Spinach - Strawberry Salad

Dressing:
• 2 tablespoons oil (sunflower, safflower, or non-virgin olive)
• 2 tablespoons apple cider vinegar
• 2 tablespoons organic sugar 
• 1 tablespoon sesame seeds
• 1 tablespoon tamari (or shoyu or soy sauce)
• 1 tablespoon orange juice 
• ½ tablespoon poppy seeds
• ⅛ teaspoon paprika

Salad:
• One 5 oz. bag of baby spinach, organic and pre-washed 
• 1 pint strawberries, trimmed and thinly sliced

Topping: 
• ½ cup sliced almonds, toasted 

Directions:
1. Whisk the oil, vinegar, sugar, sesame seeds, tamari, orange juice, poppy seeds, and paprika together to make the dressing. Set aside.
2. Place the spinach and strawberries in a large bowl. Top with the dressing and toss to combine.
3. Top with the almonds just before serving.

Enjoy!

Nutella Stuffed Strawberry French Toast

Ingredients: 
• sliced bread
• Nutella
• 2 eggs
• 1/2 cup milk, half and half or cream
• 1/4 teaspoon vanilla
• 1 tablespoon agave or honey
• olive oil or butter for cooking
• fresh strawberries for garnish

For syrup: 
• 1 cup fresh or frozen strawberries
• 1/4 cup maple syrup, I used grade B

Directions: 
• Preheat a large skillet over medium heat. Combine eggs, milk, vanilla and agave or honey in a large bowl. Whisk well.
• Spread Nutella on bread and make a sandwich. Dip in egg mixture and coat completely on both sides.
• Drizzle olive oil or melt butter in skillet. Brown French toast on each side.
• Combine strawberries and maple syrup in a microwave safe bowl for cooking in the microwave or in a small saucepan to cook on the stove. Heat through until strawberries are mushy.
• Serve warm strawberry maple syrup over French toast with a few fresh strawberries.

Enjoy!