Spinach Balls

If you are looking for a healthy appetizer these cute little spinach balls fit the bill! They are nutritious and delicious!

Leafy greens in general are power houses of antioxidants and spinach is one of the milder of these greens, tending to be a favorite of most people. Enjoy it while it is in season!


6 cups fresh spinach

3 cups boiling water

3 eggs

1/2 cup grated cheese (I like mozzarella or cheddar)

1/4 – 1/2 cup chopped herbs Parsley and cilantro are our favorites. Dill and basil are also really good. Feel free to add your favorite.

1 cup bread crumb or Panko crumbs

1-2 cloves minced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

Optional: If you like a little spice add a dash of cayenne or a teaspoon of sriracha sauce.

How to Make Them

Wash the spinach and chop

Put into a glass bowl and cover with boiling water. Let it sit for 3 minutes and pour into a colander to drain. Press out any excess liquid. You should end up with about 2/3 cup of spinach.

Combine all ingredients in a bowl mixing well.

Preheat your oven to 350 degrees F.

Using your hands or a small cookie scoop to make small balls, maybe about an inch in diameter. If your batter is too wet you can add a little more bread crumbs to make it easier to work with.

Place the balls on a baking sheet. Either oil the pan some or cover with parchment paper.

Bake for 15-20 minutes until golden colored.

Enjoy warm from the oven or let cool and refrigerate to use throughout the week.

Recipe adapted from recipe on website sweetashoney.co

Kale Pesto

Pesto, how you love it!

Have you been thinking about how you can’t wait for warm days to return so that you can make that delicious basil pesto that you love so much? Don’t despair, you can use kale which is plentiful in gardens this winter to make a delightful pesto.  Not only is it delicious but also nutritious.

Toss this pesto with pasta for a nutritious meal or use as a dip or spread.

To toss this with pasta, cook pasta according to package directions then just before draining, reserve 1/4 cup of the pasta water. Toss the drained pasta with a few tablespoons of the reserved pasta water and a few tablespoons of pesto. Add more or less pesto depending on your preference.

Delicious to add some roasted sweet peppers, some sun dried tomatoes or even some kalamata olives.  You add your favorites to make this a dish to enjoy!

Kale adds lots of nutrition to your meal or snack.

At just 33 calories, one cup of raw kale has:
    • Nearly 3 grams of protein.
    • 2.5 grams of fiber (which helps manage blood sugar and makes you feel full)
    • Vitamins A, C, and K.
    • Folate, a B vitamin that’s key for brain development.
  • Alpha-linolenic acid, an omega-3 fatty acid.

Kale: Nutrition, Types, Cooking, and More – WebMD



Yield: 4


1 large bunch of kale, wash and remove stems

1/2 cup raw almonds

2 cloves garlic, roughly minced

1/2 teaspoon salt

1 teaspoon red pepper flakes

2/3 cup olive oil

1/2 cup Parmigiano-Reggiano Cheese or Parmesan


Bring a large pot of salted water to a boil. Add kale and cook 5-10 minutes. Drain and pat dry.

In the meantime, preheat oven to 350 degrees F  then add almonds to a baking sheet and bake until lightly toasted, about 5-10 minutes but watch closely to be sure that they don’t burn.

Add kale, almonds, garlic, salt and red pepper flakes to the bowl of a food processor. Pulse 3 times then slowly pour olive oil into the bowl while the processor is running. Stop to scrape the sides a few times.    Add the pesto to a bowl with cheese, mix well. Taste for seasoning and add salt if necessary. To store, top with a thin layer of olive oil and cover with plastic wrap. Store in the refrigerator up to 3 days.

Optional:  If you want to keep this dish plant-based use nutritional yeast to give a cheese flavor instead of the Parmigiano-Reggiano Cheese or Parmesan.

Collard Greens and Cranberries

Adding cranberries to collard greens may sound a little different but it is really very tasty. This dish is a great way to get more greens into your diet. It’s good with pretty much any meat.

Ingredients for Collard Greens and Cranberries

1 bundle collard greens (Should make about 6-8 cups chopped)

1 tablespoon oil (I like to use coconut oil, but olive or avocado oil work great too)

3 onions, cut in half and sliced into thin slices

3 garlic cloves, minced

Salt to taste

1/2 cup dried cranberries

Optional: If you really want to add flavor fry some bacon and use the drippings for your oil. Then crumble the bacon over the finished dish.

How to Make Those Collard Greens

If you don’t like the hard stem go ahead and slice those out. It’s quicker if you can stack several and use a knife to cut them out.

Take that stack of 2-3 leaves and roll them up like a cigar. Slice them into very thin ribbons. When finished go ahead and put these into a big bowl of water and pat them up and down to remove any grit they may have. Remove them from the water and check. If you still see any grit pour that water out and repeat. If not go ahead and drain the water off the collard greens.

In a large skillet heat oil over medium heat. Add your onions and saute for about 20 minutes or until they are caramelized, golden brown. Now add the minced garlic and continue stirring for a few more minutes till it turns a golden brown, being careful not to burn it.

In a boiler or skillet with a lid add your greens with about 3 cups of water. Bring to a boil and let cook for about 8-10 minutes, or until the greens are tender and are still bright green. Drain and set to the side.

Add your collard greens to the onions. Salt to taste.

Stir in the cranberries and on medium heat cook for another 2-3 minutes until heated through.

Serve as is or dress with a little pepper sauce.

Collards and Crainberries

Chopped Salad

A great salad to make at the beginning of your week to have for healthy meals throughout the week.  You can adjust this recipe depending on the ingredients that are in season and that you have available.

Ingredients for Salad

1 head broccoli, about 2 cups chopped

1/2 head cauliflower, about 2 cups chopped

1/2 head red cabbage, about 2 cups chopped

5-6 kale leaves, about 2 cups chopped

1 apple, chopped

2-3 carrots, depending on size, about 1 cup chopped

1/2 cup parsley

1/3 cup roughly chopped nuts  (i like pecans or almonds)

1/3 cup dried cranberries

2 tablespoons sunflower seeds

Ingredients for Dressing

2-3 cloves crushed garlic

1 tablespoon grated ginger

Lemon juice from 1-2 squeezed lemons, 1/2 cup

1 teaspoon dijon mustard

1 teaspoon honey

1/4 cup EVOO

Salt & Pepper to taste

How Do I Make It

Put all chopped veggies and apple into the food processor and pulse until you have chopped them fine.  You will need to do this in batches to be sure they all get chopped well.

Pour all finely chopped veggies into a bowl and stir in the nuts, sunflower seed and dried cranberries.

Combine all the ingredients for the dressing and pour over the salad.  Toss well.

Delicious to refrigerate and enjoy through the week.

Shiitake Mushroom Soup

Need an Immunity Boost-  try Shiitake Mushroom Soup!  It’s delicious and oh so good for you!








8 cups vegetable broth (or chicken broth would be good too)

6 cups chopped cauliflower

6 cups chopped shiitake mushrooms  (be sure to save your shiitake stems to add to your ingredients when making broth)

2 cups chopped onions

1/2 teaspoon sea salt

1 tablespoon apple cider vinegar

How to Make It

Place all ingredients into a pot and bring to a boil.  Reduce the heat and simmer for 20 minutes.

When tender puree with immersion blender until smooth or use your blender to puree.