Flex Flex UK - January 2018 - Page 39

BY JENNIFER ISERLOH 4 3 5 GRAB AND GO STUFFIN’ MUFFIN Heat oven to 400°F. Coat a muffin pan with cooking spray. Combine 2 cups stuffing in a large bowl with 3 eggs, 1 cup chopped mushrooms, 4 chopped scallions, and 2 tbsp coconut milk. Spoon mixture into 4 muffin cups and sprinkle with ¼ cup grated Parmesan. Bake until muffins are firm to the touch, 25 to 30 minutes. Turn out on a plate and let cool. TOSS IT CILANTRO BEAN SALAD FLAVOUR UP CRANBERRY- CARDAMOM OATS BAKE OFF CHEESY SWEET POTATOES In a large bowl, toss 2 cups green beans with 2 cups chickpeas, juice and zest of 1 lime, 1 cup chopped cilantro, ¼ cup minced red onion, ¼ tsp salt, and freshly ground black pepper. Cook 1 cup oats according to package instructions. Add ¼ cup cranberry sauce, 2 tbsp chopped pecans, 2 tsp chia seeds, ½ tsp ground cardamom, and grated orange zest. Heat oven to 400°F. Coat an ovenproof bowl with cooking spray. Combine 1 cup mashed sweet potatoes in a separate bowl with 1 jalapeño (seeded and chopped), 1 egg, ¼ cup skim milk, and ¼ tsp baking powder. Add to ovenproof bowl; sprinkle with ¼ cup grated mozzarella. Bake until potatoes puff and edges are golden, 25 to 30 minutes. JANUARY 2018 | FLEX 37