Ingredients:
1 c spinach                                    ½ c milk of choice
½ orange juice                             1 c frozen mango
1 c frozen banana                      1 Tbsp chia seeds
 
Directions:
1) Tightly pack the spinach in a measuring cup. Be generous!
2) Add the spinach to a high powered blender. Add milk, juice, frozen fruit and seeds. 
3) Blend well until the mixture is creamy and no spinach flecks remain. 
4) Serve immediately.  Enjoy!
 
Source: https://www.superhealthykids.com/how-to-make-a-green-smoothie/

Ingredients:
1 large head romaine lettuce                             4 oz whipped cream cheese
1 c baby spinach leaves                                       8 large fresh basil leaves
Salt and pepper                                                       4– 10” flour tortillas
8 oz deli turkey                                                          ½ c roasted peppers, strips
1 c shredded carrots

Directions:
1) Pull the largest four romaine leaves from the outside of the bunch and wash and dry carefully, trying not to tear the leaves. Cut the leaves at the base where they were connected to the root; the pieces should be about 9-inches long. Using a vegetable peeler, shave the center rib so the leaves roll up more easily. Set aside.

2) Combine the cream cheese, spinach and basil in a food processor and puree until smooth. Season with 1/4 teaspoon kosher salt and a few grinds of pepper.
 
​Source: https://www.foodnetwork.com/recipes/food-network-kitchen/kids-can-make-roasted-turkey-and-basil-cream-cheese-pinwheel-sandwiches-3362682

INGREDIENTS
1/4 cup mayonnaise
2 cups fresh baby spinach
1 tsp. salt
1/4 tsp. pepper
8 1/2 inch thick slices sourdough bread
2 tbsp. olive oil
​3 1/2 ounce package garlic-and-herb goat cheese, softened
1 small zucchini, thinly sliced lengthwise
1 tomato, sliced
 
DIRECTIONS
In a blender or food processor combine the mayonnaise, 1 cup of the spinach, the garlic, salt, and pepper.  Set aside.
 
Brush one side of each slice of bread with the olive oil; place, oiled side down, on waxed paper.  Spread goat cheese on half of the slices; layer zucchini, tomato, and remaining spinach on top.  Spread some of the spinach mayonnaise on remaining slices; place bread on top of vegetables, spread side down.
 
Cook sandwiches in a very large skillet over medium-high heat for 6 to 8 minutes or until bread is golden brown, turning once.  Pass any remaining spinach mayonnaise.