This nutrient-packed Root Vegetable–Baked Quinoa with Kale & Goat Cheese Recipe will keep your energy levels soaring as a part of your Clean Eating meal plan.
These creamy, cheesy egg cups can be made up to a day in advance. Prepare ingredients in ramekins as directed (without baking) and keep in the fridge. About 15 to 20 minutes before you're ready to serve, simply place them in the water bath and pop them in the oven.
The natural sweetness in corn gives this dish an irresistible boost when paired with a creamy cheese filling. You'll want to make extra roasted red pepper sauce, a new twist on classic tomato.