Greens

Spinach Muffins for Picky Eaters (GF)

These muffins are light with a delicious sweetness. Kids can call them Monster Muffins, but whatever you decide to call them, they make a wonderfully delicious (and healthy) snack, plus they’re loaded with fresh spinach!

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1 ripe banana (6 to 8 ounces)

1/4 cup water

1/4 cup almond butter (or any other nut/seed butter)

1 egg (or a vegan flax/chia egg)

1/4 cup honey

2 cups fresh baby spinach, loosely packed

1 cup rolled oats (certified gluten-free, if needed)

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon (optional)

1/2 teaspoon vanilla extract

1/8 teaspoon salt


See the entire recipe and directions at Detoxinista.

Vegan Spanakopita

This recipe is a miracle for people who are dairy free. Spanakopita is a traditional Greek dish that uses feta cheese- this is a fantastic alternative for people avoiding dairy (plus it's healthier too!). This recipe is a little more work than most of the recipes we post, though I think the end result is worth it!

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Filling:
1/2 Tbsp. olive oil
1 medium yellow onion, diced
8 green onion stalks, chopped
4 garlic cloves, minced
2 10 oz. frozen chopped spinach packages, thawed
1 15 oz. can of chickpeas, drained, rinsed and mashed
3 Tbsp. nutritional yeast
1/3 cup kalamata olives, de-pitted and chopped
1/3 cup tahini
1 Tbsp. apple cider vinegar
1/2 Tbsp. dried oregano
1/2 Tbsp. dried parsley
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 lemon, juiced (divided into 1/4 cup and remainder)
12 phyllo dough sheets

Glaze:
1/4 cup lemon juice
1 1/2 Tbsp. maple syrup
2 Tbsp. ground flax seed

See the entire recipe and directions at Produce on Parade.

Collard Greens Wrap – Great for Reducing Carbs

This is less of a recipe than a helpful tip to pass on. My husband has been trying to reduce his carb intake, and our one downfall is tortillas. Well, we’ve discovered that collard greens make a fantastic substitute for tortillas (or sandwich bread) for anyone trying to reduce their carb intake (they’re also nice for gluten free diets). They’re tasty and sturdy to hold any fillings, and they’re absolutely chock full of nutrients.

Honest Fare has a great tutorial on how to prepare collard greens for using in wraps on their website (along with a nice recipe), here. Another nice thing about using collard greens is that they last a long time in the fridge, even when made in advance with fillings for lunches.