Ingredients
1 tablespoon honey
1 tablespoon spicy brown mustard
1 teaspoon red raspberry preserves
1/4 teaspoon mustard seed
1 tablespoon olive oil
4 ounces fresh mushrooms, thinly sliced
1 cup fresh baby spinach, coarsely chopped
1 garlic clove, minced
1/2 teaspoon chili powder
4 slices multigrain bread, toasted
6 ounces sliced cooked turkey breast
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1/2 medium ripe avocado, sliced
Directions
Combine the honey, mustard, preserves and mustard seed. In a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 4-5 minutes. Add spinach, garlic and chili powder; cook and stir until spinach is wilted, 3-4 minutes.
Spread half of the mustard mixture over 2 slices of toast. Layer with turkey, mushroom mixture and avocado. Spread remaining mustard mixture over remaining toast; place over top.
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