Broccoli Bites

Packed with protein but oh so tasty that even the picky eaters will get what they need with a few of these broccoli bites. These are also great for make ahead lunches for the week since they keep in the refrigerator for 3-4 days. 

 

Yield: 

Makes 12 'bites'

 

Ingredients: 

1 cup quinoa, cooked according to package instructions 

1 ½ cups broccoli 

1 ½ cups shredded cheddar cheese 

1 teaspoon baking powder 

1 teaspoon garlic powder 

1 teaspoon onion powder 

1 ½ teaspoons sea salt 

1 ½ teaspoons pepper 

2 scoops Farm to Muscle egg white protein powder 

¼ cup water 

 

Directions: 

  1. Preheat your oven to 350 degrees. Spray a muffin tin or line with liners, set aside.
  1. Add all to a food processor and pulse. You are trying to get small even pieces not paste. If you don’t have a food processor finely dice the broccoli and mix altogether until it holds together.
  1. Using a large ice cream scoop portion the mixture into the tin. Pat down each one. If your fingers stick wet them slightly and pat each down flat.
  1. Bake for 22-24 minutes or until golden brown. Let them cool in the pan for 5-7 minutes before trying to remove. If you used liners let them fully cool so they don’t stick to the papers or spray the papers before adding the quinoa mixture.
  1. Serve with a mixed green salad and your favorite dressing. These will keep under refrigeration for up to 3 days. These also work well for make ahead lunches. Enjoy!

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