My Banting recipe of the week is a great accompaniment to meat of any type. It’s so easy and hard to ruin (except if you over-cook it!). Spinach is in season right now. There’s plenty to be had of it and is best used fresh. You may know that spinach is high in iron and folate, but did you know that there is more potassium in a cup of spinach than in a cup of banana. It’s also one of the best sources of magnesium. Low in carbs (3.6g per 100g), it is high in fibre (2.2g per 100g), making it an ideal addition to your menu. Today, I zoot it up with mushrooms and cheese. This recipe makes 4 small servings, 3 medium ones or 2 of you can wolf the whole lot!
- 1 medium onion
- 1/2 punnet of mushrooms
- Butter for frying
- 10-12 leaves of fresh spinach
- 2-3 tablespoons of cream or cream cheese
- Grated cheddar cheese
- Salt and pepper
Chop the onion.
While that’s cooking, slice the mushrooms…
Roughly chop the leaves into quarters and add them to the pan…
You want the spinach to keep it’s lovely green colour….tip it into an ovenproof dish and and after seasoning with salt and pepper, sprinkle grated cheddar cheese on top and pop it under the grill for a few minutes…
I loved it! Thanks Riana for the fresh spinach from your garden. It was delicious.
Keep the smile going.
God bless you!
In His Grip,
Helga xx 🙂
Gratitude Pic…I read the other day, “gratitude is an attitude.” You actually have to work at it. 1 Thessalonians 5:18 is probably the most famous gratitude Bible verse:
Give thanks in all circumstances; for this is the will of God in Christ Jesus for you.