Cucumber, Tomato, Mint Cilantro Chutney Snack Sandwiches. Vegan Recipe. Chickpea flour Snack Cakes - Khaman Dhokla Recipe. 4 Breakfast On-The-Go Ideas – Kayla Itsines. If you are one of those people who constantly find themselves rushing in the morning and never have time for breakfast these four recipes are perfect to prep and grab when you're on the go!
Spend a little time the night before prepping and there is no reason why you need to skip breakfast ever again! Spinach and Feta Mini FrittatasThis recipe makes 6 frittatas Ingredients:1 large handful baby spinach leaves, shredded60g salt-reduced, low-fat feta cheese,6 large eggsPepper, to taste Method:Preheat the oven to 175C/350F, place 6 cupcake liners in a 6-cup muffin tin and lightly spray the liners with cooking spray. Evenly distribute the spinach and feta between the 6 muffin cups. Whisk together the eggs and pepper in a large bowl, until blended. Carefully pour the egg mixture evenly between the 6 cups and bake for 15-20 minutes until firm and lightly golden.
Once cooled, you can store the frittatas in the fridge. Recipe: Lemon Chickpea Muffins - Small Bites. Sweet Potato Hummus Shiitake Bacon Avocado Quesadillas, Jalapeños Optional. In yesterday's post, I promised a yummy recipe to go along with my shiitake bacon.
Well here it is! Sweet Potato Hummus Shiitake Bacon Avocado 'Dillas. Easy Spinach Balls. Quinoa Omelette Breakfast Cups. I know many of you beg for me to do more savoury recipes.
I have to be honest, it does not come the most naturally to me. 5 recipes that are gluten-free—and delicious. Veggie Quesadilla with Pistachio Artichoke PestoVegetarian, gluten-free Ingredients 1 butternut squash peeled and cut into ¼-inch slices 1 head broccoli, cut into florets 1 onion, peeled and sliced 2 Tbsp olive oil 1 cup asiago cheese 6 gluten-free tortillas For the pesto ½ cup unsalted pistachios 2 cloves garlic 1 cup basil 1 cup artichoke hearts (canned, rinsed, and drained) ½ lemon, juiced ½ cup olive oil Himalayan sea salt, to taste Preheat oven to 425 degrees.
Gluten-Free Quinoa Pizza Bites. I'm crazy for quinoa and crazy for pizza.
Put them together, and you get a nutritious treat featuring the goodness of the whole grain packed with fiber and protein and a savory, gluten-free snack. The original recipe calls for pepperoni, but being a vegetarian I substituted diced cherry tomatoes for a sweet juiciness that complemented the basil and oregano. Whip these up for a flavorful nibble for your next party appetizer or as a hearty afternoon snack. Continue reading for the simple recipe and to find out how many calories are in one pizza bite. Ingredients. Almond crusted sweet potato tenders + mint and pistachio chutney. January …… the month of “detox” and all of those of internet talks about the best way to cleanse and the good decisions we are going to make.
Kale Quinoa Bites Recipe. These little kale-packed quinoa bites came with me to Tokyo.
I wedged eight of them into a structured container, tucked that into my purse, and onto the flight we went. I know some of you like to know what I bring to eat on flights, and four hours from SFO, I was wishing I'd brought more. My travel pockets were also lined with kishus (holding steady as my favorite winter citrus), a buttery, ripe avocado, and a bar of dark chocolate. The quinoa bites were nearly perfect for travel, in part because you can do most of the prep ahead of time. Mac & Cheese Muffins. Mac & Cheese Muffins Oh, how I love homemade macaroni & cheese.
Unfortunately, I love it so much that I rarely make it for fear that I will lose all portion control abilities and end up eating far more than I planned. Enter the Mac & Cheese Muffin. These individual sized portions of creamy, cheesy pasta are the perfect solution to satiate your cravings without going overboard. I ate two of them for dinner with a side salad and was happily satisfied. Ingredients: 4 cups cooked whole wheat or high fiber macaroni1 tablespoon butter1 tablespoon flour1 cup skim milk1 garlic clove, minced3 oz sharp cheddar cheese, shredded3 oz Gruyere cheese, shredded1 egg1 egg white1 (10 oz) package of frozen chopped spinach, defrosted, drained and patted dry (or you could use 1 cup cooked fresh spinach)Salt & pepper to taste Directions: Pre-heat the oven to 400. Weight Watchers Points Plus:4 per muffins (P+ calculated using the recipe builder on weightwatchers.com) Kale Cups. Featured Ingredient Kale According to Mitch from Modern Family, “kale should remain more of a garnish.”
Uh, no way! If there was ever a food worthy of its superfood moniker, it would be jaunty kale. In fact, it’s so packed with a wealth of vitamins, minerals and antioxidants, it just might be the nutritional heavyweight of the produce department. Sorry, Mr. Among its nutritional highlights includes a payload of vitamin C, beta-carotene and vitamin K, that latter of which his necessary for strong bones.
These pretty green kale cups make for a wonderful side dish. Gluten Free Vegetable Buns + Amsterdam. As you can see from the photo above, we have been quite busy baking bread this weekend.
These vegan and gluten free mini buns have been a family favourite for a while now. Some of you might remember seeing two photos (uno | due) on instagram at the start of the summer. These buns are perfectly tiny in size, very easy to prepare and contain no egg, butter or nuts nor any yeast or baking powder. Miracle bread, really. They don’t even need any kneading or leavening time.