Wednesday, October 28, 2009

Fish and Sauteed Greens for Breakfast

So here it is, my first published recipe.  I am a pretty new cook, mostly motivated by my desire to get healthy in a natural way.  The thing is though, I LOVE tasty food.  I also crave variety, as my partner has helped me to notice.  I like all types of food, but I limit certain foods due to sensitivities.

This recipe was born from a desire to incorporate more dairy-free, calcium rich foods into my diet.  Both sardines and spinach are good sources of calcium, and they're cheap and easy to store.  I usually keep frozen spinach on hand, but fresh spinach is great too.  If you don't have either on hand I've found frozen mixed veggies to be great in it as well.  I've also substituted leftover fish for the sardines.  Salmon and rainbow trout are both fantastic.

Also, a note on the spices.  Powdered or flakes of kelp can be found in health food stores, and is a good thing to use in combination with sea salt, as it provides iodine that is usually found in standard iodized table salt.


1/2 bag of frozen spinach (or other mixed veggies if preferred)
2 cloves of garlic, finely chopped
1 can of sardines
1 tsp olive oil
A few dashes each of turmeric, cumin, chili powder, kelp
Sea salt and pepper
1 onion, chopped (optional) 
1 lemon wedge (optional)

Saute garlic, spinach and onion in oil.  Drain sardines.  Place desired amount of cooked veggies in bowl, and using a fork, mash sardines with veggies.  Add turmeric, cumin, chili powder, kelp, salt and pepper to taste, and mix again.  Use fresh squeezed lemon for added flavour if desired.  Enjoy!

Serves 2.

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