I love that you used turkey pepperoni and
fresh baby spinach for this.
I served them on top of
fresh baby spinach for a nice, light meal.
Substituted
fresh baby spinach for the kale.
I'm not a kale fan either and I always substitute
fresh baby spinach for kale in the type of soup and it turns out great.
Not exact matches
I subbed
baby spinach for the basil and a can of whole tomatoes
for the
fresh tomatoes (as I was out of them), and used a bar mix instead of a blender.
I love serving this recipe & love chopping up 2 cups
baby fresh spinach & sauteing it with mushroom mixture,
for the stuffing.
Variations: Add 2 cups coarsely chopped
fresh baby spinach when cooking the vegetables; substitute chopped green olives
for the kalamata olives; top with shredded
fresh basil leaves.
We are using
fresh baby spinach and parsley
for this recipe.
1 poblano chile 1/2 pound
fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped
fresh cilantro, plus more
for serving 1/2 cup roughly chopped
fresh parsley 1 ounce
baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons
fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips
for serving
-LSB-...] Ingredients1 cup chopped papaya1 cup chopped pineapple (omit
for basic blender) 1 peeled ripe banana2 cups
fresh collard leaves (org
baby spinach for b.b.) 5 ice cubes2 - 3 cups water (adjust
for consistency as desired) Directions: http://bit.ly/1gYeH1x -LSB-...]
Optional add in ideas: ** 1 can drained and rinsed kidney beans and / or garbanzo beans (sub in
for chicken sausage to make into a vegetarian dish) ** 1 small can sliced olives ** chopped
fresh baby spinach or kale
* 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
I used
fresh veggies and substitued
baby spinach for the kale.
2 cups firmly packed, coarsely chopped ready - to - eat
fresh baby spinach, plus additional whole leaves
for garnish
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
Cut finely the
baby spinach leaves (if you are using
fresh baby spinach, you don't have to cook them, they will perfectly cook within the mushroom, but if you'd like, sauté them
for 2 - 3 minutes in a skillet or cook in microwave oven according to the package instructions).
Delicious roasted garlic is combined with vegan cream cheese, vegan mayo,
baby spinach and
fresh tomato
for a simple recipe that packs all kinds of flavor.
Here, it's used as a topping
for a salad made of carrots, fennel,
baby spinach,
fresh peas, and lemon.
2 small whole - wheat tortillas 2 tablespoons tomato sauce 1 teaspoon olive oil 3 chicken breakfast sausages 4 cups
baby spinach 1/2 cup cherry tomatoes, roughly chopped 2 eggs 2 tablespoons grated low - fat cheddar cheese
Fresh chopped parsley
for garnish
Liked this recipe
for it's ease, followed recipe but had a few add - ins, used Trader Joe's miso ginger soup, 2 tsp chicken broth, bagged
baby greens of
spinach, chard, and, kale,
fresh mushrooms, pkg of frozen stir fry, udon noodles, and shrimp.
When selecting
Spinach for homemade
baby food, try to purchase
fresh whenever possible.
Sea salt 3 tablespoons extra-virgin olive oil 1 large bunch asparagus, ends trimmed, cut into 2 - inch pieces 2 stalks celery, chopped 1 large onion, chopped 2 quarts faux chicken or vegetable stock 1 bay leaf 1 cup thick cashew cream, plus more
for garnish Freshly ground black pepper 2 cups
fresh baby spinach Microgreens
for garnish Place a large stockpot over medium heat.
For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (option
For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water
for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (option
for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated
fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra
for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (option
for garnish 1 1/2 cups (201 g)
fresh or frozen green peas, placed in boiling water
for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (option
for 1 minute until bright green and crisp 2 cups (80 g) packed
fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (optional)
I used my favorite pizza toppings
for my little pies: Homemade pesto,
fresh baby spinach, thinly sliced grilled chicken, toasted pine nuts, mozzarella and Asiago cheese.
1 - 2 sweet potatoes 2 - 3 tbsp olive oil a few handfuls of
baby spinach (or other leafy greens) Avocado Pea Mash,
for serving sheep feta cheese, crumbled 4 organic eggs salt & black pepper
fresh herbs or sprouts
To a large salad bowl we added some
baby spinach, lots of coarsely chopped
fresh dill (one of her favourite herbs
for fresh salads), and some shredded purple cabbage that she had prepared earlier on in the week.
After taking 6 whole wheat English muffins (the whole muffins, not halves), 1 1/2 cups smashed oven (you can cook them
for a shorter amount of time
for saucier tomatoes), chopped artichoke hearts,
baby spinach leaves,
fresh chopped basil,
fresh mozzarella, and balsamic vinegar.
500 g small new potatoes, halved 15 - 20 asparagus stalks, the tops only (save the stalks
for a soup or similar) 2/3 cup cooked (whole) green lentils... 75 g sugar peas, halved lengthwise 100 g scallions, chopped 100 g small sweet peas -LRB-» petits pois») 100 g
fresh baby spinach... edible flowers (pansies or similar) + pea shoots
for topping
2 large zucchini 2 small yellow squash 1 beet 2 large red onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2 large cloves of garlic large handful of
fresh basil a few tablespoons of olive oil 1/2 cup dry white wine 1/2 teaspoon crushed red pepper flakes Good pinch Kosher salt Lots of
fresh black pepper 5 ounces
baby spinach (about 2 cups) Feta,
for serving
I also stirred in a few
fresh baby spinach leaves
for an added extra health boost and a little added taste and texture.
Soup: 2 tablespoons oil (butter / ghee) 1 onion, diced 3 - 4 cloves garlic, minced 4 cups stock (chicken, beef or vegetable) 28 oz can fire roasted crushed tomatoes 2 large carrots, peeled and diced 2 - 3 stalks celery, sliced 1 medium potato, diced (or cauliflower
for paleo) 1 cup (approx) chopped green beans 1 portabello mushroom, diced 1 large zucchini, diced 1 red or green pepper, sliced
Fresh baby spinach — couple handfuls 1/2 teaspoon basil 1/2 teaspoon thyme 1/2 teaspoon oregano 1/2 teaspoon marjoram Salt and pepper (to taste)
For example earlier this week I threw a couple handfuls of the
fresh baby spinach into some store - bought marinara sauce (I like the «Organics» brand or «Newman's Own», just to up the nutritional ante since I didn't make it this time.
When selecting
Spinach for homemade
baby food, try to purchase
fresh whenever possible.
Super Smoothie: 1 cup (approximately) almond milk or any milk you like + 1 handful
baby spinach or mixed dark leafy greens + 1 scoop of your favorite protein powder (try to avoid protein powders with lots of additives and sugar - link to my top 5 favorites) + 1 Tablespoon peanut butter or almond butter + 1/2 cup berries (frozen or
fresh) + 1/2 cup sprouted grain cereal (link so you know what to look
for)
-LSB-...] in my refrigerator usually
for smoothies, however,
fresh baby spinach is excellent in salads and egg dishes.
Recipe: 1 - 2 cups
baby spinach 1 -1.5 cups coconut water (or water, or almond milk or similar) 1/2 cup strawberries (frozen or
fresh) 1/2 cup mango (frozen or
fresh) 1 serving vanilla protein powder (you can use hemp seeds, but a good quality protein powder after a workout is optimal
for your recovery) Blend!
1 - 2 cups
baby spinach 1 -1.5 cups coconut water (or water, or almond milk or similar) 1/2 cup strawberries (frozen or
fresh) 1/2 cup mango (frozen or
fresh) 1 serving vanilla protein powder (you can use hemp seeds, but a good quality protein powder after a workout is optimal
for your recovery)
Pineapple Ginger Drink 1 C filtered water 2 C
baby spinach (or any dark leafy greens you prefer) 1 whole Persian cucumber (or half of a large cucumber, peeled and seeded) 6 romaine leaves 1 C frozen pineapple 1/2
fresh lemon, squeezed 1/2 inch to 1 inch piece peeled
fresh ginger (optional) Blend everything in a high speed blender
for one minute, adding more water if necessary.
-LSB-...] keep
spinach in my refrigerator usually
for smoothies, however,
fresh baby spinach is excellent in salads and egg dishes.
Add 2 cups of
fresh baby spinach and saute over low heat
for a few minutes until the
baby spinach wilts.
For a last minute touch, toss in about two hands full of
baby spinach or kale and possibly a few
fresh herbs when there is 2 minutes left on the timer.
Groundnut (peanut) oil 1 egg yolk 100g sifted plain white flour, plus extra
for dusting 12 tiny sprigs or single leaves of
fresh basil, washed and dried 12 tiny sprigs or single leaves of
fresh mint, washed and dried 12 leaves of
baby spinach, washed and dried