Servings: 4 Ingredients per blender: 1 cup frozen strawberries 1 cup frozen blueberries 1 fresh or frozen banana 1/2 apple 1/2 cup raw almonds (sliced or whole) *** Option to substitute 4 TBSP almond butter 2 TBSP coconut oil 1
large handful of spinach (fill to the top of blender) 4 pieces of kale Fill...
1 - 2 — Apples 1 - 2 — Bananas 1 - 2 — Oranges Few blueberries Few Strawberries Handful of grapes Frozen Pineapple / Mango / Strawberry or Berry mix 1 Stalk Celery 1 Large Carrot
Large handful of Spinach (I recently tried a mix with baby kale) Couple leaves of Kale Few Tablespoons of flax seed Couple Tablespoons of Goji Berries Tablespoon of Amla Powder Few dates
Ingredients: 1 banana 1
large handful of spinach 2 - inch piece of cucumber, peeled and cut into large chunks 1 tsp grated ginger Zest and juice of 1/2 lemon 1 TBSP chia seeds 1/2 tsp spriulina (optional) 2 cups water (or 1 cup water, 1 cup almond milk for a slightly creamier smoothie)
1 / 2C Long - Grain Brown Rice 1 / 2T Olive Oil 1/4 Red Onion, diced small 1/2 Red Pepper, diced small
Large Handful of Spinach (approx 50g / 2oz) 2T Chopped Fresh Basil 1 / 2C Unsweetened Non-dairy Yogurt 1T Lime Juice Salt & Pepper
You only need: 3/4 cup frozen strawberries, 1/2 cup cucumber, 1 large frozen banana, 1 1/2 cup vanilla almond milk, 1 1/2 cups kale, and
a large handful of spinach.
1
large handful of spinach 1/2 cup of frozen mango 1 banana 1 scoop of vanilla protein powder (optional) 1 heaping tbsp of cashew butter 2 tbsp of coconut yogurt 1/2 cup of coconut water 1/2 cup of almond milk
- To assemble, place
large handfuls of spinach in individual serving bowls.
, cut into small florets 2 - 3
large handfuls of spinach
1 cup of black rice 1 small butternut, acorn (or any type of squash), peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2
large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames seeds 1/4 cup of pumpkin seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or sunflower oil
Not exact matches
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle
of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2
large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use
spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk
of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3
large eggs -1 tablespoon
of olive oil Mushroom Filling - olive oil -8 oz
of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves
of garlic, minced -2 big
handfuls of spinach leaves -1 / 2 cup (250 ml)
of heavy cream - salt & pepper to taste - 1 cup (128g)
of ricotta Carbonara - 2 chicken breasts -1 cup
of blanched peas -4-6 slices
of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
Puddings: 1/2 c. full - fat coconut milk or other milk
of your choice 1/4 c. fresh mint leaves 2 T. chia seeds 1/2 avocado, peeled 1/2 c. frozen
spinach or 1
large handful fresh
spinach 3 pitted medjool dates, soaked in hot water for a few minutes if not still soft and then drained, or 2 1/2 T honey 1/4 t. vanilla extract 1 T. + 1 t. cocoa powder
This morning in particular I threw in half a
large frozen banana and a
handful of spinach.
2 english muffins — I have used wholemeal 2 Strong Roots pumpkin &
spinach burgers 2 Strong Roots Avocado halves (defrosted) 2 slices
of a quite
large tomato a
handful of rocket or
spinach leaves the juice
of 1/2 lemon salt and pepper to taste
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!)
The recipes uses a full 1/2 pound
of baby
spinach, and a
large handful of fresh parsley, so it really is packed with greens.
To assemble the tacos place a small
handful of spinach in each tortilla, top with
large spoonsful
of the sweet potatoes and chickpeas followed by the chopped tomatoes, lime yogurt and cilantro.
Then I added 2
large handfuls of baby
spinach that I chopped roughly and cooked until wilted.
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
Then I just threw in a
large handful of fresh
spinach 5 mins before end
of cooking time.
I added a few
large handfuls of fresh
spinach at the end.
Salad: 1
large head romaing lettuce, chopped Freshly cracked black pepper
Handful or two
of spinach and / or arugula, torn into bite - sized pieces (optional)
lime juice Pinch
of salt
Handful of baby
spinach Large tortilla wrap Directions
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
To brighten this tomatillo pork soup, add a squeeze
of lime, fresh
spinach and a
large handful of cilantro and you'll be all set.
INGREDIENTS 1 pkg fresh mushrooms (8 oz) 1/2 tsp garlic, minced 2 tsp olive oil 1
handful of fresh
spinach (approx 2 cups), coarsely chopped 6
large eggs 1 1/4 cups milk 2 oz feta cheese, crumbled 1/4 cup parmesan cheese 1/2 cup shredded mozzarella salt and pepper
Ingredients about 6
handfuls (or 250 g)
of fresh
spinach, cleaned 200 g cooked chickpeas the juice and grated zest
of 1 organic lemon 1 garlic clove, peeled 1 small
handful of chives, cleaned and chopped 1
large tablespoon tahin 2 - 3 tablespoons extra virgin olive oil 2 teaspoons cumin powder 1 teaspoon and a half -LSB-...]
Ingredients a 5 - 6 cm piece
of a leek, cleaned and finely sliced the juice
of 1 lemon whole sea salt, just enough to taste half a ripe but firm pear, cleaned and sliced lengthwise 2 tablespoons grade C maple syrup 100 g smoked tofu, thinly sliced a
large handful of fresh baby
spinach, cleaned extra -LSB-...]
A typical full day
of eating for me looks like: Breakfast:
Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my
largest meal
of the day): 4 - 5 ounces
of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a
handful of macadamia nuts Dinner: A
large salad with all kinds
of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit
of protein with it.
6 carrots 1 very small beet 8 Roma tomatoes (you want a firm tomato for juicing) 1 red bell pepper 3 huge
handfuls of spinach 3 stalks celery 1 clove garlic 4 small or 2
large lemons 1 - 2 tablespoons prepared horseradish (not creamed) 1/4 to 1/2 tsp salt 1/4 to 1/2 tsp cayenne pepper
about 6
handfuls (or 250 g)
of fresh
spinach, cleaned 200 g cooked chickpeas the juice and grated zest
of 1 organic lemon 1 garlic clove, peeled 1 small
handful of chives, cleaned and chopped 1
large tablespoon tahin 2 - 3 tablespoons extra virgin olive oil 2 teaspoons cumin powder 1 teaspoon and a half ginger powder whole sea salt, just enought to taste about 1 tablespoon poppy seeds 1 small red chili pepper, cleaned and sliced
1 head
of cauliflower 2 Tbsp spices such as: Berbere mix or Paprika, turmeric, cinnamon, cayenne 2 Tbsp coconut oil, melted 2
large handfuls spinach leaves 1 pomegranate 1
handful fresh herbs such as parsley, mint and coriander, roughly chopped 1
handful nuts such as brazil, macadamia or hazelnuts (optional to lightly toast)
INGREDIENTS 2 cups
of filtered water or almond milk 2
large handfuls of baby
spinach 6 leaves
of romaine lettuce, chopped 6 tablespoons
of hemp seed (for protein) OR 2 servings high - quality, organic protein powder
of choice 2 tablespoons almond butter 1 teaspoon vanilla extract a pinch
of sea salt (optional) 1 banana, frozen or 1 1/2 cups frozen peaches 1/2 cup
of ice (optional)
Enjoy this soup on its own, with your favourite seeded toast, or my favourite way is to place a
large handful of baby
spinach in the bottom
of the bowl to get that serving
of greens in.
2 Bell Peppers (1 Red, 1 Yellow), thinly sliced 1/4 Red Cabbage (approx. 300g), thinly sliced 2
Large Carrots, finely grated
Large handful of Baby
Spinach 6 Pieces
of Rice Paper
Also I added half a head
of diced cauliflower and a
large handful of diced fresh green beans in the last 5 - 7 min
of cooking (instead
of spinach).
Ingredients 1 box
large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix
of Mozzarella and Provolone) Small
handful of fresh basil leaves, chopped 1/2 cup thawed frozen
spinach * 1 chicken breast, cooked and shredded / chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix
of Mozzarella and Provolone) * First squeeze all
of the extra liquid out
of the thawed
spinach, then measure.
1
large eggplant, ends cut off and sliced thinly lengthwise 1 cup quinoa, cooked according to directions on package
Handful of spinach, chopped 1/4 cup pine nuts, toasted 1/8 cup raisins 8 to 10 basil leaves Tomato sauce (your recipe or hers)
zest
of one
large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces 3
handfuls kale, chard, and / or
spinach, loosely chopped 2 cups plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds, toasted 1/4 cup Kalamata olives, pitted and torn into pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped
1 tbsp olive oil 1 garlic clove, crushed 1
large handful (1 lightly packed cup)
spinach, washed 4 sun - dried tomatoes, diced 2 tbsp crème fraîche 2 eggs 4 tsp heavy cream fine sea salt freshly ground black pepper nutmeg a bit
of finely sliced scallions
For more nutrition, add a
large handful of fresh
spinach.
Immune Boosting Smoothie Serves 1 1/2 cup
of filtered water or coconut water 2 whole oranges peeled 1/2 lime peeled or squeezed into a juice 1
large handful of washed
spinach leaves (or your choice
of greens) 1 tsp
of raw pumpkin seeds that have been soaked over night and drained 1 - 2 tsp
of raw honey Optional to add in: * Antibacterial, antiviral Manuka honey or energy boosting bee pollen (1 tsp) * Anti-inflammatory Ginger (1tsp) * Anti viral turmeric (high in curcumin - a powerful antioxidant)(1 tsp) **** Pumpkin seeds are a great source
of Zinc which helps strengthen your immune system.
4 lb (ish) organic whole chicken 10 - 12 cups
of water (filtered preferably) 2 tablespoons
of sea salt 1 tablespoon
of whole peppercorns 1 tablespoon
of coriander seeds (optional) 2 bay leaves 3 tablespoons
of ghee or olive oil 1
large yellow onion, diced 5
large carrots, diced 5 + oz (about 25 mushroom caps)
of shiitake mushrooms, sliced 8 - 10 cloves
of garlic, sliced 1 tablespoon
of minced (fresh) turmeric 1 tablespoon
of minced (fresh) ginger optional add - ins: a couple
handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
1 head
of broccoli 6 - 8 stalks
of celery 4 cups filtered water 10 cm piece
of ginger 3 cloves garlic 4 bunches
of spinach 1
large handful coriander 1
large handful Italian Parsley 1/2 lemon salt & pepper to taste
-- 1 medium onion — 4 cloves garlic — 3 cm piece
of ginger — 2 chopped shoots
of lemon grass — 8 cups vegetable stock — 3 - 5 chilis — 100g shiitake mushrooms — Juice
of 2 limes — 4
large diced tomatoes —
Handful spinach —
Handful coriander — 100g bean sprouts — 200 - 250g Rice noodles
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
stems
of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1
large broccoli head — cut into bite - sized pieces a couple
handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a
large handful of green leafy vegetables —
spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)
Combine 1/2 -3 / 4 cup Greek yogurt (plain or vanilla), 3/4 cup frozen berries or other fruit, 1/2 banana, 1 tbsp natural peanut butter (or 1 tbsp seeds such as flax, hemp or chia),
large handful (or two)
of greens such as kale or
spinach, 2 tbsp rolled oats (optional) in a blender.
Stir through some freshly chopped tarragon and a
large handful of baby
spinach, and let it gently wilt into the sauce.