Because of all the vtiamins and minerals I love to put baby spinach, instead of lettuce into a sandwhich. I add it to Wild rice, Kashi pilaf, quiche, stuff chicken breasts with spinach and feta, make a spinach salad with slices of hard boiled egg, red onion, tomatoes, and a few garbanzo beans in an Olive oil and vinegar mix.
Fitness Minutes: (44,356)
930 3/29/13 10:00 A
I like it raw or cooked. Often, my lunch is beans, spinach (cooked and cooled), feta and a spritz of oil. Very yummy. Also, it's great to add to stews at the end. I throw some in chili and risottos.
I like to make ice cream with spinach in it. I put a quarter cup of almond milk, a handful of spinach, 1/4 of an avocado, 1/4 frozen banana, 1/2 tsp peppermint extract, sugar free choc syrup, truvia to taste and 2-3 cups ice cubes into my vita-mix blender. Blend until four mounds form. Opt: top with a few chocolate chips. Voila: chocolate mint ice cream. Yum yum. It is green but you would never know it has spinach or avocado. And oh sooo creamy!!!
Fitness Minutes: (11,285)
3,116 10/1/12 9:37 A
Stir some into your favorite soup; put it with chicken in enchiladas and roll up; stir it into all pasta dishes, eg. linguine, spinach and italian sausage; cook onions and mushrooms and add spinach till it wilts. So many ways to enjoy one of my favorite foods.
Fitness Minutes: (85)
8 9/28/12 6:54 P
I make what I call a breakfast fritata. I use two eggs and 2 cups of spinach and various other veggies I like. I take the spinach and cook it in the microwave for a minute. I then chop it up and add it to the eggs. ( like scrambled) mix it all together and cook in a small pan. Flip to cook on both sides. I then add 1 TBS of plain Greek yogurt, green onions, tomatoes, fresh mushrooms, diced cucumbers, diced bell peppers. I then sprinkle a little hot sauce and occasionally add 1/4 or a diced up avocado. It is super filling and super yummy. It is one of my most favorite breakfasts I have.
I bought a bag of fresh spinach on sale and made salads, but then what? I don`t like cooked spinch....So I found a recipe for spinach lasagne annd made it for my vegetarian sister, with meatballs on the side for the meat eater family members. What a hit that was! I added mushrooms to the lasagne and most of us really did not miss the meat.
Fitness Minutes: (39,783)
1,304 8/27/12 8:04 P
There are a couple of recipes I got to use spinach that I really liked. One was a Halibut Stew they other one was Stepf's Vegetable Enchiladas
Smash 2 cloves of roasted garlic, heat olive oil in pan and stir in garlic. Add rinsed spinach and stir until wilted. Artichoke hearts may be added if desired.
Fitness Minutes: (30,668)
10 8/26/12 2:58 P
I love spinach. Every morning I put spinach in a smoothie...and don't notice it is there. 1/2 cup spinach with a cup of berries and 1/2 greek yogurt is my favorite. I also love 1/2 cup spinach with 1/4 pomogranate juice and greek yogurt with frozen cherries. I have found you don't taste the spinach...get a vegetable in the morning. It may look a little green, but it tastes great!
Fitness Minutes: (19,352)
550 8/24/12 7:56 P
Mince up a handful and stir into some Greek yogurt with a little black pepper (cheese would be optional) for an incredible spinach dip.
Do you make smoothies? Add a handful of spinach to the puree... it'll disappear, but show up in your Food Tracker.
SP recently featured a recipe for Avocado Cucumber Soup. I threw in some spinach.
As a hot side dish, just rinse and drain the leaves. Throw into a saucepan (butter/oil optional), and use a fork to stir in as it heats. It'll take only a minute or so for it to wilt... and it's ready to serve. Sprinkle with salt & pepper, or a little oil/vinegar, or butter/lemon juice, or use Italian dressing for quick flavor changers.
Fitness Minutes: (1,362)
6 8/23/12 11:34 A
I sautee some garlic cloves in olive oil, throw in some raw spinach sea salt and cracked pepper, wilt it all down then serve it will a little bit of lemon juice sprinkled over it.
Heat 1t of olive oil on the stove and add 1T of pine nuts and 1T of golden raisins when the raisins start to get puffy and the nuts are golden add 1/2 of a big bag of spinach and toss to coat in the oil. Cook for 3 minutes or until the spinach is just starting to wilt--be careful not to over cook. It will continue to wilt even after you take it off the flame.
I add it into pasta sauces, omelettes, use it on sandwiches, make strawberry spinach salads, add it to lunch 'salads' (quinoa/couscous with veggies & protein- meat/beans) etc. Kale is really good with roasted veggies as well- you can make kale chips too, which are fun!
add some spinach to your scrambled eggs (I use egg whites) in the morning or make an omelete with spinach in it. It pairs really well with feta (and since feta is a hard cheese you can get it fat free and still have some excellent flavor!) and tomatoes - put the three together in your eggs and you have what I like to call a mediterranean omelete.
Fitness Minutes: (31,293)
239 8/12/12 12:59 A
Tonight I made Savory Bean and Spinach Soup. Found the recipe on Fitness magazine's site. Double the beans but it was AWESOME!
Fitness Minutes: (40)
2 8/11/12 8:26 P
Hello, Spinach, as well as kale are two of my favorite foods. I recently read that (maybe on Dr. Oz), that you should have either one of both of them once a week). I like to stir fry either in olive oil and mix into an omelet or to combine in a stir fry meal, which is a frequent type of meal that I make with leftovers for lunch at work. I love stir frys! I am often asked at work what kind of strange concoction I have! \
Edited by: RENEW2152 at: 8/11/2012 (20:27)
Fitness Minutes: (11,037)
1,782 8/8/12 3:13 P
I make a huge spinach salad everyday for lunch. Like MAEBEA40 mentioned below I have added fruit and it's amazing. I love adding watermelon and using an oil & vinegar dressing.
Oh my all time favorite Spinach Recipe is 1 bag raw Spinach 1 quart fresh Strawberries Cut into Slices 1c Walnuts 1 drained can of Mandarin Oranges 2 Tbls Kraft Creamy Poppy Seed Dressing Mix together about 4 Servings
4 skinless, boneless chicken breast halves pounded thin one bag fresh spinach washed and trimmed of stems 1 egg 3 heaping tablespoons grated Parmesan cheese 2 teaspoons milk 1 cup Italian seasoned bread crumbs olive oil butter
Preheat oven to 375 degrees
Place foil on a cookie sheet and then spray it with Pam
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a uniform thickness of 1 inch.
Heat spinach in a saucepan over medium heat in a bit of butter until wilted.
Whisk egg, Parmesan cheese, and milk together in a bowl.
Stir egg mixture into the spinach; cook and stir until thickened, about 2 minutes. Remove from heat.
Spread about 2 heaping tablespoonfuls of the spinach mixture onto each pounded chicken breast.
Roll up each breast and secure ends with toothpicks
Then roll the chicken rollup in the bread crumbs
Arrange the rollups on the cookie sheet sheet.
Drizzle a bit of olive oil on each one.
Bake about 30 minutes. Remove toothpicks before serving.
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