I’ve opted for something a little salty today, it’s a play on the traditional Sunday morning cream cheese and lox on a bagel. And, it’s a bit healthier, too. But, don’t worry, it’s equally (if not more) delicious. Today’s Sunday Brunch is lox with homemade cucumber cream spread on warmed pumpernickel bread.
What You’ll Need
4 slices Pumpernickel Bread
1 1/2 Cups Lowfat Greek Yogurt
1 Tablespoon Cream Cheese
Pinch of Sea Salt
Let’s Do It
Chop the cucumber into tiny bits (or put it in the food processor). Then, make your spread simply by mixing the tablespoon of cream cheese with the Greek yogurt, smashed cucumber, lemon juice, fresh pepper, pinch of sea salt, and a bit of fresh dill. Warm the pumpernickel bread in the oven for just a few minutes (or microwave for 20 seconds). Make a light, loose spread on top of the warm pumpernickel, and top with lox and fresh dill.
Lox – This heart healthy food is high in Omega 3 fatty acids, which decrease blood clots that in turn decreases the risk for heart attack or stroke. Lox also has an anti-inflammatory affect, so it’s good for pain and inflammation of the joints.
Greek Yogurt – This creamy alternative to traditional yogurt is also packed with health benefits. It’s lower in carbs and calories, high in calcium which protects our bones and helps the metabolism. It also is good for digestive health and has been considered one of the world’s healthiest foods!
Cucumber – A relative of the pumpkin and zucchini, the cucumber is one of the best known natural diuretics, and helps with kidney and bladder disease. The potassium in the cucumber has is useful in controlling both high and low blood pressure, and even diabetes.