Rice Cake Toast

Okay, so let's get serious. If you are planning to make this recipe, I recommend toasting your rice cakes for about 5-7 minutes. This will make them extra crispy. Also, this recipe is very versatile. Don't have pecan butter? No problem! You can use whatever nut butter you have on hand. For the savory option, you can pretty much add any vegetable to your liking. I always just use what I have in the fridge.

Today, I used a mixture of organic baby spinach, diced white onion, and a diced carmen Italian pepper. Additionally, parmesan cheese pairs great with baby spinach, so I definitely recommend this combination! Again though, use what ever cheese you like best!

Recipe below:

INGREDIENTS:

Pecan butter with chocolate chips:

• 1 rice cake

• 2 tbsp pecan butter (or any nut butter of your choice)

• handful of dark chocolate chips

Spinach parmasean egg scramble:

• 1 rice cake

• 2 eggs

• handful of baby spinach leaves

• 1/4 cup diced white onion

• 2 tbsp diced carmen pepper

• 1/4 cup grated parmesan cheese

• 1 tsp red pepper flakes

• coarse ground pepper (to taste)

INSTRUCTIONS:

For Pecan Butter with Chocolate Chips:

1. Place rice cakes in your toaster oven for about 5-7 mins.

2. Remove from oven, and add your nut butter.

3. Top with chocolate chips, and enjoy!

For Spinach parmasean egg scramble:

1. Place rice cakes in your toaster oven for about 5-7 mins.

2. While rice cakes toast, sauté white onion and carmen pepper in olive oil or smart balance butter for about 2-3 mins (until onions are golden brown).

3. Add baby spinach to the skillet, and cook on medium-low until wilted.

4. While veggies cook, beat 2 eggs, parmesan cheese, and black pepper in a bowl. Add this to veggie mixture.

5. Scrambled until desired consistency, Top with red pepper flakes, and serve on rice cake!