May 30th, 2015
It was a warm and friendly crowd at the Home + Garden Show today.
The Cooking Stage was bright and bold with flavour and a host of interesting characters. It was a pleasure to present, “Brighten-Up Breakfast,” three quick & easy veggie-infused breakfasts!
If you were in attendance, thanks again for coming out.
#1 – Mini-Quiche with Seasonal Vegetables (Baked in Muffin Tin)
1/2 cup egg white, liquid/pasteurized
1/2 cup cottage cheese
1/2 cup vegetables of choice, chopped
In a bowl, combine all ingredients, except for vegetables. Stir to combine well. Add red chilli flake if desired. No salt is needed as the cottage cheese seasons the mix nicely. Fill muffins 1/2 way full (mixture will fluff up as it bakes). Top with your favourite vegetables. Bake at 375 for 15 minutes. Usually makes 6-8 mini-quiche “muffins.”
#2 – “Green-to-Go” Smoothie
3 cups baby spinach
2 cups almond milk, or water
1 cup pineapple
1 large frozen banana, sliced
Optional – add protein powder or Greek yogurt
In a blender, puree the above ingredients until desired consistency is achieve. Usually makes 4 (250mL) servings.