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.

If you’ve been scrolling lately, you’ve probably seen some version of these viral sweet potato ground beef bowls popping up everywhere. And for good reason. They’re easy, satisfying, and endlessly customizable. This is my take on the trend, with a Mexican street corn twist!

I recently connected with a registered dietitian through Nourish, and we talked a lot about building meals that support steady energy throughout the day. This bowl does exactly that. You’ve got protein-packed beef, fiber-rich sweet potatoes, and healthy fats from avocado, all tied together with a drizzle of hot honey. It’s the kind of meal that leaves you satisfied and energized.

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

Equipment You’ll Need

• Large baking sheet
• Aluminum foil or parchment paper
• Medium skillet
• Mixing bowls
• Knife and cutting board
• Spatula or wooden spoon

Ingredients

Sweet Potatoes

• 2 lbs sweet potatoes (diced into small cubes)
• 2 tbsp olive oil
• 3/4 tsp cinnamon
• 1/2 tsp salt
• 3/4 tsp paprika
• 1 tbsp coconut sugar

Street Corn Cottage Cheese Mix

• 12 oz corn
• 1 cup cottage cheese (4% small curd)
• 1/2 jalapeño, minced
• 1 lime (juice + zest)
• 1/4 tsp salt
• 1/4 tsp garlic powder
• Handful of fresh cilantro (chopped)
• 3 to 4 green onions (finely diced)

Ground Beef

• 2 lbs ground beef
• 2 tbsp tomato paste
• 1 packet taco seasoning (1.3 oz)
• 1/8 cup water

Toppings

• Guacamole or sliced avocado
• Hot honey

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Instructions

1. Preheat your oven to 400°F. Line a baking sheet with foil or parchment.
2. Toss the diced sweet potatoes with olive oil, cinnamon, salt, paprika, and coconut sugar. Spread evenly and roast for 30 minutes, flipping halfway through, until tender and caramelized.
3. Heat a medium skillet over medium to medium-high heat. Add the corn and cook for about 5 minutes until it starts to char and crackle slightly. Remove from heat and set aside.
4. In a bowl, combine the roasted corn, cottage cheese, jalapeño, lime juice and zest, salt, garlic powder, cilantro, and green onions. Mix well and refrigerate until ready to use.
5. In the same skillet, heat over medium-high. Add the ground beef and cook, breaking it apart, until browned.
6. Stir in the taco seasoning. When nearly cooked through, add tomato paste and water. Mix until fully combined and turn off the heat.
7. Assemble your bowls by layering roasted sweet potatoes, ground beef, a scoop of the street corn cottage cheese mixture, and avocado or guacamole.
8. Drizzle with hot honey and serve warm.

Get high quality, organic meat from ButcherBox here. My link throws in free protein of your choice with every purchase!

Dietary Information

This recipe is high in protein, gluten free (check your taco seasoning), and rich in fiber and healthy fats. It’s a great option for balanced meals that support steady energy.

To modify:

• Skip hot honey or use a lower sugar version
• Use ground turkey or chicken for a leaner option
• Swap cottage cheese for a dairy free alternative if needed

Tips or Variations

• Roast the sweet potatoes ahead of time to make this a quick weeknight meal
• Add black beans for extra fiber and plant based protein
• Skip the jalapeño if you prefer less heat
• Try feta instead of cottage cheese for a tangier flavor
• Store leftovers in airtight containers for up to 4 days

Serving Suggestions

Serve these bowls as a complete meal or pair with:

• Sparkling water with lime or a light mocktail
• A simple side salad with lime vinaigrette
• Tortilla chips for added crunch

Fun Fact

Sweet potatoes are rich in beta carotene, which supports eye health and immunity. Pairing them with healthy fats like avocado helps your body absorb those nutrients more effectively.

FAQ’s

Can I make this ahead of time?
Yes. Prepare all components and store separately, then assemble when ready to eat.

Can I freeze it?
The ground beef freezes well, but the cottage cheese mixture is best fresh.

What is hot honey?
It’s honey infused with chili peppers, giving it a sweet and spicy flavor that pairs perfectly with savory dishes.

Can I use frozen corn?
Yes, just cook it until slightly charred for the best flavor.

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!

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The post Hot Honey Cottage Cheese Sweet Potato Ground Beef Bowls 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 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.