1. Heat half tablespoon oil in a nonstick skillet on medium-low heat. Cook minced garlic in oil for about one minute.
2. Meanwhile, whisk two eggs with low-fat milk, salt, and pepper. Set aside.
3. Add spinach to skillet. Cook for about 30 seconds.
4. Pour egg mixture into the skillet. Let it sit for about 10 seconds, then start beating the eggs quickly toward the center of the pan with a wooden spoon.
5. When the eggs look nearly cooked, add cooked quinoa to skillet. Mix in well.
6. Transfer to plate or bowl and garnish with sprinkle of Parmesan.

Makes one serving.

1. Preheat oven (or toaster oven) to 425F degrees
2. Toss broccoli with olive oil, rubbing the oil all over to coat well.
3. Arrange broccoli pieces evenly spaced, not touching, on a baking sheet
4. Roast for 15-20 minutes, or until tender and slightly crispy on the edges, turning once during cooking time.

Nutritional information for soup and broccoli:

Calories: 520

Protein: 21

Carbohydrate: 82

Dietary Fiber: 17 g

Total Sugars: 3 g

Total Fat: 12.85

Saturated Fat: 12g

1. Add popcorn kernels to a brown paper lunch bag (or an air popper), and fold the bag down from the top (about 1/2-inch folds) 2-3 times to prevent bag from opening.
2. Microwave the popcorn on high for approximately 2 minutes and 30 seconds, or until popping slows.
3. Drizzle olive oil in the bag, along with salt and pepper, and shake well to coat.

Nutritional Information

Calories: 180.5

Protein: 4.036 g

Carbohydrate: 29.2 g

Dietary Fiber: 6.087 g

Total Sugars: .002 g

Total Fat: 8.261 g

Saturated Fat: .937 g

1. Add milk, cocoa, and sugar to a large mug. Whisk well with a fork until fully combined.
2. This may take about 1 minute of continuous stirring.
3. Heat in the microwave on high about 1 minute 30 seconds or in a small saucepan over medium heat until steaming.

Calories: 99

Protein: 3.367 g

Carbohydrate: 15.1 g

Dietary Fiber: 4.836 g

Total Sugars: 6.476 g

Total Fat: 5.855 g

Saturated Fat: .872 g