What to do with spinach

Last week I wrote a post about what you can do with pineapple and even added a few recipes. That was much appreciated so it seemed like a good idea to do this more often. No, not with pineapple, I’ll use a different ingredient in every post. Today it’s Spinach and it comes with three recipes. Helpful right? You won’t have to throw out the leftovers or the unused spinach leaves after buying a big bag. Been there done that. What a waste.

You might think spinach is not an option in the morning but if you combine it correctly you won’t even taste it. There’s a lot of iron and protein in spinach. This leafy green helps fight acidification clearing out unwanted toxins. Perfect for after a workout and we all know Popeye right? Spinach really makes you strong.

Get out your blender and throw in half a banana, a handful of spinach, a shot of coconut milk and some mango. Blend. And if you find it too add a little (coconut) water to your own taste.

My newest and easiest addiction. Take a muffin tin and grease it with coconut oil. Fill each cup with a tuft of spinach and a slice of tomato and crumble over some goat’s cheese. On top of that: a beaten egg with salt and pepper.  Put the tin into the oven for 20 minutes at 180 degrees. A super snack breakfast, lunch or starter. You can keep these in the fridge for two days.

The name says it all; coconut oil and spinach into the wok. Roast the almonds in the oven then chop them up and add them to the spinach. The finishing touch: crumble on some feta. Oh and don’t forget the salt and pepper and a tiny drop of olive oil.