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Coconut Pineapple Smoothie

Coconut Pineapple Smoothie

This simple Coconut Pineapple Smoothie recipe can be ready in just five minutes! The key to making smoothies in no time is to buy frozen, precut fruit. When the fruit is frozen, you don’t need to worry about it spoiling or going bad. Precut fruit means you don’t need to do any prep work, which is especially nice for fruits like coconut and pineapple. 

Tropical fruits like coconut and pineapple have many health benefits, making this smoothie recipe a smart choice to start or end your day (smoothies can be breakfast or dessert!). Coconut is full of fiber and iron while also being very low in cholesterol and sodium. In this recipe the coconut makes the smoothie extra creamy and decadent. The pineapple adds a delicious touch of sweetness while also being very low in fat and high in Vitamin C and fiber.

Enjoy this tropical tasting treat on a hot summer day.

Coconut Pineapple Smoothie
Serves 1
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
221 calories
31 g
4 g
9 g
6 g
8 g
1372 g
171 g
29 g
0 g
1 g
Nutrition Facts
Serving Size
1372g
Servings
1
Amount Per Serving
Calories 221
Calories from Fat 76
% Daily Value *
Total Fat 9g
14%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 4mg
1%
Sodium 171mg
7%
Total Carbohydrates 31g
10%
Dietary Fiber 2g
6%
Sugars 29g
Protein 6g
Vitamin A
3%
Vitamin C
34%
Calcium
21%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5 ice cubes
  2. 1/4 cup pineapple chunks (frozen or fresh)
  3. 1/4 cup coconut chunks (frozen or fresh)
  4. 1/4 cup nonfat plain or vanilla Greek yogurt
  5. 1/4 cup low-fat milk
Instructions
  1. Place all ingredients in blender and blend until smooth.
  2. Add more milk if the mixture is too thick.
  3. Pour into a tall glass. Top with unsweetened coconut flakes for garnish
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calories
221
fat
9g
protein
6g
carbs
31g
more
OrganWise Guys Blog http://www.organwiseguys.com/blog/
Healthy Jalapeno Popper Corn Salad

Healthy Jalapeno Popper Corn Salad

Jalapeno poppers are tasty treats that bring a big spiciness factor thanks to the fact that you are eating about half a jalapeno per each treat! For those of us who don’t like THAT much spiciness, we are glad that there are alternatives. In our research for a new corn recipe this month, we saw lots of variations for corn recipes that had all the typical ingredients of a jalapeno popper in them too – bacon, cream cheese, sour cream, and cheddar cheese. While this sounds delicious, it is not so healthy… so we needed to fix things! We created this new Healthy Jalapeno Popper Corn Salad recipe that is a much lighter version of the typical football favorite party appetizer. By taking out the bacon, adding in more veggies, and reducing the amount of dairy, we are left with one healthy recipe. This will be a new favorite!

Healthy Jalapeno Popper Corn Salad
Serves 4
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
219 calories
27 g
17 g
10 g
10 g
4 g
279 g
221 g
9 g
0 g
5 g
Nutrition Facts
Serving Size
279g
Servings
4
Amount Per Serving
Calories 219
Calories from Fat 88
% Daily Value *
Total Fat 10g
15%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 17mg
6%
Sodium 221mg
9%
Total Carbohydrates 27g
9%
Dietary Fiber 6g
24%
Sugars 9g
Protein 10g
Vitamin A
27%
Vitamin C
244%
Calcium
17%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 ears of corn, husked and silk removed
  2. 1 tbsp. extra virgin olive oil
  3. 1 small head of broccoli, chopped into small pieces
  4. 1 jalapeno, chopped into small pieces
  5. 1/4 cup green onions, chopped
  6. 1/4 cup reduced-fat cream cheese
  7. 1/4 cup plain Greek yogurt
  8. 1/4 cup shredded sharp cheddar cheese
  9. Salt and pepper, to taste
Instructions
  1. Husk the corn, then drizzle each cob with olive oil and season with salt and pepper. Wrap in tin foil and grill on high for about 15 minutes, turning over halfway through so it doesn't burn.
  2. Remove from grill, let the corn cool for 10 minutes, then slice the kernels off the husk (see note below).
  3. Using a large mixing bowl, add the corn, the chopped broccoli, jalapeno, green onions, the cream cheese and the greek yogurt. Combine well until all ingredients are mixed. Add the cheddar and mix again. Add salt and pepper to taste.
  4. Refrigerate for 1 hour and serve cold.
Notes
  1. Use a bundt cake pan, with the corn husk placed in the hole in the middle, to easily catch the corn kernels when slicing them off the husk.
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calories
219
fat
10g
protein
10g
carbs
27g
more
OrganWise Guys Blog http://www.organwiseguys.com/blog/
Coconut Chicken Nuggets

Coconut Chicken Nuggets

Coconut tastes unlike any other fruit. It’s creamy, decadent, and a bit on the nutty side which makes it more of an acquired taste than sweeter fruits. If you have little ones who are unfamiliar with coconut and a fresh piece of this fruit, or some coconut water, sounds a bit too extreme for their palettes, we’ve made a recipe that uses coconut in a kid favorite – chicken nuggets! These Coconut Chicken Nuggets have a mild coconut flavor and are much healthier than breaded or fried options. By using coconut milk and unsweetened coconut flakes in this recipe, you can introduce the flavor of coconut in a healthy way without overwhelming a little one’s taste buds. Best of all, this recipe is just as easy to make as regular chicken nuggets. 

Coconut Chicken Nuggets
Serves 5
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
322 calories
16 g
77 g
15 g
31 g
11 g
140 g
184 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
140g
Servings
5
Amount Per Serving
Calories 322
Calories from Fat 125
% Daily Value *
Total Fat 15g
23%
Saturated Fat 11g
53%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 77mg
26%
Sodium 184mg
8%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
9%
Sugars 1g
Protein 31g
Vitamin A
0%
Vitamin C
1%
Calcium
4%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb. chicken breast
  2. 1/4 cup all purpose flour
  3. 1/2 cup coconut milk (from the dairy section)
  4. 1/2 cup panko breadcrumbs
  5. 1/2 cup unsweetened coconut flakes
  6. Salt and pepper, to taste
Instructions
  1. Preheat oven to 420 degrees.
  2. Cut each chicken breast into nugget size pieces. Transfer to a large Ziploc bag.
  3. Add the flour and shake to distribute evenly on the nuggets.
  4. Remove the nuggets from the bag, then shake out the extra flour. Refill the same bag with the coconut milk, add the nuggets back in and shake to coat.
  5. Transfer the coated nuggets to a new bag with the breadcrumbs, unsweetened coconut flakes and salt and pepper. Shake again to evenly distribute.
  6. Line a baking pan with parchment paper and spray with nonstick spray. Arrange the nuggets on the baking pan.
  7. Cook for 30 minutes, turing them over halfway through so they are golden brown on both sides.
  8. Serve hot.
Notes
  1. If you don't have large Ziploc bags you can use three shallow bowls for the flour, milk and breadcrumbs/panko.
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calories
322
fat
15g
protein
31g
carbs
16g
more
OrganWise Guys Blog http://www.organwiseguys.com/blog/
Veggie Loaded Orzo Salad

Veggie Loaded Orzo Salad

This may be our favorite summertime recipe of all time (not kidding!). Over the years, we’ve made hundreds of recipes but the ingredients and flavors in this one is a special combination that is absolutely perfect for eating outside during a summer party. Also, we love that this recipe for Veggie Loaded Orzo Salad is full with vegetables (like the name suggests). It’s got spinach, onion, red pepper, sun dried tomato and basil. With this combination, you can feel good about eating it since it’s got lots of different vitamins that are good for the body. We also love this recipe because it’s a perfect pasta salad dish – just without the mayonnaise or the fat.

 

Veggie Loaded Orzo Salad
Serves 10
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
135 calories
9 g
15 g
9 g
4 g
3 g
63 g
440 g
4 g
0 g
6 g
Nutrition Facts
Serving Size
63g
Servings
10
Amount Per Serving
Calories 135
Calories from Fat 82
% Daily Value *
Total Fat 9g
14%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 15mg
5%
Sodium 440mg
18%
Total Carbohydrates 9g
3%
Dietary Fiber 1g
4%
Sugars 4g
Protein 4g
Vitamin A
23%
Vitamin C
31%
Calcium
10%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 box orzo pasta
  2. 1/4 cup balsamic vinegar (or balsamic glaze)
  3. 6 oz. feta cheese
  4. 3/4 cup fresh basil, cut into ribbons
  5. 2 cups fresh baby spinach leaves, cut into ribbons
  6. 1/2 red onion, chopped fine
  7. 1 red pepper, chopped
  8. 1/4 cup olive oil
  9. 1/2 cup sun dried tomatoes, chopped
  10. 1 tsp. salt and pepper
Instructions
  1. Boil water and cook the orzo pasta for 8 minutes until it is done.
  2. Drain the pasta and let it cool.
  3. Add all the other ingredients and mix well.
  4. Serve cold.
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calories
135
fat
9g
protein
4g
carbs
9g
more
OrganWise Guys Blog http://www.organwiseguys.com/blog/
Homemade Strawberry Ice Cream

Homemade Strawberry Ice Cream

What is more delicious and tastes like summer than ice cream? Add berries to the mix and you’ve got yourself a perfect, refreshing summertime treat. 

If you are a fan of Pinterest and internet recipes, it’s likely that you are seeing more and more ways to create healthy “ice cream” that lacks the cream and fat of regular ice cream. If you have a good blender, you can pretty much make a cold, icy and creamy treat out of any fruit mixed with some dairy. We think this recipe for Homemade Strawberry Ice Cream tastes even better than the real thing. And, what makes it extra fun is that you can customize it to add different flavors. Throw in some basil, coconut or dark chocolate chips to make it your favorite.

Homemade Strawberry Ice Cream
Serves 4
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Cook Time
5 min
Cook Time
5 min
134 calories
32 g
4 g
1 g
2 g
1 g
283 g
19 g
21 g
0 g
0 g
Nutrition Facts
Serving Size
283g
Servings
4
Amount Per Serving
Calories 134
Calories from Fat 11
% Daily Value *
Total Fat 1g
2%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 4mg
1%
Sodium 19mg
1%
Total Carbohydrates 32g
11%
Dietary Fiber 5g
21%
Sugars 21g
Protein 2g
Vitamin A
3%
Vitamin C
171%
Calcium
8%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups frozen strawberries
  2. 1/2 cup plain Greek yogurt
  3. 2 tbsp. honey
  4. The juice from 1 lemon
Instructions
  1. Place all ingredients in a food processor and blend on high until smooth.
  2. Serve immediately. Store the leftovers in a container and freeze for up to 1 month.
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calories
134
fat
1g
protein
2g
carbs
32g
more
OrganWise Guys Blog http://www.organwiseguys.com/blog/
Roasted Red Pepper Quesadilla

Roasted Red Pepper Quesadilla

Roasted red peppers are often times overlooked in the supermarket. When you think of a nutrient dense, red vegetable the first thing that comes to mind for many is a tomato. However, we encourage you to go out of your comfort zone and begin to incorporate more red peppers into your diet. Not only does 1 medium red pepper have about three times amount of Vitamin C as an orange (85% vs. 250%), but they can easily be added to lots of different dishes that you probably already eat… like quesadillas!

These Roasted Red Pepper Quesadillas are an excellent vegetarian dish that won’t leave you feeling overstuffed, like some Mexican food can. The best part about them is that they are loaded with other veggies (mushrooms and onions) making them a totally nutritious meal. If you can, roast your own red peppers, but using store bought is fine too! You can find jarred roasted red peppers in the same aisle of the grocery store as tomato sauce. 

Make a batch of the veggies ahead of time, then assemble these quesadillas for an easy lunch or snack during the week.

Roasted Red Pepper Quesadilla
Serves 1
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
383 calories
47 g
25 g
15 g
15 g
8 g
178 g
400 g
3 g
0 g
6 g
Nutrition Facts
Serving Size
178g
Servings
1
Amount Per Serving
Calories 383
Calories from Fat 132
% Daily Value *
Total Fat 15g
23%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 25mg
8%
Sodium 400mg
17%
Total Carbohydrates 47g
16%
Dietary Fiber 4g
14%
Sugars 3g
Protein 15g
Vitamin A
5%
Vitamin C
7%
Calcium
25%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 red onion, sliced thin
  2. 1/2 tsp. coconut oil
  3. 1/4 cup sliced portobello mushrooms
  4. 1 red pepper, roasted and chopped (jarred or roasted at home)
  5. 1 whole wheat tortilla
  6. 1/4 cup shredded swiss cheese
Instructions
  1. Set the stovetop to medium heat. Using a large nonstick skillet, cook the onion in the coconut oil for about 10 minutes, until it starts to brown.
  2. Add the portobello mushrooms, set the heat to medium low, cover, and cook for 5 minutes until the mushrooms are tender.
  3. Next, add the red pepper, and continue to cook for 5 more minutes.
  4. Lay the whole wheat tortilla flat on the counter. Add half of swiss cheese to the bottom half.
  5. Top the swiss cheese with 1/4 cup of the veggie mixture.
  6. Add the second half of swiss cheese to the top of the veggie mixture, then fold the tortilla in half.
  7. Transfer the quesadilla to a new skillet, sprayed with nonstick oil and cook for 2 or 3 minutes on each side on medium heat, until the cheese is melted.
  8. Cut into 4 pieces. Serve with your favorite Mexican toppings.
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calories
383
fat
15g
protein
15g
carbs
47g
more
OrganWise Guys Blog http://www.organwiseguys.com/blog/
Blueberry Yogurt Bark

Blueberry Yogurt Bark

Enjoy blueberries in June! Purchase fresh blueberries to snack on throughout the day, or buy frozen or dried blueberries to store in your kitchen and add to baked goods, cereal, yogurt, or in this recipe for Blueberry Yogurt Bark. The tart taste of the blueberries and the Greek yogurt go really well together, and the frozen bark makes a refreshing treat on a hot day. Just don’t leave it out for long because it will quickly begin to melt! But, we don’t think it will be a problem because this recipe is so tasty that it will be gone in no time.

Note that you can use a variety of different berry types and yogurt flavors for this recipe to customize your preferences. You can also add additional toppings like nuts, honey, or dark chocolate. The possibilities are endless!

Blueberry Yogurt Bark
Serves 8
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Prep Time
5 min
Cook Time
4 hr
Prep Time
5 min
Cook Time
4 hr
56 calories
8 g
8 g
2 g
2 g
1 g
82 g
28 g
7 g
0 g
1 g
Nutrition Facts
Serving Size
82g
Servings
8
Amount Per Serving
Calories 56
Calories from Fat 18
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 28mg
1%
Total Carbohydrates 8g
3%
Dietary Fiber 0g
2%
Sugars 7g
Protein 2g
Vitamin A
1%
Vitamin C
4%
Calcium
8%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup dried blueberries, plus extra for topping
  2. 2 cups Greek yogurt
  3. Honey, for drizzling (optional)
Instructions
  1. Line a 9 x 9 baking pan with parchment paper.
  2. Mix the blueberries and the Greek yogurt together.
  3. Spread the Greek yogurt mixture evenly onto the baking pan.
  4. Top with the additional dried blueberries and a drizzle of honey.
  5. Freeze for at least 4 hours (overnight is preferable).
  6. Remove the parchment paper with the frozen yogurt from the baking pan. Either cut with a sharp knife or use your hands to break.
  7. Enjoy!
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calories
56
fat
2g
protein
2g
carbs
8g
more
OrganWise Guys Blog http://www.organwiseguys.com/blog/
Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

We love roasted red peppers! Did you know that this vegetable can be used in a decadent sauce that is similar to a cheesy Alfredo sauce but lacks the cholesterol and fat? When we found this out we got so excited and had to try it for ourselves! Guess what? The result is a delicious smokey sauce that tastes great on just about anything. Even better, this sauce is packed with Vitamin C thanks to the roasted red peppers.

With this roasted red pepper sauce recipe, you can either roast the peppers ahead of time by yourself, or purchase jarred ones for convenience. If you roast the peppers at home, simply cut then in half, roast in the oven until the skin starts to blister (about 25 minutes on 425 degrees), then let them cool and peel off the skin.

We recommend making this sauce ahead of time, then freezing batches to use with whole wheat pasta, whole wheat pizza, or on top of grilled salmon or chicken in place of tomato sauce.

Roasted Red Pepper Sauce
Serves 6
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
82 calories
3 g
9 g
6 g
4 g
3 g
46 g
99 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
46g
Servings
6
Amount Per Serving
Calories 82
Calories from Fat 56
% Daily Value *
Total Fat 6g
10%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 9mg
3%
Sodium 99mg
4%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
2%
Sugars 1g
Protein 4g
Vitamin A
4%
Vitamin C
3%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 white onion, chopped
  2. 1 tbsp. extra virgin olive oil
  3. 2 cloves garlic, chopped
  4. 4 whole roasted red peppers from a jar, chopped
  5. 4 oz. plain goat cheese, cut into small pieces
  6. 2 tbsp. low-fat milk
  7. Salt and pepper, to taste
Instructions
  1. Set the stovetop to medium high heat. Add the olive oil to a large skillet, then add the onions and the garlic. Stir the onions and garlic so they are covered with olive oil.
  2. Cover the skillet with a lid, then set to low heat and cook for about 10 minutes, until both the onions and the garlic are golden brown.
  3. Add the roasted red peppers and cook for an additional 5 minutes to let the flavors combine.
  4. Next, add the goat cheese and the low-fat milk. Stir until the goat cheese is melted and creamy.
  5. Transfer the mixture to a blender and blend for about 30 seconds to your desired consistency.
  6. Return the sauce to the skillet, add salt and pepper to taste, then serve as you please or freeze to enjoy later.
Notes
  1. If the blended sauce is too thick, add more milk to thin it out.
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calories
82
fat
6g
protein
4g
carbs
3g
more
OrganWise Guys Blog http://www.organwiseguys.com/blog/
Healthy Baked Eggs

Healthy Baked Eggs

Have you ever tried baked eggs before? Not exactly a frittata and not exactly a fried egg, healthy baked eggs are the perfect combination of both. They take very minimal effort to make and provide a healthy serving of protein, as well as the vitamins and minerals for the vegetables that we add to this recipe. Serve this delicious recipe for Healthy Baked Eggs for your next weekend breakfast or brunch!

 

Healthy Baked Eggs
Serves 4
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
125 calories
6 g
186 g
8 g
7 g
2 g
147 g
205 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
147g
Servings
4
Amount Per Serving
Calories 125
Calories from Fat 74
% Daily Value *
Total Fat 8g
13%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 186mg
62%
Sodium 205mg
9%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
5%
Sugars 3g
Protein 7g
Vitamin A
7%
Vitamin C
14%
Calcium
6%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 onion, chopped
  2. 1 tbsp. extra virgin olive oil
  3. 1 15 oz. can of fire roasted diced tomatoes
  4. 4 eggs
  5. Salt and pepper, to taste
  6. Fresh herbs like basil or chives (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Set a large skillet to medium heat on the stovetop. Cook the onion in the extra virgin olive oil until it softens.
  3. Drain the extra liquid from the fire roasted tomatoes, then add them to the cooked onion.
  4. Cook for an additional 5 minutes to blend the flavors.
  5. Crack each egg on top of the veggies, turn the stovetop to low and cover.
  6. Cook for 5 minutes until the eggs become slightly firm.
  7. Transfer the entire skillet to the oven, and cook for 15-20 minutes, until the eggs are cooked to your liking. Carefully remove the entire skillet from the oven and let cool.
  8. Season with salt and pepper, add the fresh herbs, and serve with slices of crusty whole grain bread for a hearty meal!
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calories
125
fat
8g
protein
7g
carbs
6g
more
OrganWise Guys Blog http://www.organwiseguys.com/blog/
Spinach Bites

Spinach Bites

These healthy Spinach Bites are an excellent choice for a nutritious, homemade appetizer. Once you realize how quickly you can whip up a batch of these, you won’t think about choosing frozen appetizers ever again!

One benefit of making your own appetizers, like these Spinach Bites, is that you can customize them to your taste preferences. For example, if you like spicy, then add some red pepper flakes to the recipe. If you prefer a sharper cheese, you can use cheddar instead of mozzarella. Another benefit of taking the extra few minutes to have a homemade appetizer is that it is more cost effective than buying a pre-made version.

Pick up the ingredients (if you don’t have them in your kitchen already) for this easy recipe and make them for your next gathering. Best of all, these spinach bites are tasty cold too so they make great leftovers, especially for your child’s lunchbox!

Spinach Bites
Serves 8
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
84 calories
8 g
52 g
3 g
5 g
1 g
48 g
169 g
1 g
0 g
2 g
Nutrition Facts
Serving Size
48g
Servings
8
Amount Per Serving
Calories 84
Calories from Fat 30
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 52mg
17%
Sodium 169mg
7%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
4%
Sugars 1g
Protein 5g
Vitamin A
36%
Vitamin C
8%
Calcium
8%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 5 oz. package fresh spinach leaves
  2. 2 eggs
  3. 1/2 cup mozzarella cheese, shredded
  4. 3/4 cup panko breadcrumbs
  5. 2 tbsp. fresh basil, chopped
  6. Salt and pepper, to taste
Instructions
  1. Preheat the oven to 350 degrees.
  2. Trim the stems off the spinach leaves.
  3. Bring a large pot of water to a boil, then cook the spinach leaves for about 3 minutes, until they become wilted. Drain, then when they are cooled, use your hands to squeeze the excess water.
  4. Place the spinach leaves on a cutting board and chop into small pieces. Transfer to a large mixing bowl.
  5. In the same bowl, add the eggs, mozzarella, panko breadcrumbs, basil and salt and pepper. Combine using a spoon until all ingredients are mixed together, creating a thick batter.
  6. Using your hands or a melon scooper, form small, 1 inch balls out of the spinach batter.
  7. Place the balls on a baking pan lined with parchment paper.
  8. Bake in the oven for 20 minutes, until firm and golden brown.
  9. Serve with your favorite dipping sauces like tomato sauce and pesto, or eat plain.
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calories
84
fat
3g
protein
5g
carbs
8g
more
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