Healthy Creamy Spinach Artichoke Dip – Dairy free – Gluten free – Vegan

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Please disregard the photo that looks like weird scrambled eggs (new photos are coming!). This dip is the business.  For real.  I wasn’t even prepared for how much I was going to like it.  Usually I tweak a recipe multiple times before I even consider blogging it but this was a winner on the first try.  This is the one.

The best part?

It is actually healthy.  Not just healthier than its alternatives.  It is creamy, satisfying, crowd pleasing, and also completely nutritionally sound.  Serve it with sliced veggies or some grain free tortillas and you have magic in your hands.

It also comes together in less than 5 minutes.  You get all the flavor of a traditional spinach artichoke dip for a fraction of the time and calories.

I’m still trying to figure out all of this blogging business.  Anyone who has read my post on ‘three ways to know when it’s time to quit’ know that I dropped out of my college tech program.  The tech world is simply not for me.  But I am PASSIONATE about helping others with autoimmune diseases heal without giving up all the glories of food.

What would life even be without deliciousness?!

So, if you make this and like it, share it on your social media accounts.  I really want to get recipes like this out there so all my autoimmune warrior friends will know that I’m here putting out regular delicious content and can add options like this to their snacking arsenal.

Ingredients:

2 cloves of garlic

2 tbsp. olive oil

1 cup chopped artichoke hearts

4 cups chopped spinach

1/2 cup cashew cheese (can be found at any health focused grocery store)

1/2 cup PLAIN vegan yogurt (can substitute for vegan mayo but it will be higher calorie)

1 tbsp. nutritional yeast

salt and pepper to taste

1 tsp chopped fresh dill (optional)

 

Directions :

Sauté the garlic until fragrant

Add the spinach and let wilt

Toss in chopped artichoke hearts

Stir in the cashew cheese and allow to ‘melt’

Turn off the heat and add the yogurt, nutritional yeast and dill

Stir just until it comes together, should be hot but not boiling

Serve immediately

If you made this and love it tag me @tha_wild_sage and/ or pin it.  I wish you all happy snacking and rapid healing!

 

Gluten free, grain free, aip, whole 30, delicious tortillas.

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These tortillas are the business.  They are soft fluffy magical little flatbreads.  The perfect vessel for pico de gallo, Mexican braised beef, ‘breaded’ fish or shredded chicken.  Beans, tofu, peanut butter and hummus are some vegan friendly accompaniments.  Whatevs’ they are easy.

Or you can just do what I do and just stuff your face with them the second they leave your skillet and singe the corners of your mouth.  It’s all good.

Seriously.  I am no genius.  I am just a girl, who found a recipe on the back of a bag of cassava flour and altered it slightly to help stretch her ingredients.

Lets just start with the flour.  I use a mix of almond and cassava.  I find it gives a nice fluffy consistency, and since I have discovered I can find almond flour dirt cheap in the international foods isle of my grocery store I don’t feel so stingy with it anymore. Cassava however, is really hard to find in stores but abundant online, so have a look around and expect to pay about $30 with shipping.  It is so worth it.

These turn out great with just cassava which is what the original recipe calls for. Using cassava as a base it would be really easy to experiment with using other grain free flour as well, I use Otto’s brand and think it is amazing.

Cassava is the closest I have come to normal old wheat flour in both taste and consistency and I have been having a heyday baking delicious things with it like my chicken pot pie, or chocolate chip cookies.

So if you have a hankering for some tacos, curries, or just want something snackable at hand give these a shake.  You will not be disappointed.

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Grain free tortillas

 

Ingredients:

3/4 cup cassava flour

1/4 cup almond flour

1 tsp salt

3 tbsp. olive or coconut oil

1/2 cup water

Directions:

  1. Mix flours and salt
  2. Add oil and water and form a dough
  3. Separate into 8 equal balls
  4. Roll out balls between two sheets of parchment – dust with extra cassava flour if needed
  5. Fry on medium low heat 1-2 minutes per side or until bubbles form
  6. Make yourself some dang tacos!

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Toasted nut and seed crackers grain free – paleo – primal

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I used to love a certain brand of seedy, nutty, toasted crackers.  On days that I was feeling particularly ballin, I would toss a couple packs in my grocery cart like it was nbd and then start to sweat a little when I got to the till.  They aren’t cheap.

As I’ve learned more about nutrition in my own healing quest, I’ve realized, they also aren’t really as healthy as the price tag might have you believe.  I mean the first ingredient is wheat flour, c’mon.

But I still salivate a bit when I pass them in the cracker isle and I finally decided to create my own grain free version.

Much to my relief they turned out GREAT on the first shot.  (There’s nothing worse than making a big old batch of dog poo out of expensive ingredients)

So if you want to have some crunchy, chewy, sweet, savory, snackable, and very impressive little morsels in your pantry, I’m here to help.

These have the perfect flavour, but the texture is slightly more crumbly than the originals.  I also found it very hard to slice super thin so they did end up a bit thicker than I had hoped.  I’m sure a high quality knife would do the trick and it’s on my birthday list!

Thick or thin, they hold up amazing with red pepper jelly and cashew cheese, or whatever else you want to throw at them, and are guaranteed to be gone before you know it.

I’ve done the testing so you don’t need to take any chances with your one million dollar paleo flour, these are sure to please.  Enjoy!

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Healthier Toasted seed crackers (raincoast crisps*)

Ingredients:

1/4 cup cassava flour

1/4 cup almond flour

2 tbsp ground flax

1 tsp baking powder

1/2 tsp salt

1 tsp coconut sugar

2 eggs

1 tsp apple cider vinegar

1 tbsp water

2 tbsp fat (I like grass fed butter but coconut oil is great too)

1/2 cup soaked chopped almonds

1/2 cup soaked pumpkin seeds

1/4 cup flax seeds

1/2 cup dried fruit chopped ( I used half cranberries and half cherries)

Directions:

  1. Preheat oven to 350
  2. Mix the dry ingredients.
  3. Add the wet ingredients.
  4. Toss in the chopped nuts/seeds/ and dried fruit.
  5. Lightly oil a mini loaf pan and line the bottom in parchment (helps make removing the toast easier)
  6. Bake at 350 for 40 minutes.
  7. Turn don oven to 300
  8. Remove the toast, allow to cool and freeze for about an hour (let it get nice and solid).
  9. Using a super sharp serrated knife slice as thin as humanly possible.
  10. Place slices on parchment lined sheet pans and toast in a 300 degree oven until crisp 15-20 minutes.
  11. Enjoy with your favorite vegan cheese, jam, real cheese, sliced prosciutto, hummus or whatever the heck you like to eat.