Overshadowed by kale in recent years, spinach is still the superfood you’ve always known it to be. While it’s not a kid favorite and can be an acquired taste, it’s less bitter and chewy than kale,  making spinach easier to disguise and blend. With a few recipe tweaks you’ll sneak in a boost of fiber and iron along with vitamins A, C, and K along with plenty of antioxidants. 

Fresh spinach will offer the most nutrients for your eyes, immune system, and bones. Frozen spinach is a good option, too. Just remember that it’s already been cooked once, so cooking it a second time will strip its nutrients. 

SPINACH PESTO

Easy, creamy, and nut-free! 

 

Ingredients:

1 cup spinach, packed

½ cup ricotta

Juice of 1/2 lemon

2 Tbsp parmesan cheese

Salt, to taste

6 ounces pasta, roughly 2 cups cooked

Directions:

1. Combine ingredients (except pasta) in a food processor. Blend.

2. Add salt to taste.

3. Toss with cooked pasta.

 

*Pack it up in the Explorer Leakproof Lunchbox for reheating!  

 

SPINACH ONIGIRI

Like the traditional Japanese treat, these sticky rice balls are portable & stay fresh- a true bento box staple!

 

Ingredients:

1 cup short grain rice (brown or white)

1.5 cups water

2 Tbsp rice vinegar

2 tsp sugar

1/2 tsp salt

1/2 tsp sesame oil (optional) 

1 cup spinach

 

Directions:
1. Rinse rice under cold water until the water is clear.

2. Add rice and water to a pot.  Cover and bring to a boil.

3. Reduce heat and simmer for 20 minutes.

4.Turn off heat and keep rice covered and let sit for 10 minutes.

5. Combine the vinegar, sugar, and salt in a saucepan and simmer over low heat until sugar and salt are dissolved.

6. Finely chop spinach in a  food processor.

7. Combine rice with vinegar mixture and sesame oil. Mix in spinach.

8. Wet your hands. Grab some rice and gently press between your hands until a ball shape forms.

 

* You can enjoy onigiri warm, cold or at room temperature, so they’re perfect in your lunchbox. 

 

CHEESY SPINACH WAFFLES

Fluffy, savory, packed with nutrition, and can be gluten-free too! 

 

Ingredients:

½ cup rolled oats

1 egg

1/4 cup milk of choice (unsweetened) 

1 cup baby spinach, packed

¼ cup shredded cheese 

1/2 tsp baking powder

Pinch of salt

 

Directions:

1. Preheat waffle iron.

2. Blend together ingredients. 

3. Pour proper amount of batter into waffle iron and bake until golden on both sides.

 

* Makes 2 mini waffles. Make ahead, freeze in an airtight container, and reheat in the toaster!

 

SPINACH SMOOTHIES

The most delicious way to incorporate more fruits and veggies into your diet is by blending it all up into a sweet, cold concoction.

 

It’ll be hard for any kid to pass this treat up. We broke it all down into an easy-to-follow formula so that you can get creative according to your kiddo’s preferences. Just add a handful of fresh spinach to each smoothie you make and keep it cool in our vacuum insulated container! 

 

* Use a combination of fresh and frozen fruit to get the best consistency.