We all long for moments of comfort.
Something to make us feel better when everything around us feels like it’s crumbling apart or wasting away. Comfort can take on many forms, both unhealthy and healthy. For me the only real solace comes from running into the arms of my heavenly Father, “the Father of mercies and God of all comfort, who comforts us in all our affliction, so that we may be able to comfort those who are in any affliction, with the comfort with which we ourselves are comforted by God. For as we share abundantly in Christ’s sufferings, so through Christ we share abundantly in comfort too” (2 Corinthians 1:3-5).
I’m amazed by how God keeps His promises to us. Even in my most desperate times of need I know He is there because I have seen Him at work so many times before. In the silence, in the waiting, in the affliction He is there and gives me comfort.
On the other hand, the occasional bagel, ice cream cone or slice of cake can’t hurt either. Think about it: when was the last time you prayed for comfort or ate a bagel sandwich and didn’t feel better? That’s right — never.
This weekend was supposed to be full of adventure and activity, but a stomach bug left me feeling sick like a sailor at sea. When Sunday night rolled around, I was craving something both comforting and satisfying. That’s when I remembered I had some Canyon Bakehouse Everything Bagels in the pantry. Praise. The. Lord. I thought to myself. Now I can make bagel melts.
The thing I love about these Spinach Artichoke Bagel Melts is that between prep and cook time they come together in less than 20 minutes. The lightened-up spinach artichoke dip on top of the bagels also proves that comforting foods and unhealthy foods do not have to be synonymous. I made the dip with lactose-free yogurt, as I am still slowly reintroducing dairy foods into my diet one-by-one, but you can feel free to use regular and it should taste the same.
After eating these for dinner last night, I am happy to report I am feeling much better. Thank goodness for a God who answers prayers, and thank goodness for bagels.
This is a sponsored post, written by me, and created in partnership with Canyon Bakehouse. All opinions expressed are straight from the heart.
- 2 [url href=”https://canyonglutenfree.com/buy-gluten-free-bread-products/Everything-Bagels.html” target=”_blank”]Canyon Bakehouse Everything Bagels[/url], separated and toasted
- 3 cups fresh spinach
- 1/2 can artichoke hearts (about 3 hearts), chopped
- 1 tablespoon olive oil
- 1/3 cup diced onion
- 1 garlic clove, minced
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup lactose-free plain yogurt (can use regular or greek as well)
- 1/2 cup shredded mozzarella cheese (regular or [url href=”http://us.daiyafoods.com/products/dairy-free-cheese-shreds/mozzarella-style-shreds” target=”_blank”]vegan[/url])
- Heat the oil in a large saucepan over medium heat, and sauté the onions until translucent, about 10 minutes. Add the minced garlic and cook until fragrant, for about 1 minute.
- Add in the chopped artichokes, salt, garlic powder, black pepper, cayenne pepper and spinach and stir until spinach is wilted and heated through.
- Stir in the yogurt and let cook until heated through.
- Turn the oven broiler on high heat.
- To assemble the bagels, place face up on a large baking sheet and top with equal amounts of spinach artichoke dip and cheese.
- Cook under the broiler until the cheese is melted and golden brown, about 3-4 minutes.
What a great open-face sammy for lunch. Love that broiled mozzarella on top!
Thanks Brenda! We ended up having some of the spinach artichoke dip leftover, and I put it on a turkey panini I had for lunch yesterday. SO. GOOD.
My sisters and I would go gaga over this for breakfast, it looks absolutely fantastic!