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