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.!
Chicken Salad
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Serving Size: 1 serving
Ingredients for wraps: 3 pieces of lettuce, washed and still whole Sprouts 2 Chopped green onions 2-3 cherry tomatoes, diced Any fresh herbs you want to add! |
Ingredients for chicken salad:
1/2 Chicken Breast, cooked 1/2 Avocado, mashed 1/4 tsp garlic powder 1/4 tsp onion powder Pinch of sea salt Pinch of pepper |
1) Cut up chicken in small pieces and mix with mashed avocado and spices.
2) Take 1 piece of lettuce and line with 1/3 of the chicken salad. Top with sprouts, onions and any other veggies.
3) Repeat with other 2 pieces of lettuce.
2) Take 1 piece of lettuce and line with 1/3 of the chicken salad. Top with sprouts, onions and any other veggies.
3) Repeat with other 2 pieces of lettuce.
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 chicken salad (recipe above), 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 bottom of this page and pack separate from the salad, if eating lunch at work.
2) Fill bowl with chopped spinach, lettuce & fresh herbs.
3) Top with chicken salad (recipe above), 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 bottom of this page 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: 1
Ingredients: Organic Cherry Tomatoes 7-10 Olives Handful of Basil leaves |
1/2 Red Pepper, sliced
1/2 Avocado, sliced 1 slice of Lemon optional: artichokes, chick peas, other vegetables |
Add this antipasto plate with left over spinach artichoke dip, veggies, and brussels sprouts.
Also finish any leftover chili (if there is too much freeze the rest)
Also finish any leftover chili (if there is too much freeze the rest)
Salad Dressing
See blog post www.balancedwellnessnutrition.com or ranch dressing recipe below:
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Ingredients:
1 can full-fat coconut milk, refrigerated overnight 2 Tbsp minced yellow onion 1 garlic clove, minced 2 Tbsp apple cider vinegar 3 Tbsp chopped fresh chives |
1½ Tbsp chopped fresh Oregano
1½ Tbsp chopped fresh basil 1 Tbsp dried dill 1 tsp sea salt black pepper, to taste |
1) Add the entire container of coconut milk to a bowl.
2) Mix in all other ingredients.
3) Allow dressing to sit in refrigerator for 20 minutes before serving.
2) Mix in all other ingredients.
3) Allow dressing to sit in refrigerator for 20 minutes before serving.
