Last weekend I went to San Francisco, and got some good eats! From organic greens & good fats at Sweetgreen, to frozen greek yogurt from Soulva (mine was just topped with honey, olive oil and sea salt), and making slow cooker curry! Chomps grassfed beef sticks are always great on the go too.
I had so many friends in town; it was wonderful to see them. Unfortunately the weekend ended in tragedy, and it’s hard to shake. It’s making me not want to sweat the small things, and to really really really love those I love. Life’s too short.
So, to lift my spirits I headed over to my all time favorite spot Just Be Kitchen, where I had a Chai Bullet coffee and today’s special- tomato soup with grain free tortilla quesadillas (with their in-house vegan & soy free cheese whiz). It definitely helped- the food and the love there is just such good quality, and I was able to get some work done despite my wondering mind and exhausted body (I had a 5:50am flight).
So let’s move forward this week with love, appreciation, and hope for the future with the ones we love, our communities, and our country ❤
This brings me to this week’s recipe. Denver is OFFICIALLY COLD (and rainy, I may add). So what’s better than something warm to eat on a cold day? Nothing.
Have you ever had warm spinach dip at parties? Something about that just always sounds so good… So I decided to make another version- but dairy free/nutrient dense!
Spinach dip here is served with terras plantain chips (cooked in coconut oil) and baby carrots. It is simple ingredients that give you that creamy, cheesy flavor that you love in spinach dips without any of the actual cheese! Trust me, when I serve this spinach dip, people go crazy! And you can make this recipe in about 5 minutes. So so easy to get something healthy & delicious!
This way, you can go ALL-IN on the dip, guilt free! (I love veggies, but if I can get in veggies, good fats, and great flavor all in the form of a DIP?!?! I’m sold).
WARM SPINACH DIP (dairy free,soy free, vegan, I would double the recipe if making for a party!)
1 cup cauliflower rice (steamed)
1 cup spinach (wilted aka steamed)
2 .5 tbsp avocado oil
2 tbsp coconut milk (mine was pretty thick)
4 tbsp nutritional yeast
1/4 tsp black pepper
1/4 tsp sea salt
1/4 tsp onion powder
1/4 tsp garlic powder
Place all ingredients into a food processor, puree until nice and creamy. Enjoy with crudités or grain free crackers or Jackson’s Honest slow cooked coconut oil chips (below)! I recommend serving immediately, as it is still warm from the steaming of the veggies. But, it is good cold too. Just firmer.
Guys, I gobbled this whole thing up using Jacksons Honest sweet potato chips (slow cooked in coconut oil) and carrots…. so. freaking. good. I’m telling you, try it!!
Have a great Tuesday, everyone, and to be as “yogi” as possible, go out into the world with extra love today. I know I’m going to try, and try to be extra positive this week.
-Alexis
Hunting Hanger 
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