Heh, yeah, I'm so behind on this blog, so I'm doing really BIG posts. Whatever works, right?
Next up, this lovely bagel sandwich. I think I have it perfected now! I have been wanting something different for my breakfast for quite some time now, so I decided today was the day! Plus, I wanted a nice excuse to use my panini press, so this seemed like the perfect chance. So, this takes about 5 minutes to throw together, and you can do other things while the bagel cooks. I got my bagels from Einstein's- they're not homemade, but they coud be if I got ambitious. They're slightly spicy from the fake sausauge, and sweet from the jam. All for around 350 calories! Yum...
Adapted from Chow Vegan
1 tbsp molasses
1/4 cup cheese
2 oz mushrooms, thinly sliced
2-3 small carrots, coined
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
Heat a small frying pan, and sauté the mushrooms, carrots, and garlic until tender. Set aside.
Mix together the tomato sauce, molasses, and Italian seasoning in a bowl, and set aside.
1 tbsp apricot sugar free jam, or other jam
Adaptd from Gluten Free Diva
2 lbs potatoes, any kind, cut into ½ inch cubes
Salt and pepper to taste
1 cup fat free mayo
1/4 tsp onion powder
¼ tsp garlic powder
Preheat the oven to 375. Mix together the potatoes, olive oil, and salt and pepper in a plastic container or bag, and spread on a baking sheet. Bake for about 35-40 minutes, until tender.
Meanwhile, mix together the remaining ingredients in a small bowl.
Serve cooked potatoes with the dip.