Tangy Shrooms & Greens

Buying fresh spinach is a big commitment for me. I take into consideration the expiration date, and make sure I have smoothies, wraps/sandwiches, salads, and/or dishes like these planned. Organic spinach is expensive, and while I want to get a good value on an economy bag of organic greens, I just hate to waste any food (yet alone costly organic produce)!

Actually, raw spinach and kale freezes well, in my experience. I leave it in the original bag and if I want small pieces of the green, I wait until the leaves are frozen, then squeeze the bag all over.

I’ve made other’s recipes similar to this dish that called for balsamic vinegar and lemon juice. Today I decided to improvise without lemon juice, and give apple cider vinegar a try…and it was delicious!

Recipe:
Preheat nonstick skillet over medium-high. Add raw sliced mushrooms. Cook, stirring occasionally, until they begin to release their juices. Then add apple cider vinegar, soy sauce, chipotle Tabasco, minced garlic, and spinach or kale. Cook, stirring often, until liquid is absorbed. Yum!

Catboy doesn’t like mushrooms and didn’t try it, but Hunny Bunny asked for seconds. They cook down and reduce in size, so don’t be afraid to throw plenty of shrooms and greens into the pan.

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PB&J wrap

Once upon a time, I went to make peanut butter and jelly sandwiches for lunch. We didn’t have my favorite low-calorie bread, but we did have my favorite low-calorie tortillas. I compared labels, and realized the tortilla was a better option than the bread. I still made my kids the sandwiches, and instead of making mine “quesadilla-style”, I decided to be adventurous and throw some baby spinach in there, then eat it like a wrap. Adding fruit bulks it up, too, and it travels well–I like to wrap it in foil and keep it in the fridge at work until I’m ready to eat. I think my favorite way to go is plenty of almond butter (just almonds or almonds + coconut oil), blueberries, strawberry preserves, and baby spinach. For low-calorie, try using PB2 and skipping the fruit spread. All ingredients can easily be substituted, so play around with it!

1 tortilla

2-3 tablespoons nut butter

1-2 tablespoons fruit spread (optional)

handful/about an ounce or two berries or chopped fruit such as grapes, oranges, pear, nectarine, kiwi, etc.

20-30 grams fresh spinach or kale

Spread nut butter on tortilla, then fruit spread. Add greens and fruit. Wrap it up. Eat!

Ok, so it’s not technically PB if you use almond butter. And if I use fruit spread, it’s 100% fruit preserves, not jelly. So more like a ABF&G (almond butter, fruit, and greens) wrap…but that just doesn’t have the same ring to it!

Let me know in the comments if you make this, and what you used!

Portobella Marinara Caps with Balsamic Baby Spinach

Mushrooms are such a controversial food. I rarely hear of people that think they are mediocre. It’s always “Yum!” or “the most disgusting food ever!” I fall into the former camp. Hunny Bunny loves them, just like me. Catboy officially hates them, but I’ve managed to make a veggie burger recipe with ground dried shrooms that he enjoyed, and he liked it when I hid minced shrooms along with lentils as the fake meat in an enchilada casserole. My mom would literally get sick if I tried to sneak mushrooms into her food.

Anyway, today I made this separately, just for me. I used 2 large portobella caps, total of 6 oz. I never bother removing the stem; they are edible but I see many recipes that say to discard them for some reason. I pricked the smooth edge with a butter knife before I put them in the pan.

I used cast iron, and put a little coconut oil in first. Once that was heated, I put the mushrooms in and cooked on both sides, loosely covering with a lid. Then I added marinara sauce (I like Hunt’s Garlic and Herb pasta sauce, but any would work, I’m sure) to the gill side. Cook a little longer, turning over when it gets watery.

I let those cool on my plate (smooth side down) as I cooked the spinach (about 60 grams) in the same pan with a few tablespoons balsamic vinegar. After most of liquid was reduced, I piled the spinach atop the shrooms and sprinkled with dried basil. I bet they would make good burgers, between a hearty bun, but I ate with fork and knife. Yum!

Do you like mushrooms? Do you know of anyone that feels apathetic about them, or is everyone you know pretty passionate about loving/hating them?