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Happy Halloween- Apple, Spinach and Provolone Melt

Posted Oct 31 2011 12:00am

Good Afternoon and Happy Halloween!

In light of all the candy that happens to be everywhere I look I thought I would put up a healthy sandwich to be enjoyed before the Halloween Festivities begin.

This sandwich will fill you up and even has a sweetness to it that may help you resist reaching for a handful of Reeses Peanut Butter Cups or whatever your favorite candy happens to be!

 

Apple, Spinach, Provolone Melt on a Whole Wheat Poppyseed Bagel

1 Whole Foods Whole Wheat Poppyseed Bagel 1/2 a Honeycrisp Apple, thinly sliced and divided 1 oz of provolone cheese, thinly sliced and divided 1 tbsp dijon mustard
handful of spinach

Preheat oven to 400 degrees.  Spread dijon mustard on each side of the bagel. Top each half with thinly sliced apples and cheese and place on a baking sheet.  Bake for 5-10 minutes or until the cheese is melted and golden brown.  Remove from oven and top with fresh spinach. 

Enjoy!
This hits all the enjoyment spots-- it is ooey and gooey with a slight crunch from the apple and even has some "green stuff" in it so you can feel good about eating it. 

I am off to buy some Halloween Candy.  I have purposely waited to buy it so the kids (and myself) are not tempted to eat any before the big day.  We have some fun plans for this evening and will have to take some pictures of the festivities!

We are coming into the "zone" the Halloween thru Christmas/Hannahka season where many people feel that their health is derailed.  I am excited because I am going to be providing free Health Histories for those that are interested through the Institute of Integrative Health.  I will post more information regarding times and such  and what is entailed but I would love to help some of you with your health concerns.  I am learning so many great things and can't wait to share it with others.

In the meantime, enjoy your Halloween and I will catch up with you tomorrow! 

P.S.-- I have got another great veggie burger recipe to share.

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