Sweet Potato, Zucchini, and Spinach Hash with Fried Eggs

My culinary inspiration frequently comes from The Cooking Channel (By the way, if your current cable plan doesn't get this channel you should seriously look into upgrading...this channel is THAT worth it!).  Specifically, last night's recipe was inspired by Giada de Laurentis' Salami, Bacon, and Spinach Hash.  Of course my version didn't have salami or bacon in it.  Instead, my version was loaded with veggies, spiked with Southwestern flavors, and served alongside spicy salsa that will really get your sinuses to movin'!  With the added protein of a fried egg - or two - what else could I ask for on a cool (haha...who am I kidding?  I still live in Jacksonville, FL after all!) warm, fall evening in October?!

Sweet Potato, Zucchini, and Spinach Hash with Fried Eggs
Serves 2

2 small sweet potatoes, diced
1tsp salt
1/2 tsp pepper
2T EVOO, divided
1 purple onion, diced
2 small zucchini, diced
3C spinach, washed and patted dry
1/2tsp cumin
1/2tsp chili powder
1/4tsp cayenne pepper
zest of one lemon
4 eggs

Directions:

• Heat 1T of the oil in a large saucepan over medium high heat.
• Add the diced sweet potatoes, 1/2tsp salt, and 1/4tsp pepper, and cook for 15 minutes - or until tender.
• Remove the sweet potatoes from the saucepan.
• Add the remaining 1T of oil to the saucepan, and then toss in the onion, zucchini, spinach, cumin, chili powder, cayenne, and lemon zest.
• Cook for 5-7 minutes.
• Add the sweet potatoes back into the saucepan, and toss to incorporate.
• Create four mini-holes in each quadrant of the veggie mixture.
• Crack an egg into each hole.  Cover with a large top, and simmer until eggs are cooked to your desired consistency.
• Serve with salsa and a scattering of shredded cheddar cheese.

Bo and I both devoured our perfect bowl's full of the hash!  Interestingly, I had left out a package of ground turkey to defrost all day, thinking that Bo would want/need the added protein in the meal.  Instead, after he finished eating his entire plateful he realized that we totally forgot to brown the turkey and add it to his plate. I guess that just goes to show you that sometimes vegetarian meals really are both satisfying AND delicious.  SCORE!

Question of the Day:

What's your favorite recipe that you have cooked RECENTLY?  I would love to hear what you and your family are enjoying as summer transitions into fall.

Blessings,
Ally and Bo

Light and Lemon-y Pasta

Night before last I was (strangely) craving pasta.  Usually, pasta is not my thing.  I'm not sure why, but I just don't really crave it...maybe it's because I usually find it to be too heavy and unsatisfying.  More times than not, I end up making it for Bo, and throwing together something else completely for myself.

Not two night ago.

Surprisingly, I actually wanted pasta, AND I wanted the last of our summer tomatoes.  So, I threw together a light and lemon-y pasta dish that satisfied all of my cravings.  The result was colorful, nutritionally balanced, and - most importantly - delicious!

Light and Lemon-y Pasta
Serves 2

2 campari tomatoes, diced
2 handfuls of spinach, torn
zest of 1 lemon
1 1/2C uncooked pasta
1/2 lemon (squeezed to remove juice)
1/2T EVOO
1/4C Parmesan
salt and pepper, to taste
1/2 avocado, diced

Directions:

• Add the diced tomatoes, torn spinach, and lemon zest to a large mixing bowl.
• Cook the pasta according to package directions.
• While the pasta is cooking, whisk together the lemon juice and EVOO.
• Once the pasta is cooked, drain it and then immediately add it to the tomato/spinach/lemon zest mixture.  Toss together.
• Add the Parmesan cheese, and then pour the lemon juice and EVOO dressing on top.
• Toss to incorporate and melt the cheese.
• Season with salt and pepper to taste.
• Garnish with avocado chunks, and serve quickly (before the avocado turn brown).

Oh hi Lola!  

(Thanks for poppin' in!)

You can always count on Lola to be close by whenever food is involved...surprisingly, she loves ALL food (i.e. not just meat and peanut butter).  Even if I am cooking a vegan/vegetarian dish, she is directly under-foot and intently interested (and hopeful that I might drop a mouthful - or two)!

I captured the perfect lighting in the picture below (probably my favorite out of the bunch).  You can really see all of the dish's colors in this one:

• red from the tomatoes;
• green from the spinach and avocado;
• brown from the pasta;
• yellow from the lemon zest; and
• flecks of white from the Parmesan cheese.  

Hmm...hmmm...good!

As a TOTAL tangent: 

Look at how much my hair is growing!

Remember when is was THIS short?!

(That was last Thanksgiving...less than a year ago!)

Now it is just above my shoulders, and I can almost pull it into a full ponytail.  

For now, I am just going to keep letting it grow.  I don't really have any specific length in mind...as long as it continues to look healthy and shiny then I will just keep letting it get longer.  Who knows, maybe one day it will get this long...

Question of the Day:

What's your favorite pasta shape? Macaroni? Penne? Spaghetti? Lasagna? Shell? Orzo?

Personally, I like shells and penne because they capture lots of yummy sauce inside! :)

Blessings,
Ally and Bo

Beta-Caroteine and Protein-Packed Salad

Today, as I was walking on the treadmill and reading the latest Yoga Journal magazine (yes, I read while I walk...I find it very meditative and relaxing), I was struck with inspiration for tonight's dinner.  Specifically, something Lavinia Spalding said in her article "Salad Days" really got me thinking:

When dinnertime comes, salad is often overlooked as a main-course option - it's a nice sidekick, but seldom the star.

Well, not in the Behne household!  The star of tonight's dinner was 110% salad; but not just any salad, this salad was filled with beta-caroteine, fiber, healthy fats, and protein.

Protein, you say?

How does someone who doesn't eat meat get protein?

Why, lentil's of course! :)

Don't trust my nutrition knowledge?  Well, not to worry, the World's Healthiest Foods has my back!

Lentils are a very good source of cholesterol-lowering fiber..but this is far from all lentils have to offer.  Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein - all with virtually no fat.  The calorie cost of all this nutrition?  Just 230 calories for a while cup of cooked lentils! (Source)

This salad is packed with an abundance of vitamins, nutrients, and good-for-you flavor!  After eating a plate FULL of it, I was satisfied and full, but by no means overly stuffed.  Three hours later, I was still feeling energized!  Don't be shy about the herbs in this salad, they really take the flavors from moderate to delectable!  And just in case you aren't a fan of rosemary or dill, feel free to substitute them with coriander, oregano, or basil.

Before eating this salad, Bo was CERTAIN that he didn't like lentils.  When I told him what was in tonight's dinner salad, he said "Lentils?!!!"  But - and I promise you I'm not lying here - after the first bite he changed his tune!

Lentils may seem like the red-headed-freckled-step-child of vegetables, but honestly, what do you have to lose by giving them a fair try?!

Beta-Caroteine and Protein-Packed Salad
Serves 2-4 (two as an entree, four as a side dish)

1/2C lentils, washed
1C water
2 medium sweet potatoes, diced into bite-size pieces
4 medium carrots, diced into bite-size pieces
2C spinach, washed and patted dry
4T EVOO, divided
1/2T dried dill, divided in half
1tsp dried thyme, divided in half
1T dried rosemary, divided in half
1T lemonjuice
salt and pepper, to taste

Directions:

• Preheat the oven to 425 degrees.
• Place the lentils and water into a small saucepan.
• Once the lentils reach a low boil, reduce the heat and simmer for 15-20 minutes - or until tender.
• Meanwhile, toss the diced sweet potatoes and carrots with 2T EVOO, 1/4T dried dill, 1/2 tsp dried thyme, 1/2T dried rosemary, and salt and pepper to taste.
• Roast for 20 minutes.
• After the lentils, sweet potatoes, and carrots are cooked, toss them together in a large salad bowl.
• Cover the vegetables with aluminum foil, and refrigerate until they are cool.
• In a small jar or bowl, whisk together the lemonjuice, remaining oil, and a pinch of salt.
• Once the vegetables are cool, add the spinach, lemonjuice/oil mixture, and remaining herbs to the large salad bowl.
• Toss to incorporate, and refrigerate for an additional 30 to allow the flavors to meld together.
• Serve chilled.

Up next - Who knows?!  I recently realized that I get a little stressed out by this point in the post.  Although it is 100% self-imposed, I have started to feel some pressure to always have another post lined up, when the truth is, I frequently don't!  So, instead of telling you what I am going to write about next time, I have decided to live in the moment instead, and wait for something to strike me! :)

Question of the Day:

Is there a food that you KNOW is good for you, but you just can't bring yourself to try it?  Or have you tried it, and you just can't bring yourself to like it?!  If so, I would love to hear all about it in the "Comment" section directly below!

Blessings,
Ally and Bo

Summer Picnic With My Love

Even though Bo and I are married, live in the same house, sleep in the same bed, and see each other (almost) every day, sometimes we forget that "date nights" (or, in this case, "date afternoons") are still important.  And since, by some miracle, we both had today completely off from work, we decided to go on a picnic!

This morning, I spent an hour or so whipping up a special lunch; and I must admit that I felt like a regular Giada de Laurentis in the kitchen! :)  By 12:30 we were both starving and ready to hit the road!

Thankfully, we didn't have to travel far.  Less than a mile away is a local park; and since dogs are allowed, we decided to bring Lola along for the ride!  She has gotten SO BIG (over 50 pounds!) that now she has to ride in the back seat.  No more floor board of the passenger side for this little Labrador!

While Bo walked Lola around for a couple of minutes, I took my time setting the stage for our picnic date.  I brought an old family quilt along to decorate the table, and then I spread out our feast:

• Warm Goat Cheese, Spinach, and Tomato Panini;
• Macaroni Salad;
• Minted Fruit Salad (see recipe below); and
• specialty drinks from Whole Foods.

Since Bo wanted a little more protein with his lunch, I added some ham to his sandwich.  In the end, he actually said that he thought the sandwich was a little better without the meat.  SCORE for the vegetarians!

I guzzled my lunch down with Virgil's Zero Cream Soda, while Bo sipped on Steaz Zero Calorie Orange.  Both were delicious; but truth be told, my cream soda was the best out of the two.  It really tasted like the real thing!

Lola sitting pretty for a treat!

My handsome hubby enjoying his panini.

Me - chowing down.

(And yes, I burned my bread.  

What can I say, I am my mother's daughter (hehehe)!)

Absolutely LOVING what natural light does to my photography skills!  

Lesson: I think I need to take more pictures outside!

This fruit salad was simple and out-of-this-world delicious!  It was - in both of our opinions - the best part of the whole picnic.  And since I know you want it, here is the quick and easy recipe:

Minted Fruit Salad
Serves 2

8 medium strawberries, diced
1/2 C blueberries
1 medium nectarine, diced
1 packet of stevia
1/2T lemonjuice
1/2 tsp dried mint

Directions:

1. Add the strawberries, blueberries, and nectarine to a small mixing bowl.
2. Sprinkle the stevia, lemonjuice, and mint over top.
3. Toss to incorporate.
4. Chill until ready to serve.

It really is as easy as 1-2-3-4!

Lola chillin' in the shade...no doubt wishing she could play with the kids on the playground.

This macaroni pasta salad wasn't my recipe, and it wasn't a home-run.  Truthfully, it was just so-so.  Next time, I think I would do better to just come up with something of my own.  Regardless, it did hit the spot when Bo and I were still a little hungry after eating our sandwiches (Bo has a full sandwich, I just had a half). 

Yummm...

All gone. :)

Afterwards, we took a little walk to help digest our food.  Since it was VERY hot, we tried to stay in the shade as much as possible.  We watched Lola carefully to make sure she didn't overheat, and we also gave her lot and LOTS of water.

At one point, we even talked Lola into playing on the playground!

She and her Daddy even went down the slide!  

(I'm not sure she enjoyed it.)

We didn't get a picture of it, but Lola thought the swings were so. much. fun.  While I was swinging, she kept trying to jump up and catch me!  It was too funny to watch her.  On the one hand she was totally confused by what was going on; while on the other hand she thought it was this new game that she couldn't wait to play. I can't wait to see what Lola will be like when we bring our future children to the playground.

It is certainly something to look forward to...

Next up:  a creative way to use up all of the zucchini that is abounding in your garden/local grocery store!  Delicious AND healthy potato filling anyone?!

Question of the Day:


When is the last time you went on a date with your significant other, and what did you do?!

Blessings,
Ally and Bo

Warm Goat Cheese, Spinach, and Tomato Panini

OH. MY. GOODNESS.  

I am SO EXCITED to share today's recipe with y'all!  In fact, in the past 48 hours Bo has eaten this panini three times, and I have eaten it once (plus a few stolen bites from Bo's servings...hehehe).

So, here's the back story:

Two days ago Bo requested a grilled cheese sandwich for dinner.  The chef in me thought that that sounded sort of boring.  So, instead of making us a traditional grilled cheese, I decided to use his suggestion as a basis for something much for sophisticated and delicious.

Enter: goat cheese

Armed with goat cheese as my secret ingredient, I proceeded to craft a sandwich that rivals  practically every deli sandwich I have eaten in my entire life.  Subway, Quiznos, Panera, you've got nothin' on me!

Ooey, gooey, and delicious!  This sandwich has the same creaminess as a childhood-classic grilled cheese, but with a refined twist.  If you can, eat this sandwich warm.  There is just something about warm bread and goat cheese that does a body (and a soul) good!

Warm Goat Cheese, Spinach, and Tomato Panini
Serves 1

2 slices of whole wheat bread (or bread of choice)
1.5 oz. goat cheese
1/3 medium tomato, sliced
small handful of spinach
salt, for garnish
pepper, for garnish
balsamic vinegar, for drizzling

Directions:

• Preheat a non-stick skillet over medium heat.
• Microwave the goat cheese for 10-15 seconds, just until it is easily spreadable.
• Spread a generous layer of the goat cheese over each piece of bread.
• Layer the spinach on top of the goat cheese.
• Add the thinly sliced tomatoes on top of the spinach.
• Sprinkle with a small pinch of salt and pepper.
• Drizzle with a small amount of balsamic vinegar.
• Place the top layer of bread onto the sandwich.
• Add the panini to the preheated skillet, and place a cast-iron skillet on top of it (this is to weight it down and to ensure that all of the ingredients meld together as they heat up).
• Cook on one side for 2-3 minutes, until the bread is browned - but not burned!
• Flip, and replace the cast-iron skillet on top of the panini.
• Cook on the other side for 2-3 minutes.
• Serve warm with fruit, chips, or any other side(s) of your choice.

I can't decide between these two pictures:  On the one hand, the top picture shows really great color definition of the panini.  The green, red, and white are so vibrant.  Heck, you can even see the speckled brown on top of the bread!  On the other hand, the bottom pictures has great lighting!  I love how you can still see the grapes, the plate, and the surrounding items in some definition.

In a perfect world, I would have both the talent and the equipment to take a picture that is somewhere right in the middle.  Until then, I will just keep honing my skills, and waiting for Christmas (or Bo's next pay raise!).

Question of the Day:


Do you like goat cheese?  If not, what other kinds of cheese DO you like (Who know...maybe I could come up with a sandwich using one of your favorites!)?

Blessings,
Ally and Bo

Cherry Pie Oats

On a whim - for no apparent reason other than it was on sale - I recently bought a can of Compton's No Sugar Added Cherry Pie Filling.

Well, that was almost a month ago.  

Since that purchase, the large can of cherry pie filling has sat, ignored, in the back of our pantry.  Keep in mind, we don't have any pie crusts in our refrigerator or freezer.  For that matter, Bo and I don't really even like pie crust all that much.  Most of the time, on the few occasions that we have either ordered or baked a pie, we end up eating out all of the "innerds" (that's not a very nice word now is it?) and leaving the crust for the birds.

Seriously, what in the world was I thinking buying pie filling?!

It was simple.  

I was going to have to come up with another way to eat this pie filling.  

And that got me thinking...how else can one eat pie?  I mean let's be honest, who doesn't try to get away with eating dessert for breakfast every once in a while (Come on...what do you think cinnamon rolls, french toast, and scones really are?!)?  So why fight it?  Why not just embrace the concept of pie for breakfast, but turn it into something healthy, delicious, and fulfilling?  The truth is, there is not reason not to.

So that's exactly what I did.

Cherry Pie Oats
Serves 1

1/2 C oats
pinch of salt
1/2 tsp ground cinnamon
1/2 C Unsweetened Vanilla Almond Milk
1 C water
1/2 tsp butter extract (or 1T butter)
1 C Compton's No Sugar Added Cherry Pie Filling
1 T unsweetened, shredded coconut (optional, for garnish)

Directions:

• Add the oats, salt, and cinnamon to a medium saucepan.
• Pour in the almond milk, water, and butter extract.
• Bring to a low boil, immediately reduce heat, and simmer for 7-10 minutes until the mixture begins to thicken.
• Pour the oats into a large bowl, and mix-in the cherry pie filling.
• Garnish with the shredded coconut, and serve.

On the off chance that you aren't a fan of cherry pie (Really?  How is that even possible?!), here are nine other recipes from the ABC blog that are perfect for breakfast:

Pumpkin Spice Oatmeal

This is the PERFECT bowl of oats for fall weather.  Stock up on canned pumpkin so that you can enjoy this recipe all-year round!

Overnight PB&J Oats

Peanut butter, jelly, cream, and oats all in the same bowl.  

Enough said.

Peanut Butter and Banana Overnight Oats

This recipe takes a classic snack combination and turns it into something perfect for breakfast.  This bowl of oats will keep you fueled and full for hours!

Blueberry Cobbler Oatmeal

This is one of my personal favorites!  

Feel free to get creative with ANY herbal teas you have laying around!

Cranberry and "Dressing" Overnight Oats

Tradition with a twist, this oatmeal recipe will have you wistfully reflecting on Thanksgiving come and gone.  But don't wait until November to enjoy this any-time-of-year bowl of oats!  

Apple and Peanut Butter Oatmeal

Here's another classic snack combination turned into something marvelous and delicious for breakfast.  If bananas aren't your thing, this bowl of oats should fit the bill!

Biscoff Overnight Oats

What's Biscoff?  

Don't ask.

Just get into your car,

drive to the nearest grocery store, 

buy it, and

rush home to make this for breakfast tomorrow.

You can thank me later.

Spring Green Overnight Oats

Think you don't like green foods?  Well, this bowl of oats isn't your average sauteed spinach, boiled broccoli, or mushy asparagus.  Don't be scared, just go for it!

And again...thank me later.

Roasted Coco(nut) Oatmeal

Running out of fresh fruits and vegetables?  Don't despair...oatmeal is here!  Add a few tablespoons of pantry staples such as nuts and coconut and you are good to go for hours!

Question of the Day:


Do you like fruit pie?!  If so, what is your favorite flavor (i.e. cherry, apple, peach, blueberry, blackberry, strawberry, etc.)?  

P.S. I have a can of Lucky Leaf's Sugar-Free Apple Pie Filling in my pantry as well.  Hmmm...I see another variation of "pie oats" coming your way in the near future!

Blessings,
Ally and Bo

Not Your Average Green Salad

Kermit the frog understood both the difficulty and the importance of being green.  In fact, he was famous for singing a song all about it(!):

It's not that easy being green,

having to spend each day the color of the leaves.

When I think it could be nicer being red, or yellow, or gold,

or something much more colorful like that.

It's not easy being green.

It seems you blend in with so many other ordinary things;

and people tend to pass you over

'cause you're not standing out

like flashy sparkles in the water,

or stars in the sky.

But green's the color of spring;

and green can be cool and friendly-like.

And green can be big like a mountain,

or important like a river,

or tall like a tree.

When green is all there is to be,

it could make you wonder why.

But why wonder, why wonder?

I am green, and it'll do fine.

It's beautiful, and I think it's what I want to be.

Ok, seriously?!  

How cute are these pictures of Kermit practicing yoga?!  

I simply couldn't resist incorporating them into the post too!

Well, I, too, think green is G.R.E.A.T. - in fact it is my favorite color - and green foods are even better!

Don't believe me?!  

Just check out these two posts (here and here) for more of my green recipe extravaganza!

Last night, in honor of my favorite color, I decided to create a delicious salad using only green ingredients (except for a few of the dressing components, that is).  It turned out really well, better than expected in fact, so I knew that I had to pop in this morning to share it with you all!

Not Your Average Green Salad
Serves 2

3 large handfuls of spinach, torn
2 scallions, chopped
1/2 green bell pepper, diced and sauteed
1 avocado, diced
1 heaping T veganaise
1 scant T Dijon mustard
1 T lime-juice
1 1/2 T water
1/2 scant tsp dried dill weed
pinch of salt
pinch of pepper

Directions:

• In a large salad bowl, mix together the spinach, scallions, and sauteed green bell pepper.
• In a small bottle or mixing bowl, shake/whisk together the veganaise, Dijon mustard, lime-juice, water, dill, salt, and pepper.
• Pour half of the dressing over the salad and mix to incorporate.
• Add the diced avocado and gently stir.
• Add more dressing, if necessary, until desired consistency is reached.
• Enjoy immediately!

Next time - all about my day at The Player's Championship golf tournament and Outfit #4!

(Yes, even though I know practically NOTHING about golf, I am going to one of the major PGA tournaments.  I was given a chance to go with my business partner for free...do you blame me?!)

Question of the Day:

What is your favorite green food (and don't say green eggs and ham...they don't exist!)?

Blessings,
Ally and Bo

Savory Corn Cakes & Wilted Fruit and Nut Spinach

Oooooo...I am quite excited to share today's recipes with you!  Bo and I had these two dishes for dinner a couple of nights ago, and we are both still talking about it.  I have a feeling that these delicious recipes will be in our regular rotation for a long time to come.  And what's even better is the fact that they can both be endlessly altered to create new and exciting versions of the same recipes.  What's not to love?!

So what, exactly, is IN these two recipes?!  Well, I gave you a hint at the end of yesterday's post:

1. spinach;
2. raisins;
3. corn; and
4. cakes!

What does that equal?!

What's that?!

You give up?!

Already?!

Ok...

...do you really want the recipes?!

First, I'll give you a little formula:

Recipe #1: corn + basic pancake ingredients (minus the sugar) + cast-iron skillet = ??? (see below)

Recipe #2: spinach + fruit + nuts + seasonings = ??? (see double below)

The answer to Recipe #1 is Savory Corn Cakes!  

While rummaging through my pantry, I found a can of corn, and for no particular reason, decided to read the side of the can.  Whaddya know, but there was a corn cake recipe on the side.  It got my wheels turning, and a few modifications and substitutions later, an even more delicious (and vegan) version of the recipe was born!  I topped the cakes with salsa because it is what we had on hand.  But you could easily change up this recipe by topping it with sour cream/guacamole/hummus/pesto, and/or adding peas or peppers (bell peppers or hot peppers would work) into the batter! 

Savory Corn Cakes
Serves 2-3

1 can of corn, drained and rinsed
1 C all-purpose flour
1/4 C cornmeal
1 tsp baking powder
1/2 tsp salt
2 T flax + 6 T water (i.e. This is a flax egg.  If you eat eggs, you can add one egg in its place).
1 C unsweetened, plain almond milk (or milk of choice)
2 T canola oil

Directions:

• In a small bowl, mix the flax and water.  Set aside.
• Preheat a medium/large skillet over medium heat.
• In a medium mixing bowl, add the flour, cornmeal, baking powder, and salt.  Mix thoroughly.
• Make a well in the center of the dry mix.  Add in the flax egg, milk, and canola oil.
• Stir to incorporate.
• Pour in the drained and rinsed corn.  Mix thoroughly.
• Pour 1/4 C dollops of cake mixture onto the preheated skillet.
• Cook until bubbles appear, and pop, on the top of the pancake.
• Flip, cook 1-2 additional minutes, until cooked throughout.
• Serve immediately with sour cream, salsa, guacamole, or any other topping of choice.

The answer to Recipe #2 is Wilted Fruit and Nut Spinach!

Before going vegan, I loved creamed spinach (honestly, who doesn't?).  After making my Savory Corn Cakes, I decided that a fresh and lightened up variation of wilted spinach would be the perfect accompaniment.  Aided by the sweetness of the fruit, the crunchiness of the nuts, the brightness of the lemon juice, and the accompaniment of nutmeg, this Wilted Fruit and Nut Spinach is salivatingly good!

Wilted Fruit and Nut Spinach
Serves 2

1/2 16 oz. package of organic spinach
1/4 heaping C raisins
1/4 heaping C sliced almonds
1 T lemon juice
1 T + 1 tsp EVOO
1/2 scant tsp salt
pinch of cinnamon
pinch of nutmeg (Don't skip this ingredient!)


Directions:

• Heat 1 T oil in a medium saucepan over medium-low heat.
• Add the spinach, and toss to coat.
• Cover for 1-2 minutes until the spinach begins to wilt.
• Reduce heat to low.
• Add the raisins, almonds, lemon juice, 1 tsp EVOO, salt, cinnamon, and nutmeg.
• Toss to incorporate.
• Cook for 3-5 minutes, on low, until flavors meld together.
• Serve!

For variations of this side-dish, feel free to swap out dried cranberries or goji berries for the raisins, and pecan pieces, pine nuts, or chopped pistachios for the almonds.  The variations are practically endless!

Question of the Day:

Have you ever been inspired to get creative and make (or re-make) a recipe from a can or a box?  If so, how did it turn out for you?!

Blessings,
Ally and Bo