- 1 slice whole grain bread
- ½ cup spinach
- ¼ avocado
- ½ tomato
- 1 tbsp. pesto
- 1 egg
- 1 slice cheddar cheese
- Salt and pepper to taste
Chop spinach, slice tomato, slice avocado, and leave to the side. Cut 1 slice of whole grain bread in half and lightly toast. Spread pesto on both pieces of bread. Cook egg as desired (over easy, scrambled, etc.) Layer spinach, avocado, tomato, egg, and cheddar.
- 1 lb. fresh pasta
- ½ c. raw pecans
- ½ c. raw walnuts
- ½ tbsp. olive or nut oil
- Salt and pepper to taste
- Juice from lemon wedge (optional)
- Parsley for garnish (optional)
Cook pasta according to directions. Preheat oven to 350°F. Roast pecans and walnuts on a sheet pan for 5 minutes or until the pecans become fragrant (be careful – they burn easily). Once roasted, crush the pecans and walnuts and mix with the pasta. Add oil, salt, pepper, lemon juice and parsley.
