheet. Sprinkle with sea salt if desired. Refrigerate for 10 to 15 minutes, or until the chocolate shell is set. Enjoy right away or store for later.

Dietary Information

These peanut butter balls are naturally gluten-free and high in protein thanks to the cottage cheese, protein powder, and peanut butter. They can easily be made dairy-free by swapping the cottage cheese for a plant-based alternative.

Tips or Variations

• If your mixture feels too soft, chill it for a few minutes before rolling.
• Swap peanut butter for almond or cashew butter for a different flavor.
• Add mini chocolate chips or crushed peanuts to the filling for extra texture.
• Store in an airtight container in the fridge for up to 5 days, or freeze for longer storage.

Serving Suggestions

Serve these straight from the fridge for the best texture. They pair perfectly with a cup of coffee, a protein shake, or even crumbled over yogurt for a fun twist. They also make a great addition to snack boxes or dessert platters.

Fun Fact

Cottage cheese might seem like a surprising ingredient here, but it blends into a silky smooth base while adding a boost of protein. It’s a simple way to make treats more satisfying without sacrificing flavor.

FAQs

Can I taste the cottage cheese?
Not at all. Once blended, it becomes completely smooth and neutral, letting the peanut butter shine.

Can I freeze these?
Yes, they freeze beautifully. Just let them thaw for a few minutes before eating.

What if I don’t have a food processor?
A high-speed blender can work, but you may need to scrape down the sides more often to get a smooth consistency.

Can I use a different sweetener?
Absolutely. Honey or agave syrup work well as substitutes for maple syrup.

Check Me Out On Social Media!

I post all of 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!

If you try this recipe, tag me @cookingkatielady

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The post High Protein Cottage Cheese Peanut Butter Balls appeared first on Cooking Katie Lady.