This month, Chef Maria collaborated with rock climber and nutritionalist Katie Lambert to bring you these tasty Broccoli Cheddar Bites! Prep them on your rest days and use them as a snack for your climbing days. Of course, they’re great for munching on your rest day too.
Broccoli Cheddar Bites
Make 6 servings
vegetarian, camping
Add finely chopped green onion, onion powder, or dried parsley to kick the flavor up a notch or serve with ranch dip or marinara sauce if sharing with a group!
ingredients
- 6 cups Broccoli (cut into florets)
- 3 Eggs
- 3 Garlic Cloves, minced)
- 3 ozs Cheddar Cheese (shredded)
- 3/4 Cup Ground Flax Seed
- 3/4 TSP Sea Salt
Method:
Bring a pot of water to a boil. Place the broccoli in a steamer basket over the boiling water and cover for about 5 to 7 minutes or until fork-tender. Allow the broccoli to cool slightly. If you don’t have a steamer basket, no worries – just add less water so the broccoli is only about half submerged.
Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper. You don’t have to use parchment paper, you can just grease the pan.
Finely chop the steamed broccoli and add to a large mixing bowl with the egg, garlic, cheese, flax seed, and salt. Stir to combine.
Using damp hands, roll the broccoli mixture into 1-inch balls and place on the prepared baking sheet.
Bake for about 15 minutes or until the balls are golden brown on the bottom and just spongy to the touch. Enjoy!
KATIE LAMBERT
Eddie Bauer Rock Climbing Guide
A free climber with a maximum strength-to-stature ratio, Katie Lambert has crushed big walls around the globe, from Yosemite and Zion to Picos de Europa and the Cirque of the Unclimbables. Trading short sport routes for legendary big walls, in 2006 Lambert migrated west to Yosemite National Park and since then has established herself as one of the world’s premier female free climbers
CHEF MARIA HINES
Eddie Bauer Field Expert
A James Beard award-winner for Best Chef Northwest, Maria blends her commitment to seasonal, local, and certified organic ingredients with her high standards for impeccable service at her restaurant and catering company, Tilth. Open 2006 – 2020, Tilth was named one of the best new restaurants in the country by Frank Bruni of the New York Times.
