In a large saucepan, saute the onion, garlic, and fresh
spinach in a tablespoon of butter.
Not exact matches
Next, sauté the
spinach — simply place it
in a frying pan with a little olive oil, salt, pepper and a heaped
tablespoon of tahini.
The
spinach: Wash and rinse a big pile of
spinach, 6 - 8 cups or more — it cooks way down /
In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asid
In a large pan let a clove of finely chopped garlic sizzle
in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asid
in a couple of
tablespoons of olive oil before adding all or most of the still - wet
spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn
spinach with tongs, lid back on / Add remaining
spinach when there's room
in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set asid
in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the
spinach is wilted and tender remove from heat, salt lightly and set aside.
Place the
spinach leaves
in a large, roomy bowl and drizzle a bit of olive oil over the top — not too much, less than a
tablespoon.
For my salads the ingredients I used were 2
tablespoons of balsamic vinegar dressing, grape tomatoes (sliced
in half), hard - boiled egg, crumbled bacon, sunflower seeds, and baby
spinach.
Spoon about 1 to 2
tablespoons of the
spinach mixture
in each puff pastry square.
Place the Strong Roots
spinach bites and garlic sweet potatoes on a tray and bake them
in the oven for To make the tofu scramble heat up 1
tablespoon of olive oil and add the finely sliced onion.
Ingredients 3 - 5 cups greens of choice (arugula, spring mix,
spinach, etc.) 1/2 cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2 cup red grapes, sliced
in half 2
tablespoons roasted cashews 2
tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons olive oil Squeeze of fresh lemon juice Directions 1.
3 Purée
spinach with cream: While the macaroni is cooking,
in a food processor, purée the cooked
spinach mixture with the
tablespoon of cream until smooth.
Just
in my fruit smoothie I mix 1 cup fresh
spinach, 1
tablespoon fresh ginger, turmeric, prunes, flaxseed meal, 1/4 cup fresh carrots, 5 lge strawberries and 1/2 cup blueberries I mix it with a cup of water.
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!
Warm the remaining 1/2
tablespoon oil
in a medium pan over medium heat, add
spinach and toss until just wilted.
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2
tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes
in lukewarm water, chopped fine 2
tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2
tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh
spinach, stems removed
While you're chopping
spinach, cook the paneer
in one
tablespoon of the butter over medium heat
in a large skillet.
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.
Place
spinach in large bowl; toss with 2
tablespoons vinaigrette.
Pour about 3
tablespoons spinach mixture
in each cup over frozen layer.
150g bag kale, washed and dried, leaves stripped off stalks and chopped into strips 75g baby
spinach leaves, washed and dried 3 — 4 spring onions, thinly sliced 50g pumpkin seeds, toasted
in a dry pan until they pop 150g low fat cottage cheese 1/2 pomegranate, seeds removed 1 ripe avocado pear, halved, stoned, peeled and cut into slices Sumac to sprinkle Ground black pepper 1
tablespoon good quality extra virgin olive oil Half a lemon
Stir
in 1 cup of the Mozzarella, 2
tablespoons of the Parmesan, the minced garlic,
spinach, artichokes, pepper and red pepper flakes and mix until well combined.
In addition, I did totally enjoy a tiny, miniscule bit of butter on my accompanying
spinach (instead of my usual
tablespoon)... but overall, it's a really delicious, extremely low - fat, plant based version of a (normally) fat - laden dish.
To make the batter add 1/2 cup of all - purpose flour into a bowl, make a well
in the middle and crack 1 organic egg into the well, lightly beat the egg without mixing it with the flour, then add 2
tablespoons of water and mix everything together, finely mince 1 clove of garlic and finely dice 1/2 of an onion and add them to the batter, then add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, some freshly cracked black pepper and the minced
spinach, mix everything together until well mixed
when roasted veggies are ready, heat up 1
tablespoon of coconut oil
in a pot or pan and put the chickpeas
in, next all roasted veggies, followed by
spinach and lemon juice.
1 teaspoon vegetable oil 1 pound chicken breasts, bone -
in, skin - on, trimmed of excess fat and skin salt and pepper 4
tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces
spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
4 eggs 2/3 cup
spinach (I used one handful frozen
spinach and did not thaw it first, just tossed
in the frozen flakes) 1/4 cup red pepper, finely diced salt and pepper, to taste 2
tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste pinch chili powder, cayenne pepper, garlic, onion powder, optional and to taste 1/4 cup carrots, green peppers, mushrooms, asparagus, green beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional
~ 6 - 8 chicken pieces, bone -
in, skin - on and of fairly equal thickness ~ 2 bag frozen
spinach ~ 2 cups, 1 box or 1 - 28oz can chopped tomatoes ~ 1 - 12 oz bottle Manzilla green olives ~ 1 teaspoon salt ~ 1/2 teaspoon pepper ~ 1 teaspoon each garlic and onion powder ~ 1
tablespoon dried rosemary ~ up to 2 tbsp olive oil
To prepare the salad toss the
spinach with the pita
in a large bowl, then add the dates and onion, 1
tablespoon of olive oil, lemon juice, and a pinch of salt.
Heat 1
tablespoon olive oil
in a large pan, and add the baby
spinach and kale (it might not all fit at once).
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 (optional)
Ingredients 2 sheets puff pastry dough 1
tablespoon olive oil 1 small onion 2 small shallots 4 cloves garlic,
in shards pinch red pepper flakes, oregano, thyme salt 3 oz fresh
spinach half bunch swiss chard 1
tablespoon Greek yogurt (2 % or whole) 1 egg white 1/3 cup grated gruyere 2
tablespoons grated parm
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
Arrange about a
tablespoon of
spinach mixture
in the center of each.
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
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)
I mix up the ingredients based on what's
in my refrigerator, but
in general it contains two or three cups of
spinach, frozen pineapple, berries, carrots, an apple, and two
tablespoons of hemp seeds.
saute some
spinach and mushrooms
in a few
tablespoons of veggie broth and serve the tofu triangles on top, fresh out of the oven
Pour about 1 1/2
tablespoons spinach mixture
in each cup over frozen layer.
Just two
tablespoons (about an ounce) contains 10 times the Omega - 3s of an equal serving of walnuts, more iron than a cup of
spinach and a host of other nutrients
in smaller amounts.
DIY version: To round out the macronutrient balance and bump up the fiber
in this smoothie, blend a small whole cored green apple with a half cup of frozen pineapple, a half cup each of fresh
spinach and kale, a quarter of a ripe avocado, a
tablespoon of chia seeds, one scoop of plant - based protein powder (I personally like Naked Pea vanilla), ice, and enough water to create your preferred consistency.
While crust bakes, place
spinach, onion, and 2
tablespoons water
in a microwave - safe bowl.
The Fab 4 Formula is simple: protein (20g minimum, from protein powder, collagen powder, or Greek yogurt) + fiber (10g minimum, from chia seeds or flaxseeds) + 1
tablespoon of healthy fat (like nut butter, or avocado) + handful of greens (like
spinach or arugula) + 1/4 cup fruit (optional, but optimally low - sugar berries) + superfoods (optional; this is where cacao or adaptogens would come
in) + liquid (water is fine, but nut milks are also great).
In this case I sauteed 4 cups of raw spinach in with 2 tablespoons of minced garlic and 2 tablespoons of garli
In this case I sauteed 4 cups of raw
spinach in with 2 tablespoons of minced garlic and 2 tablespoons of garli
in with 2
tablespoons of minced garlic and 2
tablespoons of garlic.
This is eggs, avocados,
spinach, and leeks cooked
in probably 4
tablespoons of good butter.
To make the filling,
in a large bowl combine ricotta cheese, defrosted
spinach, chopped parsley, 1
tablespoon olive oil, 1/2 Parmesan cheese, 1 cup mozzarella cheese and 1 egg.
1 cup frozen
spinach 1 cup frozen blueberries 1 cup unsweetened soy milk 2
Tablespoons cocoa powder 4 ice cubes
In a high powered blender, blend ingredients until creamy.
Oatmeal: Ingredients 1/2 cup organic oats 1
tablespoon ground flaxseed 2
tablespoons raisins 1/2 cup apple, chopped 1/4 cup coconut milk 1/2 handful of walnuts 1/2 tsp cinnamon Instructions: - Cook oatmeal
in water according to directions with flaxseed, raisins, and apple - Drizzle with coconut milk and top with walnuts and sprinkle with cinnamon Green smoothie: Ingredients 1 1/2 cups water 1 head organic romaine lettuce, chopped 3 - 4 stalks organic celery 1/2 head of a large bunch or 3/4 of a small bunch of
spinach 1 organic apple, cored and chopped 1 organic pear, cored and chopped 1 organic banana...
1 onion chopped 1 cup frozen
spinach or fresh that has been chopped and cooked 1 cup frozen kale or packed fresh kale (chop leaves and stalks into small pieces) 8 ounces firm tofu 2
tablespoons ground flax seeds mixed
in 1/4 cup water additional water for cooking as necessary * Instead of
spinach and...
I also like to add
in some greens (like steamed kale or
spinach) which get masked under the fruit flavor, and a couple of
tablespoons of avocado every now & then give it amazing creaminess too - try it!
In each bag add 1/2 cup edamame, 1/2 cup mango, 1/2 cup frozen
spinach, 1 green apple, 1 cup frozen cauliflower, 1
tablespoon minced ginger.
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
Stir
in the
spinach along with 2
tablespoons coconut milk and cook until the leaves wilt.