Looking to get some more Vitamin A into your diet and Vitamin C? Then try these wonderful recipes for glazed carrots and warm spinach salad. Having a baby? Spinach is loaded with folic acid. A necessary supplement for pregnant women.

Easy Glazed Carrots
Preparation time: 12-15 minutes.

Ingredients:

1 8oz package of baby carrots (No muss, no fuss!)
½ cup of orange juice
¼ of honey
½ teaspoon of kosher salt
¼ teaspoon of ground black pepper
¼ teaspoon of ground ginger
1 teaspoon of butter

Directions:

1. Preheat a non-stick pan on medium heat.
2. Wash and dry carrots.
3. Place carrots into hot pan slowly adding orange juice.
4. Cook until orange juice is reduced by half; about 5 minutes.
5. Add salt, pepper and ginger.
6. Reduce heat and add honey.
7. Mix well, as all orange juice should have evaporated.
8. Turn heat off and stir in butter.
9. Transfer to a serving bowl, keeping warm.



Who doesn’t love spinach? Spinach can be served in a cold salad or warmed. For this recipe, do not use baby spinach, as it wilts fairly quickly.

Warm Spinach Salad
Preparation time: 15 minutes

Ingredients:

2 teaspoons extra-virgin olive oil
2 tablespoons golden raisins
¼ cup of chopped walnuts
2 cloves garlic, minced
10 ounces of fresh spinach, tough stems removed
2 teaspoons raspberry vinegar
1/8 teaspoon kosher salt
1 tablespoon shaved Parmesan cheese
Freshly ground pepper to taste

Directions:

1. Wash and dry Spinach. Best way is in a large bowl of cold water.
2. Heat olive oil in a large nonstick skillet over medium-high heat.
3. Add raisins, walnuts and garlic. Cook for about 30 seconds.
4. Add spinach and cook, stirring until wilted; about 2 minutes.
5. Remove from heat; stir in vinegar and salt.
6. Add Parmesan and pepper. Serve immediately.

Serves 2

Looking to get some more Vitamin A into your diet and Vitamin C? Then try these wonderful recipes for glazed carrots and warm spinach salad. Having a baby? Spinach is loaded with folic acid. A necessary supplement for pregnant women.

Easy Glazed Carrots
Preparation time: 12-15 minutes.

Ingredients:

1 8oz package of baby carrots (No muss, no fuss!)
½ cup of orange juice
¼ of honey
½ teaspoon of kosher salt
¼ teaspoon of ground black pepper
¼ teaspoon of ground ginger
1 teaspoon of butter

Directions:

1. Preheat a non-stick pan on medium heat.
2. Wash and dry carrots.
3. Place carrots into hot pan slowly adding orange juice.
4. Cook until orange juice is reduced by half; about 5 minutes.
5. Add salt, pepper and ginger.
6. Reduce heat and add honey.
7. Mix well, as all orange juice should have evaporated.
8. Turn heat off and stir in butter.
9. Transfer to a serving bowl, keeping warm.



Who doesn’t love spinach? Spinach can be served in a cold salad or warmed. For this recipe, do not use baby spinach, as it wilts fairly quickly.

Warm Spinach Salad
Preparation time: 15 minutes

Ingredients:

2 teaspoons extra-virgin olive oil
2 tablespoons golden raisins
¼ cup of chopped walnuts
2 cloves garlic, minced
10 ounces of fresh spinach, tough stems removed
2 teaspoons raspberry vinegar
1/8 teaspoon kosher salt
1 tablespoon shaved Parmesan cheese
Freshly ground pepper to taste

Directions:

1. Wash and dry Spinach. Best way is in a large bowl of cold water.
2. Heat olive oil in a large nonstick skillet over medium-high heat.
3. Add raisins, walnuts and garlic. Cook for about 30 seconds, stirring constantly.
4. Add spinach and cook, stirring until wilted; about 2 minutes.
5. Remove from heat; stir in vinegar and salt.
6. Add Parmesan and pepper. Serve immediately.

Serves 2