spinach

Breakfast Tacos

These are so easy, and such a fun way to enjoy eggs for breakfast, lunch or dinner.  Seek out egg sources in your community, or from a local farm.  The healthier and more free roaming the hen, the healthier the egg <3

What You'll Need:

1 Tbsp coconut oil

4 c fresh spinach

4 eggs

4 corn tortillas

1 avocado 

about 1/2 c crumbled goat milk feta cheese

salt and pepper to taste

OPTIONAL:  Fresh chopped cilantro, fresh salsa, other sauteed veggies, hot sauce...whatever your heart desires.


Melt coconut oil in a frying pan.  Add spinach, saute on medium heat until wilted.  

Crack eggs into pan with spinach, scramble to cook. Add salt and pepper to taste.

Meanwhile, quarter avocado and smash 1 part onto each tortilla*.  Divide egg scramble evenly onto each tortilla.  Sprinkle each with about 2 Tbsp goat feta.

Top with additional fixings if desired.  Best enjoyed with a friend!

*If you have a gas range: Torch the tortillas on each side over high heat. (Set tortilla directly on flame; 30 seconds each side yields a perfectly crispy, chewy tortilla.

Serves 2 happy bellies. 

Lentil & Chickpea Stew

True soul food right here!  The lemon and spinach give this hearty dish a light feel.  A must try! 

 
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What You'll Need:

1 1/2 Tbsp olive oil

1 onion, minced

4 stalks celery, minced

3 cloves garlic, minced

3/4 tsp sea salt

ground black pepper to taste

 

1 tsp mustard seeds

1 1/2 tsp paprika

1 tsp fresh oregano

2 tsp fresh thyme 

1 c dry whole lentils

2 can chickpeas, rinsed and drained 

1 small zuchinni or summer squash, chopped

3 c veggie stock

2 c filtered water

2 bay leaves

 

juice of 1-2 lemons

4 c baby spinach 


Saute onion, celery and garlic with olive oil and salt and pepper until aromatic.  

Add all remaining ingredients, except for spinach and lemon juice.  Bring to a boil, reduce to a simmer.  Cover and cook for 20-25 minutes, or until lentils are tender.

Stir in spinach and lemon juice.


Serves about 6 as a side, 4 as a main.  

Stuffed Portabellas

Great--cooked inside or out.

What You'll Need:

4 portabella mushrooms caps, stems removed
olive oil

marinara (I love the red sauce from the Fixate Cookbook--make in big batches!)
1 white navy beans, drained and rinsed
1 small box/bag spinach

shredded Parmesan, right from the block
salt and pepper

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Preheat oven to 375*

Heat oil in a large frying pan. Cook mushroom caps, flipping as needed, until tender--about 8 minutes. (You could grill them, too!)
Then, wilt spinach leaves in warm skillet.

Arrange caps on a baking dish. Top with red sauce, white beans, cooked spinach and cheese, S&P. Bake for 5-7 minutes, or until cheese is ooey-gooey.

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Serves 2. You can fill these bad boys with whatever your heart desires.