Directions: Heat the olive oil in a frying pan and cook the onion until softened. Add the garlic and tomatoes and cook for a further 2 or 3 minutes. Stir in the mustard and sprinkle over the salt, chilli and cinnamon. Cook for another 2 minutes. Pack in the spinach and cover with the pan lid. Cook over a medium heat until the spinach has started to wilt. DO NOT ADD ANY WATER or the spinach will become a soggy mess! You will have to stir a couple of times to ensure even cooking. Make 4 hollows in the mixture and break an egg into each hollow. Cover and cook for about 10 minutes until the eggs are cooked but the yolks still soft. Sprinkle with freshly ground black pepper and ciliantro. Lift onto a plate and serve as it is or with warm, buttery bread if not counting carbs!

Directions: Put oats in a large heatproof bowl. Add boiling water, stir, cover and let stand 15 minutes. Preheat oven to 350. Spray a 9 x 9 dish with PAM or grease lightly. Peel apples, mash bananas and stir into oatmeal. Add remaining ingredients, except nuts. Mix well, pour into prepared pan and sprinkle nuts evenly over the top. Bake for 45 minutes until golden brown. It can be cut into squares for serving. Serve hot or cold. Optional: 1. Add 1/4 t baking soda and 1/2 t baking powder. 2. Mix 1 T sugar and 1/4 t cinnamon with nuts. 

Directions: This recipe can be cut in half for smaller ovens. It makes tons when we prepare it at home.  Mix all dry ingredients in a bowl suitable for baking in the oven. Mix the oil, vanilla and honey in a pan or microwave to mix well  Mix the dry and wet ingredients and bake at 300 degrees, stirring the granola every 15 minutes for a total cooking time of 1 hour. Store in heavy freezer bag(s).  

Directions: This recipe can be cut in half for smaller ovens. It makes tons when we prepare it at home.  Mix all dry ingredients in a bowl suitable for baking in the oven. Mix the oil, vanilla and honey in a pan or microwave to mix well  Mix the dry and wet ingredients and bake at 300 degrees, stirring the granola every 15 minutes for a total cooking time of 1 hour. Store in heavy freezer bag(s).  

Directions: Using the shot glass, cut a small hole in the middle of each slice of bread (for the egg), making sure to save the piece of cut out bread. Place a large pan on the burner and spray cooking spray on the pan. Turn the burner to medium and melt 1 tablespoon of butter on the pan. Place the bread, and the hole cut out of it, on the pan. Crack an egg over the hole in the bread, making sure to line it up exactly over the hole. Cook for 1 1/2-2 minutes, and flip both pieces when ready. Continue to add butter when necessary. Cook the other side for only 45 seconds to 1 minute, putting it on a plate when ready! Tip: To tell when the final side is ready, hold it over the pan with the spatula for a few seconds.If it drips yolk onto the pan, it isn't ready yet. If no yolk drips out, it's ready to eat!