How have I not seen this at my supermarket before?! So easy! So quick! So delicious!
To get this same delicious blend, you would have to buy entire heads of each veggie, and with my luck, it would all go bad before I could use it. This product has done the mixing for you! Don’t worry that you are going to have too much. It really cooks down!
Sometimes figuring out a paleo side dish is downright tedious. Most recipes are the same old thing you have each night, or so complicated that it is exhausting to prepare after all the work you put in to the main dish. Not this one! So easy, so quick, so delicious! Warning: spinach cooks down big time! You may wish to double up!
1 9 oz bag of spinach
3 cloves garlic – minced
1 Tbsp. olive oil
1 tsp. lemon juice
Sea salt and fresh cracked pepper
1. In a large pot, heat olive oil over medium high heat. Add garlic and sauté until fragrant.
2. Add spinach, lemon juice, and salt and pepper to taste. Stir and cover.
3. Cook while shaking pot to stir it up every now and then until spinach is wilted (less than 5 minutes). Do not over cook! No one likes mushy spinach!
I. Love. Pesto.
It’s simple. Pesto is delicious. My basil plants are doing their best at growing nice and big for many batches of pesto to come, but for now, spinach pesto will do. Basil is seasonal and very expensive, so traditional pesto is not always the best choice. Spinach pesto can be made year round and it is relatively inexpensive compared to its basil counterpart. The lemon brings out a fabulous fresh taste that is perfect for a summer meal or a pick me up during the winter. This is a paleo version, but if you want to make it even better, add a bit of parmesan cheese when you are blending it.
Serving suggestions include the following:
– Top slices of ripe tomato with dollops of pesto
– Sauté chicken, shrimp, or clams in it
– Toss with spaghetti squash, zucchini noodles, or pasta
– Grill mixed veggies and then toss with pesto.
6 oz. bag of baby spinach
1 clove garlic
2 Tbsp. toasted pine nuts
Juice of one lemon
1/2 tsp. lemon zest
1/4 tsp. pepper
Pinch of salt
1. Combine all ingredients in a blender or food processor and blend until desired consistency.
2. That’s it! It is THAT easy!
I am a daddy’s girl, so the fact that my father and fiancé get along so well warms my heart! They went fishing together today on my dad’s boat. We used to go fishing every single weekend at the Jersey Shore, but Hurricane Sandy destroyed our beach house. This is the first summer of my life not being down the shore, and it is a tough adjustment. I can’t imagine how the people who lost their primary homes are feeling.
Luckily, the boat is docked at our property, and the boys were able to go on a day fishing trip. They caught quite a few keepers and my fridge is now stocked with fluke filets! Yum! If you are not familiar with fluke, it is extremely similar to flounder. This recipe would work with any thin white fish filet like flounder or tilapia. As per the recipe, it is served over a bed of sautéed spinach. If you are not here for paleo, it would be excellent over a bed of fluffy rice.
2 fluke filets
1/4 cup almond flour
1/4 tsp. pepper
Pinch of salt
1/4 tsp. garlic powder
1 egg – beaten
Juice of 1 lemon
1/4 cup white wine
1/4 cup chopped basil
6 oz. baby spinach
1 Tbsp. olive oil
2 cloves garlic – minced
1. In a shallow pan for breading, mix almond flour, pepper, salt, and garlic powder. Dip each filet in egg and then coat with flour mixture.
2. In a nonstick skillet, drizzle a little olive oil just to coat the bottom of the pan,and heat over medium high heat. Sauté each coated filet for about 3 minutes per side until browned. Remove fish from pan, cover, and set aside.
3. In a large pot, sauté garlic in olive oil until fragrant, then add spinach. Stir occasionally until wilted.
4. While spinach is cooking, add lemon juice and wine to skillet and heat over high heat until reduced by half. Add basil, stir, and turn off heat.
5. Plate a large pile of spinach, top with filet, and drizzle lemon basil sauce over.
School’s out for summer! This teacher is probably just as happy as her students to have the extra time on her hands… Not for the same reasons though. I am looking forward to putting the finishing touches on our wedding, getting into better shape (double sessions of bootcamp yesterday followed by a morning WOD today…what?!?), and reporting culinary creations to you!
With the extra time, I can make a fun lunch! Even better? Leftovers are great to reheat on low in the microwave for snacks or other meals during the week! I am craving protein after the extreme workouts over the past 24 hours, so this frittata will do the trick!
4 slices of turkey bacon – chopped
3 oz. baby spinach
8 oz. sliced mushrooms
1 medium onion – chopped
1 tsp. olive oil
1/2 tsp. black pepper
1. Preheat the oven to broil.
2. In a 12 inch non stick frying pan, cook the bacon until crispy, remove from pan, and set aside.
3. In the same pan, add 1 tsp. olive oil and heat over medium high heat. Add onions and sauté while stirring occasionally until transparent. Add mushrooms and cook for another 5 minutes.
4. Lower heat to medium and stir in spinach to the hot mixture and allow to wilt – about 2 minutes.
5. While the spinach is wilting, in a large bowl, whisk together eggs with black pepper.
6. Scoop the contents of the pan into the egg bowl and stir together, then pour back into the frying pan.
7. Cook for about 4 minutes over medium high until the egg sets on the bottom.
8. Place the pan in the broiler for 4 minutes until the top begins to brown.
9. Remove from pan and cut big slices to enjoy!