Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Garlic Spinach Saute with Parm and Walnuts January 13, 2015

Jamie says: Quick and simply delicious. That was my mantra this week. I literally through this awesome side dish together in minutes before heading out the door. Like spinach? You’ll love Garlic Spinach Saute with Parm and Walnuts.

The perfect side. Enjoy hot or cold. At home or packed for a work or school lunch.

The perfect side. Enjoy hot or cold. At home or packed for a work or school lunch.

The gentle combination of flavors, textures, and colors made this side complete. (Completely perfect, that is.)

Not your average spinach... with crunchy walnuts, savory garlic, and salty cheese, it's worth writing home about

Not your average spinach… with crunchy walnuts, savory garlic, and salty cheese, it’s worth writing home about

Get your Mediterranean on!

Garlic Spinach Saute with Parm and Walnuts

Garlic Spinach Saute with Parm and Walnuts

Garlic Spinach Saute with Parm and Walnuts

Ingredients:

  • 3 cloves garlic
  • 1 Tbsp extra virgin olive oil
  • 4 cups spinach
  • dash sea salt
  • 1 Tbsp Parmesan cheese
  • 4 walnut halves, crushed

Directions:

  1. Peel and slice garlic. Pour olive oil in a medium pot on medium-low heat followed by sliced garlic. Heat until lightly brown, stirring occasionally, about 1 minute.
  2. Add spinach. Stir constantly until just wilted, about 45 seconds. Remove from heat. Pour into a bowl.
  3. Top with salt, Parmesan cheese, and crushed walnuts. Enjoy!
  •  Nutrition note: Olive oil, spinach, and garlic are plant-based foods on the Mediterranean Diet which is associated with multiple health benefits, including happiness.
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Honey Butter French Toast with Berries August 22, 2011

Honey Butter French Toast with Berries

Jamie says:  As a South Florida girl, I’m used to hearing about potential hurricanes and tropical storms that threaten the area.  But this time, I have a heightened interest.  I have my first cruise booked for this weekend with a bunch of friends from my freshman year of college.  Hurricane Irene, please go away!

Honey Butter French Toast with Berries

Ingredients:

  • 1/2 Tbsp whipped buttery spread (Smart Balance, organic)
  • 1/2 tsp orange blossom honey (Leighton’s)
  • 5 strawberries
  • 1/2 cup blueberries
  • 1 large egg (4 Grain, vegetarian, brown)
  • 1/2 tsp cinnamon (McCormick)
  • 1 Tbsp fat free milk (Publix)
  • 2 slices 100% whole wheat potato bread (Martin’s)
  • no-stick cooking spray (PAM)

Directions:

  1. In a very small bowl, mix together Smart Balance buttery spread and honey.  Refrigerate prepared honey butter.
  2. Rinse strawberries and blueberries.  Pat dry with a paper towel.  Chop strawberries.  Set aside.
  3. Pre-heat a small frying pan on a burner set on medium-high heat.  Mix egg, cinnamon, and milk in a bowl.  Dip both slices of bread, front and back, in egg mixture.   Lightly spray pan with cooking spray.  Place slices on frying pan (one at a time or side by side depending on pan size).  Cook for about 1 minute or until egg is cooked.  Flip and repeat to cook other side.
  4. Place French toast on a plate.  Spread honey butter on French toast.  Top with strawberries and blueberries.

Serves 1.  Serving recommendation: Serve with a glass of fat free milk.  Enjoy!

Delicious!  I love the taste of the honey butter.

  • Nutrition note:  To reduce your saturated fat intake, swap out your butter for a healthy margarine, like Smart Balance whipped buttery spread.  Make sure it has no trans fats or hydrogenated or partially hydrogenated oils, though.  Many margarine products may even be worse for you than butter.  For an extra health benefits, look for one with omega-3s.
 

Yogurt Cantaloupe Crunch Bowl March 5, 2011

Yogurt Cantaloupe Crunch Bowl

Jamie says:  Save a bowl, use a melon?  Kathryn left me a half a melon in the fridge.  I was feeling a little adventurous/creative and decided to switch things up.  Instead of putting melon in my yogurt, I put yogurt on my melon.  It was quite fun.

Yogurt Cantaloupe Crunch Bowl

Ingredients:

  • 1/2 small cantaloupe
  • one 4 oz container Stoneyfield Organic Oikos vanilla 0% fat Greek yogurt
  • 2 tsp light brown sugar
  • 1/4 cup Kashi Golden Goodness cereal 

Directions:

  1. Cut cantaloupe in half.  Scoop out seeds. 
  2. Spoon the container of yogurt into the melon.  Sprinkle with half the brown sugar and cereal, adding the rest as you eat it.  Serves: 1.  Enjoy!

The brown sugar dissolved nicely in the juice of the cantaloupe and added a nice sweetness to the other ingredients.  The cereal added a nice crunch, too.

  • Nutrition note:  Give Greek yogurt a try.  It has more protein than regular yogurt.  Protein is not only important for your muscles, but it also has many other essential roles.  Your body has enzymes which are proteins.  The hemoglobin in your blood is a protein, too.