Light, Love & Life

Healthy recipes to make you feel good, love yourself and your life


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Spinach Quinoa Salad with Roasted Grapes, Pears & Almonds

This salad is wonderful as a full meal because it is filling and packed with protein and fiber to keep you satisfied. But feel free to also eat it as a side at dinner and cut the calories.  Considering how fulfilling this salad is, it’s actually very easy to make!  Try it and let me know what you think.

Servings: 2
Active Time: 15 minutes
Total Time: 30 minutes

Ingredients

1 cup red seedless grapesSpinachSaladWithGrapesPearsQuinoaAndAlmonds
1 large Bartlett pear, chopped
½ tablespoon honey
1 cup water
Pinch of sea salt
½ cup quinoa, rinsed and drained
4 cups fresh spinach
¼ cup chopped almonds

Lemon-Honey Dressing
1 tablespoon olive oil
1 ½ tablespoons freshly squeezed lemon juice
¾ teaspoons honey
¼ teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper

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Sautéed Shiitakes, Spinach, and Scallions

I’ve never cooked anything that involved shiitake mushrooms before (and I was actually a bit surprised at how expensive they are), but this was a delicious treat!  My husband doesn’t usually like mushrooms and was afraid of the side when he tried just the mushroom by itself, but the combination of the spinach, scallions, soy sauce and sesame oil proved him wrong.

Servings:  2
Active Time:  15 minutes
Total Time:  15 minutes

Ingredients

SauteedShiitakesAndSpinach2 tablespoons unsalted butter
3.5 ounces shiitake mushrooms, stems removed, caps thinly sliced
1/3 cup thickly sliced scallions
1/4 teaspoon Kosher salt
4 cups lightly packed stemmed fresh spinach leaves, washed and lightly dried
1 teaspoon low-sodium soy sauce
1/4 teaspoon sesame oil

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Egg Whites with Spinach and Avocado

This is my go-to breakfast because it’s quick and easy to make in the morning.  I used to put cheese in my eggs, but the creaminess of the avocado is a great substitute for cheese–and it’s healthier!

When I plan on making this dish multiple times a week, I will add onions, green peppers and mushrooms as well.  I also prep for this at the beginning of the week by chopping the onions, green peppers and mushrooms and putting them in separate glass Tupperware containers.  When it’s time to cook in the morning, I just grab the Tupperware and use as much as I want.  Feel free to add whatever veggies you want!

Servings:  1
Active Time:  10 minutes
Cook Time:  5 minutes

Ingredients

EggWhitesSpinachAvocado2 egg whites
1 teaspoon skim milk
1/2 tablespoon extra-virgin olive oil
1/2 avocado, chopped
1 cup spinach, shredded (I stack my spinach then rip it into small pieces)

Feel free to also add:
2 tablespoons mushrooms, chopped
1 tablespoon green peppers, chopped
1 tablespoon onion, chopped
Whatever else you want!

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