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