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Monthly Archives: March 2012

Asian Inspired Sautéed Spinach

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Spinach is one of those super-powered (Popeye…hello!) foods packed with nutrients & antioxidants up the ying-yang! It has fiber, iron, vitamin c, calcium & the list goes on & on! (Links with more info below.)
I shared this quick & easy 5-ingredient side dish a while back with my Face Book friends. I recently made it again & it’s so yummy, & easy, that I just had to share it on the blog.
Ginger is also very nutritious but has a very distinct flavor so the amount you add should depend on how much you like it. It’s not rocket science…you can’t screw it up! Want to add more or less (but I always add more) garlic? Go ahead! Knock yourself out!


– About 1/2 bag Fresh Spinach
– 1/4 cup Tamari Sauce (Soy Sauce will do too)
– 2-3 minced Garlic Cloves
– Fresh Grated Ginger to taste
– Sesame Seeds

That’s it!


– In a non-stick pan, over medium-low heat, combine spinach, tamari sauce, & garlic.
– Once the spinach starts to wither, add desired amount of grated ginger.
– Combine well & cook until all the spinach has withered.
– Top with sesame seeds before serving & eat it up!

Happy Eating Folks!

– Lesley

Information Links:

Spinach Nutrition
Wikipedia on Spinach
Ginger 411


3-Bean Veggie Soup

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Every Sunday, I make a big pot of this hearty 3-bean veggie soup. I freeze it in small tupperware & eat it throughout the week. It’s especially delicious on chilly days…makes me feel warm & toasty! Mmmmmm…


– 10 cups Vegetable Broth
– 1 cup chopped Onion
– 1 1/2 cups chopped Carrots
– 1 1/2 cups chopped Celery
– 2 cups Sprouted Bean Trio (mix of lentils, adzuki, & mung beans)
– 1 tbsp minced Garlic
– 1/2 tbsp Italian Seasoning
– 1-2 Bay Leaves
– Sea Salt & Pepper to taste
– 1/4 cup Tomato Sauce
– 3 small diced Tomatoes


– Sauté onions, carrots, & celery in a big pot using veggie broth.
– When the onions are translucent, add beans, broth, garlic, seasoning, & bay leaf.
– Cook on high until boiling & then lower heat to medium.
– Once beans are cooked, add tomato sauce & diced tomatoes. Stir. Add salt & pepper to taste. Cook on medium for another 15 minutes. (Add water or broth if needed for desired consistency)


– Enjoy with toasted garlic bread. Yum!

Have a wonderful weekend everyone!

Happy Eating!


Simple Snacking: Kale Chips

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Kale chips are a wonderfully healthy & tasty snack. You can season them with just about anything: garlic powder, sea salt, nutritional yeast, etc…


– Preheat oven to 350F

– Get a bunch of kale, wash well, & remove the stems by just tearing the leaves with your hands.

– Toss kale in a bowl with a tablespoon of extra virgin olive oil.

– Place kale single layer on a baking sheet.

– Bake until crispy. About 15 minutes. (Keep an eye on it!)

– Remove from oven & let cool.

– Toss back in bowl with seasoning of your choice. (I used nutritional yeast.)

That’s it! How simple is that?

*Tip: Crumble some kale on warm miso soup or on a salad for some added crunch!


Here are some links with info on kale if you’d like to know more about this über nutritional veggie!

Happy Eating!

– Lesley

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