Strawberry, Spinach and Bacon Salad Recipe

Strawberry and bacon might seem like an unorthodox pairing, but trust us, this is one delicious recipe! Combining freshly chopped strawberries, baby spinach and a warm bacon dressing, it is the perfect spring salad to enjoy in the sun on a lazy Saturday morning.

RELATED: TGIF Vodka O Strawberry Cocktail Recipe

Serves 4


4 cups spinach

2 cups strawberries, chopped

¼ cup onion, diced

1 package of bacon (10 pieces)

1 tbsp sugar

3 tbsp apple cider vinegar

½ tsp dijon mustard

Pinch of salt and pepper


For the dressing

  1. In a large skillet, chop up the bacon and fry until crispy. Crumble the bacon and set aside.
  2. Pour bacon grease into a small pot.
  3. Add onion and sautee.
  4. When the onion is clear, add the sugar, apple cider vinegar and dijon mustard.
  5. Heat the mixture on low heat, whisk while heating.
  6. Add a pinch of salt and pepper.
  7. Add the crumbled bacon.

For the salad

  1. Chop up the strawberries and add them to the spinach in a medium sized bowl.
  2. Pour the dressing on top, toss, and serve warm.

Image and Recipe courtesy of Vivian and Me

April 23, 2015

Healthy Ham and Pasta Frittata

A healthy frittata dinner makes for delicious leftovers for lunch or even dinner the next day, since it can be served warm or cold.

Our favourite dish combines wholemeal pasta with delicious Parmesan cheese, and a handful of spinach for extra texture and flavour. This recipe will take about 20 minutes to prepare, and serves up to four people.

RELATED: Baked Eggs in Tomatoes Recipe


1.5 cups wholemeal pasta

4 tbsp Parmesan cheese

4-5 slices of ham off the bone (you could also use bacon)

5 eggs

3-4 parsley leaves


  1. Preheat the oven to 180ºC (350ºF).
  2. Cook the pasta until al dente. Then remove and set aside to cool down.
  3. Whisk the eggs until they are of a smooth consistency. Then add the Parmesan cheese, ham, and parsley. Feel free to also season with salt and pepper to your liking.
  4. Combine the pasta and egg mixture, then transfer into a pan and cook for 20 minutes.

Image via Nugget Market

February 6, 2015

Easy Spinach and Mushroom Egg Cups

Try this yummy breakfast recipe which is high in protein and easy on the calories. Add tomatoes, avocado or even a cheeky piece of bacon to the side if you’re feeling particularly adventurous!

The little muffins are perfect if you’re too busy for a proper sit-down breakfast, since you can prepare these overnight and store in a carry-all container.

RELATED: Check out the Easy Strawberry, Banana, and Pecan Muffins Recipe here

Serves 6


1 tbsp olive oil or vegetable oil

8 ounces white button mushrooms, sliced

10 ounces fresh spinach leaves

6 eggs, lightly beaten

1 cup shredded cheese (Parmesan or cheddar variety)

Salt and freshly ground black pepper


  1. Preheat oven to 375ºF (or 190ºC), and lightly mist a muffin tray with Canola oil or non-stick cooking spray.
  2. Add mushrooms, 1/4 teaspoon of salt over a large skillet on medium heat, and cook until the mushrooms have softened in texture. This should take about 5 minutes.
  3. Remove the mushrooms with a spoon, and deposit them into another clean mixing bowl.
  4. Wash the fresh spinach leaves and add them to the skillet until they have completely wilted – about 10 minutes. Drain the oil, and remove as much of the liquid as possible by pressing the spinach into a paper towel.
  5. Combine the spinach and mushrooms into a bowl, then add the eggs, cheese, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Mix well before dividing evenly among the cups in the muffin tray.
  6. Bake for 20-25 minutes, then let them cool slightly before removing them from the tray.

Image and Recipe via Culinary Hill

September 22, 2014

Pirates Fingers Recipe

Spinach is a nutritional superfood, being an excellent source of many nutrients including the B vitamins as well as A, K, C and E. It is also a great source of fibre, protein, manganese and folate.

Serves 4


10 sheets of filo pastry

Oil spray

1 tbsp oil

2 garlic cloves

6 cups baby spinach

500g ricotta

1 cup parmesan

1 tsp nutmeg


  1. Carefully make two piles of 5 sheets of filo pastry, spraying each sheet with oil. Then cut each pile into quarters.
  2. Heat oil in a frying pan and cook garlic and spinach until spinach is wilted. Leave to cool.
  3. In a bowl, combine ricotta, parmesan, nutmeg and cooled spinach mixture.
  4. Place even amounts of ricotta mixture on each filo square and roll up to make an enclosed parcel. Spray the outside.
  5. Preheat oven to 180 degrees Celsius. Bake on a lined tray for 15 minutes or until the outside is golden brown.
  6. Cut in half to allow to cool and serve.

Recipe via The Healthy Mummy

August 31, 2014

Supercharge Your System With The Right Superfoods

Looking for ways to power up your diet? We’ve got a few tips from leading dietitian Kate Di Prima on how to sneak superfoods into your diet to boost energy levels, improve your mood and metabolism. “You don’t need to overhaul your diet – just make some small changes. Once you start it’s easy to see how many opportunities there are to boost your nutrient intake throughout the day” Kate says.

Power-pack with spinach

It’s easy to get lost in superfood search mode, but Kate reminds us not to overlook the powerful health benefits of the tried and tested: Spinach. It’s packed with over 80 different nutrients and much easier to get your hands on than the latest magical berry from the Amazon – it has even made its way onto the permanent menu at Subway restaurants. Kate suggests adding spinach to an omelet, salad, wrap or sub if you’re on the go as an easy way to upsize your veggie intake and boost antioxidant levels.

Slam stress with strawberries

Starting the day with strawberries in your muesli or a handful for a mid-morning snack is great way to keep stress levels at bay. “When we’re stressed, our body releases cortisol, which can lead to excess weight gain around the stomach and other health problems,” Kate says. Red, yellow and green fruit and vegetables can help reduce the amount of cortisol in your bloodstream, plus vitamin C will help boost immunity, particularly going into the flu season.

Sneak in some seeds

While they may seem like one of the new kids on the block, chia seeds have actually been a part of Mayan and Aztec diets for centuries. Known as the richest source of omega-3 fats in any plant, these seeds pack a pint-sized punch of fibre, calcium and minerals such as iron, magnesium and zinc. “The best way to add chia seeds to your diet is to sprinkle a teaspoon over muesli, porridge or your favourite breakfast cereal. They also go well in smoothies or salads, with quinoa or even to muffins and cakes,” Kate says.

Tuck into some turkey

Go for turkey the next time you’re at the deli and you might be surprised at how happy you’ll be with your choice. Kate explains that turkey contains the amino acid tryptophan which produces the cheerful chemical serotonin and also selenium, which can boost immunity and antioxidant levels. Turkey is a great source protein, low in fat, a source of nutrients such as iron, zinc, potassium and phosphorus as well as vitamin B6 and niacin – essential for energy production. Tip: Turkey skin can be high in fat, so steer clear. Also beware of overly processed lunch meats and opt for 100 per cent turkey breast.

High fat, but good for your health

Almonds are a great source of monounsaturated fats, associated with a reduced risk of heart disease. One study has found 20 potent antioxidant flavonoids in almonds, some of which are found in other well known, good-for-you foods like green tea and grapefruit. Don’t know your flavonoids from your carotenoids? Nevermind. Just know they’re really, really good for you. “Mix in some chopped almonds and dried fruit to plain yogurt or add to curries or salads, or stick to a handful size for a quick snack on the go,” Kate says. Your body will thank you for it – in more ways than one!

April 2, 2014

Meat-Free Mondays: Baked Orzo With Mushrooms, Spinach And Feta

We love cooking with orzo (and the kids love eating it), especially in this custardy baked pasta dish. It’s a great way to use up leftovers – think roast chicken and bacon, or keep it veg with mushrooms, spinach and cheese.


1 cup orzo

300g mixed mushrooms

1 large red onion or leek, thinly diced

300g baby spinach

150g feta, crumbled

4 eggs

1/2 cup plain Greek yogurt

1/2 cup milk

Handful toasted pine nuts


1. Preheat the oven to 190°C. Cook the orzo in boiling salted water until al dente. Drain and set aside.

2. Meanwhile, saute the mushrooms and onion or leek in a little olive oil until cooked, about 8 minutes. Add the baby spinach at the last minute until slightly wilted. Season with salt and pepper and add to the orzo.

3. Add the crumbled feta to the orzo mixture, taste and season again if needed.

4. In a bowl, whisk the eggs, yoghurt and milk together, season and stir into the orzo mixture.

5. Spoon the mixture into an oiled 20x12cm baking dish (square or round) and bake for about 40 minutes, until the top is lightly golden. Sprinkle with toasted pine nuts. Let stand for 10 minutes, then serve with a crisp salad.

What’s your favourite pasta bake recipe?

June 3, 2013

Meat-Free Mondays: Spinach And Tomato Dhal

Created by Women for Women International SHARE is a cookbook that celebrates our common humanity. With recipes from renowned chefs, humanitarians, philanthropists and women living in war-torn countries across the globe, SHARE is a stunningly beautiful collection of international flavours and a glorious celebration of our shared humanity.

Contributors include Paul McCartney, Aung San Suu Kyi, Maggie Beer, Nelson Mandela, Annie Lennox, Dame Judi Dench, Stephanie Alexander, and many more, with a foreword by Meryl Streep.

Buy SHARE online with free delivery – makes the perfect Mother’s Day gift!

Serves 4


2 tablespoons olive oil

2 red onions, finely chopped

4 garlic cloves, crushed

4cm piece fresh ginger, peeled and grated

1 green chilli, finely sliced

1 teaspoon cumin seeds

½ teaspoon ground coriander

½ teaspoon ground turmeric

pinch of asafoetida (optional)

½ teaspoon salt

250g red lentils

400g can chopped tomatoes

900ml vegetable stock or water

400g baby spinach


1. Heat the oil in a lidded, wide, heavy-based pan over medium heat. Add the onions, garlic, ginger and chilli and cook, stirring often, for about 10 minutes or until the onions have softened. Add the cumin, coriander, turmeric, asafoetida (if using) and salt. Stir and cook for 2 minutes, or until fragrant.

2. Stir in the lentils, tomatoes and stock or water and bring to the boil. Cover, reduce the heat to a slow simmer and cook for about 20–30 minutes, or until the lentils are soft and thick, stirring often to stop them sticking to the bottom of the pan.

3. Fold in the spinach and cook for a further 3–5 minutes, or until it has wilted. Adjust the seasoning, then serve with steamed basmati rice and warm naan or pitta bread. Top each serving with a generous spoonful of yogurt, scatter lavishly with the chopped fresh herbs and hand round the citrus wedges for everyone to squeeze over. Cook’s tip: You can cook the lentils several days ahead and refrigerate until needed, but stir in the spinach just before serving so it retains its colour.

To serve: steamed basmati rice warm naan or pitta bread 4 generous tablespoons thick, creamy, natural yogurt handful of fresh coriander, parsley or mint, or a combination of the three 1 lemon or lime, cut into wedges.

May 6, 2013