Spinach Quinoa Salad

Cook 2 cups of dry quinoa (in 4 cups of water, cook like rice, takes 20 minutes.) 

After the quinoa cools, toss with:

5 oz fresh spinach
Some fresh, cut-up tomatoes
4 cloves of garlic, minced
1 medium red onion, chopped
15 oz can of chickpeas1/4 cup lemon juice
salt and pepper to taste 

Spinach and Quinoa Bars

1.) Cook 1 cup of dry quinoa. (Simmer, covered in 2 cups of water for 20 minutes.) 

2.) Defrost 18 oz frozen spinach. 

3.) Mix 2 tablespoons of flaxseed meal with 6 tablespoons of warm water. 

3.) Mix the quinoa, spinach, and flaxseed mixture together with: 

• 1.5 cups nonfat cottage cheese
• 4 green onions, chopped
• 4 cloves garlic, minced
• 1 teaspoon lemon juice
• Four drops of liquid smoke (optional) 
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup nutritional yeast

4,) Spray a 9" x 12" pan with canola oil, pour it in, and bake at 350 degrees for 1 hour. 

Spinach Potato Balls

I found these healthy and delicious dinosaur-shaped, nugget-sized vegetable snacks in the frozen food aisle at Aldi. They were from Aldi's SimplyNature line of foods, called Spinach Bites and Broccoli Bites. Pop 'em in the oven for a few minutes, and a great side dish full of veggies and very low in fat that my kids loved. Alas, they were there one time, and I haven't been able to find them again, even after checking out three different Aldis and searching online. 

So I developed my own, similar treat. They aren't dinosaur-shaped, but little bite-sized balls of food are still pretty cute and particularly appealing to kids. 

Ingredients: 
16 oz frozen spinach
4 cloves garlic, minced
1 tablespoon soy sauce
6 large potatoes, peeled and chopped
1 tablespoon of flaxseed meal mixed with 6 tablespoons of warm water 
2 tbsp whole wheat flour
2 tbsp nutritional yeast
1 teaspoon salt

Directions: 
1.) Preheat oven to 450 degrees. 

2.) Peel, chop, and boil the potatoes until soft, then strain and mash them. 

3.) Saute 16 oz of frozen spinach and 4 cloves of minced garlic in the soy sauce. 

4.) Mix together the potatoes, spinach, and other ingredients. 

5.) Form the mixture into 2-3" balls and bake on a baking sheet for 15 minutes. Let cool for 10 minutes before eating. 

Polenta with Black Beans and Spinach

Ingredients: 

6 cups water
1.75 cups cornmeal
2 teaspoons salt 

Canola cooking oil spray 
8 oz cremini mushrooms, chopped
5 cloves garlic, minced
10 oz fresh spinach
15 oz marinara sauce
1 can of black beans, drained
1/3 cup nutritional yeast. 

Instructions: 

1.) Boil the water and then whisk in the cornmeal and salt. Simmer for 15 minutes, stirring frequently. Then pour the mixture into a 9" x 13" pan and leave to cool and firm up. (Give it at least a half hour at room temperature.) 

2.) Spray a pan with canola oil and saute the garlic and mushrooms for about 5 minutes on medium heat. 

3.) Add the spinach to the pan and saute until it cooks down. 

4.) Add the marinara sauce and black beans and cook until hot. 

5.) Stir in the nutritional yeast and then pour the mixture over the polenta. Cut and serve. 

Spinach Squares

This is a healthier take on the Betty Crocker spinach squares that I grew up with. My two little ones gobbled them up.

Spinach Squares: 

Crust:
1 cup whole wheat flour 
1/4 cup ice water
1/4 cup olive oil

Filling:
8 oz (2 cups) shredded cheese (I like to use sharp cheddar) 
3 eggs
14 oz tofu
18 oz frozen spinach
1/2 teaspoon nutmeg
Salt (to taste) 
1 small onion, chopped
Breadcrumbs 

Directions:
1. Preheat the oven to 375 degrees.
2. Mix together the ingredients for the crust, form into a ball, then spread evenly in the bottom of a 9" x 12" casserole dish.
3. Mix together the cheese, eggs, tofu, spinach, onion, and spices. Pour it on top of the crust.
4. Dust the top with breadcrumbs.
5. Bake for 45 minutes.

Baby's Breakfast Smoothie

1 cup frozen mango
1 banana
1/2 cup water
1/2 cup milk
handful of cheerios
handful of baby spinach

Blend it thoroughly. Should turn out a nice creamy shade of light green. My baby and toddler love this combo.

Spinach Feta Tomato Mushroom Omelette

1.) Whip three eggs with 3 tablespoons of water and 1 teaspoon Cajun spices and 1.2 teaspoon black pepper.
2.) Lightly coat the pan with olive oil, set to medium-low heat, then add 2 chopped cloves of garlic.
3.) About 30 second later add the egg mixture.
4.) Immediately add to one side of the egg:
       1/4 cup chopped spinach
       1/8 cup sliced mushrooms
       1/8 cup chopped onion
       1/8 cup chopped tomato
       1/4 cup feta cheese
4.) As soon as the egg is stiff enough to fold, fold one side over the other and serve 1 minute later.

Mango Banana Spinach Smoothie

Blend together:

3/4 cup frozen mango

1 banana

1 cup loose raw spinach

1 cup very cold water (or 1 cup water with a couple ice cubes in it.) 

Garlicky Lentils with Spinach

2 cups of red lentils
10 cloves of garlic, minced
10 oz spinach
1 tablespoon of olive oil
3 cups of water
1 cup orange juice
red pepper flakes (optional)
salt and pepper

1. Saute the garlic and red pepper flakes (use as much as you like based on how much you like hot spices. I just put in a few shakes.) in the olive oil.
2. Stir in the lentils
3. Add the water and orange juice, simmer 15 minutes.
4. Stir in spinach and cook a few more minutes.
5. Salt and pepper to taste.

Good paired with brown rice.