Books, Bikes, and Food

Reviews, Recipes, Rides… and some other things, too.


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Recipe: Spinach Salad Bowl

The other day, I broke my little toe. Not fun. They put my foot in a silly cast shoe that I have to wear for six (!) weeks. Apparently, this is how long even a little toe takes to heal. I can also attest to the fact that three and a half weeks after the event, it still hurts when I step on it too strongly, so the cast shoe is probably for the best. All this to say, I haven’t been moving around much, as opposed to my usual habits. On top of that, summer has really started over here and I’ve been more than antsy to get out hiking, swimming, biking, and all the fun activities you get to do in the summer. Except I don’t get to be active. 

All this to say, I’ve been trying to watch what I eat a bit more because I’m not using any calories since I’m mostly stationary. And I’ve really been feeling like summer foods. Enter this beautiful salad bowl. The great thing with these things is, you can throw just about anything into them and it will taste amazing.

Ingredients (1 portion)

  • 1 large handful of baby spinach
  • 1 carrot, grated
  • 1/2 avocado, diced
  • 5 radishes, finely sliced
  • 4 artichoke hearts, quartered
  • juice of 1/2 lemon
  • dash of olive oil
  • pinch of salt

Just assemble everything in a bowl, drizzle with the olive oil and lemon juice. Add the salt, mix well and enjoy! Also, you can plop a soft-boiled egg on top if you like.


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Recipe: White Beans with Spinach, or alubias con espinacas

This recipe is my take on this one for spinach with chickpeas from Smitten Kitchen. They claim that things sound better when named in Spanish, and knowing this to be absolutely true my white beans with spinach were quickly turned into alubias con espinacas, making the recipe sound all the more attractive. Then I popped a soft-boiled egg on top and it was perfection.

The great folks over at Smitten Kitchen use fresh spinach and dried chickpeas, but for me it was canned white beans and frozen spinach. It worked beautifully, too.

Ingredients (2 portions)

  • 1 can of white beans, drained and rinsed
  • frozen spinach (I used about two handful of the portionable stuff)
  • 2 eggs
  • 100ml passata
  • 1 tsp tomato purée
  • olive oil
  • 1 dried small chile
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp (smoked) paprika
  • 1 tbsp red wine vinegar
  • fresh lemon juice to taste
  • salt and pepper

Heat the olive oil in a saucepan. Add the minced garlic, chile, paprika and cumin, stir well and cook until the garlic is golden. Add the beans and stir to coat them evenly with the spices. Add the passata, tomato purée, vinegar, and the spinach. Cook until the spinach is fully defrosted. Season with salt, pepper, and lemon juice to taste. While the beans and spinach are cooking away, boil the egg for five minutes. Plop the beans and spinach onto two soup plates and crack the soft-boiled eggs on top. Enjoy with some toasted bread.