Caterina Giammarresi shares a guilt-free snack perfect for pushing through those final pre-spring break deadlines.
It’s March! The worst of the Scottish winter is behind us and something resembling Spring is beginning to appear. The sun isn’t setting at half three anymore, and we’re actually getting patches of proper sunlight these days. I looked at my calendar a few days ago and couldn’t believe how quickly this semester has flown by; Spring Break is in a matter of days! However, all of my modules seemed to have planned coursework deadlines this week, and so it somehow seems just that bit further away. Looking out at the rare and precious sunshine while I am stuck inside going mad with essay writing can be quite depressing. I’m motivating myself to get through all these deadlines this week with my favourite thing ever: food. Chocolate is my preferred essay writing snack, but as I have three deadlines within the same week, so as not to cause a health scare, I’m trying to limit myself. Therefore, I’ve been trying a few healthier options. These spinach crisps have been one of my favourites so far. Spinach is in season and has a variety of health benefits! It is high in vitamins A, K, D, E and is a good source of Omega 3 Fatty Acids!
- 1 large handful of fresh spinach
- 1.5 tbsp Extra Virgin Olive Oil
- Paprika, to taste
- Sea Salt, to taste
1. Preheat your oven to 180 degrees Celsius
2. In a bowl, coat spinach in olive oil until all of the spinach is completely covered (I did this with my hands). Feel free to be more generous with the amount of olive oil you use.
3. Spread spinach leaves in one layer on a baking sheet (try not to overlap)
4. Sprinkle with salt and paprika to taste
5. Bake for about 10-12 minutes, but be careful to keep an eye on them or they will burn
6. Enjoy a completely delicious, vegan, gluten-free, and guilt-free snack!
Photo credits: Caterina Giammarresi
More of Caterina’s delicious creations (and gorgeous food photography) can be found on her new blog, Amore e Sapore.