Florentine Filled Omelet Crepes
Ingredients
3/4 cup egg substitute
4 cups mushrooms, sliced
3/4 cup onion, chopped
5 cups fresh spinach
1 kiwi fruit, peeled and sliced
1 teaspoons olive oil, divided
1/8 teaspoon celery salt
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
4 tablespoons balsamic vinegar
Salt and pepper, to taste
Instructions
In a large nonstick saute pan, heat 2/3 teaspoon oil. Combine egg substitute, celery salt, nutmeg, and cinnamon. Pour into saute pan. When browned on one side flip over with spatula and brown the other side. Heat remaining oil in a second nonstick saute pan, over a medium-high heat. When heated, add mushrooms and onion. Cook for 3 to 5 minutes, then add balsamic vinegar and spinach. Continue cooking until spinach is just wilted. Place omelet onto serving plate. Spoon vegetable mixture onto omelet and fold over. Decorate with kiwi fruit and serve.
*Note: Fresh spinach needs to be cleaned very well, because of its tendency to have sand on it, so be sure to soak spinach in water to remove any sand or dirt before using.
Raspberry-Lime Smoothie
Ingredients
14 grams protein powder
1 cup 1 percent milk
1/2 cup plain low-fat yogurt
1 cup raspberries
Juice of 1 lime
4 teaspoons almonds, slivered
Instructions
Place all ingredients except protein powder in blender. Blend until smooth, then add protein powder. Pour into four glasses and serve immediately.
Note: This recipe makes 4 1-block snacks.
