Happy Monday thriving readers! Hope you had a restful holiday and ready to start the new year with a burst of energy. It might be challenging to get back into the work or school routine, which is why you need to start the day off right with a solid breakfast that fuels you with energy.
I always have a protein rich breakfast with vegetables (always spinach or kale) such as an omelette filled with spinach, red peppers and mushrooms or spinach smoothie with protein powder and banana or my mom's spinach and egg salad.
In Ontario, spinach is in season May through October and can be frozen to enjoy all year round. "It is well known for its nutritional qualities and has always been regarded as a plant with remarkable abilities to restore energy, increase vitality and improve the quality of the blood. There are sound reasons why spinach would produce such results, primarily the fact that it is rich in iron. Iron plays a central role in the function of red blood cells which help in transporting oxygen around the body, in energy production and DNA synthesis. Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folic acid as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach. Others include kale, broccoli and green cabbage" (BBC Good Food).
"The dark green colour of spinach leaves indicates they contain high levels of chlorophyll and health promoting carotenoids (beta carotene, lutein and zeaxanthin). These phyto chemicals have anti-inflammatory and anti-cancerous properties and are especially important for healthy eye-sight, helping to prevent macular degeneration and cataracts"(BBC Good Food).
Now that you know the great benefits of spinach, here's my mom's spinach and egg recipe for you to try!
- 1 large box of spinach (11 oz)
- 4 hard boiled eggs
- 1/3 cup of chopped green onion
- 1/3 cup of homemade mayonnaise
- salt and pepper to taste
How to hard boil eggs and prep for salad
- Place eggs in large saucepan. Cover them with cool water by 1 inch.
- Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit for 12 minutes.
- Transfer eggs to a colander; place under cool running water to stop the cooking.
- Remove shell and cut in cubes.
How to cook Spinach and finish salad
- In a large pot, bring lightly salted water to a rapid boil.
- Rinse spinach leaves very well.
- Cook spinach in boiling water for 1 minute.
- Drain and press out excess water. Chop spinach.
- Add eggs, green onion, mayonnaise, salt and pepper. Mix until combined.
- Serve on crackers or bread. Bon appétit!