Writing of hot breakfasts and eggs – here’s a very easy dish that you can prepare in minutes. Love this breakfast anytime! This simple breakfast of baked eggs with wilted baby spinach is high in vitamin A, C, Folate, Manganese and Potassium.
6 cups firmly packed baby spinach or 1 (10 oz or up to 1 lb) bag fresh baby spinach
4 eggs (can increase to 6 if you are using more spinach)
Salt and freshly Ground Pepper, to taste
1 Tbsp crumbled Feta Cheese for 1-2 eggs (about 2-3 Tbps in total) (also try with Gruyere)
A little olive oil or olive oil butter for greasing your ramekins or baking dish.
Preheat the oven to 400°F. Grease with a little olive oil individual ramekins or other small oven safe dishes that can accomodate 1-2 eggs.
Place the spinach in a deep skillet or a large frying pan. Add a little water (2-3 Tablespoons). Using medium heat, cook the spinach just until wilted, roughly 3-4 minutes. Use either your hand or a spatula to pack in the spinach. Drain the excess water well especially if you are using frozen spinach.
Distribute the spinach evenly among the prepared ramekins or oven-safe dishes.
Crack 1-2 eggs on top of the spinach. Season lightly with salt and pepper – lightly because Feta cheese is pretty salty on its own. Sprinkle the crumbled feta cheese on top.
Place the baking dishes or ramekins on a cookie sheet and bake for about 15-18 minutes or until the eggs are set/cooked (whites are set and yolks look firm on the edges) to your liking. I like mine well-done but some like eggs that are a little runny. Whatever you like as long as the eggs are susbtantially cooked inside.
Serve with some toasted sourdough bread on the side. A healthy breakfast that will keep you going for hours! Enjoy!
I went to Whole Foods the other night after spin class and ended up ordering the best smoothie. It’s their Tropical Green Smoothie! It consists of spinach, coconut water, banana, pineapple, and mango.
I love getting smoothies from juice bars and markets when I’m low on time and groceries, but sometimes I don’t think their smoothies are thick enough. My recipe is a little bit thicker but tastes just like theirs! If you like thick smoothies, you are in the right place! But if you like your smoothies a little thinner, no problem, just add some extra coconut water to the recipe!
Whole Foods Tropical Green Smoothie
1/2 – 1 cup coconut water
1 frozen banana
1/2 cup pineapple
1/2 cup mango
huge handful of spinach
Start with 1/2 cup of coconut water and add more if needed or desired. Blend until creamy and smooth.
Vitamix Blending Tips:
Some of you have asked me what settings I use on my blender.
Vitamix blenders can look intimidating, but they are so easy to use!
- Start by placing all of the ingredients into the blender, followed by the lid, and plunger.
- I usually start off on variable 5 as I jam all of the ingredients down with the plunger.
- Once the ingredients have all been pushed to the bottom, I like to bring the variable speed up to 7 or 8 until it starts moving on it’s own without the plunger.
- Once the ingredients start blending without the help of the trusty Vitamix plunger, I hit the “HIGH” switch and let it run until it blends super smooth and even!
My mango green smoothie recipe is one of my new favorites. Something about citrus in the morning just starts the day out right.
1-2 tablespoons flaxseed
1 cup coconut water
1 whole orange, peeled
3/4 cup frozen mango chunks
1/2 frozen banana
2-3 large handfuls of fresh organic spinach
Ice (until consistency you like)
Put all ingredients except for ice in blender and blend.
Add ice until desired smoothie consistency.
This sorbet is one of those wonderful recipes which tastes delicious and you’d never guess what’s in it. The beautiful green color comes, not from the lime, but from the spinach! This is a kid-friendly recipe and a great way to sneak some extra greens into your families diet. Also, this is dairy-free, so it’s a great frozen treat for people who are lactose intolerant.
1/2 cup Welch’s frozen grape juice concentrate (the one with the yellow lid and no added sugar), thawed
1/2 banana, peeled
1/2 cup fresh or frozen pineapple
1/2 to 1 cup fresh organic spinach leaves ( I use about 3/4 cup)
1 small slice of lime with the peel still on
1 mint leaf
3 cups ice
Put all ingredients into your Vitamix in the order listed.
Blend on high for 45 seconds to 1 minute, pressing down with tamper to blend well. When the machine sound changes and four mounds form, the sorbet is ready to serve. Serve immediately.