CROSSFIT ALLSTAR 2021 SUMMERTIME CHALLENGE RECIPE BOOK - MAHALO FOR CONTRIBUTING! THESE RECIPES ARE IN NO PARTICULAR ORDER, FEEL FREE TO PRINT IF ...
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CrossFit AllStar 2021 Summertime Challenge Recipe Book Mahalo for contributing! These recipes are in no particular order, feel free to print if you’d like! Tofu Chicken with Ginger Sauce Kim Horn
Black Eyed Pea Salad Kim Horn 3/4 cup olive oil 1/4 cup white wine vinegar 1/4 cup Dijon mustard 3/4 cup packed chopped fresh dill 2 (10 oz.) pkgs. frozen peas or 3 lbs. fresh peas 1 lb. red potatoes cut into 1/2 inch dice (potatoes should be boiled, not peeled) 1 (15 oz.) can black eyed peas, rinsed and drained 1 large red bell pepper diced 1 large yellow bell pepper diced 1 cup red onion diced Mix everything together. Refrigerate for at least 6 hours for best flavor. OPTIONAL: ADD 12 oz. smoked ham 1/2 inch dice
Maddy Tomasino-Reed #1: Paleo Joe's Special ---------------------------------- Paleo adaptation of traditional San Francisco Bay Area comfort food (original has a mountain of parmesan cheese and is served with crusty bread): 1 onion chopped 2 garlic cloves, minced 1 lb ground beef 2 10 oz packages of chopped spinach, thawed and the water squeezed out 5 eggs, beaten, salted Cook onion & garlic until soft. Add ground beef, season w/ salt & pepper and cook through. Add spinach, season with salt & pepper and cook until pretty dry. Taste and adjust seasoning *. at this point - reserve half of this mixture in the freezer to defrost and continue cooking another time * To the remaining half - add eggs and cook until dry. Eat! Good with sweet potatoes! #2 Sweet Potato Bacon Bake --------------------------------------- 2 lbs purple sweet potatoes, cut into ~1.5" pieces 1 pack bacon (frozen ok) *Turn oven on to 400-425 deg *In a deep baking pan, arrange cut sweet potatoes around the edges of the pan. Drop the bacon in the middle. If the bacon is frozen, that's ok. Just toss it in. * Season potatoes with a little salt - careful because bacon fat will be salty * Bake (just put it in the oven - even if it's not up to temperature). Stir bacon around every so often to make sure it cooks evenly. Stir potatoes into the rendered fat while you're at it. * Bacon will be finished first - take it out when it's done and keep cooking potatoes and mixing with bacon fat until pau.
Kim Tomasino-Reed Here are 2 easy recipes I like to make when short on time: Egg Tacos Use corn tortillas, slice an avocado, tomato (heirloom type even better), and scrambled eggs, greens like lettuce and cilantro if you like You can grill the tortillas lightly on an open gas range burner
Kim Tomasino-Reed Yogurt Bowl Thaw berries from Costco’s Three Berry Blend giant frozen bag in fridge to have plenty on hand, and add to Fage Greek yogurt (I like the 5% fat version or the whole fat version) along with fresh cut bananas
Mary Todd I have 2 recipes to share. They are easy, quick and pretty ok as far as taste goes. This is a great way for me to ensure veggies & protein throughout the week. I title it: "too lazy to cook different meals" in crockpot goes: 3-4 chicken breasts 1 small can of green chilis 1 12 oz can crushed tomatoes cook on high for 5-8 hours once completed- remove chicken delicately, place into big mixing bowl and start shredding On stovetop, add 2 cups water 1 cup Kirkland brand Quinoa 1tbsp chicken stock 2tbsp everything but the bagel seasoning. Bring to boil, turn down to simmer for 15 minutes then take off heat, fluff with a fork & then let sit for about 5-10 minutes. while that above all cooking prep & chop all veggies. (Ive been super into salsa fresca, pouring that in. Then adding peppers, carrots, avocado etc) OR just thaw & add frozen medley and call it a day. add compliant hot sauce of your choice. My go to treat is diced strawberries, or mango overtop 1 serving of greek yogurt
The BEST Paleo Bread (5-Ingredients and One Bowl) - Kiki Brown https://lexiscleankitchen.com/the-ultimate-paleo-sandwich-rolls/ “I did the loaf recipe and it does the trick for me to replace my morning toast. I did reduce the tapioca by half” - Kiki Brown This super popular paleo bread recipe has the perfect texture and is such a satisfying grain-free, gluten-free, dairy-free bread. It’s perfect for a sandwich, burgers or a slice of toast with nut butter! It uses almond flour and tapioca flour and the batter is put together in just one bowl, making this so incredibly easy to make! Want to to make it but can’t have nuts? We also made this nut-free with this recipe here so everyone can make it! Prep Time 7 minutes Yields 4 Cook Time 15 minutes Total Time 22 minutes Author: Lexi INGREDIENTS Base Recipe (to make paleo rolls): • 1/2 cup (43g) blanched almond flour • 1/2 cup (60g) tapioca flour • 2 eggs • 1/4 cup unsweetened apple sauce • 1 teaspoon baking powder • Pinch of fine sea salt Triple Recipe (to make bread loaf): • 1–½ cup (150g) almond flour • 1–½ cup (180g) tapioca flour • 2 teaspoons baking powder • ½ teaspoon sea salt • 6 eggs • ¾ cup apple sauce INSTRUCTIONS For Rolls: 1. Preheat oven to 350°F. 2. In a bowl combine almond flour, tapioca, baking powder, and pinch of sea salt. 3. Add in eggs and apple sauce and mix to combine. 4. Place round molds or large mason jar lids on a baking sheet and grease well. 5. Pour batter into molds until almost at the top, a little less.
6. Bake for about 15 minutes, or until a toothpick comes out clean (see note)
7. Let cool slightly, slice in half, and serve.
8. Store in the refrigerator.
For Bread Loaf:
1. Preheat oven to 350°F and grease a 7.75ʺ x 3.75ʺ loaf pan and line with a
parchment paper sling.
2. In a bowl combine almond flour, tapioca, baking powder, and pinch of sea salt.
3. Add in eggs and apple sauce and whisk to combine.
4. Place batter into prepared baking pan and smooth over the top.
5. Bake for about 1 hour, or until a toothpick comes out clean.
6. Let cool slightly, and then remove bread from the pan and place on a cooling rack
to cool completely.
7. When cool, slice and use within 3 days. Store in the refrigerator.
Recipe Notes
Baking time might vary slightly based on how thin or thick you make your rolls.
I use round molds or mason jar lids for the rolls, and it yields 4 fluffy sandwich rolls. See
the comments for how readers have adapted!
Updated 2/2017. I used to add 1 tablespoon of coconut oil or palm shortening but don’t
find it necessary for the texture so it has been removed.
Updated 5/2019: We included instructions on how to make this in a small loaf pan, we
use this pan here
NUTRITION
• Serving Size: 1 sandwich roll
• Calories: 133
• Sugar: 1g
• Sodium: 276mg
• Fat: 6g
• Saturated Fat: 1g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 93mgEasy seed crackers. Debi Wright (from Quite Good Food) INGREDIENTS 1 cup sunflower seeds 3/4 cup pumpkin seeds 1/2 cup chia seeds 1/2 cup sesame seeds 1/4 cup flaxseed 1 tsp salt 1 1/2 cups water 1 tbsp dried herbs of your choice, (I used thyme) 1 tsp chilli flakes, (opIonal) INSTRUCTIONS 1. Preheat oven to 170C (340F) fanbake. 2. Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water. 3. Give everything a good sIr, then split the mixture over two lined baking trays and spread thinly. The ideal thickness is about 3-4mm. Too thin and the crackers will be very fragile, too thick and they'll be more like a seed cookie than a cracker. 4. Bake for one hour (switching the trays around halfway through), or unIl golden brown and crisp. If they don't feel crisp aXer an hour, return to the oven for another 5-10 minutes. 5. Remove from the oven, allow to cool, then break into irregular shards. Store in an airIght container I use the edge of a spatula to score the mixture aXer it’s spread on the baking sheet. You can make the serving size you want, and they will (mostly) break along the scored edge when done. I also use a Misto and lightly spray olive oil on the sheet rather than use parchment paper NUTRITION INFORMATION Calories: 192kcal | Carbohydrates: 9.1g | Protein: 7.5g | Fat: 15.4g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 238.8mg | Fiber: 6.4g | Vitamin C: 0.8mg | Calcium: 160mg | Iron: 3.4mg Calories are based on 10 crackers. I make them for a small bite snack. Although they are calorie dense, I can get between 20-30 crackers, so calories are half or one third what is listed in the recipe. I don’t even bother with a dip I just use them for a quick nibble or with some raw veggies.
Chimichurri Debi Wright
PREP TIME8 mins
TOTAL TIME8 mins
SERVINGS4 servings
Ingredients
• 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
• 3-4 garlic cloves
• 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
• 1/3 cup extra virgin olive oil
• 2 tablespoons red or white wine vinegar
• 1/2 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
Method
1. Finely chop the parsley, fresh oregano, and garlic (or process in a food
processor several pulses). Place in a small bowl.
2. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust
seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before
serving. Can keep for a week or two.
I like to use this on lean beef, chicken or fish. In ArgenIna, this is served It used as a marinade or meant
served on the side as a sauce. You can subsItute mint, basil or cilantro depending on taste preference
and what is available.Paleo Lime Mayo - Karen Axsom
retrieved from: https://www.jillcarnahan.com/recipe/paleo-lime-mayo/
Servings Prep Time
30TBSP 50minutes
Ingredients
• 2 Eggsroom temperature
• 4tbsp fresh lime juiceroom temperature
• 1tsp dry mustard
• 1tsp Sea Salt
• 2 1/2cups Avocado Oildivided
• 1oz can diced jalapenosoptional
Instructions
1. Place the eggs and lime juice in a blender or food processor (I use a Blendtec).
Let them come to room temperature together, about 30-60 minutes.
2. Add the dry mustard, salt, and 1/2 cup of the oil. Mix until well mixed – about 20
to 30 seconds. If you’re using a Blendtec, use the Speed 3 button for the entire
process.
3. Start pouring the remaining 2 cups of oil VERY SLOWLY through the opening in
your blender/processor lid. Seriously, very slowly!
4. Continue until all the oil is done. Never dump it, even at the end. Keep a SLOW,
steady stream the whole time. This may take up to 5 or 6 minutes.
5. When all the oil is done, remove the lid and look at the glorious, mayo you just
made. Then stick it in the fridge and wait about an hour before using it. Trust me.
6. (OPTIONAL) If you want to make the Spicy Jalapeno Mayo, just dump the whole
can of jalapeños in the mayo and mix well with a spatula. Alternately, split the
mayo, keep half plain and half spicy. If you do this, only use half the can of
jalapeños.
Recipe Notes
Do NOT use extra virgin olive oil, the flavor is no good in mayo. Add the jalapeños for a
spicy dip. Don’t add if you’re just using this as mayo. Nutrition Facts do not include the
jalapeño peppers.Easy Shepherd's Pie (Whole30, Gluten Free,
Paleo) - Karen Axsom “I splashed a little red wine in my
shepherds pie, no cheese and topped with mashed cauliflower.”
retrieved from: https://cookathomemom.com/shepherds-pie-paleo-whole30/
Super simple and delicious comfort food, perfect for a cozy weeknight dinner on a chilly
night!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings4 servings
Calories553kcal
Ingredients
Beef & Vegetable Filling
• 1 lb ground beef or substitute ground lamb
• 3 medium carrots
• 1 cup green beans
• 1/2 onion about 1/2 cup diced
• 1 rib celery
• 1 clove garlic
• 2 tbsp tomato paste
• 3/4 cup beef stock
• 1 tsp coconut aminos
• 1/2 tsp salt
• 1/4 tsp thyme
• 1/4 tsp oregano
Mashed Potato Topping
• 2 lbs russet potatoes about 6-7 medium potatoes
• 1/3 cup coconut milk full fat
• 2 tbsp ghee
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
Instructions
Prep the Vegetables
• Preheat your oven to 400F.
• Dice the onion, carrots and celery. Mince the garlic. Cut the green beans into 1/2 inch
pieces.
Cook the Potatoes• Wash and peel the potatoes. Cut them into 2 inch cubes.
• Add the potatoes to a large pot of salted water and bring to a boil. Boil until the
potatoes are cooked and softened enough that you can easily stab them with a fork.
• Transfer to a large bowl, add the coconut cream, ghee, and salt and pepper. Use a
potato masher or hand mixer to blend only until smooth (be careful not to over-mix).
Add more coconut milk if needed to reach a creamy consistency.
Cook the Filling
• Meanwhile, heat an oven-safe skillet over medium heat. Brown the ground beef,
breaking apart as it cooks, for about 3-4 minutes.
• Add the onion, carrot, celery, and garlic, and saute together for another 2-3 minutes.
• Stir in the beef stock, tomato paste, herbs, and salt. Saute together for another 2-3
minutes.
• Spread the mashed potatoes evenly on top of the mixture (I like to leave a little open
space on the edges so it bubbles over a tiny bit. Those crispy pieces are my favorite
bites!).
Bake & Serve
• Bake in the oven for 15-18 minutes or until the potatoes begin to get crispy on top.
• Remove from the oven and sprinkle wtih fresh thyme and fresh cracked black pepper.
Divide among four plates and serve!
Notes
For a Keto Shepherd's Pie: Omit the carrots and top with cauliflower mash instead of
the potatoes, then sprinkle with about 1/2 cup of full fat cheddar cheese.
Nutrition
Calories: 553kcal | Carbohydrates: 52g | Protein: 28g | Fat: 26g | Saturated Fat: 13g |
Cholesterol: 96mg | Sodium: 904mg | Potassium: 1695mg | Fiber: 6g | Sugar: 6g | Vitamin
A: 8000IU | Vitamin C: 22mg | Calcium: 85mg | Iron: 5mgLow Carb Potato Salad - Mary Gion
PREP TIME:
10 mins
COOK TIME:
25 mins
TOTAL TIME:
35 mins
COURSE: Salad, Side Dish
CUISINE: American
A low-carb faux "potato" salad made with cauliflower instead of potatoes, perfect
for Keto or if you're just looking to eat less carbs.
Ingredients
• 1 pound cauliflower florets (chopped into 1/2 inch pieces)
• Kosher salt
• 1/2 cup olive oil mayonnaise (I love Sir Kensington)
• 1 teaspoon yellow mustard
• 1 ½ teaspoon fresh dill
• Freshly ground black pepper (to taste)
• 1/4 cup finely chopped dill pickle
• 1 medium celery stalk (finely chopped)
• 1/4 cup chopped red onions
• 1 tablespoon pickle juice
• 6 hard boiled eggs (sliced)
• paprika (for garnish)
Instructions
• Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil.
Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set
aside in a large bowl.
• Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch
of salt and pepper. Set aside.
• Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the
remaining two eggs for topping.
• Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo
mixture and pickle juice to the cauliflower and toss gently to evenly coat.
Garnish with remaining sliced eggs and sprinkle with paprika.
Printed from Skinnytaste: https://www.skinnytaste.com/low-carb-potato-salad/Plantain Torillas (AIP, Paleo, Gluten Free) -
Mary Gion
These Plantain Tortillas have only 4 ingredients and are quick and easy to make - no
rolling or flipping on a skillet! They are pliable and puffy, and while they taste
amazing, they're also AIP, Paleo, Whole 30, and gluten free!
Prep Time
5 mins
Cook Time
19 hrs 12 mins
Total Time
19 hrs 12 mins
Servings: 16 tortillas
Ingredients
• 2 medium sized plantains1/4 cup avocado oil or olive oil1 tsp sea
salt1/4 cup water, as needed
Instructions
• Preheat oven to 400°. Place a sheet of unbleached parchment paper on a baking
sheet.Peel and chop plantains and place in the carafe of a high powered blender
along with the oil and sea salt (I used a Blendtec). Blend on high, stopping to scrap
the sides down with a rubber spatula. Depending on the exact size of plantains you
use, you may need to add water in order to get the batter to be a creamy consistency.
Add water to your blender carafe as needed, 1 tablespoon at a time. The end
consistency should be very thick, but completely smooth.Use a spoon or spatula to
spread the batter into 16 individual tortillas on the parchment paper. You may need
more than one baking sheet depending on the size. Mine were about 1/4" thick and
about 6-ish inches.Bake for 15 minutes, remove from oven and flip, then bake
another 5-10 minutes.Store in a sealed container in the fridge for 2-3 days, or freeze
between sheets of parchment paper for several weeks. The plantain tortillas will be
most pilable fresh out of the oven.
Notes
1. I prefer to use avocado oil for it's neutral flavor, but olive oil works as well.Mary Gion - Thai Turkey Lettuce Wrap
Mary Gion - Paleo No-Peanut Sauce
Paleo Sweet Chili Dipping Sauce - Mary Gion
Paleo Sweet Chili Dipping Sauce is the perfect topping for
chicken and broccoli or any simple meal. Made with honey. See
the recipe now!
Course Sauce
Cuisine Asian, Gluten-Free, Paleo
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 6
Calories 172 kcal
Author Steph Gaudreau
Ingredients
• 5 tbsp white wine vinegar
• 2 cloves garlic minced
• 2 tbsp honey
• 2 tsp chopped red chilis or 1 small mild red chili minced
finely
• 1 tsp arrowroot powder
• 1 tsp grated ginger
• 1/4 tsp salt
• 1/4 tsp cayenne pepper optional
Instructions
1. Mince the garlic finely and use a microplane grater to grate
down the ginger (or mince very finely).
2. In a small saucepan, combine all the ingredients: the
vinegar, garlic, honey, red chilis, arrowroot, ginger, salt and
cayenne pepper (if desired). Stir so the arrowroot is
dissolved.
3. Bring the ingredients to a boil and cook briefly (~1 min or
less) until the sauce thickens.
4. Cool and serve alongside your favorite meats for dipping. It’s
be super tasty with chicken, as a sauce on top of salmon or
drizzled on top of stir-fried veggies.Mary Gion- Raspberry Chia Jam
Peruvian Burritos with Aji Verde -
KC Stallsmith omit beans or quinoa if not on your nutrition
plan…the green sauce is good on EVERYTHING :)
★★★★★
5 from 34 reviews
• Author: Sylvia Fountaine Prep Time: 30 Cook Time: 30 Total Time: 1
hour Yield: 4 Category: Vegan, vegan dinner, Burrito Method: Stove top and
Oven Cuisine: Peruvian Diet: Vegan
Description
Peruvian Burritos with Aji Verde Sauce filled with roasted sweet potato, fresh corn, peppers,
quinoa and creamy black beans, then drizzled with spicy Peruvian Green Sauce. A flavor
bomb! Vegan and Delicious! (Read the recipe through first before making- yes, there are
several components here but this really can be made in one hour. Make several things at the
same time- it can be done!)
• 1 small-medium yam or sweet potato, diced (about 1–2 cups)
• olive oil
• salt and pepper to taste
• ——-
• 3/4 cup dry quinoa (or sub rice)
• 1 1/2 cups water
• ——–
• 1 tablespoon olive oil
• 1/2 onion, diced
• 4 cloves garlic, rough chopped
• 1 ear of corn, (1 cup corn kernels, or sub 1 cup frozen corn, or 1
cup diced zucchini)
• 1 red bell pepper, diced
• 1 poblano chili
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon dried oregano
• ——-• 1 can refried black beans (or see notes) • 1 tablespoon oil • 1 /4 teaspoon salt • 1/2 teaspoon chili powder • 1/2 teaspoon cumin Vegan Aji Verde Sauce: • 1/3 cup raw cashews • 1/3 cup water • 2 garlic cloves • 1/2 –1 jalapeno ( or 1/2 a serrano chili) • 1/2 teaspoon salt • 1 1/2 cups cilantro, small stems ok • 1–2 tablespoon lime juice 4 extra-large tortillas ( 14-16 inches) omit if not on your nutrition level Instructions Preheat oven to 425F and gather ingredients & cut veggies. BAKE SWEET POTATOES: Dice the sweet potatoes into 1/2 inch cubes and place on a parchment-lined sheet pan. Toss with a little olive oil, and a generous five-finger pinch of salt and pepper. Spread out and bake in the middle of the oven until crispy and tender, 20-25 minutes. COOK QUINOA: At the same time, bring quinoa, water, and pinch of salt to boil in a medium pot. Once boiling, cover, turn heat to low and cook until all the water is gone about 15 minutes. Turn heat off and leave covered. Fluff before serving. SAUTE FILLING: Also at the same time, in a large skillet, heat oil over medium- high heat. Saute onions 2-3 minutes until they just begin to soften. Add garlic, corn and peppers and lower heat to med, sauteeing until tender, about 10 minutes. Season with the salt, cumin, coriander and oregano. Set aside. When the sweet potatoes are tender, add them to these veggies. BLEND THE Peruvian Green Sauce (AJI VERDE SAUCE): While the veggies are sauteeing, blend the Aji Verde ingredients together using a blender. Start with cashews and water, blending till smooth and creamy, scraping down the
sides. Add remaining garlic, chili, salt, cilantro and lime juice. Blend until relatively smooth. Scrape it into a small bowl. WHIP THE BLACK BEANS: Place 1 can refried black beans into a medium pot, breaking them up with a fork. Add 1/4 cup water (or more) to loosen. Gently warm over medium-low heat, whipping with a fork until they are smooth and creamy. Add a drizzle of olive oil, salt and spices. If you don’t care about it being “vegan” stir in grated melty cheese or a dollop of sour cream for extra richness. Whip with fork until creamy and flavorful. You want these to be slightly salty. Cover and turn heat off. ASSEMBLE BURRITOS: Heat tortillas up until soft and pliable (over a gas flame, or in the oven on the rack). Spread with whipped black beans “the glue”, a few tablespoons quinoa, 1/2 cup veggies and 2-3 tablespoon of Peruvian Green Sauce. Roll up, tucking the ends in as best you can. Enjoy! Peruvian BURRITO BOWLS: Spoon some warm whipped black beans into the bottom of a bowl. Top with some quinoa, vegges and AJI VERDE Sauce. Garnish with avocado slices, diced tomatoes, cilantro, pumpkin seeds, sunflower sprouts. If making bowls instead of burritos, I would double the beans for 4-6 people. Notes BEANS: Feel free to use regular refried beans if you can’t find refired black beans. Or use canned black beans: drain and place in the food processor with 1/4 cup water ( add more to desired consistency) salt, seasonings and olive oil. Puree until creamy! Heat up in a pot. BOWLS: If making bowls instead of burritos, I would double the beans for 4-6 people. Yes, there are several components here but this really can be made in one hour. Make several things at the same time- it can be done!
Vegan Artichoke Dip - KC Stallsmith
Creamy vegan artichoke dip made with cashews instead of dairy. A healthy snack and
dip for veggie sticks, crackers, or bread. This paleo artichoke dip recipe is so easy to
make and will keep you full and satisfied.
Servings Prep Time
16servings 10minutes
Cook Time
45minutes
Ingredients
• 1 1/2cup raw cashews
• lemon juicefrom 1 lemon
• 1/2cup almond milk
• 1cup marinated artichokesdrained, Reese Specialty Brand
• 1/3cup nutritional yeast
• 3-4 garlic cloves
• 1tablespoon fresh dill
• 1tablespoon fresh oregano
• 1/2teaspoon sea salt
• 1/2teaspoon black pepper
• 1/4cup paleo mayonnaiseoptional- leave out for vegan
• 4cups fresh spinach
• 1cup marinated artichokesdrained and chopped, Reese Specialty Brand
Instructions
1. Preheat oven to 350F.
2. Soak raw cashews (in a glass jar) in hot water for about 15 minutes or until soft,
then drain and add to a food processor. Combine with lemon juice and almond
milk until cashews are blended into a smooth and creamy consistency.
3. Add rest of ingredients (except spinach and 1 cup diced artichoke hearts) and
blend until combined.
4. Transfer dip into a bowl and stir in spinach and chopped artichoke hearts.
5. Transfer dip to a 8″ by 8″ baking dish. Bake on 350F for about 45 minutes until
golden on top, then serve with chips or veggie sticks. Store in fridge or freezer.You can also read
