‘Tis the season for Spring cleaning. Clean out the kitchen AND make delicious riced broccoli muffins. #WorthIt!
Having a well stocked pantry can be a huge lifesaver when it comes to preparing well balanced nutritious meals. It’s nice to have a selection of ingredients available at all times. But let’s be real, that doesn’t always happen. A last minute grocery trip or a ingredient swap is often required. The pantry can quickly become overstocked with staples, new and old products and even multiples of the same foods.
Since it is the season of Spring Cleaning, this month’s Recipe Redux theme is tackling the pantry. Encouraging members to create recipes using ingredients that are already in our refrigerator and pantry. This theme comes at the perfect time, with Passover just a few short weeks away, now is the time to make room in the pantry. Even if you’re not celebrating, having an annual tradition of clearing out the pantry of any expired or unloved foods is a good habit to start.
To maximize the use of your pantry items, look for these details on packaged foods.
Storage Information: See what storage recommendations are provided by the manufacturer. Often times this can vary among brands.
Mark the Date: Check for “Best By” and “Use By” dates on the label for details of how long the product will last (both in quality and freshness).
Time Frame: Certain products are recommend to be consumed within a specific time period once the package is opened. For example, “Use within 7 days of opening” will be written on the packaging. Even if not stated, there might also be foods that are better used as soon as the seal is broken. While I’m loving the popularity of riced vegetables, like the riced broccoli used here, it can go bad fast. I find it’s better to use up the entire bag than toss half an empty bag of riced broccoli (with a strong and unpleasant odor!) a few days later.
- 2 cups riced broccoli
- ¼ cup sliced scallions (2 scallions)
- ¼ cup pre-packaged shredded carrots, chopped
- 2 tablespoons flax seed meal
- 2 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon nutritional yeast + more for topping
- 3 eggs
- 2 tablespoons olive oil
- Cooking spray
- Preheat oven to 375°F.
- In a large bowl, combine the vegetables and the dry ingredients. Mix in the eggs and oil until well combined.
- Spray 12 mini muffins tin with cooking spray. Divide the batter evenly among, filling each well with approximately 1½ tablespoons. Sprinkle with additional nutritional yeast.
- Bake 20-25 minutes until golden. Allow to cool slightly before removing from pan. If necessary, run a toothpick around edges to release.
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