Recipes

Green Goddess Toast

These toasts are delicious as an appetizer or meal. The fresh green vegetables provide a nice crunch, while the feta cheese adds smoothness. What’s more, Bon Matin’s Protein Loaf contains 14 g of plant-based protein per portion (2 slices). These protein-packed toasts will certainly keep you going until the next meal.

20 min

30 min

4 Servings

MADE WITH Bon Matin® No Sugar, No Fat Added Protein Loaf

8 slices Bon Matin™ No Fat, No Sugar Added Protein Loaf
3 tbsp (45 mL) plain Greek yogurt
1/2 avocado, lightly mashed
2 tsp (10 mL) honey
2 to 3 tbsp (30 to 45 mL) olive oil
Lemon, zested and squeezed
1 clove of garlic, finely chopped
Salt and pepper to taste
1 bunch of asparagus, trimmed
4 tbsp (45 mL) olive oil
1 tbsp (15 mL) herbes de Provence
1 cup (250 mL) feta, thinly sliced
1 English cucumber, sliced into ribbons
4 green onions, finely chopped
1 cup (250 mL) of your choice of herbs (mint, dill, parsley, basil, etc.)
Salt and pepper to taste

Preheat oven to 400 °F (200 °C). Line a baking tray with a silicon mat or parchment paper.
In a large bowl, mix together the ingredients for the creamy dressing. Refrigerate until serving time.
Stir together the olive oil and herbes de Provence. Season with salt and pepper.
Spread some of the olive oil-herb blend on the bread slices and mix the rest in with the asparagus.
Bake for 8 to 10 minutes, or until the bread is slightly dry and the asparagus is cooked al dente.
When done, top the bread slices with feta.
Note: If the asparagus are small, check for doneness after 4 minutes.
Meanwhile, gently toss the other vegetables and fresh herbs in the creamy dressing.
Top the feta toast with Green Goddess salad.

Hubert’s tip: You can use any green vegetable available at the supermarket. Get creative: Brussel sprouts, green beans, green peppers, rapini, bok choy, etc.

Baked High Protein

Ingredients

8 slices Bon Matin™ No Fat, No Sugar Added Protein Loaf
3 tbsp (45 mL) plain Greek yogurt
1/2 avocado, lightly mashed
2 tsp (10 mL) honey
2 to 3 tbsp (30 to 45 mL) olive oil
Lemon, zested and squeezed
1 clove of garlic, finely chopped
Salt and pepper to taste
1 bunch of asparagus, trimmed
4 tbsp (45 mL) olive oil
1 tbsp (15 mL) herbes de Provence
1 cup (250 mL) feta, thinly sliced
1 English cucumber, sliced into ribbons
4 green onions, finely chopped
1 cup (250 mL) of your choice of herbs (mint, dill, parsley, basil, etc.)
Salt and pepper to taste

Baked High Protein

Preparation

Preheat oven to 400 °F (200 °C). Line a baking tray with a silicon mat or parchment paper.
In a large bowl, mix together the ingredients for the creamy dressing. Refrigerate until serving time.
Stir together the olive oil and herbes de Provence. Season with salt and pepper.
Spread some of the olive oil-herb blend on the bread slices and mix the rest in with the asparagus.
Bake for 8 to 10 minutes, or until the bread is slightly dry and the asparagus is cooked al dente.
When done, top the bread slices with feta.
Note: If the asparagus are small, check for doneness after 4 minutes.
Meanwhile, gently toss the other vegetables and fresh herbs in the creamy dressing.
Top the feta toast with Green Goddess salad.

Hubert’s tip: You can use any green vegetable available at the supermarket. Get creative: Brussel sprouts, green beans, green peppers, rapini, bok choy, etc.