Spinach Quiche- CRUTLESS!!!! Gluten free*
by Susan Huff, Soulful Seed
6 eggs lighten beaten
2 cups chopped spinach
1 cup - non- dairy milk - or Organic Milk
1 cup cheese - goat, cheddar, vegan - any kind you LOVE! Grated or chopped
2 spoons of GOOD mustard
Pinch of salt and pepper
Beat eggs, add milk and mustard- pour in greased baking dish, add chopped spinach, now top with all of the cheese - and it looks lovely to lay asparagus spears on top as decor- they do not need to be cooked first - Now bake at 350o about 20 minutes until it is not shakey!!! WaLa you have breakfast lunch or dinner - done and done!
Healing Cream of Greens Soup
This is the perfect soup to make when you feel like you're getting sick. The greens are packed with phytonutrients and antioxidants that will have you on the mend in no time.
Swap options: I love the super-subtle coconutty notes from the unrefined coconut oil, but if you don't have any you could use olive oil instead. To add even more nourishing ingredients, try ginger or cayenne to kick up the heat and clear your sinuses. Stir in some cooked quinoa for a heartier meal.
2 tablespoons unrefined coconut oil, divided
1 onion, diced
1 sweet apple (such as Gala, Honeycrisp or Braeburn), diced
4 cloves garlic
2 teaspoons sea salt, divided
5 cups (1 pound) frozen broccoli florets
3 cups (5 ounces) baby spinach
4 cups gluten-free vegetable broth
Freshly ground black pepper
1. In a large saucepan, heat 1 tablespoon of the coconut oil over medium-high heat. When it shimmers, add the onion, apple, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables have softened.
2. Add the broccoli, spinach, broth and remaining teaspoon of the salt. Bring to a boil, then reduce the heat to medium-low and simmer for about 10 minutes, until the broccoli is tender and the spinach has wilted.
3. Remove the pot from the heat and purée directly in the pot using an immersion blender, or, working in batches, transfer the mixture to a blender and purée until smooth (be careful when blending hot liquids); return the soup to the pot. Stir in the remaining tablespoon of oil.
4. Serve in bowls topped with some pepper.
Spinach and Garlic Potato Patties
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Calories: 96 kcal
1 pound potatoes (about 4 medium-sized potatoes), boiled, peeled and quartered
1/4 cup milk
1 tablespoon butter
1 tablespoon olive oil
1 yellow onion , diced
1 bag 8 to 10 ounces baby spinach
3 garlic cloves , minced
salt and fresh ground pepper , to taste
1 cup shredded parmesan cheese
2 tablespoons lemon juice
1 egg , lightly beaten
2 cups panko crumbs
1/4 cup olive oil , for frying (add more as needed)
Combine prepared potatoes and milk in a large mixing bowl; using a potato masher, mash the potatoes until smooth and creamy. Set aside.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.
Add chopped onions and cook for 2 to 3 minutes, stirring occasionally, until translucent.
Add spinach and garlic to skillet; season with salt and pepper and continue to cook for 2 more minutes, or until spinach is wilted.
Remove from heat and add spinach mixture to the potatoes.
Stir in cheese and lemon juice.
Add egg and panko/bread crumbs; stir until thoroughly combined and smooth.
Shape the mixture into patties.
Heat olive oil in a large skillet.
Working in batches, fry each patty on both sides until golden brown; about 3 to 4 minutes per side.
Transfer potato patties to a paper towel–lined plate.
Serve with yogurt, sour cream, soy sauce, etc...
Southern Green Beans and Potatoes
Prep Time 15 Mins
Total Time 37 Mins
Yield Serves 4 (serving size: about 1 cup)
2 teaspoons olive oil
1 medium onion, halved and very thinly sliced
2 garlic cloves, sliced
1/4 teaspoon crushed red pepper
3 cups unsalted chicken stock
3/4 teaspoon kosher salt
1 1/2 pounds small red and gold potatoes, a strip peeled from the center of each
1 pound green beans, trimmed
How to Make It
Heat oil in a 5-quart saucepan over medium-high. Add onion. Cook, stirring occasionally, until just tender, about 2 minutes. Add garlic and red pepper, and cook, stirring frequently, until onion is tender, about 3 minutes.
Add stock, salt, and potatoes. Bring to a boil, then reduce to a steady simmer. Simmer 10 minutes or until the potatoes are just tender enough to be pierced with a fork but still firm.
Add green beans, cover, and simmer until very tender, about 6 minutes. Use a slotted spoon to transfer the potatoes and green beans to a serving dish. Bring the liquid to a boil, and cook until reduced to 1 cup, about 6 minutes. Spoon over the vegetables, and gently fold to mix. Serve hot.
Browned Butter Bananas with Orange-Brandy Sauce
4 medium bananas
1 1/2 tablespoons butter
3 tablespoons brown sugar, divided
2 tablespoons thawed orange juice concentrate
1 tablespoon brandy
1 tablespoon water
1/8 teaspoon salt
2 cups vanilla low-fat ice cream
Mint sprigs (optional)
How to Make It
Peel bananas, and cut bananas in half lengthwise. Cut each half crosswise into 2 pieces.
Heat a large nonstick skillet over medium-high heat. Add butter to pan, swirling to coat. Cook butter 1 minute or until lightly browned. Add bananas; sauté 1 minute or until browned and tender, turning once. Add 1 tablespoon sugar, stirring gently until sugar dissolves. Place bananas in a medium bowl.
Combine remaining 2 tablespoons sugar, juice concentrate, brandy, 1 tablespoon water, and salt in pan. Bring to a simmer; cook 1 minute. Drizzle sauce over bananas. Serve immediately over ice cream. Garnish with mint sprigs, if desired.
Smoked Paprika Potato Spinach Salad with Homemade Blue Cheese This site is optimized with the Yoast SEO Premium plugin v9.5 - https://yoast.com/wordpress/plugins/seo/ / Yoast SEO Premium plugin. [if lt IE 9]> <![endif] Global site tag (gtag.js) - Google Analytics
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 2 servings
1 pound red potatoes
1/2 medium yellow onion
2 cloves garlic
3 tablespoons heavy cream
1 tablespoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
3 to 4 handfuls baby spinach
1/4 cup homemade blue cheese dressing
Heat oven to 400˚ F.
Cut potatoes into 1/2″ cubes. Dice onions into similar sized chunks. Place the potatoes and onions in a roasting pan. Mince garlic and add to pan along with the heavy cream, paprika, salt, and pepper flakes. Using a spoon or your hands, toss everything together so that potatoes and onions are coated.
Bake for 10 minutes, stir, and bake for another 15-20 minutes or until potatoes are tender. Remove and let cool. Make the blue cheese dressing according to directions. Assemble salad with slightly cooled potatoes, spinach, and the dressing.
Sautéed Spinach with Apples and Onions
1/4 cup white wine or white balsamic vinegar
1/4 cup white wine
1 tablespoon lemon juice
2 tablespoons maple or agave syrup
dash white pepper
2-3 sprigs fresh thyme, leaves only
1 onion, sliced
2 apples, washed, cored and sliced
10-12 ounces fresh spinach, cleaned and trimmed
2 tablespoons olive oil
Mix the white vinegar, wine, lemon juice syrup, salt, pepper and thyme in a small bowl, and set aside.
Clean and slice the apples into the vinegar/wine sauce.
Place 1 tablespoon oil in a small pot, sauté the onion rings until glassy and soft.
Add the apples and vinegar wine sauce and cook until the apples are soft, but not mushy.
Remove from the heat.
In a large frying pan, heat the other tablespoon of olive oil. Sauté the spinach until just wilted.
Place on a serving dish and drizzle the apple, onion sauce on top.
Green Bean Asparagus Salad
1 lb fresh green beans 1 lb fresh asparagus 1/2 red onion, chopped 1/4 cup fresh parsley, chopped finely 2 cups cherry tomatoes, sliced in half Kosher salt Pepper 2 tablespoons Olive oil Additional olive oil for roasting The juice of 1 lemon
Preheat oven to 400 degrees. Prepare green beans by washing and snapping of ends. Cut in bite size pieces. Put in a roasting pan and drizzle with olive oil and sprinkle with kosher salt. Let the beans roast until tender, about 20 minutes. The asparagus will take less time so add them about 10 minutes into the roasting time of the green beans.
Prepare the asparagus by washing and snapping off the woody ends. Cut in bite size pieces and put in a roasting pan and drizzle with olive oil and sprinkle with kosher salt. Chop the onions, tomatoes, and parsley. Put all vegetables in a large bowl and add the lemon juice, pepper, more olive oil to taste.
Easy Apple Banana Cake Bread Recipe
2 cups flour
3/4 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons cinnamon
2 bananas , mashed
1/2 cup sugar
1/4 cup brown sugar
1/3 cup sour cream
1/4 cup vegetable oil
2 teaspoons vanilla
1/2 cup diced apple, skins removed
1/2 banana, sliced thin for garnish
Preheat oven to 350 and prepare 9×5 inch loaf pan, cake pan, OR tarte pan with parchment paper or grease it generously.
In one large bowl mix flour, baking soda, salt and cinnamon.
In another large bowl mix together banana, sugar, brown sugar, sour cream, oil, eggs and vanilla.
Add wet mixture to the flour mixture and stir well till all is incorporated.
Stir in apples and mix to evenly distribute.
Pour into pan.
Lay thin sliced bananas on top to caramelize as bread bakes.
Bake for 1 hour and 10 minutes, until golden brown and a stick inserted in the middle comes out clean.
Cool before removing from pan.
Cut and ENJOY!
Amount Per Serving: CALORIES: 429 SATURATED FAT: 9g CHOLESTEROL: 61mg SODIUM: 220mg CARBOHYDRATES: 71g FIBER: 3g SUGAR: 33g PROTEIN: 7g
Potato, Bell Pepper, and Spinach Hash
PREP TIME10 minutes
COOK TIME30 minutes
TOTAL TIME40 minutes
2 Tablespoons olive oil
4 cups cubed red potatoes, unpeeled
1 bell pepper
1/2 a yellow onion
3 cups baby spinach
1 teaspoon garlic salt
1/2 teaspoon Kosher salt
Fresh black pepper
1/2 pint cherry tomatoes, quartered
1 bunch fresh chives, chopped
Preheat the oven to 425 degrees.
Heat olive oil over medium heat in a large cast iron skillet or other non-stick, oven proof skillet.
Add potatoes, toss to coat with the oil, cover the skillet, and cook for 10 minutes.
Meanwhile, chop the onion, bell pepper, and zucchini into bite sized pieces. After the 10 minutes are up, uncover the skillet and stir in the onion and pepper. Turn the heat up to medium high and cook for another 10-12 minutes or until potatoes are softened and vegetables are golden brown.
Stir in the zucchini and spinach and cook until spinach is wilted, about 2 minutes. Sprinkle mixture with garlic salt, salt, and black pepper. Make 4 small wells in the mixture and crack an egg into each one. Immediately place the skillet in the preheated oven and bake until whites are set but centers are still runny, 5-7 minutes.
Remove the skillet from the oven, toss the grape tomatoes and chives on top, and serve.
Vegetable Sauté with Orange and Balsamic
Yield: 4 Servings
1/2 lb. haricots verts or thin green beans, trimmed
2 Tbs. olive oil
2 medium shallots, halved and thinly sliced (about 1/2 cup)
1 tsp. chopped fresh rosemary
1 medium yellow bell pepper, cored and sliced 1/4 inch thick
3 Tbs. fresh orange juice
1/2 Tbs. balsamic vinegar
1 tsp. finely grated orange zest
3 cups lightly packed fresh baby spinach leaves
Sea salt and freshly ground black pepper
In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Put the haricots verts in the steamer basket, cover, and steam until bright green and just beginning to soften, 2 minutes. Transfer the haricots verts to a bowl and set aside.
Heat the oil in a 12-inch skillet over medium-high heat. Add the shallots and rosemary and cook, stirring, until the shallots begin to brown, 1 to 2 minutes. Reduce the heat to medium, add the haricots verts and bell pepper and cook, stirring, until the pepper begins to soften, about 2 minutes. Stir in the orange juice, balsamic vinegar, and orange zest. Add the spinach and cook, stirring, until just wilted, about 20 seconds. Remove from the heat, season to taste with salt and pepper, and serve.
Roasted Potato & Green Bean Salad
6 medium red potatoes, cut into 1-inch cubes
1 large red onion, cut into 1-inch pieces
1/4 pound fresh green beans, trimmed and halved
2 tablespoons olive oil
8 bacon strips, cooked and crumbled
2 tablespoons cider vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
Preheat oven to 425°. Place potatoes, onion and green beans in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat.
Roast 25-30 minutes or until tender, stirring twice. Transfer to a large bowl; add bacon. In a small bowl, whisk the first six vinaigrette ingredients. Gradually whisk in oil until blended. Pour over potato mixture; toss to coat. Serve warm.
Easy Fruit Salad
3 apples 4 bananas 4 oranges 1 (16oz) package of strawberries 1 cup vanilla yogurt
1. Cut and core apple into 8ths. Cut each slice into 3 or 4 bite sized pieces. 2. Peal orange and separate into pieces. Cut each slice into 3 bite sized pieces. 3. Peel and slice each banana into 1/3 inch pieces. Roll pieces in any juice left from the oranges to prevent browning. 4. Remove the leaves from each strawberry and cut into 2 to 4 pieces depending on size. 5. Mix all fruits together in a large bowl. Add yogurt and stir.
Spinach Salad with Salmon, Asparagus and Orange
(For one salad) 1 salmon fillet, baked, grilled or sautéed (also available grilled in the prepared foods case) 1 tablespoon extra virgin olive oil 8 asparagus spears, sliced into 2 inch pieces salt and pepper 1 cup Baby spinach 1/4 cup sliced almonds, (available in the bulk section) 1/2 orange, peeled and sliced
Season salmon with salt and pepper and cook (bake, grill or sauté in olive oil) Pour one tablespoon extra virgin olive oil in a sauté pan over medium heat. Add asparagus pieces and sauté until tender. Season with salt and pepper. Arrange baby spinach on a large plate. Distribute evenly on top of the spinach: cooked asparagus, sliced almonds and orange slices. Add cooked salmon. Serve with vinaigrette.
Lemon Pesto Celery Salad
What You Need
For the dressing:
1/8 cup + 1 teaspoon prepared pesto
2 tablespoons fresh Dandy® lemon juice
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
4 slices bacon, chopped
1 medium yellow onion, diced
8 Dandy® Celery, thinly sliced
1 1/2 cups quartered yellow & red cherry tomatoes
1/4 cup shredded Parmesan cheese
Salt & Pepper, to taste
In a small dish combine the pesto, lemon juice, and Dijon; slowly whisk in the olive oil to emulsify.
In a medium skillet over medium-high heat, cook bacon until crisp.
Place on a paper towel-lined plate. Remove all but 1 tablespoon bacon grease from skillet and sauté onions until tender.
In a medium salad bowl combine the celery, onions, tomatoes, and Parmesan.
Pour over the dressing and mix to combine. Season well with salt and pepper.
Let sit and marinate for approximately 15 minutes. Before serving stir in the bacon. Taste and re-season with salt and pepper if necessary and enjoy!