If you are using fresh spinach: Fill your mug with
fresh baby spinach leaves and add a couple of tablespoons of water.
What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups
fresh baby spinach leaves
Place
fresh baby spinach leaves on toasted sprouted grain bread and top with avocado egg salad.
I also stirred in a few
fresh baby spinach leaves for an added extra health boost and a little added taste and texture.
Slow Cooker Vegetable Soup Recipe (vegetarian) 1/2 cup chopped onion 1 medium green or red bell pepper, chopped 2 cloves garlic, finely chopped 12 ounces small white new potatoes, halved or quartered into bite - size chunks 1 can (15 ounces) chickpeas, rinsed and drained 1 can (14.5 ounces) diced tomatoes or fire - roasted diced tomatoes 4 cups vegetable broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5 ounces)
fresh baby spinach leaves
What's in it: 2 boneless, skinless chicken breasts 1 garlic clove, minced 2 tablespoons dry white wine 2 tablespoons vinegar (white win or red wine vinegar work well) 1 teaspoon dried rosemary 1 teaspoon dried oregano 2 sprigs fresh basil, leaves removed and roughly chopped 1 cup cherry tomatoes, halved 4 - 6 baby artichokes (if you don't want to have to clean / prep them, just buy frozen or canned artichoke hearts) 1/4 cup shredded fontina cheese 2 cups
fresh baby spinach leaves
2 tablespoons olive oil, divided 1 garlic clove, minced 1/2 teaspoon red pepper flakes 1/2 pound ground Italian sausage 1/2 onion, chopped 1/2 red and 1/2 orange pepper, chopped 1 - 2 cups
fresh baby spinach leaves A few fresh basil leaves, torn
Once the chicken is pounded thin lay
fresh baby spinach leaves down and top with a smattering each of crumbled feta, sliced olives and chopped, roasted red peppers.
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
3 - 4 Serrano peppers 1/4 medium sized onion 2 garlic cloves 1/2 cup up to 1 cup slightly packed,
fresh epazote
leaves ** 1/4 cup parsley
leaves 1/2 romaine heart lettuce 2 cups
baby power greens, like
spinach, kale, arugula, mustard, chard.
It's just a combo of
baby spinach leaves, pecans,
fresh garlic, lemon zest, and olive oil blended together.
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
Try using
fresh or freshly frozen organic mangoes, frozen bananas, coconut water, a little bit of vanilla powder and lots of
baby spinach leaves.
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.
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
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.
-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-...]
2 cups firmly packed, coarsely chopped ready - to - eat
fresh baby spinach, plus additional whole
leaves for garnish
2 cups lightly packed
baby spinach leaves (about 2 ounces) 1/4 cup pine nuts, toasted 2 tablespoons
fresh lemon juice 1 to 2 teaspoons grated lemon peel 1/3 cup olive oil Salt and freshly ground black pepper to taste 1/3 cup freshly grated Parmesan
1/2 c chilled coconut water 1 chopped frozen banana 1 sm avocado (pitted, peeled, and chopped) 1/2 c
baby spinach leaves 1/2 c frozen pineapple chunks 1/4 c chopped
fresh parsley 2 Tbsp
fresh lime juice
And, though I certainly didn't eat tuna salad with
fresh baby spinach as a child, I really love the color that the
spinach leaves add to the whole presentation, as well as the flavor, texture, and nutrition.
Baby spinach leaves melt nicely into this soup, but green beans, carrots, peas, and other
fresh seasonal ingredients work well too.
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).
One 18 - ounce tube polenta 1 1/2 tablespoons olive oil 1 tablespoon reduced - sodium soy sauce 1 pound seitan, cut into bite - sized pieces or strips 4 large or 6 medium stalks bok choy with
leaves, sliced crosswise 5 to 6 ounces
fresh baby spinach 4 scallions, green and white parts, sliced 1 tablespoon balsamic vinegar, or more to taste 1/4 cup sliced oil - cured sun - dried tomatoes, optional Salt and ground pepper to taste
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.
1/4 red cabbage, finely shredded 1 large carrot, grated 1 cooked beet, grated, dried between paper towels 2 cups packed
baby spinach leaves, stemmed, finely chopped 1/4 cup red onion, 1/4 - inch dice 1/4 cup dried currants 3 tablespoons finely chopped
fresh mint
Use
fresh if in season (about 2 ears) or canned (rinsed in a colander) 10 oz
baby spinach 1 lemon 1 teaspoon salt 1 medium shallot 1 tbsp Dijon mustard 1 bunch cilantro
leaves 2 slices pickled jalapeño (optional) olive oil
I had frozen
spinach and
fresh baby kale
leaves but -LSB-...]
2 granny smith apples 2 pears Juice of a lemon A bag of
baby spinach 2 beetroot A couple of handfuls of walnut pieces A block of feta light (optional) 2 tablespoons walnut oil 2 tablespoons white wine vinegar 1/2 tablespoon
fresh thyme
leaves 1/2 clove garlic Pinch of sugar
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.
2
fresh tomatoes 1 red or yellow bell pepper 2 packages romaine lettuce hearts 1 8oz package / bag
baby spinach leaves (6 cups or more) 2 hass avocados 1 bunch of celery 2 heads cauliflower (or 6 cups total frozen florets) 1 large spaghetti squash 1 small head raddichio 1 bunch
fresh basil
6 cups
fresh, washed salad greens or 4 good handfuls (I used an assortment of butter lettuce, red
leaf lettuce and romaine, friseé and
baby spinach would also be lovely)
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.
Ingredients: 5 cups organic
baby spinach leaves, coarsely chopped 2 large red bell peppers, diced 2 cups celery, diced ¬ Ω cup red onion, chopped 1 Tablespoon
fresh oregano 2 Tablespoons
fresh lime juice 3 Tablespoons organic extra-virgin olive oil 1 cup
fresh goat cheese, crumbled ¬ º cup slivered almonds sea salt and
fresh - ground pepper to taste
Serve the pizzas with
fresh basil
leaves,
fresh baby spinach and some extra garlic & basil oil to drizzle on top if desired.
1 1/2 teaspoons (7 mL) extra-virgin olive oil 1 red onion, diced 3 cloves garlic, minced 1 orange bell pepper, diced 1 red bell pepper, diced 1 jalapeño, seeded, if desired, and diced fine - grain sea alt and freshly ground black pepper 1/2 cup (125 mL)
fresh or frozen corn 1 (14 - ounce / 396 - g) can diced tomatoes, with their juices 1 cup (250 mL) tomato sauce or tomato puree 2 to 3 cups (500 to 750 mL) chopped kale
leaves or
baby spinach 1 (15 - ounce / 425 - g) can black beans, drained and rinsed 3 cups (750 mL) cooked wild rice blend or brown rice taco shells
1 sm butternut squash (2 lb), halved lengthwise and seeds removed 1 lg red onion, thinly sliced 1 Tbsp olive oil 5 c
baby spinach leaves 1 lb
fresh whole wheat pizza dough, at room temperature 4 oz fontina, grated (1 c) 2 Tbsp pine nuts, toasted
6 boneless / skinless chicken thighs (use your favorite cut of chicken) 1 cup
fresh baby spinach 1/2 cup
fresh basil 3 Tbsp of
fresh rosemary (the
leaves from about 3 sprigs of rosemary) 1 tsp dried oregano 1 lemon, juice and zest 3 garlic cloves, minced 1/2 tsp salt and pepper 1/4 cup olive oil
* 2 (9 ounce) packages cheese tortellini * 1/2 cup extra virgin olive oil * 1/4 cup lemon juice * 1/4 cup red wine vinegar * 2 tablespoons chopped
fresh parsley * 1 teaspoon dried oregano * 1/2 teaspoon salt * 6 eggs * 1 pound
baby spinach leaves * 1 cup crumbled feta cheese * 1/2 cup slivered red onion
1 bag of
baby spinach leaves 2 sweet potatoes 2 spring onions (scallions / green onions) 3 eggs * 2 tbsp
fresh parsley, chopped 3 to 6 tbsp flour 2 tbsp olive oil
Ingredients: 1 medium yellow onion, diced 3 ribs celery, diced 2 medium carrots, peeled and diced 4 cloves garlic, smashed, peeled and minced 1 TBSP grated
fresh ginger 1 pound red lentils, sorted and rinsed 1 tsp turmeric 1 tsp coriander 2 quarts organic vegetable broth 1 bay
leaf 1/2 (5 - ounce) box
baby spinach, roughly chopped (about 2 cups, chopped) Freshly... Read More»
3/4 peach — reserve a little as a garnish 1/2 cup blueberries 1 - 2 handfuls of mixed
baby greens (my mix had
baby kale,
baby spinach, chard, mizuna and mustard greens)
Fresh mint — I used the
leaves from 5 stalks — I love mint 1/4 cucumber 1 scoop vanilla protein powder 1 cup (approximately) plain, unsweetened almond milk Nutmeg — garnish, and / or add 1/2 tsp
The greens consisted of
baby arugula,
spinach,
fresh (shredded) celery and kale
leaves.
Ingredients 1/2 large banana (or one small) 1/2 cup organic frozen mixed berries Small handful of
fresh mint
leaves A few
baby spinach leaves... Read More
You might make a lighter meal by tossing cooked poultry with sweet basil and
fresh greens, such as
spinach, red
leaf lettuce or
baby kale.
2 cups lightly packed
baby spinach leaves (about 2 ounces) 1/4 cup pine nuts, toasted 2 tablespoons
fresh lemon juice 1 to 2 teaspoons grated lemon peel 1/3 cup olive oil Salt and freshly ground black pepper to taste 1/3 cup freshly grated Parmesan
St. Patty's Green Smoothie Supreme • 1/2 ripe avocado • 1 medium - ripe banana,
fresh or frozen • 1 cup
fresh or frozen strawberries • 2 large handfuls
baby spinach • 1 large kale
leaf, -LSB-...]
In a juicer, puree 1 large, quartered raw beet, 4 carrots, 1 apple, 1 2 - inch piece of
fresh ginger, 2 - 3 kale
leaves + a large handful of
baby spinach.
Sauce: * 2 Tablespoons oil * 1 medium to large yellow onion, chopped * 2 teaspoons finely grated
fresh ginger or ginger paste * 7 cloves garlic, minced * 2 Serrano chile peppers, seeded and finely chopped * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon garam masala * 13 ounce can coconut milk (approximately 1-2/3 cups) * 1-1/2 cups packed
fresh cilantro
leaves and stems * one or two handfuls
baby spinach (optional) * 1 teaspoon salt * 1 teaspoon apple cider vinegar
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.