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The Powerhouse of Health: Spinach
Rich in nutrients:
Spinach is a nutrient-dense leafy green packed with vitamins and minerals like vitamins A, C, K1, B2, B6, and E, as well as magnesium, iron, calcium, potassium, and folate. These nutrients support overall health and well-being.
Antioxidant powerhouse:
Spinach is loaded with antioxidants, including flavonoids, carotenoids, and lutein, which help protect your body from free radicals, reduce inflammation, and promote eye health.
Supports heart health:
The high levels of nitrates in spinach have been shown to help lower blood pressure, improve blood vessel function, and reduce the risk of heart disease.
Bone health booster:
Vitamin K1 in spinach plays a crucial role in maintaining bone health by helping with calcium absorption and bone mineralization.
Immunity support:
The vitamin C content in spinach helps to strengthen the immune system, supporting the body's ability to fight off infections.
Gut-friendly:
Spinach is high in fiber and low in FODMAPs, making it suitable for those with sensitive digestive systems. The fiber content also supports healthy digestion and aids in weight management.
Versatile and delicious:
Spinach can be easily incorporated into a variety of dishes, whether it's raw in salads, cooked in soups, or blended into smoothies.
Spinach is a versatile, nutrient-dense, and delicious leafy green that offers numerous health benefits. So, go ahead and enjoy it regularly to take advantage of all the goodness it has to offer!
Gut-Friendly Spinach Frittata
Servings: 4-6
Ingredients:
8 large eggs
1/2 cup lactose-free milk or almond milk
2 cups fresh spinach, chopped
1 medium red bell pepper, diced
1/2 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese (or a lactose-free cheese alternative)
1/4 cup chopped scallions (green tops only)
1/4 cup chopped fresh basil
2 tablespoons olive oil
Salt and pepper, to taste
Instructions:
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs and lactose-free milk or almond milk until well combined. Season with salt and pepper to taste.
Heat the olive oil in a 10-inch ovenproof non-stick skillet or cast-iron pan over medium heat. Add the diced red bell pepper and cook for 3-4 minutes, or until softened.
Add the chopped spinach to the skillet and cook for another 2-3 minutes, until wilted.
Pour the egg mixture over the vegetables in the skillet, making sure the spinach and bell pepper are evenly distributed.
Sprinkle the halved cherry tomatoes, crumbled feta cheese (or lactose-free cheese alternative), chopped scallions, and fresh basil over the top of the egg mixture.
Cook the frittata on the stovetop for 4-5 minutes without stirring, allowing the edges to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is cooked through and the top is lightly golden.
Remove the frittata from the oven and let it cool for a few minutes before slicing it into wedges.
Serve warm or at room temperature with a side salad or your favorite gut-friendly condiments.
Enjoy this delicious and gut-friendly spinach frittata that's perfect for breakfast, lunch, or dinner!
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