If I could make the perfect salad for this exact moment, it would be this Spinach Salad with Basil Buttermilk Dressing. Why? Well let me tell you!
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I kind of love beans. I kind of think they’re magical. And I think they’re VERY special in this vegetarian Coconut Spinach Chickpea Bowl. Here’s why!
Do you have big salad dreams? Maybe not, but I do! In fact, I pretty much daydream about food all day. But I’m weird like that. A recent salad daydream became reality! I had just scored some yummy peaches and strawberries and was determined to find a way to use them. Salad? Yes! Strawberry Peach Spinach Salad, to be exact!
If you can open a few cans, cut up a garlic clove and roll stuff in tortillas, then you’ll have no problem making these Spinach and Chicken Enchiladas. Not only are they easy to make, but they’re totally customizable and delicious!
What do you usually have for breakfast? Do crush hard on cereal and oatmeal or are you more an eggs and bacon kind of a person? Well, I personally show no bias when it comes to breakfast! But these days, I’m really craving the savory stuff! Bring on the fried eggs! But those savory dishes needed something new, so how about a sauce? Yup. How about Spinach Cashew Pesto? Um, YES!!! Ok, well I’ve got the recipe here for you!
Spinach + Macerated Strawberries = Yummy Salad
It’s probably not too shocking to hear that I love salads. But, let me clarify, I like salads that have lots of flavor and that satisfy. So if I’m building a salad, rest assured that it will taste good, be nutritious and leave you feeling content – like a happy little rabbit. Guaranteed then, that this Spinach Salad with Macerated Strawberry dressing will leave your little white tail twitching with joy.
Weeknight dinner doesn’t have to be fancy or hard to make! This French Lentil Salad is the solution!
Some people don’t see over-ripe, bruised fruits as having any potential. Not me! I see them as an opportunity! Case in point, I had a peach (leftover from my last post) and a banana sitting on my counter looking quite sad, but still viable. Knowing I needed to act fast, I did a little brainstorming and heeded the warning from my growling stomach, and decided upon a smoothie.
Luckily for me, it was fit the bill for what I was craving. I love the subtle flavor of the peach and the sweetness of the blueberries and banana. Adding the flax seed was a way to get some healthy fats and additional fiber in. And spinach just seems like an easy thing to add and I always enjoy the thought of drinking my spinach. For some reason, I think that’s fun. Yes, I am a little quirky like that.
I have to say it was a hit at my house. I enjoyed mine and had even more fun watching my 2 1/2 year old enjoy hers. So next time you see fruit on your counter and you’re considering tossing it, I challenge you to use it instead. Most fruits make a great base for smoothies, and if you happen to have a peach and banana lying around, try my recipe for Pe-anna-berry Smoothie!
Pe-anna-berry Smoothie
Description
A delightful way to start the day or finish a workout. Bursting with fruit, flax seed and even a little spinach. Why not make what you’re sipping a little more nutritious!
Ingredients
Scale
- 1 cup almond milk (or any other milk, preferably low-fat)
- 1 cup baby spinach
- 1 tablespoon flax seed
- 1 ripe peach, seeded and cut into chunks
- 1 ripe banana, peeled and sliced
- 1/2 cup frozen blueberries
- 1/2 cup low-fat Greek yogurt
- ¼ cup ice
- 1 tablespoon honey (if desired)
Instructions
- Place the milk, spinach, flax, peach, banana and blueberries into a blender and pulse until combined. Add the yogurt and ice (and honey, if desired) and puree until smooth.
- Pour into a fun glass and enjoy! (Fun glass is of course optional)
Notes
- Makes 3 cups.
Nutrition
- Serving Size: 2
- Calories: 219
- Sugar: 30
- Sodium: 59
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 41
- Protein: 7
- Cholesterol: 4
Everyone has a favorite food, right? Mine just happens to be pizza. I mean, is there really another food that’s more perfect? Doughy crust, tangy, tomatoey (yup, I’m using that word) sauce, divine vegetables all topped with flavorful, umami-bursting cheese? Yes, please!!! Thus, the birth of the caramelized onion and fennel pizza.
As a food-lover, it’s a dish that constantly pleases me. From the myriad of toppings to the simplicity of a delicious pizza crust, it’s an ever-evolving food that can surprise, yet also elicit the feeling of familiarity and comfort. The dietitian in me, loves that pizza is the perfect platform for the wide assortment of delicious, nutritious foods out there. The combinations of those foods is almost limitless. I love whole wheat pizza dough topped with wild mushrooms or an array of broccoli, tomatoes, onions and peppers. Heck, you can even put fruit on top or what about grilled barbecue chicken or Thai-style pizza with cilantro, jalapenos, carrots and peanuts? See what I mean?
I’m always trying new things on my pizza and since I happened to have some extra fennel laying around, I decided to try that on my pizza. Caramelizing it with some onion, brought out a delicious sweet flavor and tasted amazing with fresh tomatoes and spinach. It turned out to be a winning combination that even my 2 1/2 year old loves. Try it now and let me know what you think!
Caramelized Onion and Fennel Pizza
Description
Slow cooked onions and fennel make the perfect topping for pizza!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced (about 1 cup sliced)
- 1 fennel bulb, core removed, thinly sliced
- 1/4 teaspoon salt
- 1 pound refrigerated pizza dough (preferably whole wheat)
- 1/4 cup marinara/pizza sauce
- 2 cups fresh baby spinach
- 1/2 cup cherry tomatoes, halved
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1 teaspoon Italian seasoning
Instructions
- Coat a large bowl with non-stick cooking spray, remove dough from packaging and place inside. Cover the top of the bowl with plastic wrap and rest on the counter while you prepare the caramelized onions and fennel.
- Preheat the oven to 420’F and place the rack in the lowest setting of the oven. (Don’t skip this pre-heating step! It’s important that your oven is nice and warm before putting your pizza in there! If you have a pizza stone, use it!)
- Heat the oil in a non-stick skillet over medium heat. Add the onion and fennel. Cook, stirring frequently for 5 minutes. Turn down the heat to low and cover with a lid or foil. Cook until onion and fennel are tender, stirring occasionally, about 35 more minutes. Remove from heat and season with salt.
To make the pizza
- Dust your counter or other clean work surface lightly with flour (any flour will do). Remove dough from the bowl and place on your work surface. Using a rolling pin or your hands, shape dough into a 12-inch circle.
- Transfer dough to a piece of parchment paper. Spread the pizza sauce over the crust and top with the spinach, caramelized onions and fennel, tomatoes and the cheese. Sprinkle with Italian seasoning.
- Keep the pizza on the parchment and either transfer it to the oven directly onto a pizza stone or set it on an inverted cookie sheet before placing in the oven.
- Bake for about 15 minutes, until cheese is melted and crust turns golden brown.
- Remove from the oven, cut and enjoy!
Nutrition
- Serving Size: 6
- Calories: 349
- Sugar: 8
- Sodium: 1101
- Fat: 17
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 39
- Protein: 11
- Cholesterol: 13