Make these in advance. They last up to a week. Great to have on-the-go / snack throughout the day from Steely Springham, PowHERhouse Confidence Coach and Women’s Supplement Consultant.
You will need:
Pam cooking spray
Muffin tins 2-3 of them, shapes don’t matter
Containers for storage
Pre-prepared brown rice
4 scallions, shallots or green onions or dried onions
2 cups chopped finely – fresh green beans
Black kale leaves (sometimes called alligator/dragon kale, its dark dark dark green) not regular kale
*Optional – 1 red / yellow or orange peppers
Fresh dill & cilantro, black pepper other spices
– Pre-heat oven to 375*
– Coat muffin trays with Pam, cover edges well so eggs don’t stick
– Drop a tablespoon of prepared rice into each one
– Add a bit of the finely chopped scallions / green beans / kale / peppers / dill and other spices if you wish
– Lastly, pour eggwhites to fill each muffin cup 3/4’s full but not so close to the top that they might overflow, as they do rise slightly.
Place in oven, and bake uncovered for 18-25 minutes or until slightly brown.
Let cool before storing.
Muffins will keep up to one week in fridge or you can freeze them.
If frozen, you must take them out the night before and thaw in the fridge for next day’s consumption.
Great for right before the gym instead of yogurt.
Especially great as mid-day snacks in between meals.
Add hot sauce for a kick!