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, roasted and 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.!
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.!
Blueberry Bars
Serving size: 9 bars
Ingredients: 1/2 cup coconut oil, melted 1/2 cup coconut manna, melted 1/4 cup almond butter 1/2 cup walnuts, chopped |
1/4 cup shredded coconut
2 tbsp Hemp Seeds 1 tbsp Chia Seeds 1/2 cup frozen blueberries 1 tsp Vanilla extract 1/2 tsp sea salt |
Instructions:
Mix all ingredients except blueberries together until well mixed. Fold in blueberries.
Line baking dish with wax paper and push mixture into pan. Refrigerate for at least 2 hours before cutting.
Mix all ingredients except blueberries together until well mixed. Fold in blueberries.
Line baking dish with wax paper and push mixture into pan. Refrigerate for at least 2 hours before cutting.
Carrot Bread
Serving size: 8 slices
Ingredients: 1 1/2 cups of almond flour 2 Tbsp of coconut flour 1 tsp of baking soda 3 tsp of cinnamon 1 tsp of allspice 1/2 tsp of salt |
1/3 cup + 1 Tbsp of full fat can coconut milk, melted 3 large eggs, whisked 1/4 cup of coconut oil, melted 1/2 cup of applesauce unsweetened 2 tsp of vanilla 1/3 cup of raisins 1 1/4 cup of grated carrots |
Instructions:
1) Set aside the raisins and grated carrots until final mixing step
2) In a large mixing bowl, combine all dry ingredients
3) In a medium bowl, combine all wet ingredients
4) Pour the wet ingredients into the dry ingredients bowl
5) Combine until well mixed
6) Fold in the grated carrots and raisins
7) Preheat oven to 350-degrees F
8) Grease pyrex bread baking dish
9) Pour carrot cake batter into glass dish
10) Bake about 25 minutes at 350-degrees – baking times may vary. Test by inserting a toothpick; if it comes out clean they should be done
11) Take bread out of pan and allow to cool on cooling rack before cutting.
1) Set aside the raisins and grated carrots until final mixing step
2) In a large mixing bowl, combine all dry ingredients
3) In a medium bowl, combine all wet ingredients
4) Pour the wet ingredients into the dry ingredients bowl
5) Combine until well mixed
6) Fold in the grated carrots and raisins
7) Preheat oven to 350-degrees F
8) Grease pyrex bread baking dish
9) Pour carrot cake batter into glass dish
10) Bake about 25 minutes at 350-degrees – baking times may vary. Test by inserting a toothpick; if it comes out clean they should be done
11) Take bread out of pan and allow to cool on cooling rack before cutting.
Salsa
You may need to make one batch Sunday and another on Wednesday or Thursday.
Ingredients: 4 medium tomatoes, seeded and finely diced 2/3 cup cilantro, chopped |
1/2 cup finely chopped white onion
1/2 fresh jalapeno or other chile, finely chopped 2 Tbsp fresh lime juice 1 tsp sea salt |
Instructions:
Mix all ingredients!
Mix all ingredients!
Pesto
Ingredients:
4 cups gently packed fresh basil leaves 4 large garlic cloves, roughly chopped 1/2 cup walnuts |
Ingredients:
4 cups gently packed fresh basil leaves 4 large garlic cloves, roughly chopped 1/2 cup walnuts 1 tsp salt 1/2 tsp ground black pepper 1 1/2 cup extra virgin olive oil, best quality |
Ingredients:
4 cups gently packed fresh basil leaves
4 large garlic cloves, roughly chopped
1/2 cup walnuts
1 tsp salt
1/2 tsp ground black pepper
1 1/2 cup extra virgin olive oil, best quality
Instructions:
1) Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. 2) Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute.
3) With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended
4) Store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.
4 cups gently packed fresh basil leaves
4 large garlic cloves, roughly chopped
1/2 cup walnuts
1 tsp salt
1/2 tsp ground black pepper
1 1/2 cup extra virgin olive oil, best quality
Instructions:
1) Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. 2) Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute.
3) With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended
4) Store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.