Healthy Breakfast #36: Delicious and unforgettable recipes with spinach

Healthy Breakfast #36: Delicious and unforgettable recipes with spinach

Spinach – fresh leaves with a barely noticeable bitterness. It’s hard to guess that this is one of the healthiest foods on earth. Spinach must be added to the diet in order to eat in a balanced way, get the necessary substances, vitamins and trace elements. Delicious and unforgettable recipes with spinach.
Spinach performs well in fresh form, but even during heat treatment it does not lose its useful properties, even enhances them. The nutrients from stewed spinach are better absorbed. The main thing is not to boil spinach, but to steam or stew. In addition, spinach contains a lot of vitamin B6, which is absorbed better when heated and enhances its beneficial properties.

There are a lot of options for using spinach in cooking.

Use it fresh, so spinach retains the maximum amount of nutrients, add it to snacks and salads.

You can cook spinach, lightly boiled in butter (literally 30 seconds). You can also add a little heavy cream, this will give the dish a very delicate taste. This spinach is a great addition to any unsweetened breakfast with eggs, you can use it as a side dish, for example, to salmon fillet.

By the way, another way to use spinach is an addition to a morning smoothie.

 

#1.Spinach dumplings. Delicious and unforgettable recipes with spinach.

Vegan dumplings with spinach are a great alternative to a traditional dish. This recipe perfectly diversifies your diet. Spices  will enrich this dish with flavor and give it piquancy.

Ingredients for 4 servings:

Buns (with vegan composition) 4 pcs.
Soy milk 1 cup
Onion 1 pc.
Garlic 2 cloves
Salt and pepper to taste
Spinach leaves 31.75oz
Ground nutmeg pinch
Flour 10.58oz
Oat flakes 1 tablespoon

Spinach dumplings
Spinach dumplings

Instruction:

Cooking time 35 minutes

Pour boiling water over the fresh spinach for a few minutes. Then put it in a colander and rinse with cold water. Let the water drain and squeeze the spinach with your hands.

Chop the onion very finely and fry in a frying pan. Let it cool down.

Soak the buns in warm water, and then squeeze. Mash them and mix with spinach, flour, oatmeal, onion and soy milk. Add chopped garlic and salt. Season with salt, pepper and nutmeg, leave to stand at room temperature for half an hour.

With wet hands, form dumplings from the mass. Place in boiling salted water and boil for about 20 minutes. Then drain the water. Done.

#2. Champignons with rice and spinach

A delicious, quick and healthy breakfast or dinner is possible! We share a simple recipe for champignons with rice and spinach. You can use basmati rice, ruby, brown or wild rice, and take any other mushrooms instead of champignons!

Ingredients:

Rice 1 cup
Champignons 7.0oz
Spinach 5.29oz
Turmeric 1 teaspoon
Cumin 1 teaspoon
Garlic 2 cloves
Medium onion 1 piece
Olive oil 1 tablespoon
Soy sauce 1 tablespoon
Salt, pepper, chili to taste

Champignons with rice and spinach
Champignons with rice and spinach

Instruction:

Cooking time 20 minutes

Boil the rice in two cups of salted water or vegetable broth, adding turmeric.

Heat the oil in a frying pan. Add the cumin and chopped onion. Fry for 2-3 minutes on medium heat. Add chopped garlic, chili and champignons. Fry for 5 minutes, add soy sauce and cook for another 3-4 minutes. At the end, add spinach, rice and fry for another 2 minutes. Pepper and mix. Serve with a slice of lemon!

#3. Pancakes with spinach, cheese and pine nuts. Delicious and unforgettable recipes with spinach.

Ingredients for 4 servings:

Spinach leaves 8.82oz
Ricotta cheese 7.0oz
Sliced feta cheese 3.53oz
Roasted pine nuts 2 tablespoons
Olive oil 1 tablespoon
Sliced onion 1 piece
Garlic 2 cloves
Thyme 1 teaspoon

Pancakes with spinach, cheese and pine nuts
Pancakes with spinach, cheese and pine nuts

Instruction:

Cooking time 15 minutes

It is necessary to prepare unsweetened pancakes for this recipe. Put the spinach leaves in a colander, pour boiling water over them. Leave the leaves to cool down a little, squeeze out excess water. Transfer the leaves to a bowl, mix with ricotta cheese, feta and pine nuts.

Heat the oil in a saucepan over low heat, add onion, garlic and thyme leaves. Cook for 5-10 minutes until the vegetables are soft. Add spinach and ricotta mixture. Season to taste. Remove from the heat. Spread the mass over 4 pancakes, carefully wrap.

#4.White bean puree with spinach

Eating beans in the form of mashed potatoes is quite unusual  for us. Try it once, you will definitely like it! Spinach, lemon and garlic will make the dish perfect.

Ingredients for 2 servings:

Olive oil 3 tablespoons
Chopped spinach 2 tablespoons
Crushed garlic 1 teaspoon
Lemon cut in half and peeled (keep the peel) 1 pc
Boiled white beans (or canned) 2 cups
Salt to taste
Freshly ground black pepper to taste

White bean puree with spinach
White bean puree with spinach

Instruction:

Cooking time 25 minutes

Add olive oil to the bottom of the pan, put on medium heat. Add spinach, garlic and lemon zest. Cook, stirring occasionally, for about 1-2 minutes.
Add the beans, salt and freshly ground black pepper. Using a fork, crush the beans to the consistency of mashed potatoes.
Distribute the dish on serving plates. Squeeze lemon juice into each of the plates, season with olive oil, add salt and pepper if necessary.

5. Spinach fettuccine with arugula and tomatoes Delicious and unforgettable recipes with spinach.

A very tasty and satisfying dish of Italian cuisine.

Ingredients 6 servings:

Spinach fettuccine 15.87oz
Olive oil and a little Extra Virgin olive oil 5 tablespoons
Garlic, finely chop 3 cloves
Chili pepper to taste
Ripe arugula leaves, stems removed, leaves coarsely chopped 6 cups
Peel tomatoes from seeds and cut into cubes of 4 pieces
Finely chop the parsley 3 tablespoons
Parmesan cheese 3 tablespoons
Salt to taste

Spinach fettuccine with arugula and tomatoes
Spinach fettuccine with arugula and tomatoes

Instruction:

Cooking time 20 minutes

Cook the pasta in salted boiling water. Heat the oil in a wide frying pan and fry the garlic and chili over medium heat until golden brown. Then fry the arugula, add salt, add tomatoes and parsley and remove the pan from the stove. Add fettuccine, pour extra virgin olive oil, sprinkle with grated cheese, mix everything and serve.

Ripe arugula leaves are large and taste sharp. It is better not to use them in salads, but they are ideal for pasta dishes. Bon Appetit!

Scroll to Top