spinach | My Foodie Call

Tag: spinach
- Sweet Potato and Spinach Quesadillas
  
  Posted at 8:00 pm by myfoodiecall
  
  Feb 25th
  
  Need mealtime inspiration? Try these healthy quesadillas that are super easy because they partially involve your slow cooker. Who doesn’t love less work? This girl.
  
  Begin like so.
  
  Bag of sweet potatoes. This baby is a 3lb-er.
  
  Rinse and scrub potatoes and pop them into slow cooker. Do not dry them, pierce them or add any other liquid. Simply leave whatever residual water that is left from washing and cover with its lid.
  
  Set it on low for 6 hours. Do not be tempted to lift the lid. Let the steam and natural juices work their magic.
  
  After 6 hours, these are perfectly tender and can be peeled with ease. Bam.
  
  Gather up the rest of your ingredients.
  
  Spinach and corn.
  
  Couple packages of tortillas.
  
  Chili powder, garlic powder, and cumin.
  
  Cheese, of course.
  
  Pile sweet potato into food processor. Add seasonings. Pulse a few times to incorporate.
  
  Scrape sides. Add corn. Pulse a couple more times.
  
  Grab a plate and layer it up.
  
  Top it.
  
  Crisp it up on your pan.
  
  Flip. Cut.
  
  Serve.
  
  Add 1001 condiments if you feel the need.
  
  INGREDIENTS:
  1- 3lb. bag Sweet Potatoes
  1 tablespoon Cumin
  1 tablespoons Chili Powder
  2 teaspoons Garlic Powder
  1 teaspoon Salt
  1-2 cups Frozen Corn (thawed)
  1 package Baby Organic Spinach
  2 packages Soft Tortillas of choice (but you are using whole grain right??)
  1 package Shredded Cheddar Cheese
  cooking spray
  DIRECTIONS:
  1. Wash sweet potatoes. Place in slow cooker, cover and set on low for 6 hours.
  2. Step away from the kitchen. Go to work, do laundry, or go to the movies. Don’t worry, your sweet potatoes will be done and ready for you when you return for the quesadilla process. Trust!
  3. Peel your perfectly cooked sweet potatoes and place in food processor. Add cumin, chili powder, garlic powder and salt. Pulse a few times to break up the big chunks and incorporate seasonings.
  4. Scrape down sides. Add corn. Pulse a couple of more times.
  5. Build your quesadilla. Spread sweet potato mixture onto 1 tortilla; cover with spinach leaves and cheese. Cover with another tortilla.
  6. Spray a pan with cooking spray and place over medium heat. Cook quesadilla on the hot pan until cheese is melted and slightly crispy. 2 to 3 minutes per side. Repeat with remaining quesadillas. Slice into wedges and serve.
  
  Posted in Meatless mealtime | Tagged spinach, sweet potato, tortilla, vegetarian
- Spring Break Vegan Feast
  
  Posted at 8:00 pm by myfoodiecall
  
  Apr 22nd
  Yikes. It’s been a week since my last post. I don’t like to go that long between posts.
  
  Three days is usually the longest I like to go.
  
  We just wrapped up Spring Break. I was busy. Wish I could say busy doing what, but I guess I’ll just go with busy doing the mama thing. At least I can recall one fun thing we did.
  
  We had another Kids Taste and See.
  
  Do you remember what the Kids’ Taste and See is? I blogged about our February Kids Taste and See here.
  
  This event was no different from last. Different home, but still…
  
  Chaos ensued.
  
  Of course.
  
  What would a Kids Taste and See be without a little disorder?
  
  Here is a picture Landon took of his buddy, Vaughn. Quite the photographer, Quite the model.
  
  For our meal preparation, we had three stations.
  
  Station 1: Our Spinach Mango Salad
  
  Kids got chopping….
  
  …And a certain little lady was stealing the roasted corn. She is cute enough that we will still invite her back next time.
  
  And Miss Victoria posed with our mango…
  
  Station 2: Our Vegan Pesto Pasta
  
  Here is the “pesto” station. That Vitamin B-12 sign was there to represent the benefits of that jar of Nutritional Yeast. I am pretty certain that the kids did not notice or care about this. At all.
  
  In this picture, Devyn scoops our creamy vegan pesto into our whole wheat rotini. Nice to have some older kids to help. Kind of like another grown up!
  
  Station 3: Sesame Cherry Chewies
  
  (Dessert= All the kids care about.)
  
  We whirred up some peanut butter.
  
  I “second” this reaction. This is exactly how I feel when I am making peanut butter. Or any nut butter for that matter.
  
  Next, our peanut butter was combined with dried cherries, oats and our dessert was born.
  
  Here Corbin scoops our chewies with precision. Well sort of. They were pretty sticky to work with.
  
  We had extra peanut butter so each kid got to take some for later.
  
  Although later turned into “right now.”
  
  Hey, as long as they are content. 🙂
  
  Can’t believe we pulled off a group picture.
  
  Mango Summer Salad
  
  (Adapted from Cooking With Trader Joe’s-Skinny Dish)
  
  Ingredients:
  - 2- 5oz bags Organic Baby Spinach
  - 12 fresh basil leaves, chopped
  - 2 ripe mango, peeled and cut into chunks
  - 2 cucumbers, peeled and cut into small chunks
  - 2 medium tomatoes
  - 2 cups frozen roasted corn, thawed
  - 2-15 oz can garbanzo beans
  - 1/2 cup balsamic white vinegar
  - 4 Tbsp Slivered Almonds
  Directions:
  1. Fine chop spinach and basil
  2. Combine all ingredients in a large salad bowl. Toss and Serve.
  Spinach Mango Salad
  
  Whole Wheat Rotini with Vegan Pesto Sauce
  
  (From Oh She Glows)
  
  Ingredients:
  
  • 2 garlic cloves, minced
  • 2 15-oz can navy/cannellini beans (1.5 cups)
  • 1 tbsp water
  • 4 tbsp nutritional yeast
  • 4-6 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • You can add olive oil to taste if you prefer!
  
  For Pesto:
  Add garlic clove to processor and process until finely chopped. Now add in the rest of the ingredients to taste and process until smooth, scraping down the bowl as necessary.
  
  For Pasta:
  2-16 oz packages of whole wheat rotini
  
  Cook pasta according to package directions
  
  Vegan Pesto Pasta
  
  Sesame Cherry Chewies
  
  (From Cooking With Trader Joe’s- Skinny Dish)
  
  Ingredients:
  - 2 1/2 cups old-fashioned rolled oats
  - 1 1/2 cups organic natural peanut butter
  - 1 cup sesame seeds
  - 1/2 tsp salt
  - 1 cup agave nectar
  - 1 cup dried cherries
  Directions:
  1. Preheat oven to 375 degrees
  2. Mix together all ingredients in a bowl. Drop 1/2 inch balls onto a cookie sheet. Lightly press cookies to flatten slightly.
  3. Bake 8-10 minutes, until lightly browned. Watch carefully as these cookies can burn quickly.
  4. Cool on a rack.
  Sesame Cherry Chewies
  
  To conclude, I thought I would include two more of Landon’s photos.
  
  Can you tell how tall he is by this mango pic?
  
  Another masterpiece. We’ll have to work on his angle for his next photo shoot.
  
  Here is the aforementioned photographer, busted making paper towel airplanes.
  Posted in Meatless mealtime, Salads, Soups, and Sides, Snacks | Tagged beans, nutritional yeast, oats, peanut butter, spinach, vegan, whole wheat pasta
- Cheesy Spinach-Stuffed Phyllo Pockets
  
  Posted at 8:00 pm by myfoodiecall
  
  Apr 2nd
  Do you know phyllo?
  
  Or phyllo pockets? I love little “pocket” meals. Just more fun to use your hands. Remember this spinach and sausage pizza pocket?
  
  Phyllo is both fun and a big pain to work with.
  
  This is the stuff. Have you ever played with it? “Play” is the operative word here, because it’s super flaky and can leave a super flaky mess if you aren’t careful.
  
  Still, phyllo produces some pretty yummy results so don’t be afraid, just allow some patience and forgiveness if your pockets aren’t beautiful.
  
  Mine never are. Beautiful, that is. My kids tell me so. Hey, as long as they taste good.
  
  Here is how this recipe goes down.
  
  Let’s do our filling, shall we?
  
  Start with this stuff.
  
  Process until creamy. You may need to stop and scrape the bowl down (depending on the size of your work bowl.)
  
  Add your spinach, almonds, and basil. Process again. Process as much as you would like until you gain the consistency you want..
  
  Should wind up looking like this.
  
  Next, lay out a few sheets of your phyllo. Cut in half, or triangles. Your pick.
  
  Add cheddar cheese, then a generous amount of filling.
  
  Fold sides in and make a cute little pocket. Bake and serve. Careful, they are hot!
  
  Cheesy Spinach-Stuffed Phyllo Pockets
  
  Ingredients:
  - 1 tbsp lemon juice
  - 1 tbsp tamari (or soy sauce)
  - 3 cloves garlic, minced
  - 1/2 tsp salt
  - 3 cups baby spinach leaves
  - 1 tablespoon fresh basil, chopped
  - 1/2 cup almonds
  - 1 can Great Northern Beans, rinsed and drained
  - Shredded cheddar cheese
  - Olive Oil or butter for brushing
  - 1 package phyllo dough
  Directions:
  
  1) Combine lemon juice, tamari, garlic and salt in your food processor bowl. Process.
  
  2) Add spinach, basil, and almonds. Process again, stopping to scrape the bowl when necessary.
  
  3) Lay out 3-4 sheets of phyllo. Cut in desired shape.
  
  4) Spread cheddar cheese on one end.
  
  5) Add a generous amount of filling.
  
  6) Fold signs in and shape your pocket.
  
  7) Brush the top with olive oil or butter. Pinch in sides to hold the pocket together.
  
  8) Bake at 350 degrees for 20-25 minutes.
  
  Cheesy and crunchy. All in one neat little pocket.
  Posted in Meatless mealtime | Tagged almonds, beans, spinach
- A 3 Ingredient Iron-Clad Spinach Salad
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 29th
  Do you care about getting enough iron in your diet? Do you justify your steak by telling yourself you are “getting your iron?”
  
  Let’s stop that nonsense.
  
  Spinach, sunflower seeds, and yellow peppers? Healthy in ways you may not realize. Read on.
  
  Did you know that your body absorbs iron best when paired with vitamin C? In case you missed this post, learn about maximum iron absorption again. It is for this reason that this salad is great.
  
  We all know about spinach being an excellent source of iron, yes?
  
  But did you know that sunflower seeds are awesome little iron vehicles too? And the yellow peppers? Well they’re just brimming with Vitamin C. More than oranges.
  
  What does this mean?
  
  Spinach (Iron) + Sunflower Seeds (Iron) + Yellow Peppers (Vitamin C)= Awesome Iron-Clad Salad because your body is actually absorbing the iron.
  
  Iron-Clad Spinach Salad
  - 5 oz bag organic baby spinach leaves
  - 1/4-1/2 cup sunflower seeds
  - 1 yellow pepper, diced
  For the dressing:
  - 2 Tbsp balsamic vinegar
  - 1 Tbsp extra virgin olive oil
  - 1/ tsp all-purpose seasoning
  Combine well in a small bowl.
  
  1) Add spinach, sunflower seeds, and diced yellow pepper to your salad bowl.
  
  2) Drizzle dressing over the salad, toss well to incorporate.
  
  Iron-Clad Spinach Salad
  Posted in Salads, Soups, and Sides | Tagged salad, salad dressing, spinach
- Small changes…Add chopped fresh spinach to your store-bought soups
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 17th
  
  Try this…
  
  Start with this.
  
  This is about half of a 10 oz package of spinach.
  
  Process the heck out of it.
  
  Add it to your soup and heat.
  
  Serve. You will barely notice the spinach and be so psyched you just revved up your health.
  
  Posted in Salads, Soups, and Sides, Small changes | Tagged spinach
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