Every once and a while I love to get a few recipes together to make a quick bites meal- like brunch. I had two recipes I wanted to try, neither of which was really an entrée on their own but together they could make a hearty and healthy meal. In addition, I cut up some fresh fruit we needed to use and suddenly I had a great brunch for Chad and I.
We try to incorporate fresh fruit into our daily diets and it’s easier when ingredients like strawberries and blueberries are in full swing. Berries are in full bloom here in Florida.
The first dish I made was these adorable Quinoa Egg Bites. I was inspired by a recipe from Haylie Duff, my new favorite TV Chef. I’ve been making a lot of stuff based off of her recipes lately. These little quinoa egg muffins that are so easy to just pop in your mouth. Spinach adds a little iron to the already healthy quinoa and egg.
I just mixed up the ingredients and filled a mini muffin pan with the egg batter. In less than 10 minutes I had these adorable little quinoa egg bites.
The second dish I made was Asparagus “Deli” Crescents with store bought crescent rolls. The original recipe called for prosciutto and I substituted the meat with a spicy deli “meat” from the TofuTurkey brand.
I drizzled a little honey over top the finished product to add a little sweetness to the roll.