Creamed Spinach

Creamy dreamy spinach. Many people are haters but I was always a huge fan. When it comes to vegetables theres certain ones that I really prefer cooked, Spinach being one of them. This is a recipe revamp of the traditional version using stronger flavors and a quick cooking method. Side note: for anyone who has iron levels that go low at times spinach contains non-heme iron, which unfortunately isn't as absorbable in the body. To make the most of it add a source of Vitamin C like fresh lemon juice right at the end of cooking to make the iron it does contain more usable for every cell in the body!

-2 packages or approximately 4 cups fresh spinach. If buying in the bundles this is about 2 bundles of spinach

-2 Tbs Olive Oil

-4 fresh garlic cloves chopped

-Salt and pepper to taste

-Half a lemon juiced into the pan

-Shaving of fresh Parmesan or Romano cheese right at the end of cooking. Substitute nutritional yeast to make this vegan

Heat a large skillet with 2 Tbs. Olive Oil over med-high heat. Add in garlic. Saute for 1 minute. Add in spinach allowing it to wilt down as you add it in. Once wilted add a pinch of salt and pepper. Add in the lemon juice. Lastly top with either cheese or nutritional yeast. 

Heart Healthy Quinoa Salad

Being heart healthy is ohhh soo important! Try out this quick side or main dish to get you on track to a healthy heart. Its quick, easy, and has perfectly balanced flavors. So much heart healthiness going on in one dish. I just love it! Enjoy!

-1 cup cooked quinoa

-1 can light chunk tuna drained

-1 cup finely diced raw cauliflower and carrot

-1/2 cup raw walnuts chopped

-1/3 cup Kalmata olives- chopped or whole

-1/4 cup feta cheese (optional)

-1/3 cup vinaigrette dressing 

-salt and pepper to taste

Combine all ingredients. Mix well. Serve chilled:)

Shepherds Pie

Shepherds Pie. One of my winter time favorites. This delicious version combines leftover pot roast, carrots, onions, cabbage, and lima beans. This recipe is drenched in deliciousness and you won't regret making it. To give this a healthified spin, the top is made with a mixture of potatoes and cauliflower with a sprinkling of parm. Simple. Easy. Filling. Yum.

-2 Tbs olive oil

-1/2 large onion chopped

-1 1/2 Cups sliced fresh carrots (could use frozen)

-1 cup chopped cabbage

-3 cloves garlic chopped

-sprinkling of fresh or dried rosemary

-salt and pepper

-1/4 Cup apple cider vinegar

-1/8-1/4 cup Liquid Aminos

-2 cups shredded left over pot roast (any meat is fine, or leave it vegetarian!)

-1/2 cup frozen lima beans (as many as you like no specific measurement)

Add oil to a large skillet and sauté onions, garlic, carrots, rosemary, salt, pepper. Cook until softened and browned 5-10 minutes. Add the cider vinegar and liquid amines to the pan to pull all the flavor off the bottom of the pan. Add beef to the pan and mix filling together. Pour 1/2 cup frozen lima beans into pan. Mix well.

Top: Boil 2 large chopped potatoes with skin on, and 1/2 head of cauliflower. Once soft mash with potato masher. Add in 1 Tbs olive oil, salt, pepper, garlic powder. Slather this on top of filling. Sprinkle with parm. Bake at 375 for 25 minutes.