As a sandwich or a salad, this new take on egg salad is sure to surprise.

4 slices multigrain bread
1 cup mustard egg salad, recipe below
1 Roma tomato,  sliced
pinch of salt and pepper

Toast the bread slices and spread 1/2 cup of the egg salad across two slices of toast. Top with the tomato slices and sprinkle with coarse salt and fresh black pepper.

Serves 2 or 4 as an appetizer.

3 hard boiled eggs.
1 tablespoons mayonnaise
1/2 tablespoon whole grain mustard
salt and pepper to taste
1 scallion thinly sliced

Fill a small pot with water, and bring eggs to a boil. Cover with a lid, remove from heat and let sit for 10 minutes.  Drain and chill with cool water.
Peel and chop the eggs, and in a mixing bowl, combine the chopped eggs, mayonnaise, mustard, salt, pepper and scallions.

IF you want to have more egg salad on hand, you can double the recipe and store the extra for another meal.

Fun Fact:
Heirloom tomatoes – An heirloom tomato is generally considered to be a variety that has been passed down, through several generations of a family seed because of it’s valued characteristics. Tomatoes provide an abundance vitamin C,  beta-carotene, and manganese.

This is substantial as a meal, and great to share as a sweet snack.

4 slices of Cinnamon swirl bread
1 cup fresh mixed berries (sliced strawberries 3-4, raspberries, 4-5 blackberries 3)
1 teaspoon agave syrup
1/4 cup ricotta cheese

Toast the cinnamon bread slices and set on a plate.
In a small bowl combine sliced berries and agave syrup.
Spread the ricotta evenly on both slices and top with berries.
Drizzle the remaining agave from the bowl over both and serve.

Serves 4

Agave is naturally sweeter than regular sugar, so less is more.

Ode to the ancients with a modern twist.

2  6-ounce cans water-packed tuna, drained
2 cup cruciferous salad mix , (Kale, lettuce and cabbage)
2 tablespoons Cesar dressing, any kind
4 medium pitas, cut in half

In a large mixing bowl, combine the tuna and salad. Lightly coat the salad and tuna with dressing and fill the pita pocket halves. Wrap in plastic or foil to go.

Serves 4

Cooking note:
For a more decorative touch, serve the stuffing as a salad, topped with tuna, and pita wedges on the side.

Quiche is a savory, rich pastry, known for its hearty fullness.  Served as a muffin, this lightened up version eliminates the crust without skimping on flavor.

5 whole eggs
¼ cup milk
¼ tsp salt
pinch of black pepper
¾ cup shredded cheddar and mozzarella cheese combined
½ red pepper, finely diced
½ large zucchini, fine diced
2 small bunches of fresh spinach, cleaned, stemmed and chopped.

Preheat oven to 350’, and line 12 muffin tins with cupcake paper.
Beat eggs, and add milk salt and pepper until thoroughly combined.  Add cheeses, pepper, zucchini and spinach and mix well.
Pour mixture evenly into each muffin cup and bake for 10 – 12 minutes. Cool until pan is comfortable to touch and turn the quiches onto a large platter.  Serve warm or cold.

Serves 12 muffins, 36 minis for large crowds
Cooking notes
For an easy to go breakfast, Bake muffins at night and refrigerate, Quickly re-warm in the morning for a nourishing breakfast on the go.

Perfect for school and sharing with friends, the possibilities are endless!

Savory
1 ounce mozzarella balls or cheddar cheese sticks
8 grape-size tomatoes
8 whole black olives, pitted
8 decorative long plastic toothpicks

Slice the cheese stick into 8 cubes
On the toothpick, place one cheese cube, 1 tomato, and 1 olive
Repeat to make 8 servings or until all ingredients are finished.

Sweet
I ounce Gouda Cheese, cubed
8 small strawberries
8 green grapes
8 decorative long plastic toothpicks

On the toothpick, place one cheese cube, 1 strawberry, and 1 grape

Repeat to make 8 servings or until all ingredients are finished.

Cooking Note:
A variety of skewers are perfect for entertaining, from 2 – 200!Any fruit and or vegetable will do.
Cantaloupe, pineapple, watermelon, kiwi, green olives, peppers, cubed carrots, and a variety of hard cheeses cubes.

Reminiscent of an after school ice cream sundae with double the health benefits

8 fresh strawberries cut in slices
2 cups Vanilla yogurt
2 cups homemade trail mix
8 ounce plastic to go cup

In the plastic cup, layer  strawberry slices, then yogurt, then trail mix.  Repeat layers and serve.

Serves 8

Cooking Note:

To serve more, scale up the ingredients in direct proportion to the amount needed.