What to do with spinach? Well, this for example.

Last week I wrote a post about what to do with pineapple and I provided various recipes. That was appreciated, so it seemed like an excellent idea to do this more often. No, not with pineapple, but each time with a different ingredient. Today I'm doing that with spinach. To be precise, I'm giving you three recipes. Handy, right? Then you don't have to throw the rest away. That happens to me sometimes after buying such a large bag. What a waste.

You might think ‘yuck’ in the morning, but if you combine the spinach well, you won't taste it at all. Spinach contains a lot of iron and protein. This leafy green helps to counteract ‘acidification’ of the body. This purifies your body of toxins. Perfect for after a workout, and you know Popeye, right? It really makes you strong.

Put half a banana, a good handful of spinach, a splash of coconut milk, and some mango in the blender. Mix it all up and dilute it a bit with (coconut) water if you feel like it.

This is my new very easy and quick addiction. Take a muffin tin, grease it with coconut oil, and place a handful of spinach in each cup topped with a slice of tomato and some crumbled goat cheese. On top of that, pour a beaten egg with some pepper and salt. Boom, 20 minutes in the oven at 180 degrees and you have a super snack, breakfast, lunch, or something extra for your dinner. You can keep this in the fridge for two days.

Well, the name says it all; spinach in the wok with some coconut oil. Roast almonds in the oven and then chop them finely, mix that through the spinach, and then crumble some feta on top. Oh yes, don't forget the pepper and salt, and actually, a drizzle of extra virgin olive oil should go on top last.