Tag Archives: spinach

Spinach Custard Pie

It’s almost Thanksgiving which means it’s appropriate to eat as much pie as you want, right? Well, maybe not. Pies in general are pretty easy to make yet seem so daunting. I admit, I’ll plan on making a pie for dessert next Thursday but this week, I still need to try to eat healthy. But who says you can’t have a healthy pie? Not all pies have to be sweet or have to have crust. So, when I came across this recipe for Spinach Custard Pie, I knew I’d found exactly what I was looking for.

Frozen chopped spinach is the base for this pie which has a little onion, red pepper, eggs and Parmesan cheese. Fat-free (or light) sour cream pulls all of this together, giving the mixture the consistency of spinach dip. Topped with a dash of paprika, this vegetarian pie bakes until golden brown and fragrant. Because it’s easy to portion out, this pie is a perfect option for the quick grab-and-go meal that’s packed with veggies. I’m eating this all week for lunch but one could argue that because of the eggs, this could be a breakfast option too. Pie for breakfast or lunch? Yes, please!

Preheat oven to 350°F. Cook spinach according to package directions; drain well. Place spinach in a large bowl.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion and bell pepper; sauté 2 minutes or until tender.

Add onion mixture, eggs, and egg whites to spinach. Add flour, cheese, butter, salt, pepper and sour cream; stir to combine.

Spoon mixture into a 9-inch pie plate coated with cooking spray. Sprinkle evenly with paprika.

Bake at 350° for 30 minutes or until set. Let stand 5 minutes before serving.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Blush Mac and Cheese with Tomatoes

March 26, 2015
Shannon
0 comments
cheese, food, pasta, spinach, tomatoes, vegetarian

Pasta? What’s pasta? I haven’t had it in so long, I think I’ve almost forgot. How crazy it is to me that I eat so little pasta these days when it was my dinner EVERYDAY when I was a vegetarian ten years ago. When people would ask what my favorite meal was? The answer was easily pasta. Now? I don’t even consider it. How did this happen? I don’t even recognize myself anymore. It’s amazing how when you are careful with what you eat, your tastes can change when you aren’t looking. I’ve dabbled in low-carb diets for years. Initially, they were impossibly hard. But now, I’ve found that I feel better and have fewer cravings so it’s easier. I still eat carbs, clearly, but now I can have pasta once in a while and truly enjoy it. This Blush Mac and Cheese with Tomatoes is a fun way to make an old classic pasta dish new again.

A creamy cheese sauce is made vibrant with additional flavors of tomato, shallot, garlic, thyme and spinach before being mixed with corkscrew pasta and topped with juicy, roasted grape tomatoes. The cheese sauce isn’t as cheesy as typical mac and cheese but the addition of the tomato paste and spinach make this feel more like a grown-up version of our childhood classic. I used quinoa pasta instead of regular pasta (but only because I couldn’t find whole-wheat) so my overall texture was a bit different than expected but still good nonetheless. The roasted grape tomatoes add a burst of sweetness and the spinach provides a nutritional boost. While I wouldn’t necessarily consider this mac and cheese, it didn’t disappoint.

Preheat broiler to high. Cook pasta according to package directions, omitting salt and fat; drain. While pasta cooks, place tomatoes on a jelly-roll pan lined with foil. Broil 8 minutes or until tomatoes are beginning to blacken.

While tomatoes cook, heat a large saucepan over medium-high heat. Add canola oil to pan; swirl to coat. Add diced shallots, minced garlic, and thyme; sauté 2 minutes or until tender, stirring frequently.

Add tomato paste; cook for 2 minutes, stirring occasionally. Add flour; cook 1 minute, stirring constantly. Stir in milk, black pepper, and salt; bring to a boil. Cook 4 minutes or until thick and bubbly, stirring frequently. Remove from heat.

Add spinach, stirring constantly until spinach starts to wilt.

Add shredded cheddar cheese, and stir until smooth.

Stir in cooked pasta.

Top with the roasted tomatoes.

Additions: None

Omissions: None

Substitutions:

Quinoa pasta

Overall Rating: Like It

Source: Cooking Light magazine

Vanilla-Spinach Shamrock Protein Shake

Does anyone else get nostalgic for minty shakes from their childhood around St. Patty’s Day? I hadn’t yet thought about it until I saw this Instagram photo from Food Network last week. And just when I convinced myself that I was going to get ice cream to make the recipe in the photo, I decided that I could probably make a similar tasting shake in a much healthier way. The result was this Vanilla-Spinach Shamrock Protein Shake.

Almond milk, vanilla protein powder, spinach and peppermint extract are all combined in a blender resulting in a healthy, low-calorie, minty shake. The spinach provides a natural bright green color and the vanilla protein powder adds just enough sweetness to keep this shake just under 150 calories. If you prefer a slightly thicker shake, just add some ice. Whether you are watching your weight or not, this is one guilt-free way to celebrate St. Patty’s Day.

Vanilla-Spinach Shamrock Protein Shake (makes 1 shake)

1 cup unsweetened vanilla almond milk (I love Silk)
2 scoops vanilla protein powder (I used Tera’s Whey rBGH Free Bourbon Vanilla Whey Protein)
1/4 to 1/2 teaspoon peppermint extract, to taste
1 cup (or large handful) fresh spinach or baby spinach
whipped cream and sprinkles, optional

In the jar of a blender, combine almond milk, protein powder, and peppermint extract. Blend until combined, about 10 seconds. Add spinach to the milk mixture, pressing lightly down into milk if need be. Blend for 30 seconds until spinach is thoroughly combined. (If any spinach is left unblended, use a spoon to push it down into the jar further and blend a few seconds more.) Top with whipped cream and sprinkles, if desired.