Spinach with Pine Nuts and Raisins

This is a deliciously simple side dish or snack. I love how the buttery flavor of the pine nuts and the sweetness of the raisins contrast with the slightly bitter taste of the spinach!



Nutrition Facts:
Spinach packs a powerful nutrition punch! 3.5 oz of raw spinach contains over 300% RDA of Vitamin A, 460% RDA of Vitamin K, 49% RDA of Folic Acid, and 47% RDA of Vitamin C, all for 25 calories! It is also a rich source of Vitamin E, magnesium, manganese, iron, vitamin B2, calcium, potassium, vitamin B6, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids (ALA).

Ingredients:
8 oz spinach
1 tbsp olive oil
2 garlic cloves (chopped or crushed)
1 cup mushrooms (chopped)
1/4 cup pine nuts
1/4 cup raisins (I used golden raisins here)
Salt and pepper to taste

Preparation:
In a dry saute pan toast the pine nuts and raisins until golden. Set aside.
By the way, just a side note, the toasted pine nuts and raisins make a great snack as is or as an addition to any trail mix you may already have on hand!



In another hot saute pan with olive oil add garlic and mushrooms, cook on high until they start to brown. Turn the heat down to medium low and start adding one handful of spinach to the pan at a time until it starts to wilt, and then keep adding spinach until it is all in the pan and wilted. Add the toasted pine nuts and raisin and salt and pepper to taste. *Another option is to sprinkle feta or goat cheese over the top.


I used the everyday seasoning in a grinder from Trader Joe's. The ingredients are sea salt, mustard seeds, black peppercorns, coriander, onion, garlic, paprika and chilli pepper. It's a nice way to enhance flavor without too much slat.



This can be served as side dish or by itself as a snack. I have also put it in my hummus veggie wraps. Yummy! Enjoy this wonderfully nutritious dish totally guilt free!




How are we doing with our first nutrition challenge of the year? If you haven't started, it is never too late! Aim for 5 handfuls everyday of fruits and vegetables! This is a positive goal. Instead of focusing on what you can't have or shouldn't eat, focus on what you can have!

Green Eggs and Ham

Have some veggies with your powerful protein breakfast! The perfect breakfast includes protein to help you feel satisfied throughout the day! But this dish can be eaten anytime of day really. The protein in the eggs and ham give your body the building blocks to recover and renew. After a workout is a great time to fuel up on protein! Before whey protein powder became the big after workout fuel, there was eggs! Yes eggs, it's a real food, not a powder concoction, and it can be paired nicely with veggies, more real food!





What about 'Green Eggs and Ham' for breakfast? 'Green' coming from spinach, collard greens or zucchini. Scrambled eggs or eggwhites with garlic, onion, mushrooms, spinach and canadian bacon or lowfat ham, top with a some avocado slices and a little salsa fresca...Yes! I'm in! If you made fajita, or roasted peppers or the vegetable picadillo the night before, throw that in. (See blog posts for peppers, vegetable picadillo and salsa for those recipes. Make once, use twice!)




To meet your goal you must have a ritual. The goal: 5 handfuls of fruits and vegetables everyday! The ritual: Have a fruit or vegetable with every meal or snack.

Going Green!

A great way to get your veggies everyday is to sneak them into the sauce! The sauce for our chicken dinner tonight is made with everything green! This Mexican dish is called Pollo Pipian or Mole Verde. There are different variations, this is mine. It is so easy to put together, very nutritious, delicious and did I mention that it is Green?! No food dye needed, this would make a great St. Patricks day meal!

Ingredients:

4-5 Chicken Breasts (skin removed)
Chicken broth, about 4 cups(see the vegetable soup post if you want to make your own chicken broth)
4-5 Garlic cloves
1/2 cups pepitas aka...pumpkin seeds (shelled)
1/2 lb. bag Spinach or any other leafy green
4 Poblano Chiles (chop, seeds removed)
8 tomatillos (husk removed)



Directions:

Pan sear Chicken pieces, add chicken broth and bring to a full boil, continue to boil over medium high heat until done (no pink left). Let the chicken cool and shred into bite size pieces.

In a separate frying pan, toast pepitas sightly until light golden brown. Set aside. *No oil is needed, just a dry hot pan will do.





In the blender add spinach, poblano pieces, tomatillos, pepitas, garlic and just enough broth to blend easily. *This will have to be done in 2 or more batches.

Pour sauce over chicken pieces and simmer for about 10 min.




Top with sliced onion, cheese (queso fresco is good on this) and toasted pepitas. Serve as is or with rice, potato, or corn tortillas. Tonight we served it with quinoa and chayote.



Bon Apetit!