Simple and flexible, this recipe is great for snacks, breakfast, lunch or dinner. This faux-flatbread is not only healthy and low calorie, it is also full of protein and so delicious!
1 (10 oz) package frozen chopped spinach, thawed and drained
2 large eggs
2 large egg whites
½ tsp minced garlic
¼ cup chopped onions
Instructions
Preheat the oven to 400 F.
In a mixing bowl, stir together all the ingredients.
Line a baking sheet with parchment paper; pour the mixture evenly onto the pan.
Bake for 15 minutes.
Holding the ends of the parchment paper, pick up the flatbread and lay on a cooling rack or towel.
Cut into sandwich or wrap-size pieces and load with your favorite toppings.
Notes
Try adding ¼ cup of both chopped red and orange bell peppers, to provide a colorful contrast to the bright green spinach. One-quarter cup each of chopped artichokes or water chestnuts are delicious additions as well. In Winter and Spring Fat Flush, sprinkle with a pinch of basil and oregano for an Italian twist. This "flatbread" has so many functions... cut into wedges and top with your favorite veggies or spreads. Or cut it into squares, fill with tuna or egg salad, and it becomes a wrap. Its uses are only limited by your creativity! Safe for all seasons
Smooth, cold and delicious! These low calorie summer treats are sure to cool you off. Try these frozen yogurt popsicles with whatever ripe fruit you have ready to eat.
2 cups of berries (strawberries, raspberries, or blueberries)
4 tbsps of plain whole milk yogurt
¼ to ½ tsp of Flora-Key or Stevia Plus (optional, to taste if fruit is not sweet enough)
Instructions
Place berries, yogurt, and Flora-Key or Stevia Plus in the blender and blend until smooth.
Pour into popsicle molds, or small paper cups with popsicle sticks and freeze until solid.
Notes
Mix it up with any fruit you have available, like peaches for a flavor twist. You can also top with 2 tbsp of coconut, toasted almonds, or toasted sunflower seeds.
Place all ingredients in a blender or food processor and mix until smooth, adding drizzles of water if the mixture is too thick. (However, do not thin the batter more than necessary-- the mixture should remain thick.)
Using ¼-cup measure, form into sixteen mounds on the prepared baking sheet.
Flatten with a spatula into circles.
Bake for 25 to 30 minutes, until the cookies are puffed, golden, and firm.
Remove from the oven and let cool thoroughly before removing from the pan.
Refrigerate in a loosely covered container, separating layers with waxed paper.
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*Notes:
Remember to include ingredients when calculating daily intake allowances.
