Spreads: tofu with sunflower seeds and spinach with feta cheese

Tofu with sunflower seeds spread
 
Ingredients
14 oz extra-firm tofu
½ cup raw sunflower seeds
2 - 3 Tbsp apple cider vinegar
2 Tbsp olive oil
crushed garlic (to taste)
salt (to taste)
dried basil (to taste)
 
Directions
Break down the tofu into handfuls and squeeze out as much liquid as possible. Combine all ingredients in a food processor and pulse until smooth. The salt, garlic and basil are optional and to taste. You can try any herb that is in season. I am planning on using dill next time.

Spinach-feta cheese spread
 
Ingredients
14-oz can leaf spinach
2 Tbsp plain yogurt
1 cup crumbled feta cheese
1 - 2 Tbsp apple cider vinegar
2 Tbsp olive oil
crushed garlic (to taste)
salt (to taste)
 
Directions
Combine all ingredients except for the feta cheese in a food processor and pulse until creamy and smooth. Remove from the processor and combine with the feta cheese. At this time, you may re-adjust again the salt and vinegar.

Egg whites and tomatoes dish

Here is an easy and low-carbohydrate dish that can be served for breakfast, lunch or dinner. For breakfast, add a few nuts. For lunch and dinner, serve with a cucumber-dill salad.

Ingredients:
1 carton egg whites (32 oz)
2 cans diced tomatoes (I use Hunt's 14.5 oz each)
2 – 3 cups crumbled feta cheese
optional spices: black pepper, winter savory, hot red pepper flakes  (I do not use salt since the feta cheese is salty enough)


Directions:
Preheat oven to 400ºF and oil a 12 x 14-inch pan. Mix all ingredients, pour into the pan and bake for 40 - 45 minutes. The baking time would depend upon the size of the pan (depth including).