Spinach Shiitake Grits Harvest Bowl With Sliced Avocado Recipes

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SPINACH + SHIITAKE GRITS HARVEST BOWL (WITH SLICED AVOCADO)



Spinach + Shiitake Grits Harvest Bowl (with sliced avocado) image

Magnesium-rich millet, a small gluten-free seed, replaces starchier cornmeal in this dish that rivals the real thing. Its 'cheesy' flavor is brought about by a blend of nutritional yeast, cashew butter, olive oil, and garlic. The iron-rich spinach, basil, and immune-boosting shiitake mushrooms provide the dose of energy you need to start the day off right. All of this already prepared and ready for you to eat.

Provided by Daily Harvest

Number Of Ingredients 7

Organic Cauliflower
Millet
Organic Spinach
Organic Shiitake Mushroom
Nutritional Yeast
Organic Extra Virgin Olive Oil
The best part? Daily Harvest will deliver this pre-portioned recipe right to your doorstep.

Steps:

  • How to Heat:
  • Empty cup into a nonstick pan or microwave-safe bowl.
  • For stovetop, add 1/2 cup of water and stir over medium-high heat for 4-6 minutes, until water has been absorbed and texture is thick and creamy (like grits). For microwave, add 1/2 cup of water and heat for 4 minutes.
  • Return to cup or transfer to your favorite bowl!

SAUTEED SPINACH AND SHIITAKES



Sauteed Spinach and Shiitakes image

This is a very healthy saute of spinach and shiitake mushrooms, which are high in copper, an under-appreciated nutrient.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 20m

Number Of Ingredients 5

2 tablespoons olive oil
8 ounces shiitake mushrooms, stems discarded, caps thinly sliced
Coarse salt and ground pepper
10 ounces baby spinach (7 cups)
1 to 2 teaspoons white-wine vinegar

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate (reserve skillet).
  • Heat remaining tablespoon oil in skillet. Add as much spinach as will fit; season with salt and pepper. Toss spinach, adding more to skillet as room becomes available. Cook until tender, about 2 minutes. Remove from heat, drain off any excess liquid, and stir in vinegar. Top spinach with mushrooms.

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