Ingredients
- 12 oz bag frozen spinach
- 10-14 oz jar marinated artichoke hearts (drained)
- 1 tablespoon avocado oil
- 1 red onion (diced)
- 4 garlic cloves minced or 1 tbsp pre-minced garlic (drained)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 2 cups cashew cream
Instructions
Drain and roughly chop the artichokes.
Saute the onions in the avocado oil until translucent. Add the minced garlic and cook for another minute.
Stir in the chopped artichokes, onion powder, garlic powder, black pepper and cayenne heat about a minute
Add in the spinach and lemon juice and stir, heat until spinach is completely heated about 5 minutes
Stir in the cashew cream.
May be kept in fridge up to five days. Reheat about 1 minute in microwave if eating later.
Optional top with your favorite paleo cheese and place in over on broil for 3-5 minutes or until cheese begins to brown (that's how I did it)
Saute the onions in the avocado oil until translucent. Add the minced garlic and cook for another minute.
Stir in the chopped artichokes, onion powder, garlic powder, black pepper and cayenne heat about a minute
Add in the spinach and lemon juice and stir, heat until spinach is completely heated about 5 minutes
Stir in the cashew cream.
May be kept in fridge up to five days. Reheat about 1 minute in microwave if eating later.
Optional top with your favorite paleo cheese and place in over on broil for 3-5 minutes or until cheese begins to brown (that's how I did it)
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