74 posts tagged spinach
Omelette (2 whole, 1 white) filled with spinach and tuna, cooked in coconut oil, with paprika and wild rocket with balsamic.
A couple of you lovely people have messaged me about the elimination diet/cutting out foods for acne and have all been very helpful! Hence why I’m eating eggs - y’all have said they’re okay. I’ve ordered a book about the “Whole 30” diet as quite a few of you swear by it to help acne. So thank you for all the help! :D
Hummus, guacamole, spinach, beetroot and tomato sandwich in malted bread.
This does come with fries but I only focused on the sandwich because it was so colourful/beastly! I usually hate tomatoes unless they’re cooked, but these ones were sweet and delicious and unf. (Unf is an adjective. It is. Shh.) From Hall & Woodhouse, Bath. :)
Spinach, orange bell pepper, cherry tomato, chickpea, pistachio and fig salad with a pomegranate molasses/tahini/orange juice dressing.
Tempeh, butternut squash and black bean warm salad with spinach and a drizzle of tahini.
I cubed some b-squash and roasted it in the oven for 15 minutes with a little rapeseed oil, and whilst this was happening I sautéed some red onion, fresh ginger and garlic in a wok before adding the cubed tempeh. After that, I added some water to soften the tempeh and create a sauce, along with black pepper, soy sauce and pomegranate molasses. Once the b-squash was done, I threw it in the wok, gave everything a quick stir then served on a bed of spinach. Nom.
I’m pretty set on becoming 100% vegan again - but last time I was 100% vegan I know I didn’t get enough protein, so I’m trying to make sure I have beans/pulses every day. Tempeh is a particularly awesome protein source if you’re new to veganism - this ‘salad’ has 30g of protein, so it’s definitely possible to get enough if you try. :)
- The vegetables are spinach and broccoli, which I simply steamed.
- There’s also sundried tomato quinoa - I boiled the quinoa in the water that the tomatoes were soaked in then added some dried basil, s&p and the chopped tomatoes.
- The ‘sauce’ is made from roasted butternut squash - I cubed and roasted it for 25 mins. In a separate pan I fried some onions and garlic in a little rapeseed oil then added a few splashes of white wine. Once the squash was soft, I puréed it with some almond milk, tarragon and cumin, then poured this in to the pan with the onion mix and voila!
- The seeds on top of the sauce are the seeds from the squash, roasted for 10 mins in the oven with s&p.
- Underneath the sauce is pan fried polenta, which was first dipped in flour and sesame seeds before being put in the pan.
- And lastly - some freshly sliced bread with olive oil/balsamic to dip in to.
And that was family vegetarian night! Aside from the bread it’s all gluten free, too. :D
Spicy roasted aubergine, bell pepper, tomato, new potato and kidney bean ‘bake’ with spinach and balsamic salad.
I don’t really have a recipe for this - I just used what I fancied and tried to recreate something I’d had at a veggie cafe recently. However, I found something online that looks fairly similar if you want to try it out - recipe here. :)
Multi-seed toasted ‘Food Doctor’ pitta with scrambled eggs, fresh spinach and a light sprinkling of mozzarella.
(Eggs - 2 whole, 1 white, dash of soy milk, cumin, basil, black pepper and garlic powder, all cooked in a little coconut oil.)
Spinach and ricotta tortellini with passata, spinach, shredded carrot and mozzarella.
Super easy and super lazy! It took five minutes at most - sometimes that’s all you want. :)
I had this beast of a sandwich for dinner today, unf.
I sliced up some fresh rye and caraway bread, then placed it under the grill to warm up. I then sliced up some mozzarella and placed it on one half of the bread and some homemade avocado pesto (leftover from yesterday) on the other side, putting it all back under the grill. Meanwhile, I halved some cherry tomatoes and marinaded them in salt, black pepper and balsamic vinegar and fried an egg in a little coconut oil.
Bread, pesto, egg, fresh spinach, marinaded cherry toms, mozz, bread.
Wholewheat spaghetti in an avocado pesto with balsamic roasted cherry tomatoes, wilted spinach, chopped sun-dried tomatoes and mozzarella.
-First, I added some cherry tomatoes to a baking tray with a drizzle of olive oil and balsamic vinegar, then put them in the oven at 200C.
-After that, I started cooking the wholewheat spaghetti then worked on the pesto. In a blender I put in fresh basil, avocado, lemon juice, water, garlic, cashews, nutritional yeast, dark soy sauce, black pepper, salt and paprika and blitzed until somewhat smooth. I also rehydrated some sun-dried cherry tomatoes.
-Once the tomatoes and pasta were done, I put the spaghetti back in to the saucepan with a little starchy pasta water (this helps thicken the sauce, unlike water), a few scoops of pesto, the tomatoes (both roasted and sun-dried) and some crisp, chopped spinach which soon wilted. I poured this all in to a warm bowl and topped with mozzarella, FGBP and paprika then voila! Done.
The pesto stems from this recipe, but I used water in place of oil and cashews in place of pine nuts. However - as soon as I tasted it, I scrunched my nose up. All I got was lemon with subtle garlic undertones. Hence why I added so many more ingredients to make it better! :P
One of my best friends stayed over this weekend and I took her to the Blue Moon Cafe, the cute vegetarian/vegan cafe I’d discovered on Friday. We both had a spinach, chickpea and mushroom pasty and she had a hot chocolate too. This was both delicious and warming - something much needed considering how cold it is already! D:
Spinach, banana, soy milk, peanut butter, cinnamon and chia seed smoothie topped with more chia seeds and cinnamon.
Vegetarian chilli with tortilla chips.
In a saucepan I heated up some coconut oil and fried a red onion and 1/2 a red bell pepper until cooked through, then added the quorn mince. I then added a little bit of water and some chopped spinach, stirring until wilted. After that I added some tomato purée, about 1/3 cup of tomato pasta sauce (the cheap kind from a jar), some garlic powder and cayenne pepper. Lastly I added a little bit more water and a bit of a crumbled vegetable stock cube, leaving to simmer for 5 minutes or so.
This made two big portions! Probably 3 if you were to have rice with it - but I fancied tortilla chips. :D
I know this isn’t a ‘traditional’ chilli but I had my student brain engaged and so used things that needed to be eaten today.
Before the both of us have to leave for university, my friend Megan came round and we went to The Chapel for pizza!
We split the pizza - we ordered the mozzarella, tomato and basil, but asked for spinach and peppers with it, and only cheese on the one side. They happily went along with it and my side (sans cheese) was delicious as always. :D
Wholewheat spaghetti in a creamy avocado and garlic sauce with roasted tomatoes, red bell pepper, spinach and fresh basil.
The avocado/garlic sauce comes form ohsheglows! I’ve had it before but found it a little bland, so added some nutritional yeast and paprika, subbing the olive oil for almond milk. Then I chopped up a plum tomato, a few cherry tomatoes and some red bell pepper and placed them on a tray with olive oil, s&p and a dash of balsamic vinegar, roasting in the oven for 30 minutes. Once the pasta was cooked, I added the spinach to the pan so it would wilt, then added the roasted veg and lastly the avocado sauce, topping with a few fresh basil leaves and some ground black pepper. :)