Thursday, May 12, 2011

Coconut Creamed Spinach w/ Almonds

So since I'm eating better I couldn't make my normal delicious creamed spinach recipe so I modified it to fit my new diet better.  Now you ask, is this just like or as good as regular creamed spinach.  No, of course not.  Regular creamed spinach has a bunch of heavy cream and lots of Parmesan cheese and this has neither.  This is just something a bit different from regular sauteed spinach not to mention this is much better for you/me.  I thought it was good and I'd have it again.  I, of course, miss my cream and cheese but I'll have it again soon enough I'm sure.  Don't worry all these weird off the wall recipes will only be happening for about 30 days then "normal" foods will start popping back up on here! I feel like my blog is sad without dessert but we'll get our sugar back and get to make desserts again.  By the time I get to do that again I'll be living in an entirely new country as the beginning of June we are being stationed/moved to Japan.  Exciting!

Coconut Creamed Spinach

1 large bag of baby spinach
2 minced garlic cloves
1/4 tsp. red pepper flakes
3 tsp. coconut oil
2 tbsp. almond flour
1 tbsp. chopped almonds
1/4 c. coconut milk (or cream)

Add coconut oil, garlic and red pepper flakes to oil on a medium heat.  Add the almond flour and whisk so it isn't lumpy. Add in the spinach and pour the coconut milk or coconut cream over the top and let wilt down.  You may need a bit less of the milk depending on the size of your spinach bag, mine was huge.  The sauce isn't going to be thick because it has no flour and it isn't heavy cream so except it to be a bit runny but just use a slotted spoon to serve it and top it with almonds for an extra crunch and some texture. 

1 comment:

  1. Sounds great! I use coconut oil a lot when I cook. It's also great for MANY other things not pertaining to food. Gotta love that stuff! Thanks for linking up on Recipes I Can't Wait to Try!