Veggie-Loaded Egg Bake

Plant-rich and nutrient-dense, use this as a base recipe and mix it up with different vegetables. Add sausage, smoked salmon, leftover chicken, or ground beef. Make a double recipe and enjoy it throughout the week for breakfast or lunch.

Variations:

  • Finely slice kale or Swiss chard, instead of spinach
  • Replace basil with parsley or cilantro. Or other finely chopped herbs such as rosemary, thyme, dill or oregano. If using fresh herbs, use spinach as the greens as it is more neutral than other greens
  • Or use arugula for the greens and skip the fresh herbs
  • Use finely chopped broccoli instead of greens
  • Add other veggies: asparagus, cauliflower, peas, green beens…
  • Add leftover chicken, bacon, sausage, ground beef

Toppings (optional)

  • Chopped fresh herbs
  • Sliced avocado
  • Chopped jalapeño

Serve with green smoothie from Simple Green Smoothie, a bowl of berries or Orange and Pineapple Medley

 

Veggie Egg Bake
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Servings
4 servings
Servings
4 servings
Veggie Egg Bake
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Preheat oven to 375 degrees. Brush a baking dish with butter or olive oil.
  2. Combine all vegetables, garlic and pepper. Add optional meat and mix well. Pour into casserole dish.
  3. Whisk eggs with milk and pour over vegetables.
  4. Top with cheese
  5. Bake for 50 - 55 minutes or until eggs are cooked through.
Recipe Notes

http://www.nutritionistreviews.com/2016/01/spinach-and-bell-pepper-egg-bake-fitbit.html

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Spinach Pomegranate Green and Red Salad

Mini-chef asked what salad I was making. I answered “green and red – spinach, red cabbage and pomegranate.  Lots of color, lots of vitamins.” She has a keen interest not just in helping cook, but in the ingredients that go into our food.
Once the salad came together she said, “ you know mama, it’s green and purple.”

Red or purple, the colors make this not only pretty, but powerful: every one of these ingredients are superfoods loaded with phytochemicals (natural plant chemicals, antioxidants and minerals that boosting our immune system and ward off disease. Even healthy factors aside, the flavors and texture are a feast to the palate.

This salad would be a wonderful addition to a Christmas dinner or other holiday menu.

Variations:

  • Baby kale or arugula instead of baby spinach.
  • 1/4 cup dried cranberries instead of pomegranate
  • 2 tablespoons finely chopped red onion instead of green onion
  • Sunflower seeds, pine nuts, pistachio or chopped pecan instead of pumpkin seeds
  • Add 1/4 – 1/2 cup of shredded red cabbage (I use a mandolin) or 1/4 cup of grated beet
Spinach Pomegranate Green and Red Salad
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CMF Salad Dressing (balsamic vinegar version)
Servings
4 servings
Servings
4 servings
Spinach Pomegranate Green and Red Salad
Print Recipe
CMF Salad Dressing (balsamic vinegar version)
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Toss green onions, shredded cabbage in a bowl.
  2. Drizzle about 1/4 cup of salad dressing over salad and half of pomegranate kernels; toss again.
  3. Sprinkle pumpkin seeds and remaining pomegranate on top and serve.
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Southwest Hummus Wraps

For a delicious lunch or light supper, spread this Southwest Hummus , enriched by red bell pepper and cilantro, on a wrap or into a pita bread, add black beans, avocado and spinach for a healthy, delicious quick lunch or light supper. For an extra-kick add some chopped jalapeño, locoto or serrano.

Southwest Hummus Wraps
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Southwest Hummus Wraps
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Ingredients
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Units:
Instructions
  1. Spread 2 – 3 tablespoons on one side of the wrap.
  2. Place spinach leaves somewhat off center, keeping clear of the edges of the tortilla.
  3. Spread 1 tablespoon of black beans down center of spinach; layer tomato, avocado, cilantro. If using jalapeño, sprinkle on top.
  4. Fold in ends of the wrap and roll up.
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Spinach Orange Salad

Spinach is a powerful super food, as are onions and oranges.

[su_expanding_quote_without_link source=”SuperFoods Rx: Fourteen Foods that Will Change Your Life, Steven Pratt M.D. and Kathy Matthews” full_quote=”Citrus flavonoids are found in the fruit’s tissue, juice, pulp and skin and have been shown to inhibit cancer cell growth, strengthen capillaries, act as anti-inflammatories and they are antiallergenic and antimicrobial. Flavonoid intake is inversely associated with the incidence of heart attack and stroke as well as a host of other ailments. ” short_quote=”Citrus flavonoids found in the fruit’s tissue, juice, pulp and skin and have been shown to inhibit cancer cell growth”]
Spinach Orange Salad
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Servings
4
Servings
4
Spinach Orange Salad
Print Recipe
Servings
4
Servings
4
Ingredients
Vinaigrette
Salad
Adjust servings:
Units:
Instructions
Dressing
  1. Whisk fresh orange juice, apple cider vinegar, orange zest and red onion in little bowl to blend.
  2. Gradually whisk in 1/2 cup of olive oil.
Salad
  1. In a large bowl, toss spinach with orange segments and half of black olives.
  2. Toss salad with enough dressing to coat lightly.
  3. Sprinkle remaining olives on top and serve.
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