Scrambled Eggs with Spinach & Parmesan

So you know that I have iron deficiency, so I’m always looking for recipes to do with spinach as I love it and the iron is great for me.

I looked about online and found this recipe from bon appétit.

Ingredients:

  • 2 Large Eggs
  • Salt
  • 1 Teaspoon of Olive Oil
  • 3 Cups of Baby Spinach
  • 1-2 Tablespoons of Grated Parmesan
  • Crushed Red Pepper Flakes

Directions:

  1. Whisk eggs in a small bowl, season with salt and pepper and set aside.
  2. Heat oil in a medium nonstick cooking pan.
  3. Add spinach and cook until wilted, about 1 min.
  4. Add eggs and cook, stirring occasionally, until set about one minute.
  5. Stir in parmesan, and add red pepper flakes.

Thoughts After Cooking:

I loved it! Another spinach recipe I’ll be making again.

For more spinach recipes, go to Spinach Tortellini Soup

For more egg recipes, go to Scrambled Eggs in a Waffle Maker

Iron-Rich Black Bean Soup

My mom picked up this cookbook, Eating the Bible: Over 50 Delicious Recipes to Feed Your Body and Nourish Your Soul by Rena Rossner, and it is pretty interesting. Each recipe has a bible lesson/devotion.

This recipe interested me as I was diagnosed as iron deficient an tend to forget to take my [ills as they are disgusting!! I mean seriously, they taste like blood and the taste takes forever to leave your mouth. I feel like a vampire every time-and not in a cool way!

This one goes with the Iron Sharpens Iron scripture and Deuteronomy 8:9

Ingredients:

  • 1 Onion Chopped
  • 4 Cloves of Garlic, Crushed or Minced
  • 1 Tbsp Ground Cumin
  • 2 Tbsps of Oil
  • 2-15oz Cans of Black Beans, Undrained
  • 2.5 of Chicken Broth
  • 1-28oz Can of Stewed Tomatoes, Undrained
  • Sour Cream or Grated Cheddar Cheese for garnish (optional)

Directions:

  1. Saute onion, garlic, and cumin in oil for 3-5 mins.
  2. Add black beans, chicken broth, and tomatoes.
  3. Bring to a boil, then reduce heat to low.
  4. Simmer 30 mins.
  5. Serve with Sour Cream or grated Cheddar Cheese.

Thoughts After Reading:

So when I first made this, I realized that I didn’t have any cumin. Now you can substitute chili powder for cumin, which I thought I had but I ended up accidentally grabbing my cayenne powder instead.

Yes it was a giant mistake:

Now I’m Mexican, I like my food nice and hot but this was too hot. I felt like I was eating lava! My skin and tongue felt like it was melting off. Sour cream didn’t help or milk-nothing.

I have a policy to eat all I make as I don’t want to waste food or money and I did. But I cried every second of it. That food was so painful.

I remade it with the proper ingredients and it was fantastic. I strongly recommend it!

For more soup recipes, go to Spinach Tortellini Soup

For more recipes, go to Earl Grey Infused Blueberry Smoothie

For more bible verses, go to The Butterfly and the Violin