Posts Tagged ‘Spinach’

Strawberry Kiwi Smoothie Bowl (Paleo)

Hello all! It’s been a long time since my last post. For that, I apologize.

Clearly I am not good at keeping promises when it comes to posting.

In my defense though, cooking in Thailand ended up being more difficult than I originally thought. Between traveling on the weekends and teaching during the week, it was hard to find the energy to go to the grocery store and find the correct food items when they were all written in a foreign language. Not to mention, lugging everything back home in 100 + degree weather.

Interestingly, cooking in Thailand is more expensive than just going out to eat (a complete opposite from here in the United States). In fact, most Thai people eat out rather than make their own meals. You can read more about my experiences in Thailand here.

But, as of last week, I am back home in the United States! Meaning, back to home-cooked food.

One of the many things I already miss about Thailand is the fresh fruit. I can’t even describe the freshness… I would often go down the street to the fruit stand and have the fruit lady cut me up fresh pineapple/guava/papaya/coconut/cantaloupe. I couldn’t get enough of the stuff.

Sometimes, I would take the fruit back to my apartment and mash it up with a potato masher to make a fruit smoothie bowl.

And once, when I was visiting Pai in Northern Thailand, I had the most amazing smoothie bowl at a place called Bom Bowls:

Bom Bowl Smoothie - Pai Thailand

Now that I am back home, I have my food processor to do the blending for me (a bit easier than using a potato masher…)

Luckily, I also had the foresight to bring home some hand-made coconut bowls from Thailand. Now I can pretend to be back in Thailand on a regular basis 🙂

Smoothie Bowl

Strawberry and Kiwi Smoothie Bowl

Ingredients:

1 banana, sliced and frozen

7 oz strawberries, sliced and frozen

1 kiwi (I kept the peel on)

1 handful of fresh spinach leaves

1/2 cup almond milk (or coconut water or water)

2 tbsp almond butter

1-2 tbsp honey (optional)

Pinch of salt

Directions:

Combine all of the ingredients in a strong food processor or blender. Pulse until smooth. Pour into bowls and top with a garnish of foods (sliced fruits, dried fruits, berries, oats, nuts, chocolate chips, etc.)

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Butternut and Chicken Tomato Bake (Paleo)

First post of 2017! I’m expecting great things out of 2017:

  1. I’m finishing Student Teaching and college in the next few months
  2. I’m moving to Thailand to teach and travel!!!!!
  3. I’m planning to continue to post recipes until moving day (and maybe even while in Thailand).

Needless to say, I am very excited for upcoming events!

Now, onto food. This is something I served at my family’s Christmas Eve party. It was a definite hit and gobbled all up before the evening ended. Enjoy!

P.S- Results are in! My most popular post of 2016 (with 2,681 views): Shrimp and Chicken Fajitas! 

Butternut and Chicken Tomato Bake (Paleo)

Butternut and Chicken Tomato Bake (Paleo)

Ingredients:

4 cups butternut squash, cubed

2 tbsp avocado oil

salt and pepper

1.5 lb chicken thighs, cut into bite-sized pieces

1 onion, chopped

2 garlic cloves, minced

1 tsp dried thyme

1/2 cup whole fat coconut milk

1/2 cup tomato sauce

2 tbsp tomato paste

2 cups fresh spinach

1 egg

Directions:

Preheat the oven to 425°F. In a bowl, toss together the butternut squash, 1 tbsp oil, salt and pepper. Spread in a roasting pan and place in the oven for 20 minutes.

Meanwhile, heat the other tbsp of oil in a skillet. Add the chicken pieces, salt and pepper, and cook all the way through. Add in the onion and garlic cloves and sauté for 2 minutes. Add in the coconut milk, sauce, and tomato paste and bring to a boil. Let boil for 1 minute and then reduce to a simmer to thicken. Add in the spinach and cook until wilted.

Once butternut squash is finished, gently mix squash in with the chicken mixture. Transfer entire mixture into a baking dish. In a bowl, whisk an egg and then pour on top of mixture. Place mixture into a 350°F oven for 20 minutes. Let cool before serving.

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This year’s annual Christmas Eve Sibling picture (I’m the one on the left!)

Roasted Butternut Squash with Spinach and Tahini Dressing

Last minute Christmas recipe!

Roasted Butternut Squash with Spinach and Tahini Dressing

Roasted Butternut Squash with Spinach and Tahini Dressing

Ingredients:

6 cups raw cubed butternut squash

1 tbsp avocado oil

1 tbsp balsamic vinegar

salt and pepper

2 tbsp tahini

1 tbsp olive oil

1 tbsp water

2 cups fresh spinach

Feta cheese

Directions:

Preheat the oven to 415°F. In a bowl, toss together the butternut squash, avocado oil, vinegar, salt, and pepper. Spread squash in a roasting pan and place in the oven for 15 minutes.

Meanwhile, whisk together the tahini, olive oil, and water in a small bowl. Mix in a dash of salt and set aside.

In a serving bowl, combine the spinach, squash and dressing. Serve into individual bowls and top with feta cheese.

Gillyweed (AKA Spinach Balls) (Paleo)

It’s July 31st! And anyone who reads Harry Potter knows that today’s Harry’s birthday. To celebrate every year, I gather with some friends to re-watch some Harry Potter movies and eat some wizarding world-inspired food. It might sound kinda silly but hey- tradition is tradition.

Last year, we made cauldron cakes, pumpkin pasties, cockroach clusters, and… gillyweed! In the magical world, gillyweed allowed for Harry to breathe underwater in the second task of the Triwizard Tournament. For muggles (the non-magical population- read as YOU) this gillyweed is my version of spinach balls. (Yes, I know, it doesn’t match the book’s depiction, but it is green and weird looking).

Even after Harry Potter day last year, I continued to have these spinach balls because they were quick, good to take on the go, and super tasty! In fact, I often eat several for breakfast!

And now that you all know how odd I am… happy July 31st!

Harry Potter-Inspired Food-Gillyweed (AKA Spinach Balls) (Paleo)

Gillyweed (AKA Spinach Balls) (Paleo)

Ingredients: 

3/4 cup cashew butter

1 egg

1/4 cup chopped onion (do NOT add more- will have the batter too runny) 

2 garlic cloves

1 tsp salt

Pepper

1/2 tbsp onion powder

1 tsp garlic powder

4 cups fresh spinach

2 tbsp coconut flour

Instructions: 

Preheat the oven to 350 degrees fahrenheit and grease a baking sheet. Combine all the ingredients in a food processor (you might have to add the spinach in slowly) and blend until all throughly combined and green throughout. With a spoon, scoop batter onto baking sheet. Place in the oven for 12 minutes, flip gillyweed over, and place back in the oven for another 5 minutes. Let cool before eating. Store in an air-tight container in the fridge. My opinion? The gillyweed tastes even better the next day!

Paprika and Thyme Chicken and Spinach in Lemon Sauce (Paleo)

This weekend I had the house to myself. Which is good in a way because nobody could see how crazy I get with finals.

That and I get to try recipes without worrying about my picky-eaters (AKA- my dad and brother).

So, I got to make the following meal all for myself. Of course, I’m a big believer in sharing the love. But hey, if you’re not there to share, that’s their loss and my gain 😉

Paprika and Thyme Chicken and Spinach in Lemon Sauce (Paleo)

Paprika and Thyme Chicken and Spinach in Lemon Sauce

Ingredients:

2 tsp paprika

salt and pepper

2 organic chicken breast, thawed

2 tbsp avocado oil, divided

2 tbsp ghee (or butter), divided

2 garlic cloves, minced

2 tsp dried thyme 

3/4 cup chicken broth

Juice from 1/2 a large lemon

3 cups fresh spinach, roughly chopped

Directions:

Rub paprika, salt, and pepper on both sides of the chicken. In a large skillet heat 1 tbsp of ghee and 1 tbsp of avocado oil over medium heat.

Add in chicken and cook for 4 minutes on one side before flipping. Add in the remaining ghee and avocado oil, as well as the garlic cloves and thyme. Let cook for another 2 minutes.

Add in chicken broth and lemon juice, cover the skillet with a lid, and reduce to low heat. Let cook for 10-15 minutes.

Afterwards, add in the fresh spinach, cover with the lid again, and let cook until spinach is slightly wilted. Add salt and pepper, if needed, and serve.