Spinach Almond Amaranth Breakfast Muffins
Spinach Almond Amaranth Breakfast Muffins might be a good recipe to expand your breakfast repertoire.
Spinach Soup with Toasted Chickpeas
Ingredients
- 2 bunches of spinach
- 2 1/2 cups vegetable broth
- 1 small potato (boil, remove the skin, and dice)
- A few sprigs of cilantro
- 2 tablespoons extra-virgin olive oil, divided
- 1/4 cup diced onions
- 1/2 teaspoon chopped garlic
- 1/2 teaspoon lemon or lime juice
- 1/2 teaspoon ground cumin, divided
- Salt, to taste
- Black pepper, to taste
- 1/2 cup drained canned chickpeas, dried well with paper towels
- 1/4 teaspoon sea salt (or to taste)
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