You don’t need dairy to made a delicious creamed spinach. This Whole30 Creamed Spinach uses coconut milk making is much light, but still incredibly creamy and delicious
This creamed spinach is so quick to make, plus can be stored in the the freezer. A great recipe for making your whole30 a bit easier, make a big batch and just pull out small bags for lunches on the go or a last minute side for dinner.
Here I am one day away from my whole30! I planned to start slowly transitioning into to healthier foods before hand, to make the start a bit smoother. However, with all the Christmas cookies, sweets, and gluten free pizza in my freezer; it has been hard to do. Instead, I’ve been focusing my time getting all this junk out of the house, by eating it.
One ingredient I always keep on hand that I think will make my whole30 easier is roasted garlic. So easy to make and adds a depth of flavor to any dish. Having the garlic already on hand makes this recipe to much easier, not to mention more delicious.
- Serves: 1 Heaping Cup
- Calories: 83
- Fat: 4.9 g
- Sugar: 3.8 g
- Fiber: 2.1 g
- Protein: 1.6 g
- 1 Tablespoon Roasted Garlic Oil
- 5 Cloves Roasted Garlic
- 2 Onions, Sliced
- ¼ Teaspoon Salt
- 6 oz Bag Baby Spinach
- ¾ Teaspoon Salt
- ¼ Cup Coconut Milk
- ½ Teaspoon Apple Cider Vinegar
- Heat garlic oil, add garlic, onions, and ¼ teaspoon salt
- Caramelize until golden brown about 20 minutes
- Add spinach and remaining salt, wilt
- Add coconut milk, stir to combine
- Puree using stick blender
- Add cider vinegar
- Cool complete before placing in freezer bag
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