1. Mushroom, Feta and Spinach Casserole This one is inspired from Kalyn’s Kitchen. I’m a big fan of her blog and recipes. I decided to try my hand at a breakfast casserole and I was not disappointed. These are so easy to make and perfect for on the go.  Ingredients: 1 Large Shallot, sliced1 Clove Garlic, minced8 oz Mushrooms, sliced4 oz Feta Cheese3 cups Spinach10 Eggs3 Tbsp Milk Nutritional Information: 5 Servings302.81 kcal19.05 g Protein7.51 g Carbohydrate22.33 g Fat Instructions: Preheat oven to 375 degrees.Spray an 8x8 baking dish with nonstick spray. Spray sauce pan lightly with olive oil, add shallots and saute.  When these become translucent add sliced mushrooms.  Cook till tender.  Add mushrooms and shallots, to baking dish.  Add feta on top of mushrooms and shallots. Add garlic and spinach to the same pan, cook about 3-4 minutes, till the leaves have softened.  Add the spinach to the baking dish.  Mix eggs with milk then poor over layers in dish. Place in oven and bake for 20 - 25 minutes depending on how you like your eggs done.
  2. Quinoa and Feta Salad If you have never had quinoa then your life really is incomplete! It is an excellent source of protein, complete in the essential amino acids. Also it will provide you with iron, potassium, vitamin B6, niacin, thiamin, magnesium, zinc, copper, manganese, and folate. Not convinced?  Just try this recipe and serve with black beans & humus then you will be asking for thirds! Ingredients: 1 cup quinoa1 3/4 cup vegetable broth or water1/2 tsp butter1/2 tsp cumin3 green onions, chopped1/2 red onion, chopped1/2 jalapeño, minced1 lemon, juiced1 Tbsp olive oil1/2 Tbsp white balsamic vinegar1/8 tsp cumin1/8 tsp white pepperSea salt2 oz feta cheese Instructions: In a medium saucepan add broth, quinoa, water, salt, butter and cumin, bring to a boil. Reduce heat and simmer for  about 15 minutes, till tender.  Remove from heat and let sit covered for about 15 minutes. While quinoa is setting, chop the onions and jalapeño.  Combine lemon juice, olive oil, vinegar, cumin, pepper and salt.  Set side. Add chopped ingredients into quinoa and toss with dressing.  Can serve warm or let sit overnight, sprinkle with feta cheese before serving. Can be served chilled with warm black beans and a dollop of hummus as an dip for pita chips! Nutritional Information: Kilocalories: 250.38 kcal (14%)Protein: 8.87 g (15%)Carbohydrate: 33.32 gFat, Total: 9.29 gPFA 18:2, Linoleic: 1.65 g (14%)PFA 18:3, Linolenic: 0.18 g (16%)Riboflavin: 24%; Vitamin B6: 23%; Folate: 23%; Magnesium: 28%; Zinc: 22%; Iron 13%

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