#paleoappetizer

[magnumicecream]

Blue Mountain Yoga

[not-the-jedi-i-should-be]

A tasty and nutritious appetizer that fits both the Autoimmune Protocol AIP and Whole30 diets is this Paleo Spinach and Artichoke Dip. Richness and flavor are contributed by creamy coconut cream and nutritional yeast, and nutrients are enhanced by the addition of fresh spinach and artichoke hearts. It's ideal for get-togethers and parties, or just as a delicious snack.

Ingredients: 1 cup cooked spinach, chopped. 1 cup cooked artichoke hearts, chopped. 1/2 cup coconut cream. 2 tablespoons nutritional yeast. 2 tablespoons lemon juice. 1 clove garlic, minced. 1/2 teaspoon onion powder. 1/4 teaspoon sea salt. 1/4 teaspoon black pepper omit for AIP. Optional: 1/4 cup chopped fresh parsley, for garnish.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine the chopped spinach, artichoke hearts, coconut cream, nutritional yeast, lemon juice, minced garlic, onion powder, sea salt, and black pepper if using. Mix well. Transfer the mixture to an oven-safe baking dish. Bake in the preheated oven for 20-25 minutes, or until heated through and bubbly. Remove from the oven and let it cool slightly before serving. If desired, garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Millis Chorus

[anfscu]

A Paleo-friendly twist on the classic queso dip, using cauliflower as the base instead of cheese. This creamy and flavorful dip is perfect for those following a Keto or Paleo diet, providing a satisfying snack or appetizer option without the dairy.

Ingredients: 1 head cauliflower, chopped into florets. 1 cup unsweetened almond milk. 1 cup nutritional yeast. 1/2 cup chopped tomatoes. 1/4 cup chopped green chilies. 2 cloves garlic, minced. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. 1 tbsp avocado oil.

Instructions: Steam cauliflower florets until tender, about 8-10 minutes. In a blender, combine steamed cauliflower, almond milk, nutritional yeast, tomatoes, green chilies, garlic, chili powder, cumin, salt, and pepper. Blend until smooth. Heat avocado oil in a saucepan over medium heat. Pour blended mixture into the saucepan and cook for 5-7 minutes, stirring occasionally, until heated through and slightly thickened. Serve hot with your favorite veggies or keto-friendly chips.

Sun Chasing

[urbanpaleochef]

Ever tried to pull the coconut meat out of a fresh coconut? #paleo #paleoappetizer #coconut