PaleoOMG Spinach Artichoke Dip
Serving Size: 2-3 Tbsp per snack
Ingredients:
2 (14oz) cans artichoke hearts (read ingredients), chopped
16oz frozen spinach
1 cup cashews, unsalted
2 tablespoons olive oil
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
Instructions:
1) Add frozen spinach and artichokes to large saucepan over medium heat and sprinkle with just a bit of salt.
2) While your spinach thaws and artichokes warm up, pull out your handy dandy food processor.
3) Place cashews in food processor and turn on. Grind until your cashews become a flour then begin to pour in your olive oil until you get a creamy consistency. Kind of like a super creamy cashew butter.
4) Once your spinach is completely thawed and it's all good and warm, drain the excess water from your saucepan and add spinach and artichoke to a large bowl.
5) Add your creamy cashews and seasons to the bowl and mix thoroughly.!
Ingredients:
2 (14oz) cans artichoke hearts (read ingredients), chopped
16oz frozen spinach
1 cup cashews, unsalted
2 tablespoons olive oil
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
Instructions:
1) Add frozen spinach and artichokes to large saucepan over medium heat and sprinkle with just a bit of salt.
2) While your spinach thaws and artichokes warm up, pull out your handy dandy food processor.
3) Place cashews in food processor and turn on. Grind until your cashews become a flour then begin to pour in your olive oil until you get a creamy consistency. Kind of like a super creamy cashew butter.
4) Once your spinach is completely thawed and it's all good and warm, drain the excess water from your saucepan and add spinach and artichoke to a large bowl.
5) Add your creamy cashews and seasons to the bowl and mix thoroughly.!
Tuna Salad on Cucumber
Serving size: 2 lunches
Ingredients:
1 can of the best tuna you can find (wild planet, natural sea, etc)
1 T fresh basil
1/2 celery stalk, diced
1 scallion/green onion, diced
2 Tbsp lemon juice
1 large cucumber
olive oil, salt & pepper to taste
Instructions:
1. Drain the tuna and scoop into a bowl. Add in the basil, diced celery, diced scallion, lemon juice, olive oil, salt and pepper.
2. Cut half cucumber into 1/2 in thick pieces.
3. Lay the cucumbers out on a plate and top with 1/2 tuna salad. Save other half of tuna salad and cucumber for tomorrow.
If you are packing lunch pack the cucumbers in a ziplock and the tuna in a tupperware. Assemble as you eat.
optionally you can drizzle apple cider vinegar over cucumber before you add the tuna.
Ingredients:
1 can of the best tuna you can find (wild planet, natural sea, etc)
1 T fresh basil
1/2 celery stalk, diced
1 scallion/green onion, diced
2 Tbsp lemon juice
1 large cucumber
olive oil, salt & pepper to taste
Instructions:
1. Drain the tuna and scoop into a bowl. Add in the basil, diced celery, diced scallion, lemon juice, olive oil, salt and pepper.
2. Cut half cucumber into 1/2 in thick pieces.
3. Lay the cucumbers out on a plate and top with 1/2 tuna salad. Save other half of tuna salad and cucumber for tomorrow.
If you are packing lunch pack the cucumbers in a ziplock and the tuna in a tupperware. Assemble as you eat.
optionally you can drizzle apple cider vinegar over cucumber before you add the tuna.
Warm Carrot and Chicken Arugula Salad- OPTION IF YOU DON'T LIKE TUNA
serving size: 2 lunches
Ingredients:
1 chicken breast
1 large carrot, washed
1 garlic clove, diced
2 Tbsp olive oil
sprinkle of dried dill
salt and pepper
balsamic vinegar or apple cider vinegar
olive oil
1 cup arugula
Instructions:
1. Cut up the chicken breast into small cubes.
2. Add salt & pepper to the chicken and sear the cubes in olive oil over medium high heat in a large pan for 3 minutes.
3. Cut the carrot on a diagonal into 1/4 inch thin pieces.
4. Flip the chicken then add the carrots to the pan.
5. Once the chicken is almost done to your liking and the carrots are lightly browned on both sides add the dill and garlic. Cook for 2 more minutes.
6. Serve half the meat and carrots over arugula in a salad bowl. Top with vinegar and olive oil, salt and pepper to taste. Save the other half for tomorrow.
Ingredients:
1 chicken breast
1 large carrot, washed
1 garlic clove, diced
2 Tbsp olive oil
sprinkle of dried dill
salt and pepper
balsamic vinegar or apple cider vinegar
olive oil
1 cup arugula
Instructions:
1. Cut up the chicken breast into small cubes.
2. Add salt & pepper to the chicken and sear the cubes in olive oil over medium high heat in a large pan for 3 minutes.
3. Cut the carrot on a diagonal into 1/4 inch thin pieces.
4. Flip the chicken then add the carrots to the pan.
5. Once the chicken is almost done to your liking and the carrots are lightly browned on both sides add the dill and garlic. Cook for 2 more minutes.
6. Serve half the meat and carrots over arugula in a salad bowl. Top with vinegar and olive oil, salt and pepper to taste. Save the other half for tomorrow.
