Healthy Rainbow Bagels
How to make a healthy rainbow bagel with no food dyes - gorgeous bagel topping idea.
Servings: 1 bagel
Ingredients
- 1 gluten free bagel
- 2 tbs cream cheese
- ¼ cucumber
- handful sugar snap peas
- ¼ red pepper
- ¼ yellow pepper
- 1 small carrot
Instructions
- Split the bagel in half, then pop into the toaster.
- Whilst the bagel is toasting, prepare the vegetables; slice the cucumber into thin rounds then cut in half to make crescents, wash and slice the sugar snap peas, finely chop the red and yellow peppers and peel the carrot. Using a vegetable peeler, cut the carrot into ribbons.
- Once toasted and cooled a little, spread cream cheese over the cut side of each bagel half. Top with the vegetables, starting with the cucumber, then the sugar snap peas, then the yellow pepper, carrot strips and red pepper until the bagel is completely covered in a vegetable rainbow.
- Serve immediately.
Notes
Notes: I picked out vegetables that I knew my boys would both enjoy, but you can substitute different vegetables in if preferred. Other colourful vegetables that I think would work really well for the recipe include beetroot (try it chopped or grated), sweetcorn, cherry tomatoes or spring onions.