NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea elbow pasta

0.5 cup Non-fat Greek yogurt

1 oz Sharp cheddar cheese

0.5 cup Liquid egg whites

1 cup Broccoli florets

1 tbsp Nutritional yeast

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 with a touch of avocado oil or ghee.

• 2

  Cook the chickpea pasta in a pot of boiling salted water until just al dente, then drain and set aside.

• 3

  Finely chop the broccoli florets into very small pieces and steam them until they are bright green and tender.

• 4

  In a medium mixing bowl, whisk together the Greek yogurt, liquid egg whites, nutritional yeast, garlic powder, onion powder, sea salt, black pepper, and smoked paprika until smooth.

• 5

  Fold the cooked pasta, steamed broccoli, and shredded cheddar cheese into the yogurt mixture until everything is evenly coated.

• 6

  Spoon the mixture into the prepared muffin tin, filling each cup to the top and pressing down slightly with the back of a spoon.

• 7

  Bake for 20 to 25 minutes until the tops are set and the edges have turned a beautiful golden brown.

• 8

  Remove from the oven and let the bites rest in the tin for 5 minutes to firm up before gently popping them out to serve.