https://www.facebook.com/100194275301815/

Goodeatsbysarahh

Home
Canada
Toronto, ON
Goodeatsbysarahh

Just a girl passionate about fitness and food! Making great recipes to share with family and friends. Instagram:

10/27/2026

High Protein Cheddar Jalapeño Bagels by

I mean we truly make these bagels at least a few times a month because they’re so freaking good! Just a reminder to let cool completely before cutting into them. Best served toasted🤤

Recipe makes 3 large bagels with 14g of protein per bagel!

Ingredients
1 cup all purpose flour
1 cup 2% Greek yogurt
1 1/2 tsp baking powder
1/4 tsp salt
1 egg, whisked
1/2 a jalapeño, sliced thinly
1/2 cup of your favourite cheese, shredded (I love to use jalapeño Monterey Jack or cheddar)
Optional but highly recommend: smoked sea salt🫶🏽

First start by preheating your oven to 350 and line a small baking sheet with parchment paper. In a large bowl, add the flour, baking powder, salt and greek yogurt. Mix until combined (it may still be a bit clumpy/dry but that’s okay!). Take a pinch of extra flour to gently flour your surface and dump the dough on top. Using your hands, knead the dough until it becomes well combined and everything holds together (if the dough gets sticky, just add a tiny bit of flour to your hands) and then divide into three even dough balls. Roll each piece of dough into a ball, using your finger, poke a hole in the centre and form the bagel into shape.

Once all the bagels are done, place them on the baking sheet. Grab your whisked egg and generously coat the tops of the bagels. Gently sprinkle on the cheese, add your jalapeños and then place into the oven to cook for 20 minutes. After 20 minutes, rotate the pan, increase the temperature to 400 and bake for another 12 (keep the bagels in the oven the whole time and start the timer while the oven is still preheating to 400). Once they’re done cooking let cool COMPLETELY (leave them for a few hours) before cutting open.

10/27/2026

High Protein Cheddar Jalapeño Bagels by

I mean we truly make these bagels at least a few times a month because they’re so freaking good! Just a reminder to let cool completely before cutting into them. Best served toasted🤤

Recipe makes 3 large bagels with 14g of protein per bagel!

Ingredients
1 cup all purpose flour
1 cup 2% Greek yogurt
1 1/2 tsp baking powder
1/4 tsp salt
1 egg, whisked
1/2 a jalapeño, sliced thinly
1/2 cup of your favourite cheese, shredded
Optional but highly recommend: smoked sea salt🫶🏽

First start by preheating your oven to 350 and line a small baking sheet with parchment paper. In a large bowl, add the flour, baking powder, salt and greek yogurt. Mix until combined (it may still be a bit clumpy/dry but that’s okay!). Take a pinch of extra flour to gently flour your surface and dump the dough on top. Using your hands, knead the dough until it becomes well combined and everything holds together (if the dough gets sticky, just add a tiny bit of flour to your hands) and then divide into three even dough balls. Roll each piece of dough into a ball, using your finger, poke a hole in the centre and form the bagel into shape.

Once all the bagels are done, place them on the baking sheet. Grab your whisked egg and generously coat the tops of the bagels. Gently sprinkle on the cheese, add your jalapeños and then place into the oven to cook for 20 minutes. After 20 minutes, rotate the pan, increase the temperature to 400 and bake for another 12 (keep the bagels in the oven the whole time and start the timer while the oven is still preheating to 400). Once they’re done cooking let cool COMPLETELY (leave them for a few hours) before cutting open.

10/23/2026

Last week I was invited to visit a local family run dairy farm here in Ontario where I got to see first hand, the care and love that goes into producing the local milk that we enjoy every single day

It was such an incredible experience to be able to meet the dairy farmers, see how their farm is run, ask questions and gain an appreciation and trust for the dairy farmers who put milk on our tables every day.

There are more than 3,100 family run dairy farms in communities across Ontario, just like this one and I’m so thankful I got to experience this and meet such incredible people throughout the day.

Milk | Dairy Farmers of Ontario

10/21/2026

let’s make a first birthday smash cake🎉

this recipe is super simple and you don’t need to be a good baker in order to make it, I promise! The base of the cake uses cleaner ingredients, but I did use powdered sugar in the icing as I felt it was needed for a birthday🤌🏽

Ingredients
2 1/4 cups almond flour
1/4 cup tapioca flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
2 bananas, mashed
1/4 cup butter, melted
2 eggs
1 8oz block of cream cheese
1/3 cup Greek yogurt
2/3 cup powdered sugar

Start by preheating your oven to 350 degrees and grease your 4, 4inch mini cake tins. In a medium bowl, add the almond flour, tapioca flour, baking soda, tapioca flour and salt and mix to combine. In a separate dish, add the bananas, butter and eggs and mix. Pour the wet into the dry and mix again. Divide up the batter into the four muffin tins and bake in the oven for about 20minutes. Let cool while we make the cream cheese frosting. Once cooled, pop the cakes out of the tin and gently slice off the bumpy top so that way you have a flat surface to stack and ice.

In a bowl, add the cream cheese, Greek yogurt and powdered sugar and beat until smooth.

I only ended up using three layers total and froze the fourth, but now you’re ready to ice the cake and you’re done! Easy peasy!

10/20/2026

High Protein Breakfast Burritos by s a r a h 🌱

These are the perfect breakfast burritos to prep for the week if you’re looking to incorporate more protein into your diet, or are just looking for a nutritious meal on the go!✨

Makes 6 breakfast burritos total🌯

Ingredients
8 eggs
1 cup cottage cheese
1 1/2 cups roughly chopped spinach
1 1/2 cups veggies of choice (I love using the PuraVida Foods frozen veggies from Costco)
1 tsp chili crunch oil (optional)
10 baby potatoes, diced
6 tortillas
8 small turkey sausages (pre-cooked)
2 tbsp diced chives
2 tbsp diced cilantro (optional if you think it tastes like soap lol)
2 tbsp crumbled feta cheese
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp salt
1/4 tsp pepper

First start by preheating your oven to 400, and line a baking sheet with parchment paper. In a medium frying pan on medium heat, add a bit of avocado oil spray and toss in the diced baby potatoes and chili crunch. Once beginning to soften, add in the frozen veggies and chopped turkey sausages. When the veggies are cooked, add the spinach and seasonings and mix until the spinach is wilted and then set aside to cool slightly.

In a bowl, whisk together the eggs and cottage cheese. Dump the cooled veggie/meat mixture onto the baking sheet and evenly spread it out. Gently pour on the eggs/cottage cheese mixture and using a fork, spread it out over all the veggies. Top with cilantro, chives and feta cheese and then bake in the oven for 20-23 minutes until beginning to brown.

Once the eggs are cooked. Divide the pan up into 12 rectangles and begin to assemble! I placed two egg rectangles in each tortilla and then wrapped it up in tine foil to keep fresh.

You can store these in the fridge or freezer even! They’ll easily reheat in the microwave, air fryer or frying pan (with the tin foil removed of course!)

I love to eat these with some sliced jalapeños, hot sauce or even a little chipotle mayo🤌🏽

Enjoy✨

10/16/2026

Nobu Inspired Spicy Crab Crispy Rice by s a r a h 🌱

How can I crave something I’ve never had before? Idk but the nobu spicy tuna crispy rice lives rent free in my head so I KNEW I needed to create something that I could make at home.

Since this recipe is a labour of love but SO worth it, I recommend prepping the rice the day before you need it!

Ingredients
1.5 cups uncooked white rice
1 tbsp rice w**e vinegar
1 tbsp honey
1/4 tsp salt
neutral oil for frying

400g imitation crab
1/2 cup kewpie mayo (I just think this has better flavour for this recipe)
2 tbsp sriracha (or more to taste)
1 tbsp coconut aminos
1 tsp sesame oil

Optional toppings: avocado, sesame seeds, jalapeños, Kinder's Flavors teriyaki sauce (we’re obsessed with this)

Cook your rice according to its packaging directions. Once cooked, dump into a bowl and toss with rice vinegar, honey and salt. Grab a small baking sheet and line with plastic wrap. Once the rice has cooled down slightly, dump it on the baking sheet and begin to press the rice down into the pan. Grab another piece of plastic wrap and place it on top of the rice. Continue to press down until the rice is firm. This is important in keeping the rice together when it cools so make sure you use those muscles and press it down!😂

Place the rice, covered in the plastic wrap, in the fridge for about 6hrs to cool or overnight. Once rice has cooled, grab a pan heat on medium heat and lightly cover the bottom with your neutral oil. Gently flip your rice onto the counter and gently begin to cut your rice into squares/rectangles. Once the oil has heated, fry the rice in batches until golden brown on each side, and place on a paper towel.

For the mixture, place the crab in a food processor and gently pulse until a crumbly texture forms. If you don’t have a food processor, dice up finely with a knife instead. Add in the mayo, sesame oil, sriracha and coconut aminos in with the crab and mix, then it’s time to assemble!!

It’s a labour of love but so so good🤌🏽

10/15/2026

plz I’m not ready to have my spicy margs taken away from me again😭ask me in two years😅🤍

10/15/2026

Pomegranate Glazed Short Ribs by s a r a h 🌱

With the weather cooling down I am all for the fall meals and these pomegranate glazed short ribs just scream cozy fall comfort meal to me🍂I’ve used short ribs in this recipe before but this time to save on💰💰I used beef chuck and they were still fall apart tender, juicy and decadent🤤

Ingredients
1 kg beef chuck , cut into 6 pieces and seasoned with salt and pepper on all sides
3 carrots, peeled and roughly chopped
4 celery stalks, roughly chopped
1/2 a large yellow onion, roughly chopped
1/4 cup brown sugar
1/4 cup black peppercorns
1 whole head of garlic
5 sprigs of thyme
2 cups chicken bone broth
3 cups no sugar added pomegranate juice
2 tsp tapioca flour + 1 tbsp water (to form a slurry)
1 tbsp butter

Preheat your oven to 325. Drizzle some avocado oil in your Dutch oven and heat on medium high. Add in the beef chuck pieces and sear on all sides until golden brown and then remove from pot and set aside 🥩

Drizzle some more avocado oil in the pot and add in the carrots, celery and onion and begin to sautee for about 5 minutes while scrapping up the brown bits off of the bottom of the pot. Add in the pomegranate juice, chicken bone broth, brown sugar, thyme, peppercorns and garlic and bring to a simmer. Once simmering, add back in the short ribs, cover and place in the oven for 4-5hrs until meat is fall apart tender (cooking time will vary based on size of beef chuck).

Remove the meat from the pot, strain out all of the juices and add the juice back into the bot to simmer on medium for about 15 minutes. Sauce should reduce and become darker in colour. A bit at a time, add in the slurry to reach your desired gravy consistency (you may not need the whole slurry). Once the sauce is ready, add in the butter to melt and then serve over the meat and mashed potatoes!🥔

Address

Toronto, ON

Website

facebook.com

Alerts

Be the first to know and let us send you an email when Goodeatsbysarahh posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.