Open-Faced Spinach and Egg Sandwiches

This open-faced egg sandwich is a healthy alternative to your traditional egg and cheese sandwich.  It is perfectly seasoned and styled with a nutritious dose of vitamins and minerals.Try this recipe for breakfast, lunch, or dinner.

Ingredients:
1/2 tbsp extra virgin olive oil
1 cup onions, chopped
2 cups spinach
1/2 tsp turmeric
1/4 tsp ground black pepper
2 eggs, poached
2 slices part-skim mozzarella cheese
2 slices whole wheat bread, toasted


Directions:
1. Fill a large sauce pan with water.  Place pan over medium-high heat until it reaches a simmer.
2. Meanwhile, add olive oil to a medium sized pan over medium heat.  Add onions and let cook until translucent.
3. Add spinach to the pan with oil and onions.  Let cook for 5 minutes. Season with turmeric and black pepper.
5. When the water comes to a simmer, crack open eggs and let cook until tops are white.
6. Place a slice of cheese on top of toasted bread.  Pile on the spinach and onions.  Then, top it all off with an egg. Serve.

Makes 2 sandwiches

Pancakes Please!

Pancakes are the mother of all meals. Am I right or am I right?  There is nothing better than digging into a stack of pancakes smothered in maple syrup.  Too bad, there's a lot of refined carbohydrates and sugar- or else I'd have them every day! So, this is how I ended up in the kitchen.

Brittany and I put on our aprons and were ready to stand the heat.  Lets see, we have almond meal, eggs, and milk.  Looks like we have the perfect pancake base.  A little cinnamon couldn't hurt. Simple. Satisfying.  Yes! This feels right.

Almond Meal Pancakes
Ingredients:
1/2 cup almond meal
1 egg, beaten
1/4 cup milk
1/2 cup bananas or berries, sliced (optional)
dash of cinnamon

Directions:
1. In a mixing bowl, combine almond meal, egg, and milk.  Mix well.
2. Add cinnamon. Stir.
3. Spoon batter onto a hot skillet.  Let cook until golden brown.
4. Place sliced berries onto top of pancake. Flip and let opposite side cook until golden brown.

Serve with maple syrup and chopped walnuts for a delicious and savory breakfast.

Yield: 4 (4") small pancakes