Recipe Corner

Green Fig Salad: Ingredients
1-2 green fig aka banana
Grape tomatoes
Turkey or breast
2-3 handful Baby Spinach

Method
To reduce its mass, I toast the baby spinach in the toaster oven for about 2-3 minutes. That way the spinach is cooked and less bulky. Peel the green fig aka banana and put them in a pot of water to boil. When the figs are cooked, remove from the water and place in a bowl to cool. When the figs are cool, thinly slice them.

I bought some turkey breast from the grocery store and found it to be very salty so I emptied all the boxes of the turkey breast into a bowl and poured some hot water of the meat. After about 10 minutes, I threw out the water. I repeated these steps twice. I then put the turkey breast in the toaster to dry up the excess moisture.

In a mixing bowl, add the toasted baby spinach, grape tomatoes (I love these, could just easily pop one in my mouth), turkey breast and sliced figs, mix everything together.

Spinach Omlet: Ingredients
2-3 handful Baby Spinach
1 Egg
Salt
3 grated garlic cloves

Method
To reduce its mass, I toast the baby spinach in the toaster oven for about 2-3 minutes. That way the spinach is cooked and less bulky. In a mixing bowl, crack the egg, salt and grated garlic. Wisp everything together. Dab a piece of paper towel with some olive oil and wipe the base of a frying pan. Allow the pan to heat and add the egg mixture. The bottom part of the egg will begin cook and turn white, add the toasted baby spinach. After about 3 minutes, turn the omelet over and allow the other side to cook.

Another vegetable is red sweet peppers. A fun way is to thinly cut the pepper on the vertical side and then I toast them in the toaster oven.

Turkey Wraps: I always make an effort to keep either turkey or/and chicken breast slices in my refrigerator. They are quite convenient and the serving of about 6 slices is only 45 calories! So what I do is place about four slices of the turkey slices overlaping each other, on a plate. Then break off three leaves of pachoy, wash them and remove the white stem. I remove the stem because I think they will pierce the turkey slices as they are so thin. Place the pachoy on top of the turkey slices and then gently fold turkey slices.

Place a piece of foil on the tray of the toaster oven and place the turkey wraps in the tray. Sprinke a bit of dry herbs over the wraps and place the tray into the toaster oven. Allow the turkey wraps to cook for about 20 minutes. I enjoy these, they are really good. Update: As much as I enjoy these wraps, I have to stop using these turkey slices. I was ignorant to the fact that these deli slices contain salt. I even stop using the canned tuna for the same reason. I will have to make some kind of creation stuffing chicken breast.