PaleoOMG Spinach Artichoke Dip
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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.!
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.!
Salad
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Serving Size: 2 servings
Ingredients: Lettuce Spinach Carrots Sprouts |
Any extra vegetables
10 Cashews or Almonds Sunflower seeds 1/2 cup garbanzo beans, rinsed Dressing: Balsamic vinegar or apple cider vinegar Olive Oil Salt and Pepper |
Spinach Salad
1) Allow 1/4 cup of blue berries to thaw overnight in bowl. In the morning drain excess fluid.
2) Fill bowl with chopped spinach, lettuce & fresh herbs.
3) Top with beans, sprouts, blueberries, carrots and any other veggies.
4) Mix olive oil, balsamic vinegar, salt and pepper in small container, or use left over ranch from dinner 12 and pack separate from the salad, if eating lunch at work.
2) Fill bowl with chopped spinach, lettuce & fresh herbs.
3) Top with beans, sprouts, blueberries, carrots and any other veggies.
4) Mix olive oil, balsamic vinegar, salt and pepper in small container, or use left over ranch from dinner 12 and pack separate from the salad, if eating lunch at work.
Guacamole
Serving Size: 2
Ingredients:
1 Avocado, save pit Juice of 1/2 lemon or lime
1/2 t Garlic powder 1/4 t salt
Add ins: tomato, onion, cilantro, apple cider vinegar (1 t), spices
Instruction:
1) Mash the avocado, or if it is too hard to mash you can puree it in a food processor.
2) Add in juice and spices
3) To store place in container with pit, cover with seran wrap to make a seal TOUCHING THE GUAC, and put 1/2 inch of water on top of the seran OR place in a ziploc bag and suck all the air out of bag while sealing it. To serve out of bag cut the corner and squeeze out.
Ingredients:
1 Avocado, save pit Juice of 1/2 lemon or lime
1/2 t Garlic powder 1/4 t salt
Add ins: tomato, onion, cilantro, apple cider vinegar (1 t), spices
Instruction:
1) Mash the avocado, or if it is too hard to mash you can puree it in a food processor.
2) Add in juice and spices
3) To store place in container with pit, cover with seran wrap to make a seal TOUCHING THE GUAC, and put 1/2 inch of water on top of the seran OR place in a ziploc bag and suck all the air out of bag while sealing it. To serve out of bag cut the corner and squeeze out.
Antipasto
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Serving Size: 2
Ingredients: 1/3 Container Organic Cherry Tomatoes 10 Olives Handful of Basil leaves |
1/2 Red Pepper, sliced
1 Avocado, sliced 1/2 Lemon Leftover artichoke dip optional: artichokes, chick peas, other vegetables |
Salad Dressing
With dinner 12 or See blog post www.balancedwellnessnutrition.com
