I am so excited to be back to hot days and warm nights! Who doesn't love summer time?! Summer, to me, is the ultimate fitness motivator. Not only do you want to look amazing in your bikinis but it's so hot outside I find it much easier to eat healthier and lighter meals. I find myself craving fruits at all hours and making pit stops into my local juicery to get my fix!
I wanted to share a recipe that is a staple in my house, and the fiance is always requesting it! It is an adaptation of a recipe from a restaurant in Spain... enjoy!
SPINACH WITH CHICKPEAS AND BACON (with vegetarian subs)
Active time: 25 min Start to finish: 25 min
ingredients
- 3 slices thick-cut bacon (I substitute turkey bacon, but can do chicken as well... for my VEGETARIANS: sub out for tempeh bacon or vegetarian baco's Frontier brand has a nice one)
- 2 tablespoons extra-virgin olive oil
- 15-ounce can chickpeas, drained and rinsed
- 1/4 teaspoon dried hot red pepper flakes
- 10 cups baby spinach
- 2 garlic clove, minced
preparation
Cut bacon into 1/4-inch pieces.
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until browned. Leaving bacon in skillet, spoon off fat (if you use turkey bacon you won't need to do this part). Add 2 tablespoons oil, chickpeas, and red pepper flakes to skillet and saut) over high heat, stirring occasionally, until chickpeas begin to brown, 4 to 5 minutes. Stir in spinach and garlic and sauté, stirring, until spinach is wilted. Season with salt and pepper.
Happy eating... and remember to live fit!
