Today's Recipe From Dr. Weil: Spinach and Ginger Ricotta

Monday January 05, 2015 A delicious recipe to help you eat and feel healthy — direct to you from Dr. Weil's Optimum Health Plan. Spinach and Ginger Ricotta 1 ServingThis light, low-carbohydrate breakfast or lunch dish combines two of Dr Weil's favorite ingredients — greens and fresh ginger. Baby spinach or other baby greens work great in this recipe. Start to finish: 10 minutes Ingredients: 1 cup spinach leaves (or other greens) torn 1 egg 1 egg white 1 tsp fresh grated ginger root 1 tsp Italian or other seasoning mix 1 tbsp salsa Instructions: Tear up the spinach leaves and steam very briefly. (Put the torn leaves in a small saucepan with 1/4 cup of boiling water, cover the saucepan, turn off the heat and allow to steam for about 3-5 minutes. Baby spinach leaves take just 3 minutes.) Fold into the beaten eggs with the grated ginger, salsa and seasoning. Cook on a non-stick pan sprayed with cooking spray, turning as needed until the eggs are set. Nutritional Information: Per serving: 105 calories 5 g total fat (1 g sat) 187 mg cholesterol 3 g carbohydrate 10 g protein 1 g fiber 204 mg sodium - Recipe reprinted with permission of DrWeil.com. Tomorrow's Recipe: Cottage Cheese Pancakes These are high-protein pancakes and quite a treat!