Strawberry and Spinach Salad w/ Pistachios


Such a delightful salad. Who knew that pistachios would go so well with this combo. I decided to try it since I bought a huge bag from my local warehouse store.
 
Strawberry and Spinach salad
 
Strawberry and Spinach Salad w/ Pistachios
 
Serves 2
 
Here are the Ingredients:
  • 4 cups baby spinach, rinsed and drained
  • 1 cup strawberries, topped and quartered
  • 1/4 cup roasted pistachios, shelled
  • 1/4 cup avocado oil, or olive oil
  • 1 tablespoon sesame seeds
  • 1/2 tablespoon poppy seeds
  • 1.5 tablespoons white sugar
  • 1.5 tablespoons distilled white vinegar
  • 1 teaspoon balsamic vinegar
  • small splash of Worcestershire
  • 1/2 tablespoon minced onion
Whisk together the last 7 ingredients. Slowly whisk in oil until well blended. Place in refrigerator until chilled. At least 30 minutes. Toss together strawberries, spinach, and pistachios with desired amount of dressing (around 4 tablespoons) and serve. If you want to add protein it’s very good with grilled chicken.
 
 

Penne Pasta and Spinach in a Creamy Cheese Sauce


Hopefully you take a chance on making your own pasta although store bought is a lot quicker.
 

Penne Pasta and Spinach in a Creamy Cheese Sauce
 
Here are the Ingredients:
  • homemade penne pasta, (see recipe)
  • 4 cups baby spinach, washed
  • 2 oz goat cheese
  • 1 oz cream cheese
  • 1 tablespoon heavy whipping cream
  • 2 tablespoons Parmesan, grated
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Make your homemade pasta (or packaged) and mix it with this amazing sauce. Add the goat cheese, cream cheese, heavy whipping cream, 1 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves into a food processor. Blend until the mixture is smooth and creamy. Place the remaining spinach leaves in a large bowl. Drain the pasta, and spoon the pasta on top of the spinach in the bowl. Add the cheese and spinach mixture over the pasta mixture and toss to coat. Taste and season with more salt and pepper necessary. Top with Parmesan and serve.

Day Twenty Three Dinner


3 oz Rib eye roasted with angel hair pasta cooked with tomatoes, spinach, onion, and garlic.

687 Cal, 18 g Fat,  98 Carbs, 41 g Prot

Breadless Eggs Florentine with Bacon Flavored Chips


This is a low calorie twist on your typical Eggs Florentine. Bread isn’t always necessary, but if you want the muffin that’s an easy adjustment by toasting one and placing it underneath your ingredients.
 

Breadless Eggs Florentine with Bacon Flavored Chips
 
Here are the Ingredients:
  • 2 egg, poached
  • 3 cups spinach, raw, sauteed (should yield 1 cup cooked)
  • 2 teaspoons white vinegar
  • 1 teaspoon bacon flavored chips
  • 6 dashes Tobasco sauce
  • pinch of salt and pepper
  • slotted spoon
Bring water and vinegar to a boil and slowly lower in egg. Turn off burner and slowly gather egg whites together with yoke. Place lid on top and let stand covered for 4 minutes. Meanwhile, saute spinach in oil until cooked through. Put spinach on plate and place egg and bacon bits on top. Sprinkle with salt and pepper and dashes of Tobasco. Enjoy.