Tag Archives: grain free

Keto Garlic Creamed Spinach

Standard
Keto Garlic Creamed Spinach

I really wish this made MORE than it actually makes, but man it sure is good and easy to make!! I split it into 2 servings, but I’m happy to report it was quite filling.

Makes 2 large servings

1/2 tbs coconut oil
3 cloves garlic, minced
5 cups baby spinach
1 cup kale, torn into small pieces
3 oz vegan cream cheese (I used Kite Hill, it’s almond based)
2 tbs coconut cream
1 tbs nutritional yeast
1/2 tsp onion powder
1/2 tsp sea salt
black pepper to taste

Using a large pan, add oil and garlic. Make sure the oil spreads around. Next put in the kale immediately followed by the spinach. Let it cook down for a couple minutes while you measure out the cream cheese and coconut cream. Stir the greens to make sure all is getting cooked. Once all is wilted, add in the cream cheese. Stir. This will allow the cream cheese to melt and mix with the greens. Add in the coconut cream and spices and cook for about 5 min, while continually stirring.
ENJOY!

18.8g fat
6.7g carb (2.2g fiber) = 4.5g carb
7.6g protein

213 calories

amber chakras black

This is a great side, but it’s also really good over the top of tahini bread aka vegan keto bagel thins. I’ve made Meatfreeketo’s a bunch of times, I enjoy it. This last time I made it though, I forgot the flax, but had added garlic and onion powder as well as some nutritional yeast. I cooked them at 325 for a bit over an hour (unintentionally) and they turned out CRISP, but not burnt. I love them! I may make that ‘mistake’ next time I make them too.

My not so beautiful pic of them is below. 😊

Vegan Soy Free Ricotta

Standard

1 cup raw cashews, soaked for 30 min, then drained
1 cup coconut flakes, soaked for 30 min, then drained
2 garlic cloves
2 tbs nutritional yeast
juice of half a large lemon
1/4 cup plain non-dairy milk (I used coconut almond)
1 tbsp extra virgin olive oil
5-8 fresh basil leaves
1 tsp dried minced onion
1 tsp freshly ground black pepper
1/2 tsp sea salt

Directions:
Place all ingredients into blender or food processor. Blend on medium-low for about 3 min, scraping down the sides as necessary.
Will thicken after it has been refrigerated for an hour or so.

Great to have with pizza, lasagne or eggplant stacks/rolls.

 

-Amber

Thai Green Papaya Salad with Kelp Noodles

Standard
Thai Green Papaya Salad with Kelp Noodles

So the other day my mouth randomly had a flavor flashback! It flashed back to my trip to Arizona for Amber’s Bachelorette weekend, back in May of this year. We went to True Food Kitchen and my friend Jackie ordered Thai Green Papaya Salad from their Spring Menu (they change seasonally) It had: Kelp Noodles, Green Papaya, Carrots, Avocado, Mint, Cashews, Sesame Seeds, and Red Chili Vinaigrette Dressing. I was totally craving it, sadly there is NO True Food Kitchen in Utah. (Hint hint, True Food Kitchen, for your future location opening!) So, my mind was set to determined mode! I needed to make copycat version of this dish and satisfy my cravings! So, of course I am going to share it with you!!
I got my Mint fresh from my garden, whoo hoo for that! Who doesn’t love fresh herbs, esp when it comes from your garden?

Copycat True Food Kitchen Green Papaya Salad with Kelp Noodles

Makes 4 medium sized bowls

Salad Ingredients:
One Package of Kelp Noodles (got them at Whole Food Market, often also at Asian Markets)
One Green Papaya (Sold at any Asian Market) Cut in half, seeded, and julienned
Two Large Carrots, julienned
½ Avocado, sliced
1 Cup of Cashews, crushed in tiny pieces
1 TBSP of Sesame Seeds
Spring of Mint

Red Chili Vinaigrette Dressing Ingredients:
3 TBSP of Sesame Oil
4 TBSP Rice Vinegar, I used two different flavors By Nakano (2 TBSP of Natural and 2 TBSP of Mango)
3 Tsp of Chili Garlic Sauce
2-3 Dashes of Ginger Powder
3 Tsp Maple Syrup (Grade B)
1 Dash of Sea Salt
Splash of Coconut Aminos (optional)

Instructions:
Combine all dressing ingredients in small container and put it aside to sit and let the the flavors merge while you prepare the rest of the dish.
Cut your Green Papaya in half, scoop out the seeds from the middle, then start julienne it. After you’re done with Green Papaya, (I only used one of the halves) work on your Carrots, but peel the skin off first, then julienne them.

Put your cashews in small ziplock bag and smash it into crumbles. Pull the mint leaves off the stem. Cut your avocado in 1/2 and thin slice it. Drain and Wash your Kelp Noodles as instructed on the package.

Now, let’s start building up your salad! Start your Kelp Noodles as the base, then start add the Green Papaya, Carrots, Avocado, and Mint leaves. Drizzle 1 TBSP (or more, lets be realistic) of the dressing then Sprinkle Sesame Seeds and crushed Cashews.

VISUAL LEARNERS MUST SEE THE PICS BELOW!

EMISHAblogsignature2
IMG_3855

IMG_3853
IMG_3861
JULIENNED CARROT

red chili vinaigrette

kelp noodles

mint

cashews

FullSizeRender

Salad ingredients

Vegan GF Green Papaya Salad with Kelp Noodles