My mom's famous spinach pie is an easy crowd pleaser! It's cheesy and delicious, but still chock full of healthy greens! #dinner #cleaneats @danielleomar

Mom’s Famous Spinach Pie

My mom's famous spinach pie is an easy crowd pleaser! It's cheesy and delicious, but still chock full of healthy greens! #dinner #cleaneats @danielleomar

My mom is known for whipping up a tasty meal, given very little lead time or ingredients. Back in the days when I was living off peanut butter sandwiches for dinner, I could show up at her house, no matter the time, and be guaranteed a home cooked meal. Even today, having “nothing in the house” to me is a full pantry of opportunity for my mom.

Since I’m kind of an anti-baker the idea of a spinach pie is pretty daunting. For my mom, it’s a no-brainer. She can have it mixed up and in the oven baking before I can even gather up all the ingredients. I definitely did not inherit her oven skills, I’m a stovetop cook all the way. And pie crust? No thank you.

She has made this pie for pretty much every occasion under the sun. Parties, pot-lucks, showers, card games, supper clubs, meet-ups, Sunday night dinners — this spinach pie has gotten around and it’s always a hit.

My mom's famous spinach pie is an easy crowd pleaser! It's cheesy and delicious, but still chock full of healthy greens! #dinner #cleaneats @danielleomar

Over the last 20 years I’ve gotten more confident in the kitchen. You might even say I have mastered this spinach pie. Although I still get nervous around the whole pie crust business, the preparation is really quite simple. Frozen spinach, eggs, a few different types of cheese, and some fresh herbs are really all it takes. For this particular spinach pie I used fresh goat cheese — that I actually made myself! My sister and I took a cheese making class last weekend at Georges Mill Farm so I could not resist throwing some fresh goat cheese into the mix. You see, I’ve come a long way.

My mom's famous spinach pie is an easy crowd pleaser! It's cheesy and delicious, but still chock full of healthy greens! #dinner #cleaneats @danielleomar

I actually made this pie for the Recipe Redux challenge this month, which is all about baking up glorious summer pies with a healthy twist, either sweet or savory. I think this pie sits squarely on the fence between a decadent slice of heaven and a healthy serving of greens, don’t you?

Oh, and if you love pie, click the little blue box under the recipe below and you will find a ton of healthy and delicious pie recipes to pin for later.

Happy Baking!

Mom’s Famous Spinach Pie

Ingredients

  • 2 boxes frozen chopped spinach
  • 1/2 cup ricotta cheese
  • 1/2 cup goat cheese
  • 1 cup shredded mozzarella
  • 1/2 cup shredded Parmesan cheese
  • 3 eggs, beaten
  • 1 tablespoon butter
  • 5 scallions, chopped
  • Sea Salt and Pepper
  • Grated nutmeg
  • Prepared pie crust (or make your own if you have the skills!)

Instructions

  1. Preheat oven to 375.
  2. Defrost spinach and drain completely.
  3. Saute chopped scallions in butter.
  4. Combine spinach, cheese, eggs, scallions, salt and pepper in a bowl.
  5. Place prepared pie crust in bottom layer of a pie plate.
  6. Add spinach and cheese mixture to pie.
  7. Grate fresh nutmeg over mixture.
  8. Add top layer pie crust and pinch pie closed. Brush with egg or milk.
  9. Bake at 375 for 40-45 mins.
http://foodconfidence.com/2015/06/22/moms-famous-spinach-pie/

 

Nourish: 21 Days of Clean Eating spring program starts April 13th

Asparagus and white beans with cilantro pesto -- the perfect weeknight dinner! @danielleomar #glutenfree #cleaneating

Asparagus and White Beans with Cilantro Pesto

asparagus and white beans with cilantro pesto -- the perfect weeknight dinner! @danielleomar #glutenfree #cleaneating

If I had to choose grains or beans, I would be in the bean camp. They are so creamy and delicious! Oftentimes when I see a yummy pasta dish I will replace the pasta with beans. That’s what I did with this recipe and you can totally do it, too.

I do realize that beans and grains together are also pretty dreamy; I could not stop eating this dish straight out of the pan. But if I had to choose on or the other…beans would win. This says a lot since I grew up eating pasta by the pound!

I was inspired to make this Asparagus and White Bean saute while perusing my neighborhood Whole Foods. They have a bulk dried bean bar and I can’t seem to walk by it without bringing home a new variety. I usually take a picture of the label so I remember what I bought when I get home. I haven’t made the “Tongues of Fire” beans yet but they are next in the rotation. Whole Foods Fresh BeansThe beans I used in my Asparagus and White Bean recipe are called white runner beans. They are an off-white colored bean with a delicious creamy flavor. I was inspired by the fact that they turned bright white when soaked. They are very similar to a lima bean but but are a little bigger and creamier.

asparagus2

This dish was so simple to whip up! I just sauteed the veggies with the beans and then tossed them with the cilantro pesto. I hope you will experiment with dried beans this summer!

Asparagus and White Beans with Cilantro Pesto

Asparagus and White Beans with Cilantro Pesto

Ingredients

  • 1 pound white runner beans
  • 1 pound asparagus, chopped
  • 1 cup cherry tomatoes, sliced
  • 1 Tbsp coconut oil
  • For the Pesto:
  • 1 cup loosely packed cilantro leaves, chopped
  • 1 clove garlic
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp fresh lime juice
  • dash sea salt and pepper

Instructions

  1. To prepare the beans, cover and soak for 3 to 8 hours (or overnight) at room temperature. When ready to cook, drain and rinse beans well and place in a large pot, covering beans by about 2 inches of water. Season with salt and simmer 40 minutes or until tender. Drain.
  2. To prepare the pesto, place ingredients in blender or food processor and blend until well combined.
  3. To prepare vegetables, melt coconut oil in saute pan. Add chopped asparagus and saute until softened. Then add cherry tomatoes and cook for a few minutes more. Stir in 2 or so cups of beans with the pesto and stir well. Cook everything together for a few minutes and serve!
http://foodconfidence.com/2015/06/19/asparagus-and-white-beans-with-cilantro-pesto/

 

Poached eggs on Sourdough toast with avocado sauce and and microgeens

Poached Eggs on Sourdough with Avocado Sauce

These poached eggs on sourdough bread are a delicious and healthy way to start any morning!
Poached eggs on Sourdough toast with avocado sauce and and microgeens

By posting this recipe I am entering a recipe contest sponsored by Davidson’s Safest Choice Eggs and
am eligible to win prizes associated with the contest. I was not compensated for my time.

My husband likes his eggs so runny it scares me. It kind of makes me gag. There’s something about a runny egg that skeeves me out. When he’s eating his almost-raw eggs I usually can’t watch or I will lose my appetite. Don’t get me wrong, I like a sunny side up egg as much as the next gal, but cook up the whites, man! He likes his meat pretty raw as well. I’m sure he has a parasite…or two. Thank goodness for our immune system, right?

Which leads me to poached eggs. I love a good poached egg but I’m usually that girl who’s ordering her eggs “cooked through” (usually accompanied by an eyeroll from you know who). I just don’t trust that they won’t be too runny and then I can’t eat them. I also don’t really love the idea of getting sick from a raw egg. Salmonella is not on my to-do list.

Poached eggs on Sourdough toast with avocado sauce and

Which brings me to today’s Poached Eggs on Sourdough with Cilantro Avocado Sauce. This was a shared breakfast…guess which half is mine? It was super easy to make and very light. I just toasted a slice of fresh sourdough bread and topped it with my favorite dandelion and beet microgreens. Then I added the poached eggs and some dollops of the creamy avocado sauce.  It was pretty spectacular, despite the runny egg. :)

Poached eggs on Sourdough toast with avocado sauce via @danielleomar

If you’re like me and get a little cautious when it comes to runny eggs, you will love Davidson’s Safest Choice Eggs. These eggs are special because they’re pasteurized in an all-natural warm water bath. This eliminates the risk of Salmonella while retaining all of the egg nutrients and flavor. If you’re like Hany and you love a good raw or under-cooked egg, you can safely use Davidson’s eggs in all your raw applications (think sauces, salad dressings, and ice cream).

So tell me — what’s your egg preference, runny or cooked through?

Poached Eggs on Sourdough with Avocado Cilantro Sauce

Poached Eggs on Sourdough with Avocado Cilantro Sauce

Ingredients

  • 2 Davidson's Safest Choice Pasteurized Eggs
  • 1 tsp grass fed butter
  • 2 handfuls microgreens, sprouts, or greens
  • 1 large slice sourdough bread, halved
  • lemon juice for poaching water
  • For the Sauce:
  • 1 avocado
  • 2 Tbsp fresh lime juice
  • 1/4 cup water
  • 1 Tbsp Extra Virgin Olive Oil
  • dash sea salt
  • 1/4 cup chopped cilantro

Instructions

  1. Slice your sourdough bread and trim off crust around edges. Toast lightly and place on plate. Top with microgreens.
  2. To make sauce, add all ingredients into your blender and blend until smooth and pourable. Add more water if it's too thick.Taste and season with salt, as needed. Set aside until egg is ready.
  3. Crack eggs and place in small bowl.
  4. Fill small pan with water. Add a squirt of lemon and dash of salt to the water. Bring to boil and then reduce heat to simmer.
  5. Add the eggs to water and let poach until desired doneness, up to 3 minutes.
  6. Remove from poaching water and place on greens. Top with avocado sauce and pepper.
http://foodconfidence.com/2015/06/11/poached-eggs-on-sourdough-with-avocado-sauce/