Lately I have totally been digging a casserole. They’re typically easy to assemble. I can assemble them ahead of time and bake when I’m ready. Or I can leave them for my husband to put in the oven a half hour before I get home (totally what I did with this one), so he doesn’t have to really do any work and can relax (he works in a kitchen all week, I like to cook at home).
I also like that I can pack a lot of different nutrients and foods into a casserole. And I can usually hide something I do not like into the casserole. In this instance I will confess I am not a spinach fan. Sorry, I know that I really shouldn’t say that, but it’s true. I can sometimes dig it sauteed or steamed but raw spinach or eating it on its own is not my thing. I have mad respect for spinach and its nutritional value. I WANT to like it. Just as I want to like avocado, but it makes me nauseous (literally eating avocado makes me queasy). Therefore, I will include spinach in a way that I find enjoyable.
Say in lasagna for instance. My dad has a really good lasagna with cabbage that I’ve made in the past. And I typically I make lasagna with zucchini strips, totally good. However, they only had puny zucchini at the store and it would take a tone to get the strips that I needed. I did have a ton of spinach, however.
Score, I decided to give it a go. It was totally delicious and very easy to make. Plus, since it’s just Zach and I, we usually have left-overs for another day. I for one love left-overs, because even though I love to cook, sometimes I don’t want to. So heating up left-overs of a delicious meal is completely my fav.
I hope that you all enjoy this recipe!
Spinach Lasagna Continue reading “Spinach Lasagna”
I have never really been a sandwich/wrap girl. Sometimes, however I like an unwich. You know a sandwich wrapped up in lettuce. Last week while dreaming up recipes, I decided I should try a wrap. I had some spare spinach in the fridge, why not toss that in, get some spare veggies in?
What to put with it? Chicken of course comes to mind. How about some more green? Add cucumbers for some freshness. Also there is an avocado in my fridge, let’s make a spread with it. Sounds tasty and good for a little after-work meal before I head out for a walk. It is nice and cold/freezing here in Indiana. The colder weather is paradoxical for me. It fills me with cabin fever, restless energy, and wanderlust. I want to be outside playing and exploring in the snow. Yet I also love to post up in my cozy apartment creating. Painting the huge canvas in my living room. Or working on my cookbook project. Or in my kitchen making up recipes. And so I get my fix on it all. I go for a hike in the snow and come home to warm up in my kitchen! This is a lovely little post-hike feel-good-fill-you-up meal. Plus once you make the wrap, you can fill it however YOU like!!!
Gluten-Free Spinach Wraps
- 1 1/2 cup tapioca flour
1 cup flaxmral
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup spinach
- 3 tbsp ghee or coconut oil
- 1/2 cup water
- 4 oz. pulled chicken
- Avocado puree with cayenne pepper and sea salt
- Cucumber slices
Let’s Make it Happen: Pulse tapioca flour, baking powder, salt, and spinach in a food processor. Add the ghee. While it is still running, pour in water. Add flour or more water depending on texture. If it is wet and sticky, add more flour. If it is dry, add more water. Divide into 4 balls. Cover with a cloth for 10 minutes. Roll out. Heat coconut oil in a skillet on medium heat. Toss the dough in there. Allow to cook 20 seconds on each side, until slightly browned. Cool slightly. Fill. Roll. Enjoy! Feel free to freeze and stock-up.