scroll-down-to-see-all-2

anniv-banne-5

Recipes (25)

Here you find many great recipes you can use and also trade with on Gilad's Eat Right Now Plan.

 

 

Recipe Name Spinach Surprise
Description Warm creamy spinach that can be served as a side dish with your favorite protein or an appetizer with cut veggies and pita chips
Dish Type Side Dish
Difficulty Easy
No. of Servings  
Preparation Time 20
Cooking Time 25
Ingredients 1 medium onion chopped
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp salt
3/4 to 1 cup fat free milk
2 pkgs 10oz frozen chopped spinach, thawed and drained
1/2 cup salsa or picante sauce
1 cup 2% shredded cheddar
Directions In a saucepan, saute onion in butter until tender. Stir in flour and salt until blended. Slowly stir in milk . Bring to a boil; cook and stir 2 min or until thickened and bubbly. Stir in spinach and salsa.Then stir in 3/4 cup of cheddar and transfer to a 8-in. square baking dish. Sprinkle with rest of cheese. Bake at 350 uncovered for 20 to 25 min or until heated through.
Name Terra

 

 

Recipe Name Angel's Hair Spinach Soup
Description This is a delicious soup that you can eat with corn tortillas and homemade salsa.
Dish Type Soup
Difficulty Easy
No. of Servings 4
Preparation Time 10
Cooking Time 30
Ingredients Ángel hair nest
2 medium tomatoes
1clove garlic
2 spoon of oil
2 cups of spinach
5 cups of water or chicken broth
salt and pepper
red pepper flakes
Directions Blend tomates, garlic and a cup of water in the blender.
In a pot heat oil on medium heat and break in the angel hair nest.  Grill until light brown.
Put in the blended tomatoes, add 4 cups of water, salt and pepper and let it boil till angel hair is soft.
Turn off the stove, put in the spinach and cover pot for 10 minutes. Now it is ready to eat, add red pepper  flakes for better taste and enjoy!
Name Lolita

 

Recipe Name Stuffed Spaghetti Squash
Description This delicious vegetarian entrée is not only filling but very tasty!
Dish Type Main Dish
Difficulty Easy
No. of Servings 2
Preparation Time 20
Cooking Time 75
Ingredients Spaghetti Squash
1 can Italian style tomatoes with basal, oregano and garlic (a bit drained)
1/4 cup grated parmesan cheese
large bunch or bag of fresh spinach
Low fat mozzarella cheese
any spices you may desire
Directions Pierce spaghetti squash with a fork a few times around the squash. Place on a baking pan sprayed with non-stick spray. Bake approximately 45 min to 1 hour until tender. Cut in half and let cool. Once cooled, remove seeds and scrap out the pulp with a fork. They will look like spaghetti noodles. Place squash in a large bowl. Save the squash shells!
Meanwhile in another pan wilt the spinach, add the tomatoes and any spices you may want to add and simmer for about 10 minutes. Add to the spaghetti squash.
Mix in the grated parmesan cheese.
Spoon squash mixture back into the squash shells. Top with shredded mozzarella and broil until cheese melts.
Enjoy!
Name Lisa 

 

Recipe Name Green Smoothie
Description  
Dish Type Drink
Difficulty Easy
No. of Servings 1
Preparation Time 5
Cooking Time 1
Ingredients 1 cup plain yogurt
1 banana
1 cup fresh spinach
1/2 cup pineapple chunks

Optional add ins:  1 tablespoon ground flaxseed
1 tablespoon flaked unsweetened coconut or 1/4 tsp coconut extract

Directions Combine all ingredients in blender and blend until smooth.
Name Mary Jo

 

Recipe Name Spinach Cornbread
Description breakfast of champions!!
Dish Type Side Dish
Difficulty Easy
No. of Servings 8
Preparation Time 20
Cooking Time 35
Ingredients 4 eggs, beaten
1 stick melted butter or margarine
1 (12oz) carton cottage cheese, sm curd
1 med. onion, chopped
1 (10 oz) frozen, chopped spinach,    thawed and drained very well
1 pkg. Jiffy cornbread mix
pinch of cayenne pepper
Directions Mix all together.  Pour into a prepared 8 x 8 inch pan (sprayed with non-stick cooking spray).  Bake at 375 degrees for about 30-35 minutes until golden on top.
Name Peggy 
   
 
Please use the form below to submit your recipe.

 

Do you have a spinach recipe that you are dying to share?

A killer salad? Grandma’s traditional Thanksgiving spinach dish? Send us your best!

 

Don’t hold back! All aspects will be taken into consideration!

By submitting a recipe you are agreeing to let us pass it on in print, on our websites or by the use of social media. 

 

 

3 large egg whites

1 teaspoon water (this is a trick I learned that makes the eggs fluffy)

2 teaspoons chopped fresh dill

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

1/2 cup loosely packed, thinly sliced fresh spinach

1 plum tomato, chopped

2 tablespoons shredded nonfast cheddar cheese

Vegetable cooking spray

Whisk egg whites, water, dill, salt, and pepper together in a bowl until soft peaks form.  Toss spinach, tomato, and cheddar together in a small bowl.  Lightly coat a small skillet with cooking spray and heat over medium heat for 1 minute.  Pour egg mixture into pan and cook until eggs begin to set on bottom.  Spread filling over half of omelet, leaving a 1/2 inch border and reserving 1 tablespoon mixture for garnish.  Lift up omelet at edge nearest handle and fold in half, slightly off-center, so filling peeks out.  Cook about 2 minutes.  Slide omelet onto a serving plate and garnish with reserved filling.

Great for breakfast after one of Gilad's great workouts!!!!!

 

Submitted by Paula

1 medium yellow onion

1 pound (90%) lean ground beef

1 (28 ounce) can crushed tomatoes

1 (14.5 ounce) can diced tomatoes

1 packet chili seasoning ( I prefer mild)

1 can beans, drained

1 tablespoon Worcestershire sauce

Brown onion in pot.  Add ground beef and cook until browned.  Stir in seasoning packet.  Add tomato products.  Simmer over medium-low heat for about 30 minutes, stirring occasionally.  Stir in beans.  Season with Worcestershire, salt and pepper.

Awesome for lunch or dinner.

 

Submitted by Paula

2 tbsp   butter

2 lg         leeks (white and pale green parts only) -- if there are only small    leeks, use 4 or 5 small

2 lg         russet potatoes

1 qt.       low sodium chicken broth

½ cup    heavy cream

chives   chopped for garnish

In dutch oven over medium high heat, melt the butter and sauté the leeks until soft, about 3 to 5 minutes. Add the potatoes and stock and cook until the vegetables are cooked through and beginning to fall apart, about 15 to 20 minutes. Using an immersion blender, submerge in the soup and puree until smooth. If using a blender, ladle the soup into the blender and blend until smooth but with some small chunks remaining.  (You may have to do this in 2 batches.)   Add the cream and blend to combine, then check for seasoning and add salt and pepper to taste. Serve hot ladled into soup bowls and topped with some of the chopped chives.

 

Submitted by Buddy

1 can - 15 oz. Pink Salmon

4 Tbsp. finely chopped red onion

2 slightly beaten egg whites

¾ cp of oats

1/8 cp parsley flakes

1 ½ tsp. garlic powder

1 ½ tsp. Prepared mustard

2 Tbsp. lemon juice

2 Tbsp. milk

Remove skin from Salmon, leave bones in for

extra calcium. Put everything into bowl and

Mix well. Shape into 8 patties. Brown patties

with small amount of olive oil in iron skillet (opt.)

for extra iron.

* Drizzle with Lite Honey Mustard Dressing

If desired.

 

Submitted by Sharon

2 lbs. red potatoes, cut into 3/4 inch chunks

4 eggs (yolks removed after cooking)

Water

3/4 cup fat free plain yogurt

2 tsp. Dijon mustard (optional)

1 tbsp. plus 1 tsp. extra virgin olive oil

2/3 cup chopped whole green onions

3 tbsp. finely chopped flat leaf parsley

1/2 tbsp. finely chopped fresh tarraon

 Salt and pepper to taste

Place potatoes and eggs in a large pot.  Add enough cold water to exceed the top of potatoes by 2 inches.  Place the pot over high heat and add one tsp. of salt.  Bring water to boil and cook uncovered until potatoes are tender. approximately 20-30 minutes.

Drain potatoes and eggs in colander and allow them to cool.  Meanwhile, in a small bowl whisk together the yogurt and mustard.  Slowly whisk in the olive oil.  Add the onions , parsley, tarragon and stir until combined.

Remove eggs and transfer the potatoes to a large bowl  Peel eggs, remove yolks and cut egg whites into small pieces, add egg whites to potatoes in bowl.  Pour dressing over potatoes and egg whites.  Mix well with a wooden spoon breaking some of the potatoes so some of them are a bit mashed and ingredients are well combined.  Season to taste with salt and pepper.   Garnish with chopped parsley. Refrigerate for a least one hour or up to two days.  Makes 6 servings.

**When I don't have whole green onions I use 1/2 to 3/4  of cup grated yellow onion.  If your salad is a bit dry I sometimes add a tbsp.of low fat mayo to add a bit more flavor and moisten up, only if needed.  If you slightly mash some of the potatoes in this salad is gives it a creamier texture thus requiring less dressing/mayo.  Large chunks of potatoes seem drier and require more added fat and calories to be added for a similar result.

 

Sibmitted by beachlvin

3/4 lb. boneless lean pork

nonstick spray coating

1 large onion, chopped

1 bay leaf

1 tbsp. instant beef or chicken bouillon

1/2 tsp. dried thyme, crushed

1/2 tsp. paprika

2 cloves garlic, crushed

1 & 1/4 lbs. sweet potatoes (4 smalll), peeled and cubed

8 oz. fresh mushrooms, sliced

1 12 oz. pkg. frozen mixed vegetables

l tbsp. cornstarch

1 tbsp. cold water

Trim any fat from pork.  Cut into 1/2" cubes.  Spray a cold Dutch oven with nonstick coating.  Preheat the Dutch oven.  Add pork.  Cook and stir until pork is brown.  Drain, Wipe Dutch over with paper towels.

Carefully add 2 & 1/2 cups water to Dutch oven.  Stir in onion, bay leaf, bouillon granules, thyme, paprika, garlic, and 1/4 tsp. pepper.  Bring to boil, reduce heat.  Simmer for about an hour.

Stir in sweet potatoes, mushrooms, and frozen mixed vegetables.  Return to boiling; reduce heat.  Simmer covered about 15 minutes or until potatoes and  veggies are tender.

Stir together cornstarch and water.  Stir into pork mixture.  Cook and stir until thickened and bubbly.  Cook and stir for 2 minutes longer. Discard bay leaf. 

Serves 4.

 

Submitted by beachlivin

1/2 lb. 99% lean ground turkey

1&1/2-2 cups zucchini grated onto waxed paper

Add salt, pepper, and spices to taste

Mix ground turkey and spices with zucchini; form into 2 burgers

Spritz a nonstick pan with olive oil spray. Heat pan over med high heat.  Fry burgers about 5 minutes on each side until done.  Place burger on multi-grain sandwich thin and top with lettuce, tomato, and onion or your favorite topping. 

This makes 2 nice sized burgers and you don't even know the zucchini is in there but the burger is nice and moist and healthy.

 

Submitted by beachlivin

Mexican Chicken Spaghetti

1/2 teaspoon olive oil, 1 pound ground chicken breast (skinless), 1/2 cup onions (chopped), 1/2 cup bell peppers (chopped), 15 ounces tomato sauce, 4 cups distilled water, 1 envelope taco seasoning mix, 8 ounces thin whole wheat spaghetti (uncooked), 1/2 cup fat-free cheddar cheese (shredded).

Heat oil in a 12" skillet over medium heat.  Add chicken, onions, and bell peppers.  Cook until chicken is no longer pink and vegetables are tender.  Stir in water, tomato sauce and taco seasoning mix.  Bring to a boil.  Add the uncooked spaghetti.  Reduce heat covered and simmer until spaghetti is tender, about 25 minutes.  Sprinkle with cheese.

Yum Yum!!!

 

Submitted by Paula

This is a really yummy soup! It makes 3 large servings or 4 small servings.

Ingredients

2 tablespoons extra-virgin olive oil

2 cloves garlic, diced

1 box low-sodium veggie broth (32 oz)

4 cups packed chopped kale 1 can no-salt-added diced tomatoes (14 oz)

1 can no-salt-added cannellini beans, drained and rinsed (14 oz)

4 carrots, peeled and sliced

In a large saucepan, heat olive oil over medium heat. Add garlic and cook 2 minutes. Add broth, kale, tomatoes and carrots, and cover. Cook 5 minutes or until the kale becomes tender. Add beans and heat thoroughly. Serve hot.

 

Submitted by DancinGrirl11

Seafood Paella

Ingredients:

6 cups Seafood Broth (hot)

1 tsp saffron

2 lbs codfish (cut in bite size pieces)

12 lg sea scallops (cut in quarters)

12 shrimp (with the shells on)

1/2 cup soy chorizo (crumbed)

2 tbsp parsley (chop fine)

7 cloves garlic (chop fine)

2 tbsp sweet paprika

6 tbsp olive oil

1 onion (chop small)

1 red pepper (chop small)

1 green pepper ( chop small)

1 lg tomato (cut up small)

1 bottle pimentos

1 can black olives (sliced)

oregano  added to taste

In frypan

1)Brown the fish in 4 tbsp of olive oil, do not cook through and set aside.

2)Add 2 more tbsp of olive oil and cook the soy chorizo, set aside.

 

3) In large paella pan, add 4 tbsp of broth and saute onions, peppers,saffron

until soft, then add the tomato.

4)Now add the rest of the seafood broth, bring to boil, add fish and

scallops, but not the shrimp at this time.

5) Add the rice, simmer about 25 min until rice is cooked.

6) Now add Shrimp, and remove from heat when shrimp are cooked. Add chorizo when you add the shrimp.

7) Add Pimentos, and sprinkle with black olive slices.

8) Sprinkle with oregano to taste.

9)Cover for 10-12 min.

Note:

* You may need to add water to keep  the rice moist while you cook the

shrimp.

 

Enjoy with a fresh mixed green salad.

 

Submitted by jahra

Being that I am a native of Philadelphia, I love my cheese stakes, but I do not eat meat.

I make them with Portabella mushrooms.

2 medium Portabella mushroom caps will make one serving.

1. Clean the inside of the mushrooms with a spoon and wash.

2. Cut mushrooms into medium slices.

3. Chop some onions up and hot peppers if you want.

4. Saute onions and peppers in olive oil until they are soft or caramelized.

5. Add the mushrooms and cover until the mushrooms are soft somewhat firm.

For the sauce you can use a stir fry sauce like Korean Teriyaki stir fry sauce.

If you want a real spicy sauce use Szechuan Spicy stir fry.  House of Tsang makes the best stir fry sauce.

Use what every type of roll you want and low fat cheese.

 

Submitted by Suzanne

 

I do not believe in diets, I believe in eating clean all the time! Although it is completely normal for cravings to fade away after a few months of beginning this lifestyle, it is nice to have a treat once in a while-- a healthy treat! For breakfast, I normally have egg whites with spinach, but on rare occassions I am craving something different, something sweet! I came up with a recipe that resembles the texture, consistency, and taste of a pancake... But includes all natural, healthy ingredients.

 

Ingredients:

  • 1 scoop of Protein Powder. Note: I have found that different brands of protein powders produce different texture "pancakes." Three I have found the work very well, in my opinon, are as follows:

1) Jay Robb Whey Protein ~ Vanilla

 2) SunWarrior Warrior Blend/Raw Protein plant-based ~ Vanilla

 3) Rainbow Light's ThinBerry Opti-Curb ~ Cinnamon Twist

  • 3 egg whites (you may add one more egg white if you want your pancake to have a more water-y texture)
  • 1 or 2 tablespoons of dry steel-cut oats
  • 1/8-1/4 cup of cottage cheese
  • 1/2 of a medium sized banana
  • A splash of almond milk for some healthy fat
  • And now! For the key ingredient... KALE! Simply put in a few leaves, you will not even taste them at all. If you do not have kale, use a handful of spinach.
 
Directions:
  1. Put the protein powder, the egg whites, the oats, the banana, the almond milk if desired, AND the kale into a high speed blender. (I use the Vitamix)
  2. Blend until it forms a batter-like consistancy.
  3. Have a heated pan ready and waiting! Pour your desired amount into the pan.
  4. Watch it carefully, and flip it when it begins to bubble.
  5. You may top your protein pancakes with blueberries, strawberries, or even slices of the leftover banana!
  6. If you want to get a little more creative, add some raw almond butter, honey, or agave nectar!
This recipe is delicious and completely guilt free!
Don't go on a fad diet- just change your lifestyle to eating clean- you can still enjoy your food and make it fun and creative! :)
 
I really hope everyone enjoys this! Feel free to alter the recipe however you like. This is what I found works best, but you may omit the cottage cheese if you are allergic to dairy, etc.
 
 
Enjoy! Smile
 
Submitted by Knoph

I adapted this recipe from my Italian Mother-In-Law. Don't be intimidated by all the ingredients, it's actually quite easy because it all goes directly into the slow cooker. It's unusual, but wonderful--and it goes great with pita bread!

 

Slow Cooker Mediterranean Seafood Stew

Ingredients:

  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves of garlic, minced
  • 1 (14.5 oz) can of diced tomatoes, drained
  • 2 (14 oz) cans of reduced sodium chicken stock (or if you have homemade stock, use that instead)
  • 1 (8 oz) can tomato sauce
  • 1 1/2 cups sliced mushrooms
  • 1/4 cup sliced back olives
  • 1/2 cup fresh orange juice
  • 1/2 cup dry white wine vinegar
  • 2 bay leaves
  • 1 tsp dried basil
  • 1/4 tsp crushed fennel seeds
  • 1/8 tsp black pepper
  • 1 pound medium shrimp, peeled and de-veined
  • 1 pound of cod fillets, cubed

Directions:

  1. Place the chopped onion, chopped green bell pepper, minced garlic, diced tomatoes, chicken stock, tomato sauce, mushrooms, olives, orange juice, dry white wine vinegar, bay leaves, crushed fennel seeds, and black pepper in a slow cooker. Cover and cook on low heat for 4 to 4 1/2 hours (or until vegetables are crisp, yet tender), and stir occasionally.
  2. In the last 15 to 30 minutes of cooking, stir in the shrimp and cod. Cover, and cook until the shrimp are opaque pink and the cod is opaque white. Discard the bay leaves before serving. Serve warm.

 

Submitted by shupe87

Prep time: 10 minutes

  • Cook time: 15 minutes
  • Serves:4
  • 2 large avocados, cut and peeled
  • 3 Tbsp. freshly squeezed lime juice or lemon juice
  • 3-4 Tbsp. extra virgin olive oil
  • 1 Tbsp. minced scallions or green onion
  • 1 Tbsp. minced parsley
  • 1 teaspoon Dijon mustard or to taste
  • Salt and pepper to taste
  •  4 salmon fillets

Ingredients

Preparation

1 Put avocado pieces and lime juice into a food processor or blender and pulse until blended. Slowly add olive oil, pulsing, until you reach desired consistency of sauce. Add minced scallions (or green onions) and parsley, pulse just until combined. Remove to a bowl, add mustard, salt and pepper to taste.

2 Coat the bottom of a sauté pan with oil, heat on medium high. Season both sides of the salmon fillets with salt and pepper, carefully lay the salmon into the pan, skin side down. Cook the salmon until about medium well, 4-5 minutes per side.

Serve salmon with avocado sauce

4 Sole fillets seasoned with salt and pepper

Layer in equal amounts over the fish:

2 cloves garlic sliced thin

4 cups of baby spinach

1 large tomato

4 tbls feta cheese

Preheat oven to 350º and place fish on a baking sheet sprayed lightly with cooking spray.  Bake fish for 15 -20 minutes.

Delish!

 

Submitted by cynthia

Just get a handful of fresh spinish and sautee it in heated olive oil until warm and cooked.  You can add sliced jalapeno if you like to. 

Pure in egg beaters (from a carton) over the top of spinish. You only need enougth to cover the spinish and peppers.  It is cooked in the same manner as you would cook an omelet. 

Sprinkel some sharedded  Parmesan chees on top.

  Cook over a medium heat, let the eggs get a little brown on the bottom. 

Flippe over the omelet and let the other side cook,  not for long.  Just enoght to cook the egg and melt the chees.  If you want you can turn the heat off  and the egg will cook itself with heat of the pan.

You can sever this as a hearty sandwich or with tost on the side.

 

Submitted by: Suzanne

4 serving(s) Fresh Green Beans, or Green Giant frozen steam bag (1)

1 tsp olive oil,

1 clove of garlic minced   

1/4 cup(s) (chopped), sauté onions until translucent   

1/2 tsp crushed red pepper flakes, (or to taste)

1/2 tsp table salt (to taste)

Add olive oil to pan, then add minced garlic, onions to pan cook until onions are translucent, then add red pepper flakes. Add steamed green beans to pan, stir until coated with olive oil. Add salt (if desired) just before serving.

 

Submitted by christina

Boneless, skinless chicken breast

Diced orange bell pepper

fresh or frozen peas

fresh corn on the cob, blanched and cut off cob

Other fresh veggies as desired

salt and pepper to taste

Grill chicken with salt and pepper until juices run clear.  While chicken is cooking mix veggies together.  Top chicken with veggies.

 

Submitted by Charlie

 

6 egg whites beaten

2 cups cut up red, yellow peppers and onion

1 med. zucchini, grated

1/2 cup grated fat free mozerella cheese

1 & 1/2 cups fresh spinach, chopped

1 cup crab delights, flaked (fake crabmeat)

Cook peppers, onion and zucchini in med. non stick pan till water is absorbed.

Beat egg whites

Heat large nonstick frying pan and spray with olive oil spray over medium heat.  Add egg whites in a thin layer.  When whites start to cook add the mozerella cheese.  When almost done add the rest of ingredients to center of pan, fold over and cook until all is hot.  Serve with whole grain bread.  This is great for dinner.

 

Submitted by beachlivin

 

fall-sale-2017-400w-1

Stay informed

Subscribe to our Newsletter!
New exciting format with more content.

Once a week we send out a newsletter filled with news and interesting information about Gilad, fitness, nutrition, health, upcoming events and special offers only available to subscribers. Don't miss out! Sign up now. We will NOT share this information with anyone. You can unsubscribe anytime.

See you there - Gilad

 

Sign Up Now

 



Before You Leave!

Did you find what you were looking for?

DO YOU NEED HELP?

Please Call Us

(877) 554-4523

Mon-Friday

9:00am - 7:00pm
Pacific Standard Time