So here it is, my first blog ever. This picture pretty much sums up my life. Crazy, spontaneous and basically all over the place. It had been raining here in Texas for about 4 days straight. I know, I know…I’ve been spoiled by the Texas weather. You see, I’m a New York lady, transplanted in Virginia and then headed over to Texas. I had gotten way too used to the sunny days without all of the rain that we used to see on so many days in Virginia. Anyway, back to the picture. The yard, muddy from rain and sparse areas of grass because, well, because ducks and Texas. My ducks are so spoiled that they think every plate or bowl I bring outside is for them. This picture is me trying to portray a lovely plate with an outside background that screams, “follow me on instagram”. Instead of doing just that, I have simply let all of you get to know me on a more personal level. Studying the picture, you’ll see that I’m fairly simple.

The bagel, ah yes. I mean, that’s why your reading this post. Picture this, a bagel without wheat. Oh, yikes! Wait, don’t go away!! I know what you are thinking, a bagel without regular flour? I’m out! No but seriously, I was pleasantly surprised by how this turned out.

Today I present to you, the low carb but delicious, gluten, refined flour, yeast and nut free bagel:


1 whole cauliflower head, blended through a high-speed blender like a vitamix. Press out excess water either with cheese cloth, a nut milk bag or paper towels. VERY IMPORTANT!

2 T whole rolled oats

2 T coconut flour

1 whole egg

2 t onion powder

1 T poppy seeds, sesame seeds or both.

1 t sea salt


Preheat your oven to 480ºF.

Take dry cauliflower and place in a medium bowl. Add in all ingredients except for the poppy and sesame seeds.

Mix together and knead with hands for about 1 minute.

Take some dough out, roughly the size of a golf ball and shape in to a bagel and make a whole with your finger, pushing through on both sides. (Makes roughly 3 to 5 small bagels, depending on how big you make them.)

Place bagels on either parchment paper or silicone mats on a cookie sheet.

Sprinkle with seeds and place in the oven for approx. 30 minutes or until the tops are a little golden brown.

Let stand for approx. 15 minutes to cool and store in a an airtight container in the refrigerator. These can be reheated in the microwave, frozen and sliced and toasted.