I think it’s funny how my favorite foods expand as I grow older. I used to not really like broccoli or asparagus growing up, but now they are my favorite veggies with and in just about anything (within reason, of course, like pastas and stir fries or as a side dish to dinner. But, waffles and broccoli? No thanks). Same goes with cheese. I’m still not a huge cheese fan,  I can’t handle a lot at a time like lasagna or certain kinds like ricotta…but I eat a lot more of it in general and try different kinds than I would as child, or more than my own Dad will even now.

My newest discovery? I love spinach. Like, love it. I’ve eaten it just about every day this summer since friends introduced me to ways to eat it that is appealing (the cooked spinach I’ve seen like Popeye? Isn’t so appealing). My obsession started back in May with a spinach basil quesadilla a friend made me along with a homemade strawberry vinaigrette salad with soy nuts.  And, soy nuts? I hadn’t heard of them and normally only like peanuts, but soy nuts are fabulous on a salad!

And then, another friend made a spinach strawberry walnut salad last month with a raspberry vinaigrette. Yes, there is a difference than the one I had in May because it had real strawberries on it, not just nuts, and it was made with spinach leaves rather than lettuce. It took my love to a whole new level.  That is another new thing, fruit on salads never appealed to me until I actually tried it. And surprise! Spinach leaves tastes just like any other darker lettuce and I figure it’s a good way to get the iron I need for my growing boy. And since then, me and my spinach have been best friends for practically every lunch.

Since having my first spinach quesadilla, I’ve been perfecting it to my taste the past few months. My favorite way to make it goes something like this:

-A whole wheat tortilla in a greased pan (I use olive oil spray) on medium heat

-While tortilla is warming, add a light layer of shredded mozzarella cheese

-Break pieces of grilled chicken (I used the pre-cooked strips like Purdue Shortcuts) and fresh basil leaves (we have a plant outside, I wash and use about 3-4 leaves total) and place around tortilla

-Sprinkle of Herbs de Providence, onion powder, and garlic powder (this is what took the flavor the extra step of goodness!)

-Layer of raw spinach leafs (I used the pre-washed bagged stuff)

-A little more basil leaf pieces, another layer of cheese, and a top tortilla.

-Allow to cook until bottom tortilla is a golden brown, then flip and brown the top layer

-When everything is browned and melted perfectly, I use a pizza cutter and start munching!

The Strawberry Salad is super easy:

-Place washed raw spinach leafs in a bowl

-Throw some soy nuts on top (I found mine at Bloom, but I’m sure they would be at a health food store and I’ve heard even Walmart has them)

-Add fresh chopped strawberries (I was out when I took the picture above, sadly. The sweet berries with the sorta-salty soy nut is an amazing combo)

-Add your favorite raspberry or strawberry vinaigrette (I’ve been trying out different store bought ones, right now I’m using Newman’s Raspberry Walnut).

Sometimes I take fresh strawberries and puree them with the raspberry vinaigrette for an even better tastes-like-homemade dressing. I still use this little baby food guy for my puree needs even though we’ve been done with baby food for years. Love it. I’ve also heard people use walnuts, pecans, feta cheese, cranberries, etc. if that’s your thing. That’s what’s great about quesadillas and salads is that it’s so customizable!

And at least I’m craving something healthy everyday, right?