• Enjoy sautéed spinach with sliced almonds 1
teaspoon olive oil for close of garlic, 20 ounces
fresh organic spinach, 1 tablespoon lemon juice,
quarter teaspoon salt, quarter teaspoon crushed
red pepper, quarter cup almond slivers. Heat oil,
and garlic. Cook 1 to 2 minutes or until browned.
Add spinach and toss to coat. Cover and cook
until wilted about 3 to 5 minutes. Remove from
heat and add lemon juice, salt, crushed red
pepper and almond slivers, toss and serve. Makes
6 ½ cup servings.
• Add Spinach to your egg white omelet in the
• Top your sandwich with fresh spinach instead of
• Spinach Salad: 3 cups fresh organic spinach, one
large Portobello mushroom cap, 2 ounces grilled
chicken breast and 4 grilled shrimp, 1 tablespoon
chopped red onion and two sliced organic
strawberries, sprinkled with fresh basil. Marinate
Portabella mushroom cap, shrimp and chicken in
a drizzle of olive oil and balsamic vinegar. Grill
until cooked through. Add the chicken, Portabella
mushroom and shrimp on top of spinach; add
fresh onion and sliced strawberries…top with a
light balsamic vinaigrette.