Tag: In The Kitchen

Spinach Cakes

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Image From eatingwell.com

Image From eatingwell.com

I always love a look around www.eatingwell.com for inspiration daily.  The website provides you with many recipe ideas especially handy when trying to come up with ways to use all the fruit and veg in my fridge!

One of my favourite ways to eat more spinach is the amazing spinach and parmesan cakes. They are so tasty!

Makes: 4 servings, 2 spinach cakes each | Active Time: 15 minutes | Total Time: 40 minutes | Equipment: Muffin pan with 12 (1/2-cup) muffin cups

INGREDIENTS

  • 12 ounces fresh spinach, (see Note)
  • 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
  • 1/2 cup finely shredded Parmesan cheese, plus more for garnish
  • 2 large eggs, beaten
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

PREPARATION

  1. Preheat oven to 400°F.
  2. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
  3. Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full).
  4. Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

NUTRITION

Per serving: 141 calories; 8 g fat (4 g sat, 3 g mono); 123 mg cholesterol; 6 g carbohydrates; 13 g protein; 2 g fiber; 456 mg sodium; 560 mg potassium.

Nutrition Bonus: Vitamin A (170% daily value), Folate (46% dv), Vitamin C (40% dv), Calcium (30% dv), Potassium (16% dv).

Recipe and information from Eating Well http://www.eatingwell.com/recipes/parmesan_spinach_cakes.html

Gilly x

Gilly Is Juicing!

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To get the MOST out of life.. you need to get the MOST out of your food!

Over the last couple of months I have spent a lot of time reading about nutrition, including reading the amazing Eat. Nourish. Glow by Amelia Freer which has introduced the powers of juicing to me.

811XBaEo4EL._SL1500_Any excuse to buy a kitchen gadget I treated myself to the Nutribullet Pro.  Even bigger and better, the Nutribullet 900 Series Superfood nutrition extractor came equipped with a powerful high-torque power base and 900 watt motor for a smoother consistency. It also included a high torque power base, 2x extractor blades, an oversized cup, 2x tall cups, a short cup, handled and regular lip rings, flip top lid, 2x resealable lids, user manual, recipe books and a nutritionist book.  So easy to use and even easier to clean (well apart from when the hubby use’s it and doesn’t put the lid on properly 😦 )  I have now been using the Nutribullet for over a month and love the varied juices that you can make.  I even make soups!

To make the most from the juicing there are four easy steps to follow:

  1. Fill the cup with 50% leafy greens + 50% fruit (Boosts Optional)
  2. Fill only up to the MAX line with water and/or ice (coconut water really good too!)
  3. Add 1/8 to 1/4 cup nuts/seeds if desired.
  4. Twist on the Nutribullet blade and blend until smooth.

Leafy Greens – 50%

  • Collard greens
  • Kale
  • Romaine
  • Spinach
  • Spring Greens
  • Swiss Chard

Fruits – 50%

  • Apple
  • Avocado
  • Banana
  • Blackberry
  • Blueberry
  • Canteloupe
  • Cranberry
  • Fig
  • Grapes – red or green
  • Kiwi
  • Mango
  • Nectarine
  • Orange
  • Papaya
  • Peach
  • Pear
  • Pineapple – my fav!
  • Plum
  • Raspberries
  • Strawberry

Boosts (additional fibre and nutrition)

  • Nuts – almonds, Cashews, Walnuts
  • Super Chargers – Goji Berries, Acai Berries
  • Seeds – Chia, Flax, Hemp, Pumpkin, Sesame, Sunflower

I have started to collate all my favourite combinations and will share these recipes!