Serves: 4 people (3/4 cup) each
Ingredients: (what I used)
  • 1 box Quinoa noodles (or any other you prefer)
  • 2 cups of spinach 
  • 1/3 cup organic plain greek yogurt
  • 1/2 cup + 1 Tbsp nutritional yeast flakes
  • 1/2 ounce jalapeño yogurt cheese (completely optional)
  • SprAnkles of spices you prefer. I used garlic & herb + pepper + a bit of nutmeg
**The nutmeg adds an interesting twist and I’ve seen it used in other “cheesy” recipes before. Try it if you dare. I also saw dijon mustard (1 teaspoon) used in a similar recipe, but left it out.  You could also boil the noodles in 1/2 the water it calls for and 1/2 low sodium vegetable broth.
  • Prepare noodles as directed on the package
  • Place 2 handfuls (or more if desired) in bottom of a strainer. Once the noodles are done cooking, drain over the spinach-filled strainer. (This will steam/cook the spinach: 2 birds-1stone) Place a bowl under the strainer to catch the noodle water so you can use some of it in the next step.
  • Place noodles and spinach back in the pot with 1 cup of the noodle water + greek yogurt + nutritional yeast + shredded yogurt cheese (optional).  SprAnkle your preferred seasonings, stir,  and serve up alongside your favorite protein. 
Pour noodles over spinach covered strainer with a bowl underneath to catch the water and BOOM; you’ve got steamed spinach with no additional clean up!
For a seriously comfort food-fix without the belly aches, you could pair it with my Oat-Flax Chicken Tenders recipe.
Nutritional Info:

Serving size is calculated based on all the ingredients above at 3/4 cup per serving.  Plated with 4 oz grilled chicken, it rounds out a meal consisting of:
~312 calories
~4 grams of fat
~26 grams of carbs
~36 grams of protein