Baby Spinach Salad with Blueberries and Walnuts
Serves 4 |
1 lb. baby spinach leaves
1 small red onion, thinly sliced
½ cup chopped walnuts
½ cup fresh blueberries
¼ cup crumbled organic feta cheese
2 Tbs. olive oil
1 Tbs. balsamic vinegar |
In a medium bowl, toss together baby spinach, red onion and chopped walnuts. Add blueberries and feta cheese. In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over salad and toss gently to coat. Serve immediately. Add pears or apple slices to vary. |
| PER SERVING: 250 CAL; 8G PROT; 18G TOTAL FAT (2.87G SAT. FAT); 20G CARB; 8MG CHOL; 287MG SOD.; 7G FIBER; 4G SUGARS |
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Spicy Sweet Potato and Spinach Soup
Serves 4
1 Tbs. olive oil
1 large yellow onion, diced
1½ lbs. raw sweet potatoes, scrubbed
and cut into 1-inch chunks
4 large garlic cloves, sliced
½ tsp. ground nutmeg
¼ tsp. cayenne pepper, or to taste
1⁄8 tsp. white pepper
3 cups strong vegetable broth
1½ cups coconut milk
1 2-inch segment ginger root, grated
4 cups baby spinach leaves, chopped
- In a medium soup pot, heat olive oil over medium-low heat; add onion, sweet potatoes and garlic. Cook, stirring frequently, 10 minutes, or until potatoes are golden. Add nutmeg, cayenne pepper and white pepper, and cook 1 minute longer.
- Stir in broth and coconut milk. Squeeze grated ginger over pot to extract juice, and discard pulp. Bring to a boil, reduce heat and simmer, partially covered, until sweet potatoes are tender, about 10 minutes.
- Working in batches, purée soup until smooth and creamy. Return to soup pot and stir in spinach. Adjust seasonings and serve hot.
Per Serving: 386 CAL; 6G PROT; 22G TOTAL FAT (16.57G SAT. FAT); 47G CARB; 0MG CHOL; 438MG SOD.; 8G FIBER; 10G SUGARS
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