I love breakfast, one of my favorite things about the weekend is being able to go out for a big yummy breakfast...mmm. Unfortunately for everyday life there's just not a lot of time (or energy for that matter) to make anything more than toast with coffee. Maybe a frozen waffle if I'm feeling crazy. That's why I love this recipe for veggie cream cheese, it's fresh, yummy & when made with low-fat cream cheese a healthy start for my day. I whip up a batch in the evening while dinner is in the oven & store a tupperware full of it in the fridge. Also don't be afraid to try it with all the ingredients, normally I'd leave out peppers but in this, if you chop them nice & tiny, they add a sweet crunch that I'd be missing without them.In a medium bowl combine 1 package (8oz) reduced fat cream cheese, 1 carrot (grated), 1 bell pepper (I used yellow, it's milder, chopped small), 2 tbs fresh parsley (chopped), 1 scallion (finely chopped) Mix well and store in fridge for up to 1 week.
*this recipe is from my go-to dinner source, Everyday Food Magazine
I've already had breakfast and don't even like most of the items in your cream cheese...but I have to say that it looks REALLY good! :)
ReplyDeleteEverything bagels with veggie cream cheese is my FAV!!! I'll def be trying this rather than buying the pre-made Philly brand
ReplyDeletemy bf likes the veggie cream cheese you buy at the store. i wonder if he would like this too, even though he doesn't REALLY like vegetables. he's weird like that. : p
ReplyDeleteThe local bagel shop near me has the BEST veggie cream cheese! Their secret ingredient? Radishes! The spicy crunch of the radish is a perfect compliment to the cream cheese. At this point my veggie cream cheese has turned into radish cream cheese! YUM!
ReplyDeleteThis looks delicious!! You're blog is fantastic!
ReplyDeleteaannnd....CONGRATULATIONS!!