So, I got a few recipes from Yum In My Tum, and figured I'd try a few out. So here goes!
4 slices of white bread (I used rye, came out fine)
2 cubes of chopped frozen spinach, moisture squeezed out (I used fresh, just a little bit, though it definitely could've used more!)
Crumbled cooked bacon
Preheat oven to 350.
Grease a muffin tin.
Cut the crust off the bread. Gently push each slice into a muffin tin, making a little bread bowl.
Put a bit of spinach in the bottom of each bread bowl. Top with a little bit of butter. Slowly top with a raw egg. Top with salt and pepper if you wish.
Bake for 15-20 min. or until the egg is cooked and the bread is lightly toasted. Top with a bit of cheese and the crumbed bacon.
Next one, from the same site:
Warm Broccoli and Quinoa Salad with Carrot Ginger Dressing
1.5 cups quinoa
3 cups water
1/2 tsp salt
1 bag (10 oz.) broccoli florets (I just bought broccoli not in a bag...)
2 medium tomatoes, chopped
2/3 cup chopped carrot (about 1 large)
3 tbsp finely chopped peeled fresh ginger
3 tbsp water
3 tbsp vegetable oil (I used olive/grapeseed/flax oil)
2 tbsp seasoned rice vinegar
2 tsp soy sauce
2 tsp Asian sesame oil
1/4 tsp salt
In sieve, rinse quinoa with cold running water. In saucepan, combine quinoa, water, and salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until water is absorbed. Transfer quinoa to large bowl.
Meanwhile, steam broccoli until tender-crisp. Add to quinoa in bowl.
In blender, combine carrot, ginger, oil, vinegar, soy sauce, sesame oil, water, and salt; blend until pureed. Add to quinoa, broccoli, and tomatoes and toss to combine. Serve salad warm or at room temperature.