Posts Tagged ‘spinach’


Butternut Squash, Chicken & Spinach Salad (Surprisingly Yummy)

October 24, 2013

This was really good, that is all. It doesn’t sound like much but it is much more than the sum of its parts, enjoy!


1 reasonably sized butternut squash (cubed)

1 green pepper

1 yellow pepper

1 red pepper

1 onion

Minced Garlic

Chopped Basil

Sliced Chicken Breast

Chicken Broth

Fresh or Frozen Spinach

Fresh mixed greens

Sun dried Tomato dressing


Preheat your oven to 450 degrees and put the squash, chopped peppers and onions with spinach into a roasting pan, pour in about a cup of chicken broth and put in 1/2 the garlic and basil. Roast in oven for about 30 minutes or until the squash is tender. In a skillet cook the chicken breast in broth, garlic and basil until done. Serve over mixed greens and top with sun dried tomato dressing.



Butternut Squash & Chicken

Butternut Squash & Chicken


Taco Spinach Salad

August 18, 2013


1/2 pound of ground beef (grass fed, no antibiotic/hormones, all that jazz)
1 Tablespoon of chili powder
1 Tablespoon of cumin
1 cup of spinach
1 cup of diced tomatoes
1/2 cup of diced onions
1/2 cup of diced peppers (tri-color)
1/2 Tablespoon of cilantro
1 Tablespoon of coconut oil
1 Tablespoon of Wholly Guacamole or make your own

A little cheese if you can handle it. I can handle a very little of it so I added some to mine.

Toss the peppers and onions into a skillet with melted coconut oil and wait until the onions start to brown a little. Add in the ground beef, mashing it up into little bit along the way. Add in your seasoning and mix it thoroughly. When the meat is browned, drain the skillet, add in the tomatoes and cilantro. Serve over the spinach and top with the guacamole and cheese (optional). Enjoy.

Taco Salad

Taco Salad


Salmon & A Kale/Spinach Saute

January 13, 2013

Tonight I cooked up a recipe similar to my several salmon recipes in the past. This one was different because I used my new favorite The Olive Scene Butter (not really butter) and Garlic Olive oil and dusted the fish with some thyme, seal the fish in foil and bake at 350 for about 20 minutes, remove from the oven, open the wrapper and top with some horseradish sauce then put it back in the oven and bake for about five more minutes. Remove from oven and let the fish rest for about five minutes.


When you only have a few minutes left on the fish, take a heavy pan and put some regular olive oil in the pan, heat it up and toss in some onions and chopped garlic, after the onions have started to brown toss in some spinach and toss it in the oil, when the spinach is about half done add in some kale (I used some red kale for the first time, it was amazing) and cook it all down, mixing together the ingredients vigorously. Once that is all done, serve and enjoy.


Salmon, Spinach & Kale

Salmon, Spinach & Kale


Mexican Meatloaf w/ sautéed Spinach & Green Beans

September 8, 2012

This idea was born out of my desire for something a little different to eat. Hope you enjoy it.

Take 1 and 1/2 pound of quality ground beef, mix in a bowl with sautéed onions (in Olivio), salsa (diced tomatoes, garlic, cilantro, mix and chill for about a hour), reduced fat Mexican blend cheese and two eggs. Form into a loaf and place in a baking dish. Bake for about 75 minutes on 350 and top with cheddar and salsa.

Sauté spinach in a Olivio with onions, peppers and mushrooms with a little fresh lemon juice.

Steam green beans and top with Olivio.

It looks gross but tastes great. 🙂



Tuna Salad on Kale (or Spinach)

September 5, 2012

This is one of my favorite lunchtime meals so I figured I’d share because it is really simple, quick and not really “cooking.” This is Tuna Salad on Kale or you could use Spinach, sometimes I use both. Enjoy!


Mix (well) a can (or two packets) of Tuna Salad together with sugar free relish (yes it exists) and mayonnaise (I prefer Hellman’s with Olive Oil for taste) and chopped red onions together. Salt and pepper to taste. Server over Kale or Spinach, sometimes I like to mix the kale into the salad directly because it lends itself to that and then serve over Spinach, either way you can’t miss.


Tuna Salad Over Kale

Tuna Salad Over Kale


Spinach and Chicken Sausage Omelet Plus Victory For Pretty Eggs

July 7, 2012

Everyone who reads or has ever had me cook them breakfast knows I am capable of making tasty eggs, pretty however has always escaped me, until this morning. 🙂  FINALLY I made what I consider to be a pretty omelet. The trick that I’ve read 10000 times but failed to internalize was giving the eggs a little time past when they’re “set” before folding. This method gives the eggs time to solidify so they don’t fall apart and become a horrible looking scramble. Anyway, simple recipe coming up.

Chop up some chicken sausage (I prefer minimally processed stuff but something about chicken sausage just has so much flavor), saute it in Olivio (yum). Once done move to a paper towel covered pan to drain off any excess Olivio. Crack two whole eggs (or three eggs worth of whites) into a bowl and mix well (I use a fork) then pour it into the pan covering the whole bottom with egg. I usually spice with garlic salt (because I hate regular salt), pepper and a high quality chili powder. The chili powder just adds something extra. Once the eggs are set, add your spinach and sausage to one side, top with cheese and then fold gently. Sometimes I will then top the fold with cheese and tomatoes for extra flavor, just not this morning. Enjoy.


Pretty Little Eggs

Pretty Little Eggs