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.
Combine the first 8 ingredients in a large bowl to make the salad; set aside.
To make the dressing: Combine the last 8 ingredients, except the olive oil, in a blender or food processor. Slowly add the oil, blending until the vinaigrette is thickened.
Drizzle the dressing over the salad and toss well.
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*Note: Remember to include ingredients when calculating daily intake allowances.
