Frozen, chopped organic spinach is a staple in my freezer. I purchase it 4 boxes at a time and have a defrosted, drained box in my fridge at all times. Spinach is one of the veggies on the recommended list provided by the Dietitian. Recently, at Whole Foods, I grabbed one of the booklets out on the tables in the dining area. It suggested a clever way to get more greens by adding baby spinach or defrosted frozen chopped spinach to your morning smoothie. The author promised that you wouldn’t even notice the spinach. I thought about it for a minute and decided to give it a try with my morning Chocolate Banana Protein Smoothie.
I get the majority of my greens from juicing but for the days I know I’ll be out and about and not able to juice or know I’m going to be out for a GP friendly dinner of fish and baked potato, chicken and sweet potato or pancakes and scrambled eggs…all conspicuously devoid of greens it would be a great way to fill in the gap. I’m happy to report that I put 1 1/2 tablespoons of chopped, defrosted, drained spinach in my smoothie this morning and all I noticed was a few green flecks. Everyone is different so add whatever amount you feel comfortable with. Also, everyone’s smoothie recipes are different so lighter flavors might not cover up the spinach taste as well as chocolate flavor.
Other easy ways to sneak in those greens:
Mashed Potatoes Florentine
Makes 4 generous servings
1 bag Ore Ida Steam & Mash Russets*
1 cup skim milk, low fat buttermilk, fat free half & half, chicken broth or a combination
frozen chopped spinach-defrosted and drained (snipped with scissors or pureed if necessary)-whatever amount is desired
fat free sprinkle cheese or grated parmesan
salt and pepper to taste
*OreIda Steam & Mash is a convenience item with a price to match (up to $3.99 a bag). They’re good for hot or busy days when you don’t want to peel, chop and boil.
Make potatoes according to instructions. My microwave is underpowered and it takes 20 minutes to cook potatoes thoroughly. Heat spinach in microwave. Mash potatoes with milk and stir in spinach, cheese and salt and pepper.
“Creamy” Chicken & Spinach Velvet Soup
I’m almost ashamed to call this a recipe but it helped get me throw the puree and liquid days. The “velvet” comes from pureeing the pasta in the soup. It is warm, smooth and the prettiest shade of green.
1 19 oz can Homestyle Chicken Noodle Vegetable Soup*(not condensed)
frozen chopped spinach-defrosted and drained
leftover roasted chicken breast (for a little protein boost-optional)
*I use a local store brand because it doesn’t contain soy protein isolate. I’m also, allergic to carrots and celery so I pick them out. Leave the carrots in if you are able to eat them.
Thoroughly puree soup, spinach and extra chicken (if using) in a blender. Transfer to a saucepan, heat and eat.