Tag Archives: spinach

What I Ate Wednesday – Brought to You by the Letter P(ea)

26 Jul

It’s time again for What I Ate Wednesday, hosted by Jenn at Peas and Crayons.

I didn’t plan it, but my day of eats turned out to be pretty strongly influenced by Peas and Thank You, which is appropriate considering this is the week that Mama Pea’s book comes out.  My copy is somewhere en route from Amazon’s warehouse to me, via the slow ‘free super saving shipping,’ sharing a box with Terry Walter’s Clean Start.

First breakfast (before my yoga class) was fruit and a variation of this peanut butter chocolate crunch cookie dough ball from Oh She Glows.  Well, most of those berries…

there was a little berry thief on hand who has smartly learned that mom will not drop her beloved camera in order to swat away sticky little fingers. 

After yoga I had a bowl of oatmeal with bananas and peanut butter

and a green smoothie with spinach, bananas, coconut milk and ice.

Lunch was leftover grilled sweet potatoes that I re-toasted in the oven, a boiled egg, carrots, cucumbers and Mmmm Sauce (from Peas and Thank You).

Dinner was Zucchini Quinoa Lasagna (slightly modified from this Peas and Thank You recipe), Roasted Asparagus with Balsamic Browned Butter (Cooking Light recipe link here – my very favorite asparagus recipe) and fruit.  Like the Buzz Lightyear place mat in the back?    The kids got zucchini-less quinoa filling and tomato sauce.  My kids don’t do cooked zucchini.  Can’t say I blame them.  This is the only recipe with cooked zucchini that I’ve actually liked. Roasted asparagus with browned butter, however, causes my husband and I to fight over the last stalk.Now if I could just get Mama Pea to come over and do my dishes…..

Sun Dried Tomato and Pesto Phyllo Rolls

13 Apr

I spotted some whole wheat fillo dough in the grocery store and have been waiting to work up the courage to use it.  I’m not sure why, but I’ve been intimidated by phyllo dough, as it seems so fragile and temperamental.  Kinda like a newborn.  Then I think “if I’ve successfully gotten two newborns through infancy, how hard can phyllo dough be?”  Welcome to the randomness that is my brain.

I started with a recipe from Eat Drink and Be Vegan for Walnut, White Bean & Spinach Phyllo Rolls and modified to suit my taste and pantry.  This recipe was born.  Much easier birth than either of my kids….

 

Sun Dried Tomato and Pesto Phyllo Rolls, Kale Sunshine Salad and Roasted Asparagus.

Ingredients:

  • 1 tbsp lemon juice
  • 1 tbsp tamari
  • 3 cloves garlic, chopped
  • 1/2 tsp black pepper
  • 3 cups fresh spinach, chopped
  • 1/2 c fresh basil, chopped
  • 1/3 c  + 2 Tbsp pine nuts
  • 1 can white beans, rinsed and drained
  • 1/2 c sun-dried tomatoes (re-hydrated if using dried)
  • Olive Oil for brushing
  • 1 package phyllo dough/fillo dough

Directions

  1. Preheat oven to 375F
  2. In a food processor, process lemon, tamari, garlic and black pepper to a puree.  Add spinach, basil, 1/3 c pine nuts, tomatoes and half of beans, pulse (retaining some texture).  Stir in remaining beans and pine nuts.
  3. Line a baking sheet with parchment paper.
  4. Lightly brush one sheet of phyllo dough with olive oil.  Stack another sheet of dough on top and brush with oil. Top with a third sheet.
  5. Place about 1/2 c of filling down the center of the sheet, leaving about 1.5 in of space from the edges.
  6. Fold edges over the filling and roll up, tucking in sides as you roll.
  7. Brush the tops and sides of the roll with a thin layer of olive oil
  8. Repeat to use all of the filling and dough.
  9. Can also make triangles if you’re feeling crazy….
  10. Bake for about 20 minutes, until golden brown.

 

Anytime a paint brush appears, so does she….

Portrait of an artist.  Medium : Olive Oil on Dough

 

The Kids’ Plate

Phyllo Triangles + mushrooms + chickpeas + carrots + cucumbers + mangoes + asparagus

 

The kids ate more dough than filling, but the husband and I really liked it.  I’m going to look for some more recipes using phyllo dough – any suggestions?

Spinach + Bananas + Peanut Butter = Bliss

11 Sep

My obsession with adoration of peanut butter continues.  I’ve added it to banana soft serve, mixed it into cookie dough bars and now I’m adulterating my spinach smoothies with the deliciousness that is butter de peanut.

Peanut Butter Banana Green Smoothie

It looks mighty green, but you can not taste the spinach at all.

  • 2 c spinach
  • Peanut Butter to taste (I used 1/4 c)
  • 1 frozen ripe banana
  • 1 c almond milk (or more if you like it thinner)
  • dash of salt and/or vanilla (to taste)
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