Protein Crustless Quiche Lorraine, by Diane

 

I saw a recipe for cottage cheese added to eggs to make them more high protein and it gave me an idea to add it into a new egg bake- I love egg bakes for great easy lunches for the week! This week I decided to create a lorraine-style bake and honestly this was really good!

Ingredients:

12 eggs

1 8oz container high protein cottage cheese (I like Good brand)

Salt and pepper

cooking spray

1/2 lb thin sliced ham, cut into squares

1 small pack sliced baby bella mushrooms

1 bag spinach

1 yellow onion, thinly sliced into rings

EVOO

1.5 cups shredded parmesan

Directions:

1. Caramelize onions in a large saucepan over medium high heat with EVOO and salt until golden brown and wilted. Set aside.

2. Preheat oven to 375 and spray a 9x13 pan with nonstick cooking spray.

3. Whisk together eggs, then add in seasonings and cottage cheese. Use an immersion blender until smooth.

4. Add in squares of ham (make sure they aren't clumped together), mushrooms, spinach and onions and mix until combined.

5. Bake for 45 minutes or until the middle is set, then top with parmesan cheese and bake for 10 min at 350 until golden brown on top.

Paccheri with Shrimp in a Tomato White Wine Sauce, by Cheryl

Oh paccheri, how I love you! This is my favorite pasta and I fell in love with it during my time in Naples. I also fell in love with their classic white wine tomato sauce. I can't ever seem to replicate it as well as they do, but this dish definitely brought me back. I loveee it. Yum!

Ingredients: 

1 package paccheri

1 8oz container of grape tomatoes

1 cup white wine

1 onion, chopped

A couple tbsp minced garlic

A couple handfuls of spinach

1 lb shrimp, seasoned

Salt

Olive oil

Directions:

1) Cook pasta according to directions.

2) Meanwhile, heat some olive oil over medium heat. Add the onions and cook until softened. Add the white wine, tomatoes, and garlic and simmer, mixing occasionally until sauce thickens. 

3) Cook shrimp in separate pan and then add to the sauce. 

4) Pour everything over the pasta. 

Quinoa Spinach Wraps, by Diane

 

The aftermath coming out of the pan...an intentionally ugly food photo for the blog

When wound around the fork like "pasta"

I saw this recipe for a protein-filled healthy wrap on @veganbunnychef and was dying to try it with something! When I decided to try to make Smoked Turkey Wraps this week, I knew this was the combo I needed. Well, this was a fuckin fail...I saw a few reviews saying they were unable to flip them and they broke apart into a green mess, but I have fancy nonstick pans so I thought it would work. Nope. But, I did experiment with the batter since I had it, and upon further inspection these did in fact make a sort of spinach pasta type taste and texture, so after several trials I heated up strips of batter in the microwave on an oiled plate and when wound around a fork with marinara...well it was alright. Did it taste like spinach pasta? Yeah. Would I do it again? No. So- off to the store for wraps since I set this week's lunches around these I go.

Ingredients:

1 cup quinoa

water for soaking

1 cup water

2 cups spinach

Directions:

1. Soak quinoa in a large bowl of water leaving several inches of water above the quinoa for at least 2 hours but better if overnight.

2. Strain and rinse the quinoa, then blend with 1 cup of water and spinach in a blender until smooth.

3. 

Pesto Salmon with Spinach Puree, by Cheryl

I made a discovery at Wegmans - they have a frozen spinach puree that comes in little ice cube shapes. You put some in a pot and heat up with a little olive oil and it is soooo good! It was such a great side to the fish we were having.. I plan on using it for other meals as well! This is such a quick and healthy meal to put together. I didn't have any of my homemade pesto on hand, but used a store bought version that I had. We served this with a side salad and sweet potato fries. This was super yummy, healthy, and was a hit. Yum!

Ingredients:

2 salmon filets 

pesto sauce

cherry tomatoes, cut in half

olive oil

Wegmans spinach puree

Directions:

1) Preheat the oven to 425.

2) In a baking dish place filets skin side down (mine didn't have skin). Put a couple of spoonfuls of pesto sauce on top of the fish to cover it. 

3) Toss the cherry tomatoes with a little olive oil and salt. Spread around the fish in the baking dish. 

4) Cook for 12-15 minutes (I do 12).

5) Meanwhile, cook spinach puree according to package instructions (5 minutes to cook).

6) Assemble with the puree at the bottom, then the fish, and finally the cherry tomatoes. 

Creamed Spinach, by Cheryl

Every year for my wedding anniversary I make my pistachio crusted rack of lamb. And each year I switch up the sides to try to add some pizazz. This year I made this delicious creamed spinach! It was super easy to make, was mighty tasty, and paired with the lamb well. Yum!

Ingredients:

4 tbsp unsalted butter

1 medium yellow onion, minced

3 cloves garlic, minced

4 tsp kosher salt, divided

1 tsp coarse black pepper

1/2 tsp nutmeg

1/4 cup flour

3.5 cups half and half

2.25 pounds fresh spinach or 1 pound frozen

1 cup mozzarella cheese

4 ounces cream cheese

1/2 cup Parmesan cheese, grated

Directions:

1) Bring a large pot of water to a boil with 2 tsp of salt. Add the spinach and cook until wilted, about one minute. Drain the spinach in a colander.

2) Rinse with cold water until cool and squeeze out any excess water. Chop the spinach into pieces that are less than an inch.

3) In a large skillet melt butter with garlic and onions. Cook on medium until translucent, about 8 minutes. 

4) Add in the remaining salt, pepper, and nutmeg.

5) Add in the flour and mix with a wooden spoon over low heat and cook for about 2 minutes.

6) Add in the half and half and cook until boiling. 

7) Add in the mozzarella and cream cheese. Cook for 6-8 minutes until it has thickened.

8) Add in the spinach and Parmesan cheese and stir to combine. 

Tuscan Garlic Shrimp, by Cheryl

Another winner from Paleo Running Momma! This was fairly easy to make and was really good! I had mine over cauliflower rice and Jon had his over some roasted potatoes, both which were good options! Yum! 

Ingredients: 

1lb medium shrimp, deveined, peeled

sea salt and black pepper

2 tbsp ghee

1 small onion, chopped

6 cloves garlic, minced

1 tbsp tapioca flour

1/2 cup chicken broth

1 cup full fat coconut milk

1/2 tbsp mustard

1.5 tbsp nutritional yeast

1.4 tsp Italian seasoning blend

1/3 cup sun-dried tomatoes, roughly chopped

2 cups baby spinach

chopped parsley for garnish 

Directions:

1) Season shrimp with salt and pepper. Add ghee to medium high heat skillet and melt. Add shrimp in a single layer and cook for 2 minutes per side. Plate and set aside. 

2) Add the onion to the skillet and cook for 3 minutes, then add the garlic and cook for one minute. Whisk in the tapioca, then add the chicken broth and coconut milk, scraping the bottom of the skillet. Stir to combine, then add the mustard, nutritional yeast, and italian seasoning. Cook and stir over medium heat until it starts to thicken, then add salt and pepper for taste. 

3) Add sun-dried tomatoes and cook until softened, then add the spinach to wilt. Return the shrimp to the skillet and stir, then sprinkle all over with parsley. Serve over cauliflower rice or zoodles. 

Creamed Spinach Chicken, by Cheryl

Day 11 of Whole30! I have been loving the recipes from Paleo Running Momma and that is where this one came from. It is creamy, filling, delicious, and Whole30 compliant. Yum! 

Ingredients: 

1.5lbs boneless, skinless chicken thighs

sea salt and pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp dried thyme

3 tbsp olive oil or ghee, divided

4 garlic cloves, minced

8 oz almond milk cream cheese

3/4 cup chicken broth

1 tbsp lemon juice

1 tsp dijon mustard

2 tbsp nutritional yeast

8 oz baby spinach

Directions:

1) Season the chicken with salt and pepper and all the spices. 

2) Heat a large skillet with ghee over medium heat. Once hot add the chicken in a single layer and cook on for 6-7 minutes per side, until golden brown and cooked through. Remove chicken to a plate and set aside. 

3) Lower the heat and add oil or ghee. Add the onions and garlic and cook until fragrant. Add in the cream cheese, broth, lemon juice, and mustard. Stir in the nutritional yeast. Whisk well until combined. 

4) Stir in the spinach and cook until it wilts, then season with salt and pepper to taste. Return the cooked chicken to the skillet and let simmer for one minute, then remove from heat and serve immediately. 

Fall Harvest Moon Bake, by Diane

 

This was the main course meal for a recent Hunters Full Moon ceremony I went to and the food theme was fall harvest. I had my doubts about this recipe because there was no liquid added to the ingredients, so I switched the dried rice to cooked, added a splash of chicken broth, and reduced the heat. I also added spinach for a more complete meal, and when I cooked it the second time, I did it in a dutch oven to make this a one pot dinner, which I'll likely repeat again. This came out SO good I made it again the next week for dinners too! It is just a really good, healthy, and easy mix of the best fall flavors, and I'll definitely make this one again soon!

Ingredients:

1 lb chicken (I used rotisserie chicken as a short cut, the recipe calls for thighs)

EVOO

1 butternut squash, peeled and cubed

1 small yellow onion, diced

1 tsp salt

2 tbsp fresh diced sage

1 tbsp fresh thyme leaves

1/2 tbsp fresh diced rosemary leaves

1 package cooked wild rice in a pouch (don't heat this, just add to the pot as is from the package)

1/2 cup dried cranberries (unsweetened or low sugar if possible)

2 cups fresh spinach leaves

Splash chicken broth

1/2 cup diced pecans

Directions:

1. Cook the chicken fully and set aside. When cool, shred or dice into bite size pieces.

2. While the chicken cooks, heat EVOO in a large pot on medium heat. Add in onions and brown. 

3. Add the butternut squash to the pot along with the herbs and salt, stir and cover. Uncover and stir for about 10-15 minutes until the squash softens. Add in rice and stir, cooking two more minutes then remove from heat.

4. Preheat the oven to 400. Place chicken, squash mixture, spinach, and cranberries in a casserole dish, mix well. Add a splash of chicken broth to the mix.

5. Top with pecans, cover with foil, and bake for 15 min or until everything is heated through.

One Skillet Salmon with Spinach Artichoke Sauce, by Cheryl

Another salmon recipe! Sorry Diane! This meal was delicious. I love Paleo Running Momma (recipe link here). Her recipes can be enjoyed by everyone and are healthy, easy to make, and so good! I used nutritional yeast for the first time and it was good! I didn't even tell Jon it was in there haha. I would definitely make this again. Yum!

Ingredients:

4 salmon fillets

1 tsp smoked paprika

Mix of onion powder and dried chives

Sea salt and black pepper

1/2 medium onion, diced

4 cloves garlic, minced 

2 tbsp. fresh parsley and thyme

Crushed red pepper flakes, optional

2 tsp arrowroot or tapioca flour

1 14oz can full fat coconut milk

1 tbsp. Dijon mustard

2 tbsp. nutritional yeast

4-5 cups fresh spinach

1 12 oz can artichoke hearts, drained and roughly chopped

1 tbsp lemon juice

Directions:

1) Preheat oven to 375. Season salmon on all sides with onion powder, paprika, salt, and pepper.

2) Sear the salmon before baking. Add one tbsp. of ghee in large skillet over medium high heat. Add the salmon, skin side down, and cook for 2-3 minutes. Remove from skillet to a plate for later.

3) Lower the heat to medium low and add more ghee, onions, and garlic. Cook about 2-3 minutes. Add the fresh herbs and cook for another 203 minutes. 

4) Add the crushed pepper, flour, coconut milk, mustard, and nutritional yeast. Whisk and season the sauce with salt and pepper. Bring to a simmer, stirring constantly until smooth and creamy. Add the spinach and artichokes and cook until spinach is wilted. Stir the lemon juice to combine and remove from heat. 

5) Return the salmon to the skillet and bake in the oven for 10 minutes. Serve alone or with cauliflower rice, or grain of choice. 

Mexican Breakfast Casserole, by Cheryl

I was craving a Mexican breakfast burrito. So since I'm doing Whole 30 I decided to try to replicate the taste in a casserole! This was soooo good! I will say that I felt it was a just a tad dry, especially when you get to the potato part, but I added hot sauce, tomatoes, and avocados and it elevated the dish exponentially! This is a solid whole 30 meal that I can rely on. Delicious, filling, and healthy! Yum!

Ingredients:

1 bag frozen shredded potatoes (or grate your own. Sweet potatoes ok)

1 lb ground beef

Compliant taco seasoning (or make your own!)

9-10 eggs, beaten

1 bell pepper, chopped

1 onion, chopped

A couple handfuls of spinach, chopped

3 green onions, chopped

Avocado oil 

Optional toppings: tomatoes, avocados, hot sauce, etc. 

Directions:

1) Cook shredded potatoes until cooked through. Set aside. 

2) Cook ground beef until cooked through. Add the spices and about 1/4 cup of water. Mix until the beef is covered. Set aside. 

3) Add a couple of tbsp of oil and cook the pepper and onion until softened. Add the spinach and cook until wilted. 

4) Oil a 9x9 pan or cast iron skillet. Layer the potatoes on the bottom, followed by the ground beef, and then the peppers, onions, and spinach. 

5) Pour the eggs over the top and coat evenly. Top with green onions. 

6) Bake for 45 minutes. When done top with avocados, tomatoes, hot sauce, etc. 

Garlic Ghee Cauliflower Rice w/Spinach, by Cheryl

I'm on my second round of Whole 30 and it's day 8! I'm feeling pretty good, but needed a different take on cauliflower rice. I found this recipe and thought it could be the answer, but it wasn't. It wasn't bad, but it wasn't something I'd make again. Maybe I used too much liquid? I wanted it to be crunchier. It went well with the fish I made and we ate it all. Yum?

Ingredients:

3 tbsp ghee (original calls for butter)

3 minced garlic cloves

4 cups cauliflower rice

chili powder 

salt and pepper

1/4 cup vegetable broth

1 lime, juiced

6 ounces baby spinach

Directions:

1) Melt ghee over medium heat.

2) Add garlic and cook and stir for 2 minutes.

3) Stir in the cauliflower rice with seasonings. Cook and stir for two minutes. 

4) Add in vegetable broth and lime juice.

5) Stir in spinach until wilted and when liquid is evaporated. 

6) Remove from heat and taste for seasonings. Adjust accordingly. 

Italian Chicken Meatball Wedding Soup, by Diane

I made this for lunches this week as a fusion of a few recipes I found and had been saving for a chilly week. This is really warming and very easy to make! The meatballs had a ton of flavor and I would definitely make these again on their own. I added too much kale and would reduce this or just use spinach next time. I also left out the pasta here but it could easily be added with more broth. 

Ingredients:

For meatballs

1 lb ground chicken

1 clove garlic, minced

1/2 cup breadcrumbs with Parmesan cheese

1/4 tsp red pepper flakes

1 tsp salt

1/4 tsp pepper

1 egg 

1 tbsp dried parsley

1/2 tbsp dried basil

1/4 tsp poultry seasoning

1 tbsp coconut oil

For soup:

1 tbsp coconut oil

3 cups chopped carrots

1 yellow onion, diced

1 large leek, sliced thin

2 cloves garlic, minced

3 stalks celery

3 tsp salt

1/2 tsp pepper

1/2 tsp turmeric

6 cups bone broth (I used beef/chicken/Turkey mix)

1 bag spinach

1 bunch kale, stems removed and torn into small pieces

Directions: 

1. Mix all the meatball ingredients in a large bowl except for the coconut oil. 

2. Heat a large pot or Dutch oven on medium, and add in coconut oil when hot. 

3. Drop in meatballs and cook 4 minutes until browned, flip and brown another side. After 4 minutes, mix the meatballs and cover for 3 minutes to steam. 

4. Remove the meatballs and set aside, saving the pan juices. Add in the remaining coconut oil, then carrots through turmeric and cook until tender (cover as needed).

5. Add in the bone broth and bring to a boil, taste and adjust for seasonings. 

6. Add the meatballs and boil for 5 minutes, then reduce heat to simmer and stir in spinach and kale.

Garlic Spinach, by Diane

I whipped this up as a side dish for lunch and it was really good! All in all it was filling, full of healthy ingredients, and quick! I would definitely make this again.


Ingredients:

1 tbsp EVOO
2 cloves garlic, minced
1/4 cup coconut milk (or any other milk on hand)
1 tsp arrowroot powder
1 bag frozen chopped spinach
2 tsp each onion and garlic powder
Salt to taste


Directions:

1. Heat EVOO in a large saucepan, add in garlic and stir until golden brown.

2. Add in coconut milk and arrowroot, whisk until sauce thickens.

3. Add in frozen spinach and remaining seasonings and stir until the spinach is heated through. Adjust seasonings to taste.

Beef and Veggie Patties, by Diane

This recipe was a riff off of my favorite staples, chicken and veggie patties. I swapped the chicken for beef, and added mushrooms/changed some spices to make it more savory. They came out a bit dry so I would cook them for less time, but they were easy and a great source of protein!

Ingredients:

2 cups spinach
2 small carrots
1 small white onion, quartered
2 cups Portobello mushrooms
2 cloves garlic
2 lbs ground beef
1 large egg
Salt and pepper


Directions:

1. Preheat oven to 350, spray baking sheet with cooking spray.

2. In a food processor, combine spinach through garlic until finely blended. Drain excess liquid, and add to a large bowl along with remaining ingredients.

3. Mix well and form into patties, place on baking tray.

4. Bake for 20 minutes, drain liquid and flip over, and cook another 10 minutes.

Savory Chicken and Veggie Patties, by Diane

HOLY MOLY these are amazing. They are SO healthy, uber easy to put together, and literally so addictive I'm in danger of not having enough for lunches this week! I made these for lunches for week 4 of Whole30, and got the recipe from @thenourishinghome with a few adaptations (posted below). No more need for words- make these NOW!!!

Ingredients:

1 cup spinach
1 small zucchini, cut into sections
1 carrot, cut into sections
1 clove garlic
4 scallions, white and green parts
1 lb ground chicken (using dark and white meat will make this juicier than chicken breast)
1 egg
1 tsp italian seasoning
1 tsp salt
Red pepper flakes (I used a cajun seasoning here that is a house staple, Tony Chachere's)

Directions:

1. Preheat oven to 350. Spray a cooking sheet with cooking spray and set aside.

2. In a food processor, blend all ingredients through scallions until finely diced. Squeeze excess liquid and put in a large bowl.

3. Add in remaining ingredients and mix well, then form into patties (mine made 7!).

4. Bake for 20 minutes, flip over, and bake 20 more minutes.

Sweet Peppers Poppers, by Cheryl

Yum, these are good! I passed by these mini peppers in the grocery store and had an urge to buy them. I buy peppers often, but never the little sweet peppers. You can do so much with these in terms of snacks or appetizers... today I mixed cream cheese with chopped spinach, but you could add scallions, bacon, jalapeno peppers, and much more to make these. What a great little snack, and super easy to make too! Yum!

Ingredients:

6 mini sweet peppers, cut in half lengthwise with seeds removed
1/2 cup cream cheese
a big handful of spinach, chopped into small bits
salt to taste

Directions:

1) Preheat oven to 350.

2) Mix the cream cheese with the spinach. You may have to soften the cream cheese a bit beforehand.

3) Fill each pepper with about one tablespoon of cream cheese mix, or until filled.

4) Bake for about 15 minutes. Serve warm or refrigerate until serving.

Green Matcha Soaked Oats, by Diane

Given my latest obsession with green mylk, I wanted to try a new variation on my superfood soaked oats. This version is really good, and I promise you can't taste all the health benefits packed in here!


Ingredients:

1/2 cup quick oats
1/2- 1 cup green mylk (depending on how soaked you like the oats, see recipe link on blog)
2 tbsp. matcha powder (I love Sencha's matcha latte mix!)
2 tbsp. dried cranberries
1/4 tsp of cinnamon, turmeric, maca, and ginger
2 tbsp. cacao nibs
Toppings of almonds, unsweetened shredded coconut, and hemp seeds


Directions:

Mix all ingredients except toppings together and let soak from 1/2 hour-overnight. Add in toppings when you are ready to eat so they are still crunchy!

Green Mylk, by Diane

Lately, I haven't been drinking smoothies or juicing because it's been so cold, and I haven't been eating as many leafy greens. I was brainstorming a way to solve this problem when I came across an article for green mylk, and I knew this was perfect for me to try (note: I now cannot find this article...). Basically, you can use any type of milk and any greens, and you can sweeten it or keep it plain. I typically whiz up a batch and keep it in a mason jar for a few days in the fridge. If I'm feeling lazy I will use store bought milk/mylk and add greens from there. Either way, if you're using a mild green like spinach you'll barely taste this, but still get a great boost! Win!

Note: I usually use the recipe for my homemade oat milk, but lately I've been subbing the oats for coconut with awesome results! :)

Ingredients:

1 cup oats
3 cups filtered water
3 soaked dates or 2 tbsp. honey
1 tsp vanilla
1/4 tsp pink sea salt
2 cups spinach


Directions:

Blend until completely smooth and store in an airtight container.

Chocolate Peanut Butter Banana Smoothie, by Cheryl

I know, I know

One of my go-to smoothies is a peanut butter banana smoothie. I used to drink this everyday before work and it was a great way to start the day before teaching. I actually can't believe I've never posted it before! Anyway, I decided to switch it up a bit this morning and wowsers, this was so good! It may have been a little too sweet for me at 7:30 in the morning - I think this would be a great post-workout drink as it provides just the right amount of carbs and protein to refuel you afterward. I added a few dried figs, which added some depth and sweetness to it, and a handful of spinach. Yum!

Ingredients:

1/2 cup milk (I used whole, but almond would work great too)
1/2 cup coconut water
2 tablespoons peanut butter (sometimes I use PB2 - if you've never heard of it look it up!)
1 banana
flax seeds
chia seeds
spinach or kale
3-4 dried figs
2 tablespoons cacao powder
handful of ice

Directions:

1) Blend it all together and enjoy!!

Mint Chocolate Chip Cookies (with spinach), by Cheryl

Julia and I decided to make some cookies today. When I asked her what type of cookies she wanted she said, "Green!" Thankfully she didn't say another color since green is easy to do in this household! I followed this recipe and took out the food coloring ingredient and replaced it with spinach that I chopped in the food processor and blended with the butter, which came out great. I had limited chocolate chips so I threw in what I had. The cookies came out a little cake like, but the flavor was delicious! Yum!

Ingredients:

2.5 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1.25 cups sugar
2 eggs
1 cup spinach
1 teaspoon peppermint extract
1 cup chocolate chips

Directions:

1) Preheat oven to 375.

2) Mix flour, baking soda, and salt together in a bowl and set aside.

3) Finely chop the spinach in the food processor.

4) With a mixer mix the butter, sugar, and spinach together. Add the eggs and peppermint extract and mix again. Gradually add the flour mixture and mix until combined.

5) Add heaping tablespoons 2 inches apart on a greased baking sheet. Bake for 10-12 minutes.