SPINACH KALE RECIPES RECIPES

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SPINACH AND KALE SMOOTHIE RECIPE | ALLRECIPES



Spinach and Kale Smoothie Recipe | Allrecipes image

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 Drinks

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 serving

Number Of Ingredients 6

2 cups fresh spinach
1 cup almond milk
1 tablespoon peanut butter
1 tablespoon chia seeds
1 leaf kale
1 sliced frozen banana

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

SUPER SPINACH PANCAKES | JAMIE OLIVER VEGETABLE RECIPES



Super spinach pancakes | Jamie Oliver vegetable recipes image

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!

Total Time 25 minutes

Yield 6

Number Of Ingredients 13

1 ripe avocado
350 g mixed-colour cherry tomatoes
100 g baby spinach
3 spring onions
½ a bunch of fresh coriander (15g)
1 lime
extra virgin olive oil
1 large free-range egg
1 mug of self-raising flour
1 mug of semi-skimmed milk
olive oil
300 g cottage cheese
hot chilli sauce

Steps:

    1. Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.
    2. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.
    3. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
    4. Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.
    5. 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.
    6. 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.

Nutrition Facts : Calories 331 calories, FatContent 13.3 g fat, SaturatedFatContent 4 g saturated fat, ProteinContent 13.5 g protein, CarbohydrateContent 42.3 g carbohydrate, SugarContent 6.3 g sugar, SodiumContent 1.2 g salt, FiberContent 3 g fibre

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