Our columnist Angela Gracie prepared this easy and healthy recipe to inspire you in her amazing competition.

The winner recipes will be published on GRACIEMAG and their authors will win Exclusive Giveaways like Helio Gracie Gi, Royce Gracie T-Shirt and a GRACIEMAG subscription.

Don’t waste time and let’s go to create your recipe based on Gracie Diet!

Open Face Baked Egg Sandwich

INGREDIENTS:

2 slices Whole wheat bread

1/2 tbsp Softened butter

2 Eggs

12 Spinach leaves

2 slices Gouda cheese

1 medium Portobello mushroom

2 pinches Himalayan salt

HOW TO PREPARE:

1. Preheat oven 325°f (165°C/140°C fan forced)

2. Using the softened butter, spread on both slices of bread.

3. Without breaking the bread, gently use the back of a spoon to

press the center of each of the bread slices to create a bowl,

careful not to touch the crust.

4. Crack an egg onto the middle of each slice of bread.

5. Add a pinch of salt to the top of each egg.

6. Cover each egg with 6 spinach leaves.

7. Add cheese to the top.

8. Slice the mushroom and lay on the top of the cheese.

9. Place on a baking dish and bake for 15 minutes.

ANGELA’S TIP:

Mash 1/2 an Avocado and spread on top.

You can also replace the Gouda cheese for Monterey Jack.

Two eggs contain about 12.6 grams of protein 6.3 grams in one egg along with 13 other vitamins and minerals.

Portobello mushrooms also have about 2 grams of protein in the cap of the mushroom.

This open face baked egg sandwich is great for breakfast, lunch or dinner.

If you don’t have yet the Angela Gracie cookbook, click in this image ⇒

Globe Artichoke

This low glycemic index recipe is packed with two famous superfoods: Spinach and artichoke.

Spinach is well-known for its antioxidants properties and high level of vitamins K (has potential role in bone health), A, B6, C and E, folate fiber, manganese, riboflavin, calcium, potassium and copper, and a good source of thiamine, zinc and omega-3 fatty acids.

Fresh artichoke is also rich in dietary fiber and anti-oxidants that boost the immune system and lower cholesterol. It is an excellent source of vitamin K, folic acid and potassium; good source of vitamin C (helps the body develop resistance against infectious agents and harmful, pro-inflammatory free radicals), iron, niacin, riboflavin, lutein, and cynarin (that helps overall reduction in the total cholesterol levels in the blood).

Combine both powerhouse greens to revitalize your body with an invigorating energy bring me up and health aid.

Ingredients:

2 cups (16 ounces) fat-free cottage cheese

1 egg

4 1/2 tablespoons grated parmesan cheese, divided

1/8 teaspoon black pepper

1/8 teaspoon ground nutmeg

2 packages (10 ounces each) frozen chopped spinach, thawed

1/3 cup thinly sliced green onions

1 package (10 ounces) frozen artichoke hearts, thawed and halved

Method:

Preheat oven to 375F. Coat 1 1/2-quart baking dish with nonstick cooking spray.

Process cottage cheese, egg, 3 tablespoons Parmesan cheese, pepper and nutmeg in food processor until smooth.

Squeeze moisture from spinach. Combine spinach, cottage cheese mixture and green onions in a large bowl. Spread half of mixture in baking dish.

Pat artichoke halves dry with paper towels. Place in single layer over spinach mixture. Sprinkle with remaining Parmesan cheese. Cover with remaining spinach mixture. Bake, covered, 25 minutes.

Recipe by Glycemic Index Cookbook

Spinach  Artichoke Gratin