Wilted spinach and chickpea salad
Wednesday, February 06, 2013
The last 2 weeks on The Plan (Lyn-Genet) have been an amazing journey. I have discovered which foods cause a reaction (inflammation = weigh gain) in my body and should be limited or avoided. So far wheat and shrimp are on that list. The recipes are very different from what I normally cook and that has been an interesting experiment. So far I have liked everything on the menu and I look forward to experimenting more.
Yesterday's lunch was broccoli soup and the spicy chickpea spinach salad which I dubbed the wilted spinach and chickpea salad.
Tumeric, ginger, cinnamon, cayenne - all to taste
3 cloves garlic
1 medium onion chopped
1 15 ounce can low sodium chickpeas (if not low sodium omit the sea salt)
6 cups organic baby spinach
1/4 cup grated carrots
1/4 cup pumpkin seeds
Saute spices and onion with a dash of salt - simmer for 3 mins and add chickpeas. Simmer for another 10 mins, stirring frequently. Add spinach and allow it to wilt. Serve with grated carrot and pumpkin seeds.
Dinner was indian spiced chicken with chopped salad and vegetable timbale.
Timable - layer zucchini, kale, red onion and mushrooms with creamy goat cheese, top with fresh grated parmesan. Bake for 30 mins in 400F oven.