On: 3 days of Spinach

Last weekend my husband and I joined a group of friends for a long weekend in Sunriver, an adventure resort town in Central Oregon: prime location for skiing, snowshoeing, gorgeous runs and relaxation. We bought two large containers of spinach to share meals with our group… and left it in the fridge. Thus, upon returning, it was a race against the clock to consume the spinach. I must say though, it is a versatile green, and this race was very enjoyable. The recipes here are are easy to make throughout the week with minimal mess, and of course are all gluten free.

Day 1: Homemade Gluten Free Mac and Cheese with Spinach


2 cups uncooked gluten free pasta (my favorite is quinoa based, brown rice is great too)

4 cups of spinach

1 can of diced tomatoes (optional, use fresh if in season!)

3 tablespoons of soft goat cheese with herb: Chevre is my favorite



Make it:

Boil noodles until al dente in a pot. Strain then place back in their pot on a cool burner, add goat cheese and stir. Rinse and add in spinach, place lid over and allow to steam with hot noodles for 3 min. Add canned tomatoes and stir until consistent.

Servings: 2-4


Day 2: Protein packed Greek Spinach Salad

Spinach Salad



4 cups spinach rinsed

½ cup Chick peas

4 Pepperoncinis

6 slices of Dry Salami (cut into thin slices)

½ cup Chopped Carrot

¼ cup Feta Cheese


3 Tbs. Balsamic Vinegar

2 Tbs. Dijon Mustard

1 Tbs. Organic Local Honey

1 tbs. Oregano

Mix Salad together, then add dressing to taste. The dressing is versatile and goes with many other salads that I will introduce.

Serves 4

Day 3: Veggie Fritata


3 Tbs. olive oil

3 cups spinach

2 cups diced tomatoes

1 clove garlic minced

8 egg whites or egg replacement

¾ cup Feta cheese

1 Tbs. Oregano

Instructions: Preheat oven to 375 degrees F. Heat 1 tbs. olive oil over medium heat in skillet, add spinach, tomatoes and garlic. Cook until spinach is wilted.

In a bowl, mix eggs, remove spinach and tomato mixture from stove, add into eggs in bowl. Add Feta cheese and oregano.

Add remaining olive oil to empty skillet on low heat, then add egg mixture back into skillet.

Transfer skillet to oven for approximately 10 min. Remove from heat and serve.

Enjoy, and make your day great!



About runningyourbody

I am a Doctor of Physical Therapy (DPT), Certified Pilates instructor, and runner with celiac disease. I am passionate about educating people on running, pilates, and women’s health topics. I am trained in the treatment of pelvic floor dysfunction, as well as pre and post partum impairments. In my free time I can be found anywhere outside. I enjoy training for races with friends, cooking gluten free meals, and traveling with my husband. My goal is to share information with you in a lighthearted and enjoyable forum. I am always contributing fun and interesting posts on my blog. Feel free to check it out @ https://runningyourbody.wordpress.com/
This entry was posted in Recipes and tagged , , , , . Bookmark the permalink.

One Response to On: 3 days of Spinach

  1. Pingback: On: Decadent Portabella Mushroom Soup (Gluten and Dairy free of course!) | runningyourbody

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s