Today's Recipe From Dr. Weil: Quick Breakfast Quesadilla

Tuesday February 17, 2015 A delicious recipe to help you eat and feel healthy — direct to you from Dr. Weil's Optimum Health Plan. Quick Breakfast Quesadilla 1 ServingThis is a quick fix for mornings when you just can't face another bowl of porridge or whole grain cereal. These little quesadillas also make good lunches or afternoon snacks for children. As always, you can enhance the nutritional content by adding in any finely chopped vegetable or a handful of baby spinach leaves. Ingredients: 1 egg 1 ounce grated low-fat cheese or Parmesan cheese 1 tablespoon salsa 1 small flour tortilla (preferably whole wheat) Instructions: Preheat the oven to 350 degrees. Scramble the egg quickly in a small skillet. Fold in the salsa and cheese. Put the tortilla on a lightly oiled cookie sheet. Put the egg mixture on one half and fold over the other half to cover. Bake for 5 minutes or until the tortilla is crisp. Nutritional Information: Per serving: 234 calories 12 g total fat (5 g sat) 202 mg cholesterol 18 g carbohydrate 15 g protein 1 g fiber 460 mg sodium - Recipe reprinted with permission of DrWeil.com. Tomorrow's Recipe: Artichoke Heart and Soybean Soup This is an easy soup based on canned soybeans and canned or bottled artichoke hearts. Excellent varieties of organic canned soybeans are now available at health food stores. These soybeans are generally low in sodium and the slightly gelatinous broth in the can can be added right in with your soups and stews. You can, of course, substitute chicken stock for the vegetable stock in this soup if you prefer the flavor of chicken stock-based soups.