Bagels made from chicken mince – out there!! Sometimes it’s good to challenge the rules and shake things up a bit. I’m in that kind of mood today. I mean, who says dessert has to be at the end of the meal? If it’s the bit you look forward to most, why not have it first?
There are many theories as to why we crave something sweet after a meal. Whether it’s as a result of social conditioning and tradition i.e. we’ve been trained since childhood to expect a sweet dessert after a meal or whether brain chemistry is to blame i.e. chemical signals produced by the stomach tell us we’re full but the clever chemicals in the brain which control our pleasure centre override them, who knows. I’m not dismissing these and saying eat a treat first all the time, I’m just saying sometimes be crazy, live a little and do it how the hell you want!
So that’s what I’m doing today. I’m going inside out with my chicken bagel recipe. The bagel itself is made from chicken and turkey breast so a lean source of protein.
I stuffed mine with slices of ripe avocado and roasted carrot ribbons but feel free to fill with whatever veggies you fancy. So many possibilities, more of my favourites to follow soon. Let me know your favourites.
Makes 6 halves
- 1 chicken breast
- 250g turkey mince
- 1 grated carrot
- Handful of chopped coriander and parsley
- 2 garlic cloves
- 1 tablespoon tomato puree
- 1 tablespoon olive oil
- Salt and pepper
Preheat the oven to 210C.
Blitz the meat, carrot and herbs in a food processor until smooth.
Finely dice the garlic and add to the meat along with the tomato puree, olive oil and seasoning.
Grease the bagel tin with olive oil and spoon in the mixture, pressing into place.
Bake in the over for 13 minutes.
The ultimate lean protein snack!
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