• 4 eggs
• 1 cup spinach
• 2 oz. white mushrooms, sliced
• 1 teaspoon red onion
• 1 clove of garlic
• 1 tablespoon extra virgin olive oil

DIRECTIONS

1. Lightly grease a non-stick frying pan with olive oil.
2. Add onion, garlic and mushrooms and sauté for approximately 7 minutes or until mushrooms are browned.
3. Add spinach and sauté for 4 minutes or until spinach is wilted.
4. Remove mixture and set aside. Carefully wipe pan clean.
5. Return pan to medium heat. Add 1 teaspoons olive oil to coat pan and add whisked eggs.
6. Cook until eggs are set, but the top is still slightly soft.
7. Slide eggs onto a plate, top half with mushroom and spinach mixture, and fold.
8. Serve and enjoy!

• 1/3 ruby red grapefruit
• 1/2 honey crisp apple
• 1 lime
• 1/2 kiwi

DIRECTIONS

1. Put all ingredients in a blender.
2. Blend until smooth.
3. Serve!

• 4 cups spinach
• 1 cup grape tomatoes – halved
• 1/2 cucumber – diced
• 1/3 red onion – chopped
• 1/4 cup feta cheese
• 2 tablespoons extra virgin olive oil
• salt & pepper to taste

DIRECTIONS

1. In a large bowl combine baby spinach, grape tomatoes, cucumber, red onion and feta cheese.
2. Sprinkle with olive oil, salt and pepper and toss.
3. Serve and enjoy!