Throw in just a quarter
cup of baby spinach or kale.
Kale and Spinach Salad: In a big bowl, mix 1 cup of chopped kale with 1
cup of baby spinach.
And on the side I had a low carb spinach and cheese wrap — just 1/2
a cup of baby spinach, 1/2 ounce of cheddar and melted in the broiler.
Layer tortillas on top of the vegetables followed by the 1
cup of baby spinach leaves.
Place 1 tortilla in the pan and fill with half of the spinach artichoke mixture and an additional 1/2
cup of baby spinach - making sure to keep mixture on one half of the tortilla.
I added about 1 1/2 teaspoon of crushed red pepper for a little zing, added about 1 1/2
cup of baby spinach, and topped it off with crumbled feta cheese before serving, Superb!
1/2 cup egg whites, 2 ounces ham,
cup of baby spinach, 1 ounce cheese with an apple on the side.
There's a whole
cup of baby spinach leaves in this frozen treat, and, a half of a cup of chopped carrots, and two tablespoons of chia seeds!
1 cup of fresh cilantro 1/2
cup of baby spinach leaves 3/4 cup of raw almonds (pistachios would work well too) 1/4 cup of grated parmesan cheese 4 garlic cloves 1/4 cup of fresh lime juice Olive oil Salt Pepper
Set out 4 containers (or bowls, if serving as a meal) and starting with the fresh vegetables, layer with 1/2
a cup of baby spinach, a handful of carrots, red cabbage.
I place a cup of arugula and
a cup of baby spinach in a large bowl.
9
cups of baby spinach, washed 6 mandarins, peeled and segmented 1/2 cup diced green onion 1/2 cup shredded carrots 1/2 cup cashews 8oz can sliced water chestnuts, drained 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodles
Strawberry Tofu Feta Salad 4 heaping
cups of baby spinach, washed and patted dry 1 pint of strawberries, washed, de-stemmed and sliced a handful of roughly chopped pecans
I used 4 medium potatoes (when cut into chunks they were about 2 cups), 1/2 cup plain nonfat Greek yogurt, and 2
cups of baby spinach which I sauteed in garlic, olive oil, salt, pepper, and chili pepper flakes.
Florentine Goat Cheese Flatbread: Saute 4 ounces of chicken, 3
cups of baby spinach, 2 teaspoons of olive oil, and 1 garlic clove.
Four
cups of baby spinach can be used in place of green beans, added during the last 2 minutes of cooking.
4
cups of baby spinach leaves washed and dried 1 avocado peeled and sliced 1 cup button mushrooms cleaned and thinly sliced 1/2 cup walnuts 1/2 small thinly sliced red onion
Not exact matches
ground cloves 4
cups fresh
spinach 1 leek, thinly sliced (including green leaves) 12 — 15 crimini (
baby bella) mushrooms, sliced Juice
of 1/2 lemon
Ingredients 200 g / 7oz •
baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2
cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch
of ground cloves to taste • salt and pepper
1
cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2
cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g)
baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g)
baby spinach leaves 4 portions
of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling
veggie spread 3/4
cup marinated artichoke hearts 1/2
cup white beans handful
of baby spinach 1.5 Tbsp.
Ingredients 1 can chickpeas, rinsed and drained 3 cloves garlic, minced juice
of one lemon 1 1/2 tbsp tahini 1/4 tsp cumin 1/4 tsp chili powder salt and pepper 3
cups baby spinach
For this smoothie (Serves: 2) I used: 2
cups unsweetened almond milk 2
cups of arugula and
baby spinach mix 1
cup frozen blueberries 2 bananas 1 tsp tahini 1 tbsp cacao powder 1 tsp maca powder 4 figs (I used dried.
Next time I'll use about 4
cups of fresh
baby spinach and saute it along with the beef.
3
cups butternut squash, cubed 2
cups green beans, trimmed and cut into 2 - inch pieces 1
cup, packed,
baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch
of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
1 and 1/4
cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop
of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful
of baby spinach leaves 1 tablespoon
of Justin's maple almond butter 1 teaspoon
of raw cacao nibs 1 teaspoon
of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon
of coconut flakes plus more for garnishing
2 packages
of DOLE
baby spinach 1/2
cup pine nuts 1/2
cup raisins 3 Tbsp dry sherry 2 Tbsp olive oil 2 cloves
of garlic, sliced pinch
of smoked spanish paprika salt and pepper to taste
Add 1/4
cup baby spinach leaves, then place 1 piece
of gouda on top, and place the remaining slice
of bread on top (
spinach pesto side down, butter side up).
Two tostadas (5), 3 ounces steak (3), 1/2 ounce cheese (2) and 1/2
cup of egg whites with
baby spinach.
1
cup fresh or frozen mango cubes 3/4
cup fresh pineapple 1 small handful
of organic watercress 1 large handful
of organic
baby spinach 1
cup pure water approx.
salt and pepper to taste 1 large handful
of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels 3/4
cup / 1 oz / 30g freshly grated Parmesan 100g / 3.5 oz / 1/2
cup cubed feta 2 teaspoons whole - grain mustard 2 large eggs, lightly beaten 3/4
cup / 180 ml milk 2
cups flour (see headnote!)
shrimp (3 points), 1 ounce part - skim mozzarella (2 points), 8 ounces
of spaghetti squash (0 points), 3/4
cup tomato sauce (0 points) and 1
cup baby spinach (0 points).
dried parsley 1/2
cup fresh green and red peppers 1 — 2
cups mushrooms, sliced 2
cups baby spinach leaves 10 — 12 leaves
of fresh basil, chifonade 15 ounce can diced tomatoes, drained 1 — 2
cups marinara sauce 1/2 - 3/4 tsp.
My recipie:
baby spinach or kale (or a mix
of the 2) 1/2 to 1
cup Low fat kefir milk Assorted fruit Blend kefir and greens Add ground flax seed if you want.
salt and pepper to taste 1 large handful
of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels (personal preference - next time I will chop these) 3/4
cup freshly grated Parmesan 1/2
cup cubed feta 2 teaspoons whole - grain mustard (I was out and used creamy dijon) 2 large eggs, lightly beaten 3/4
cup milk 2
cups unbleached all - purpose flour 4 teaspoons aluminum free baking powder 1 teaspoon fine - grain sea salt
9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2
cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2
cups chicken broth 1/2
cup small pasta (I used Gemelli) salt, to taste 2
cups baby spinach handful
of fresh basil, chopped freshly grated parmesan cheese (optional)
2
cups cooked chicken (good use
of leftover store bought rotisserie chicken) / 2
cups sauteed chopped frozen or
baby spinach (I added peas and mushrooms as well on my second attempt) 1/2 chopped onion 1/2 cloves garlic minced 1 - 2 tbsp olive oil 1 tsp cumin (optional) pinch chilli powder (optional) 1/2 8 - oz.
13.3 oz roll
of refrigerated french bread loaf, I used Simply Pillsbury 2 Tablespoons extra virgin olive oil 2 Cups
baby spinach, coarsely chopped 1 clove fresh garlic, minced 3 oz softened cream cheese 1/2
Cup light sour cream 2 Tablespoons fresh shredded parmesan cheese 1/8 teaspoon McCormick Gourmet Ancho Chile Pepper 1/8 teaspoon McCormick Gourmet Garlic Salt 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt 1/8 teaspoon freshly ground black pepper 1/3
Cup shredded mozzarella cheese
Here's what was in those smoothies: 4 scoops Less Naked Pea Protein Powder, 2 — 3
cups of Super Greens (
baby spinach, chard, and kale), 2 tablespoons ground flax seed, 1 tablespoon cocoa powder, 1 banana, 1 tablespoon protein powder.
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1 small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic
baby spinach * 1
cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4
cup crumbled blue cheese, or more / less to taste * 1/4
cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze
of fresh lemon or drizzle
of balsamic vinegar - optional
2 lbs
of ground turkey (I used lean 93 %) 1
cup of cooked quinoa (any color will do) 1 medium yellow onion, diced very small 6 garlic cloves, minced 1
cup of chopped
spinach leaves (I used
baby spinach leaves) 1/4 teaspoon
of red chili flakes 2 tablespoon
of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce 1 tablespoon
of Italian Seasoning 1 teaspoon
of Oregano Salt and Pepper 1 tablespoon
of flaxseed meal 1 egg, beaten
Then, with the leftovers, I made a quick and easy hash by combining 1
cup of chopped corned beef with 1/2
cup chopped red onion, 1
cup of chopped cooked potatoes, and a couple
of handfuls
of organic
baby spinach in my cast - iron skillet.
Salad: 2 salmon fillets, grilled or poached 6
cups spinach or mixed greens 1 avocado, sliced 1/2 large cucumber, diced or cut into long chunks for
baby 1 carrot, grated 1 bundle
of soba noodles 1/4
cup pumpkin seeds
1 tablespoon butter 1/2
cup baby bella mushrooms, sliced 2 teaspoons marsala wine 1/2 teaspoon worcestershire sauce 2 slices
of thickly sliced bread 1
cup greens, chopped (I used a
spinach & kale «juicing blend») 1/2 teaspoon minced garlic 3 teaspoons ricotta (or cream cheese) salt & pepper
1/2
cup brown rice (pre-cooked, use leftovers) 1/2
cup edamame beans (cooked) 2 handfuls
of baby spinach about 1/2
cup diced sweet peppers (red, orange, yellow) handful
of green onions, chopped (1 - 2 sprigs) handful
of cherry tomatoes, halved 1/4
cup pine nuts 4 tablespoons hemp hearts 1 large perfectly ripe avocado
1 teaspoon olive oil 2 small garlic cloves, minced (about 1/2 tablespoon) 3
cups baby spinach leaves 6 eggs 2 tablespoons milk 4 ounces
of Cabot Vermont Sharp Cheddar, shredded (about 1
cup)
2 large garlic cloves 1/2 teaspoon kosher salt Pinch
of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1
cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2
cup dry white wine or dry vermouth 3
cups cooked chickpeas 2
cups chickpea cooking liquid 12 ounces
baby spinach (or chopped
spinach) 1/4
cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling
Serves 2Ingredients: 1 medium eggplant, sliced 2.5 cm thick200g cherry tomatoes, quartered then choppedHandful
of baby spinach, roughly chopped1
cup shredded mozzarella cheeseSea saltBasil leaves, to garnish Directions: 1.
1 medium tomato, cored and cut into quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4
cup lightly packed watercress or
baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter
of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.
Ingredients: 2 pieces salmon lemon 2 cloves garlic, crushed fresh or dried herbs pinch
of salt olive oil (spray can) Veggies on side: medium red onion medium zucchini
cup spinach leaves
baby broccoli 2 bunches
baby pak choy seeds (pepitas, sunflower kernels) pine nuts Instructions: Preheat oven to 200 °C.