Bagels have been reinstated into my breakfast rotation.
I had it in my head for a long time that I didn’t like bagels and that they were “bad” for me. I don’t know what brought that idea into my mind, but it was probably because of the high carbohydrate content and the fact that they have more calories than a couple pieces of bread. The funny thing is that, for a runner, those are actually good things. Carbohydrates are so important when training not only to fuel your working muscles, but to fuel your brain too. While they aren’t technically complex carbs, opting for multi-grain bagels made with whole wheat flour isn’t a terrible breakfast choice.
Siegel’s Bagels has some of the best bagels in Vancouver. These bagels are so good that the two-kilometre walk over the Burrard Street bridge doesn’t seem like a crazy thing to do just to satisfy a simple craving. Plus they’re open 24-hours which is dangerous on sleepless nights. Add in the fact that they make their own flavoured cream cheese and it becomes hard to think of a reason not to eat a bagel.
The other morning I came home from training and was looking forward to eating a bagel with salmon lox, sprouts and dill cream cheese. To my dismay I was out of dill cream cheese. Now what?! Like any normal person would do (okay, well, maybe not normal…) I decided to just make my own. I had leftover dill from a previous recipe, and a tub of plain cream cheese. Throw in some lemon juice, and lemon zest and you’ve got dill cream cheese! Crisis averted.
Lemony dill cream cheese
1-8oz tub of plain cream cheese
2 tbsp fresh dill, minced
zest of 1 lemon
½ lemon, juiced
- Fine chop the fresh dill and add it into a bowl with the rest of the ingredients.
- Mix until thoroughly combined.
- Serve on crackers or on toasted bagels with smoked salmon.