Misty's Raspberry and Almond salad
1 bag Pre-washed Spinach (or) Baby Greens salad mix
1 c. Dried Cranberries (or) Fresh Raspberries (rinsed & patted dry)
1/4 c. Toasted Almonds (coarsely chopped) (or) Candied Pecans
1/4 c. Goat Cheese (crumbled)
Raspberry Vinaigrette (such as Kens Light Raspberry Walnut Vin. or Kens Fat Free Raspberry Pecan)
Combine the first 4 ingredients in a large bowl. Drizzle w/ Vinaigrette just before serving. Serves 4.
Misty's Magnificent Breakfast Wrap
1 8" LaTortilla Factory Whole Wheat Tortilla
2 Large Egg whites (or substitute)
1/2 Cup Fresh Spinach, torn into bite size pieces
1/4 Cup Cremini Mushrooms, cut into bite size pieces
1/4 Cup Red Bell Pepper, diced
Pinch of Cotija Mexican Cheese, crumbled
1 Tablespoon Olive Oil
In a small nonstick pan, over medium heat add oil to warm. Once the pan is warm, add spinach, mushrooms, and bell pepper. Heat till softened (approximately 2 min.) Meanwhile, in a small bowl whisk egg whites, and then add to the vegetable mix. Stir occasionally until cooked. Place the egg mixture onto your tortilla, and sprinkle w/ cheese. Roll up tortilla. In a pre-heated panini press place the tortilla and close and cook for approx 1-2 min. or until there are nice marks on the tortilla (optional).
Healthy Options
- On tacos: use guacamola/salsa mix in place of high fat sides like sour cream
(3 Roma tomatoes, 1 avocado, cilantro, white onion, salt, and a little lime juice) - When making pancakes: add some canned pumpkin and a dash of cinnamon to the mix. Even mashed banana works!
- When making a smoothie, instead of yogurt and honey, use non-fat milk, fruit, and protein powder with a dash of splenda (optional)