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Ingredients
• ¼ cup / 60 ml fat-free cottage cheese
• 1 Tbsp / 15 ml skim milk
• 1 tsp / 5 ml mustard
• 4 hardboiled egg whites, diced
• 1 hardboiled yolk
• 2 Tbsp / 30 ml chopped green onion
• 2 Tbsp / 30 ml chopped celery
• Dash curry powder (I used cumin because I didn't have curry powder)
• ¼ tsp / 1 ml sea salt
• 1 Tbsp / 15 ml skim milk
• 1 tsp / 5 ml mustard
• 4 hardboiled egg whites, diced
• 1 hardboiled yolk
• 2 Tbsp / 30 ml chopped green onion
• 2 Tbsp / 30 ml chopped celery
• Dash curry powder (I used cumin because I didn't have curry powder)
• ¼ tsp / 1 ml sea salt
Preparation
- Whip cottage cheese and milk until smooth in medium-sized mixing bowl.
- Blend remaining ingredients except egg whites with cottage cheese mixture.
- Add diced egg whites to cottage cheese mixture. Mix well
- Spread onto bread ( I toasted mine and added spinach leaves on top)
I use Ezekiel Bread. It is a sprouted grain bread you can find in the freezer section at most grocery stores.
I got this recipe from here
You can find out the nutrition facts there as well!
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