SPINACH AND KALE RECIPES RECIPES
SPINACH AND KALE SMOOTHIE RECIPE | ALLRECIPES
A delicious way to add more veggies to your diet! This recipe is very versatile. You can change out the greens with whatever you want. Chia seeds give you added protein and energy. Hemp seeds will give you a boost of omegas!
Provided by Jamie Lynn Mehney
Categories Breakfast and Brunch Drinks
Total Time 10 minutes
Prep Time 10 minutes
Yield 1 serving
Number Of Ingredients 6
Steps:
- Blend spinach, almond milk, peanut butter, chia seeds, and kale together in a blender until smooth. Add banana and blend until smooth.
Nutrition Facts : Calories 325.1 calories, CarbohydrateContent 46.1 g, FatContent 13.9 g, FiberContent 9.7 g, ProteinContent 10 g, SaturatedFatContent 2.1 g, SodiumContent 293.1 mg, SugarContent 23.6 g
SPINACH PESTO RECIPE: HOW TO MAKE IT
Serve this vibrant pesto on pasta, pizza, sandwiches and more. If you don't have fresh oregano on hand, you can omit it. —Susan Westerfield, Albuquerque, New Mexico
Provided by Taste of Home
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 2 cups.
Number Of Ingredients 11
Steps:
- Place the first 6 ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and zest; cover and process until blended. While processing, gradually add oil in a steady stream., Serve desired amount of pesto with pasta. Transfer remaining pesto to ice cube trays. Cover and freeze up to 1 month., To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta.
Nutrition Facts : Calories 177 calories, FatContent 18g fat (4g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 205mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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Colourful, healthy and, most importantly, fun, these pancakes work just as well for dinner as they do for a weekend brunch. Save any leftover batter in a covered bowl in the fridge and they'll keep for a breakfast treat later in the week. And get creative with your toppings – the sky’s the limit. Enjoy!
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 331 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 331 calories per serving
- Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.
- Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.
- Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
- Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.
- Place a large non stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
- Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.
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SUPER SPINACH PANCAKES | JAMIE OLIVER VEGETABLE RECIPES
Colourful, healthy and, most importantly, fun, these pancakes work just as well for dinner as they do for a weekend brunch. Save any leftover batter in a covered bowl in the fridge and they'll keep for a breakfast treat later in the week. And get creative with your toppings – the sky’s the limit. Enjoy!
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 331 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 331 calories per serving
- Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.
- Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.
- Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
- Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.
- Place a large non stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
- Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.
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Cuisine American
Calories 251 calories per serving
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