My husband and I have been on a sautéed spinach kick lately. As you know, fresh spinach shrinks when you cook it, so it seems like you can never prepare enough. I use a whole bag for just the two of us.
2 tbsp. olive oil
4 garlic cloves
10-ounce bag of fresh spinach
Warm a large skillet over medium high heat. Add olive oil and garlic; sauté 30 seconds, stirring, until garlic softens but does not brown.
Add spinach; cook tossing with tongs until just wilted.
I can’t remember if I already posted the following recipe and I can’t seem to find it in my notes, but I’ve been craving these “fries” so I thought I’d post it anyway.
Spicy Sweet-Potato Fries
2 large sweet potatoes, peeled
2 tsp olive oil
1 tsp cayenne pepper
2 tsp paprika
½ tsp sea salt
Preheat oven to 400 degrees. Slice the potatoes in half lengthwise and then cut each half into four wedges. Toss the wedges with the oil, cayenne pepper, paprika, and salt. Lay the pieces on a baking sheet. Bake for 35 to 45 minutes until they are browned on the outside and tender all the way though.
*I can’t remember where I found this recipe but I see Rodale published it.
Hope you have a relaxing Sunday! :)
Some say Kale (a form of cabbage) is the most beautiful vegetable in the world but I’d have to disagree; I find it seriously UGLY (poor thing). The one thing I can’t disagree on is the health benefits that Kale provides.
Cancer fighting plant compounds (fights against breast, cervical and colon cancer).
One cup of kale has only 36 calories (I don’t count calories, but I thought it was a cool fact to share).
Helps detoxify the body.
Loaded with vitamin A, vitamin C, vitamin K, iron, B6, manganese, calcium, copper, and potassium!
*If you are allergic or intolerant to dairy, Kale will help provide the calcium needed.
*One cup of Kale provides over 88% of the RDA (Recommended Daily Allowance) of Vitamin C.
Provides 20% of the RDA of dietary fiber.
Fights the development of H. pylori, a bacterial growth in the stomach lining that can lead to gastric cancer.
Can help slow down mental decline
One cup of kale provides about 10% of the RDA of omega-3 fatty acids that helps regulate the body’s inflammatory process.
Helps lower cholesterol (if you steam it).
Supports the nervous system
Essential to our reproductive organs.
Prevents urinary stones.
Helps lower blood pressure.
I’d love to give you recipe ideas for Kale but I’ve been just throwing it in my smoothie in the morning. If I find a recipe that meets my standards, I’ll be sure to post ASAP.
The link below is a good article about how to steam Kale.
Per request, I’m posting a few salad dressing recipes and suggested toppings.
One of my favorites is…
Listed below are a couple other simple recipes.
ROASTED RED PEPPER DRESSING
2 roasted red peppers (I cheated and used roasted red pepper out of the jar)
2 cloves garlic
2 tablespoons apple cider vinegar
3 tablespoons almond milk
Blend all ingredients in a high-powered blender until completely smooth. Serve chilled.
BALSAMIC VINAIGRETTE (by: peasandthankyou.com)
½ cup balsamic vinegar
1-tablespoon brown sugar
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon minced garlic
½ cup olive oil
Whisk together all ingredients except olive oil until well combined. Quickly whisk in olive oil until emulsified.
Additional healthy toppings
Vinegar (try the different flavors)
See, you don’t have to go topless to be healthy. ;)
I don’t use salad dressing very often but the recipe below is a hard one to resist. It calls for organic ingredients, but you know the deal, if you can find them without breaking the bank, that’s great but if not, don’t worry about it.
3 tablespoons organic balsamic vinegar
1/2-3/4 cup organic extra virgin olive oil
1 clove garlic, minced finely (Okay, I’ll admit that sometimes, I put a couple more cloves than called for)
1/4 teaspoon sea salt
1/2-1 teaspoon organic mustard
Place all ingredients in a blender or food processor and blend well. Keep in refrigerator.
Recipe from: The Gluten-Free Vegan
Have a GREAT week! :)