You know that traditional Lox and Bagel you get at a restaurant? Well, you can make it at home, and it’s really simple! This recipe is from AB’s Fitness Personal Coaching client Leanne Edgar. It’s also macro friendly, super tasty, and hits every flavor pallet.
- 2 Mini Bagels (I use Pepperidge Farms Brand)
- 2 tbsp Whipped Cream Cheese
- 2 oz smoked salmon
- A small handful of arugula
- 1/2 lemon (juiced)
- 4 slices of tomatoes (I use about 40g)
- 4 slices of cucumber
- Onion (optional)
- Salt & Pepper to taste
Preheat the oven to broil or using a toaster, toast your mini bagels until golden and toasty.
In a small bowl, add arugula, lemon juice, onions, salt and pepper, and mix. Once mini bagels are toasted, allow them to cool. Once cool, spread whipped cream cheese (you don’t want the cream cheese to melt) across each half bagel. Top with slices of smoked salmon, for 2 ounces it’s about 1 slice per half bagel. Then layer a slice of cucumber and a slice of tomato, then top with arugula mixture.
Serve and enjoy!
SERVING: 2 mini bagels and all ingredients listed above.
CALORIES: 400 | PROTEIN: 20g | CARBOHYDRATES: 55g | FAT: 13g | FIBER: 3g | SUGAR: 11g
Notes: Keep in mind that the listed nutrition info will change as you alter this recipe