Beleaf it or not - It's National Spinach Day!

Beleaf it or not - It's National Spinach Day!

March 24, 2021

Friday is National Spinach Day!  To celebrate, I’ve provided some of my favourite spinach recipes.  Adding even a handful of spinach to a dish boosts the fibre content.  When you cook with spinach, it reduces drastically; to get a mere cup of cooked spinach you need to put in about 10 cups raw.  That’s a lot of green veg!  No time to cook this week?  Order our delicious Strawberry Spinach Salad with Goat Cheese or the Quinoa Spinach Power Salad.  Both salads are nutrient-packed and come with Chef Jason’s homemade dressings!

Spinach Zucchini Frittata

Ingredients:

  • 2 tsp olive oil
  • 1 cup grated zucchini
  • 2 ½ cups raw spinach
  • 3 medium eggs
  • 1 Tbsp whole wheat flour
  • ½ tsp onion powder
  • ½ cup grated cheddar cheese
  • ¼ tsp salt
  1. Preheat oven to 350° F and grease and line a baking dish with parchment paper.
  2. Heat the oil in a frying pan and add the zucchini and spinach. Cook until soft and wilted.
  3. In a large bowl mix the eggs, cheese, flour and spices. Add the cooked vegetables and mix until well combined.
  4. Pour the mixture into the baking dish and cook for 15-20 minutes, until the eggs are solidified.
  5. Let cool, cut into squares and enjoy!

Cheese Spinach & Chicken Pasta

Ingredients:

  • ½ - ¾ box pasta
  • ½ cup Greek yogurt
  • ½ cup shredded mozzarella or parmesan cheese
  • 1 cup frozen chopped spinach
  • 1 tsp salt
  • ½ tsp pepper
  • 3-4 boneless chicken breasts, cooked and diced
  • ¼ cup fresh basil (optional)
  • Juice of 1 lemon
  1. Cook pasta according to box directions, minus 2 minutes. Drain pasta reserving 1 cup of pasta water.
  2. In a large pot combine the Greek yogurt, cheese, spinach, salt and pepper.
  3. Heat for about 1-2 minutes until the cheese melts.
  4. Stir in the pasta and chicken.
  5. Add the fresh lemon juice and reserved pasta water as needed.
  6. Garnish with a bit of extra cheese and enjoy!

 

Spinach Artichoke Zucchini Bites

Ingredients:

  • 4 oz cream cheese, softened
  • ⅔ cup shredded mozzarella
  • ¼ cup grated parmesan
  • ½ cup canned artichoke hearts, drained and chopped
  • ½ cup frozen spinach, thawed and drained
  • 2 tbsp light sour cream
  • 2 cloves garlic, minced
  • 3 zucchinis, cut into ½ inch rounds
  1. Preheat oven to 400° F and line a baking sheet with parchment paper.
  2. In a medium bowl combine the cream cheese, mozzarella, parmesan, artichokes, spinach, sour cream and garlic.
  3. Spread about 1 Tbsp of the mixture on top of each zucchini round.
  4. Place on baking sheet and bake for about 15 minutes, until the zucchini is tender and the cheese is melted.
  5. Enjoy!

All recipes inspired and adapted from Haute & Healthy, Foodlets and Delish.

Eat well, be well

Emma Minden, Registered Dietitian, Wholesome GO