#spinachlover

These vegan and gluten-free chickpea spinach burgers are packed with flavor and nutrients. They are easy to make and perfect for a quick and healthy meal!

Ingredients: 2 cups cooked chickpeas, drained and rinsed. 2 cups fresh spinach, chopped. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon ground flaxseed. 3 tablespoons water. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup gluten-free breadcrumbs. 2 tablespoons olive oil.

Instructions: Put water and ground flaxseed in a small bowl and mix them together. It will thicken up in 5 minutes, making a flax "egg." Put the chickpeas, spinach, onion, garlic, cumin, paprika, salt, black pepper, and the ready flax "egg" in a food processor and blend them all together. To make the mixture stick together, pulse it until it does, but leave some chunks in it. Put the gluten-free breadcrumbs into a large bowl and stir them in. You can add more breadcrumbs if the mixture is too wet. Make 4 equal portions of the mixture and shape each one into a burger patty. Set a pan on medium heat and add the olive oil. For four to five minutes on each side, or until golden brown and fully cooked, remove from the heat. Put the chickpea and spinach burgers on gluten-free buns and top them with whatever you like.

Prep Time: 15 minutes

Cook Time: 10 minutes

A quick and healthy breakfast option, these scrambled eggs with spinach are packed with nutrients and flavor.

Ingredients: 4 large eggs. 1 cup fresh spinach, chopped. 2 tablespoons butter. Salt and pepper to taste.

Instructions: In a bowl, whisk the eggs until well beaten. Heat a skillet over medium-high heat and melt the butter. Add the chopped spinach to the skillet and saut until wilted. Pour the beaten eggs into the skillet with the spinach. Stir continuously until the eggs are cooked to your desired level of doneness. Season with salt and pepper to taste. Serve hot.

Prep Time: 10 minutes

Cook Time: 5 minutes

For a tasty and healthy low-carb meal or snack, try these cheesy sausage spinach zucchini cups. These cups are gluten-free and low in carbs. They are made with Italian sausage, spinach, zucchini, eggs, and a mix of cheddar and Parmesan cheese. You can make them ahead of time and eat them when you need a quick and filling snack.

Ingredients: 1 tablespoon olive oil. 1/2 cup diced onion. 2 cloves garlic, minced. 8 ounces Italian sausage, casings removed. 2 cups chopped spinach. 1 cup shredded zucchini. Salt and pepper to taste. 6 large eggs. 1/4 cup heavy cream. 1/2 cup shredded cheddar cheese. 1/4 cup grated Parmesan cheese.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put non-stick spray in a muffin tin to grease it. Put olive oil in a pan and heat it over medium-low heat. Put in the minced garlic and diced onion and cook until the onions are soft. Break up the Italian sausage with a spoon as you add it to the pan and cook it until it turns brown. Add the chopped spinach and shredded zucchini and mix them in. Cook until the zucchini is soft and the spinach wilts. Add pepper and salt to taste. Whisk the eggs and heavy cream together in a different bowl. Cheese should be added. Spread the sausage and vegetable mix out evenly in the muffin tins. Place the egg mix on top of the sausage mix. Each cup should have grated Parmesan cheese on top of it. The eggs should be set and the tops should be golden brown after 20 to 25 minutes in a hot oven. Before taking the zucchini cups out of the muffin tin, let them cool a bit. Warm up and serve. Enjoy these cheesy sausage spinach zucchini cups as a low-carb meal or snack that tastes great and fills you up!

Prep Time: 15 minutes

Cook Time: 25 minutes

This traditional brunch dish consists of perfectly poached eggs, Canadian bacon, and spinach atop toasted English muffins, all smothered in a rich and creamy hollandaise sauce.

Instructions: Set aside the toasted English muffins. Cook the Canadian bacon in a large skillet over medium heat until browned and heated through. Keep warm and set aside. Melt the butter in a medium saucepan over low heat. Combine the egg yolks, lemon juice, salt, and cayenne pepper in a blender. Blend on high until completely smooth. Pour the melted butter into the egg yolk mixture in a steady stream while the blender is running on low. Blend the mixture until it is thick and creamy. Cook the spinach in the microwave or on the stovetop until it is wilted. Poach the eggs until they are done to your liking. Place a toasted muffin half on each plate to start. Add a slice of Canadian bacon, some wilted spinach, and a poached egg to each muffin half. Spread the hollandaise sauce on top of each egg. Serve right away.

These low-carb spinach soft taco shells are a healthy alternative to traditional tortillas. Packed with spinach and almond flour, they are perfect for a keto or low-carb diet. Fill them with your favorite taco ingredients for a delicious and nutritious meal.

Ingredients: 1 cup fresh spinach leaves. 1 cup almond flour. 2 tablespoons psyllium husk powder. 1/2 teaspoon salt. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 cup grated Parmesan cheese. 1/4 cup water.

Instructions: In a food processor, blend the fresh spinach leaves until finely chopped. In a mixing bowl, combine the chopped spinach, almond flour, psyllium husk powder, salt, garlic powder, onion powder, and grated Parmesan cheese. Slowly add water to the mixture and knead until a dough forms. Divide the dough into small balls and place them between two sheets of parchment paper. Roll out each ball into a thin, round taco shell shape. Heat a non-stick skillet over medium heat and cook each spinach taco shell for about 2-3 minutes on each side or until they become slightly crispy and hold their shape. Remove from the skillet and let them cool slightly before filling with your favorite taco ingredients. Enjoy your low-carb spinach taco shells with your choice of fillings!

Prep Time: 15 minutes

Cook Time: 10 minutes