INGREDIENTS

Canola oil spray
½ cup egg whites
3 tbsp diced red pepper
¼ cup reduced-fat feta cheese
(5 g fat or less per oz)
2 tbsp olive tapenade
2 slices whole wheat toast

PREPARATION

Spray canola oil in a nonstick pan. On medium-high heat pour egg whites. Cook for 1 to 2 minutes, until it starts to solidify. Add pepper and cheese. Flip and cook until firm. Spread tapenade on toast.

INGREDIENTS

2 c bagged mixed salad greens
1 c baby spinach
1/3 c rinsed chickpeas
1/2 c diced, precooked chicken
1 tsp chopped pecans
1 scallion, sliced
3 slices avocado
2 tsp olive oil
1 1/2 tsp balsamic or red wine vinegar
salt and pepper to taste

PREPARATION

Mix the greens and spinach, chickpeas, chicken, nuts, and scallion together in a bowl. Top with the avocado, oil, vinegar, and salt and pepper.