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M&F contributor Robert Irvine, star of Food Network’s Restaurant: Impossible, is easily the fittest chef in the world. In his new book, Fit Fuel, he shares motivation, training, and a ton of restaurant-quality
healthy recipes. The following excerpt offers a look into one of his favorite recipes:

Here we use whole-wheat tortillas, turkey bacon, and nonfat cottage cheese to keep calories in check. Ditch the sour cream and mix avocado into the salsa for a tangy topping that’ll change the way you think of this Mexican classic.

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    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>For the Avocado Salsa: 1/4 cup black beans, rinsed</li>
                                            <li>1/4 cup  tomatoes, diced</li>
                                            <li>1 avocado, diced</li>
                                            <li>1/4 cup  red onion, diced</li>
                                            <li>1/4 bunch cilantro, chopped</li>
                                            <li>1 tbsp  sherry vinegar</li>
                                            <li>1/2 lime juiced</li>
                                            <li>For the Quesadillas: 1/2 cup nonfat cottage cheese</li>
                                            <li>4 12-inch whole-wheat tortillas</li>
                                            <li>1 cup low-fat Jack cheese, shredded</li>
                                            <li>3/4 cup turkey bacon, cooked and chopped</li>
                                            <li> Nonstick, nonfat cooking spray</li>
                                            <li>For the Eggs: 1 tbsp grapeseed oil</li>
                                            <li>6 whole eggs</li>
                                            <li>6 egg whites</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Avocado Salsa:

Combine all salsa ingredients in a mixing bowl and gently toss together.

                                    <li>Spray a nonstick pan with cooking spray; fold a tortilla in half and cook it over medium heat until cheese is melted. repeat for all tortillas.</li>
                                    <li>Heat a nonstick pan over medium heat and add 1 tbsp grapeseed oil.</li>
                                    <li>In a mixing bowl, whisk together whole eggs and egg whites; pour eggs into pan and scramble until cooked through. Season with salt and pepper.</li>
                                    <li>Cut quesadillas in four pieces. Top with salsa, then add scrambled eggs to the side of the plate.</li>

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