Here is my secret super fast, easy, healthy comfort food hack.
I love trying new flavor combos and through trying different recipes (and also having a brother who used to be a chef…I know, it’s kinda cheating) 😉 I found that I really love fresh spinach tossed with lemon juice, salt, and pepper mixed with something savory like garlic mashed potatoes. I promise you that texture combo is amazing. For this particular recipe, I didn’t use mashed potatoes, but I will give some ideas for that at the end of this post and a hint from the original recipe that won me over to this texture and flavor combo.
OK, let’s get to my comfort food hack.
The other day I was struggling to find something to eat. It was one of those days that nothing sounded good, it had kinda been a rough day, and I did really didn’t have that much to chose from either. I stood in front of the frig for awhile waiting for something to jump out at me. I grabbed spinach, asparagus, mushrooms, lemon, and some sprouted seeds. How can I make this into something great?
I wasn’t sure what I was going to do so I just started cooking. I decided that I would roast the asparagus, saute the mushrooms, roast the seeds just slightly, and toss the spinach with lemon juice, salt, and pepper. I didn’t intend for it to end up being like a salad, but it all ended up in the bowl together and it was so tasty! I had that moment where things just all of a sudden seemed ok simply because I was enjoying all my tastes so much! haha! What can I say, I really like food! 😉
I already listed out my ingredients, but I will give you all the formal recipe.
- A couple of cups of Spinach
- 2 large Lemons
- Salt & Pepper
- A bag of fresh Mushrooms
- A bunch of Asparagus
- Sprouted Seeds (I used Go Raw all natural spouted seed mix this time, but any seeds or nuts you like would be good. Roasted pine nuts are also quite good. As for the amount, I usually toss in a handful.
- 2 tablespoons of grass-fed butter
- 2 tablespoons of Oil Olive
- Choice seasonings ( I used onion powder, garlic powder, Johnney’s Seasoning Salt, and pepper.)
- Preheat oven to 400 degrees F. In a large fry pan, add 1 tablespoon of oil and 1 tablespoon of butter. Add mushrooms. Add spices of choice. Stir occasionally on medium heat for about 10 minutes and then turn to low to keep warm.
- While you are sauteing the mushrooms you will want to be roasting the asparagus. Cut the ends of your asparagus and place them in a broiling pan. Toss them with the remaining oil and the juice of 1 lemon. After about 2 minutes toss in the butter and stir the asparagus. Cook for another 5-8 minutes, but be checking. You don’t want to overcook them. When the texture is still slightly crunchy, its perfect.
- While the asparagus is baking and the mushrooms are sauteeing, toss the spinach with the juice of a lemon, salt, and pepper to taste.
- Add mushrooms to spinach and in the mushroom pan quickly toss the seeds over medium heat for a few minutes. When they are done, add to the spinach and mushrooms.
- Cut up the asparagus, add them to the spinach, toss, and dig in!
This recipe is a staple for me and I use all kinds of versions of this with my cooking. For instance, tonight I roasted potatoes and made this spinach minus the asparagus. I had that same happy moment when the tastes made everything all better. So yummy!
Another fantastic recipe spin: Lemon tossed spinach down first on the plate followed by mashed potatoes, a protein of choice (grilled chicken or fish) topped with a mushroom sauce garnished with asparagus. OMGoodness, it is so good.
Hope you all enjoy some tasty foods today, and maybe give this a try!