Spinach Soufflé

Start the New Year off right with this totally fabulous recipe! Make ahead of time and enjoy it for your breakfast, lunch or a quick clean mini meal. I am using a smaller plate and I lined it with baby Portobello's. I changed my original recipe I used for my retreat guests Forte Fitness Retreat ©



Spray your plate with Olive Oil Mist. Slice around 5 Baby Portobellos, very thin and place at the bottom as a crust in your plate. Meanwhile mix your chopped Spinach with Egg Whites a few ounces of shredded Low-Fat Mozzarella, some fine Sea Salt & Fresh Ground Black Pepper.

Pour mixture on top of mushrooms. Slice a few Vine Tomatoes and place on top, with a tablespoon of Grated Cheese and some Mozzarella. Bake at 350 degrees for about 45 minutes or until golden on top. You can add what you like to it, like potatoes or bacon. It replaces making individual omelets for guests.

1 1/2 Cup Egg Whites or 5 Large Eggs
1 box Frozen Birdseye Chopped Spinach (cooked and drained)
Five Baby Portobello's Sliced Thin
Vine Tomatoes 3 or 4 Sliced
5 oz. Shredded Mozzarella
Grated Cheese 1 or 2 Tablespoons
Fine Sea Salt and Fresh Black Pepper to taste

Bon Appétit!

Marinated Pork Tenderloin, Spinach & Salad

Our usual Saturday night dinner in Rhode Island is Seafood or Steaks, tonight I felt like something different. I was training my client Tomoko on Friday and she was telling me about her marinated pork tenderloin. It sounded great, so I decided to try it.

I used Soy Sauce, fresh Garlic, Sesame Oil, Sesame Seeds & Fresh Ginger. I marinated it a few hours, and BBQ'd it. It was spectacular! I served it with baked potato, Fresh Sauteed Spinach with Virgin Olive Oil & Garlic and a huge Romaine Salad with Tomatoes. All Veges were from the Farmer's Market. A great clean meal, and so easy!

A perfect quiet weekend by the beach & pool ending with a great "Powermeal"