Spinach

​

• 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
   morning

• Top your sandwich with fresh spinach instead of
   ice burgh

​

• 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.