NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta shells

0.5 cup Non-fat Greek yogurt

1 oz Sharp cheddar cheese

2 tbsp Nutritional yeast

2 large Egg whites

2 tbsp Almond flour

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a mini-muffin tin with the olive oil.

• 2

  Cook the chickpea pasta shells in boiling salted water until al dente, then drain and set aside.

• 3

  In a medium mixing bowl, whisk together the non-fat Greek yogurt, shredded sharp cheddar, nutritional yeast, garlic powder, smoked paprika, sea salt, and black pepper until well combined.

• 4

  Stir in the cooked pasta and one of the egg whites until every shell is thoroughly coated in the cheese mixture.

• 5

  Spoon the mixture into the prepared muffin tin, pressing down firmly with the back of a spoon to ensure they hold their shape.

• 6

  Whisk the remaining egg white and brush it lightly over the top of each bite, then sprinkle evenly with the almond flour.

• 7

  Bake for 15 to 20 minutes until the edges are crispy and the tops have turned a beautiful golden brown.

• 8

  Allow the bites to cool in the tin for 5 minutes before gently removing them to serve.