NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea elbow pasta

0.5 cup low-fat cottage cheese

0.25 cup egg whites

1 oz sharp cheddar cheese

0.25 cup non-fat Greek yogurt

1 tbsp nutritional yeast

1 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a standard muffin tin.

• 2

  Cook the chickpea pasta in boiling water for 2 minutes less than the package directions suggest, then drain.

• 3

  In a blender, combine the cottage cheese, Greek yogurt, egg whites, garlic powder, onion powder, sea salt, and black pepper until completely smooth.

• 4

  In a large mixing bowl, toss the cooked pasta with the blended sauce and the shredded sharp cheddar cheese.

• 5

  Distribute the mixture evenly into four muffin cups, pressing down slightly to pack them.

• 6

  In a small bowl, mix the almond flour, nutritional yeast, and smoked paprika, then sprinkle this mixture over the top of each bite.

• 7

  Bake for 20-22 minutes until the edges are crispy and the tops are golden brown.

• 8

  Allow the bites to cool in the tin for 5 minutes before carefully removing them with a knife or spatula.