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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
sea salt
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.
3-4 servings

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.
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