Spinach, Kale, Artichoke & Red Pepper Dip

The perfect dip for a dinner party appetizer, served with gluten-free toasts, or whatever cracker you desire. To make this fresh dip even healthier, eliminate the cheese, or go with vegan cheese.

Spinach, Kale, Artichoke & Red Pepper Dip
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Prep Time: 20 minutes

Cook Time: 30 minutes

50 minutes

Serves 4-6

Spinach, Kale, Artichoke & Red Pepper Dip

Most spinach and artichoke dips contain a lot of mayonnaise, sour cream and cheese. This is the healthier version of that dip, with coconut milk, and less cheese. You can make it vegan by removing the cheese altogether, or using vegan cheese. Either way, this is a delicious dip.

Ingredients

  • 2 cups fresh spinach leaves (stems removed)
  • 2 cups kales leaves (stems removed)
  • 1/2 a white onion, chopped
  • 1 tbsp olive oil
  • 2 small jars marinaded artichoke hearts, drained
  • 1/2 cup roasted red peppers, drained, roughly chopped
  • 1/4 cup parmesan cheese
  • 1/4 cup grated mozzarella cheese
  • 4 tbsp coconut milk
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg

Instructions

  1. Preheat oven to 350 degrees.
  2. On the stove, heat olive oil in a large pan over medium heat.
  3. Add onions and cook for 3-4 minutes.
  4. Add the spinach and kale leaves, tossing constantly, until wilted. Remove from heat.
  5. Transfer spinach mixture to a food processor, and add the remaining ingredients as well.
  6. Pulse to roughly chop and blend the mixture.
  7. Transfer to a baking dish. Top with a little more cheese, if desired.
  8. Bake for about 20 minutes. Remove and let slightly cool, then serve with choice of cracker.
  9. Enjoy!
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Cheesy Pull-Apart Garlic Bread

Easy, and perfect with soup and/or salad, as an appetizer, or just a fun bread option for any dinner as well. Many variations are also possible for this recipe….use a different cheese, add more herbs, etc.

Cheesy Pull Apart Garlic Bread
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Prep Time: 15 minutes

Cook Time: 15 minutes

30 minutes

4-6 servings

Cheesy Pull Apart Garlic Bread

Creative way to serve garlic bread with pasta. Feel free to experiment by using cheddar cheese, and different herbs, or adding parmesan. Super easy and tasty.

Ingredients

  • 1 small or medium round loaf of bread - sourdough is best (doesn't have to be round)
  • 4-6 tbsp melted butter
  • 3 cloves minced garlic (or you can substitute with 1-2 tsp garlic powder)
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups grated mozzarella cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. In a liquid measuring cup, melt butter, and add the garlic and half the parsley. Stir to combine. Set aside.
  3. Cut slices in the bread both horizontally and vertically, but do NOT cut all the way through the bread. Leave about 1/2 an inch from bottom. Place bread on a sheet of tin foil.
  4. Using your fingers, spread apart the bread slices while drizzling the butter mixture through-out. Try to get in as many crevices as possible.
  5. Repeat this same action with the cheese, stuffing cheese in-between all the slices.
  6. Then, sprinkle a little cheese and the remaining parsley on top.
  7. Transfer bread with foil to a cookie sheet, and bake for about 15-20 minutes, until exposed bread is slightly browned and crusty, and cheese is nicely melted.
  8. Remove from oven and let sit a couple minutes, then serve!
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http://www.keepitinthekitchen.com/cheesy-pull-apart-garlic-bread/

Roasted Broccoli

Super simple, and tasty! Broccoli has never been an easy vegetable for me to eat. So, I am always trying to find better ways to make it or add it to something, since it’s so good for you.  This is one of my new go-to’s for broccoli.

Roasted Broccoli
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Prep Time: 10 minutes

Cook Time: 20 minutes

30 minutes

2-4 servings

Roasted Broccoli

Always trying to find healthy (and tasty) recipes that are clean, dairy-free, and yummy. We all need more vegetables in our lives, so add this recipe to your next meal, and maybe it will be your new favorite too.

Ingredients

  • 2 heads of broccoli
  • 2 tbsp coconut oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper (can substitute for cayenne pepper if you like it spicy)
  • Juice of half a lemon

Instructions

  1. Preheat oven to 425 degrees.
  2. Cover a baking sheet with tin foil.
  3. Slice the broccoli in thin pieces, so they can lay flat on the baking sheet.
  4. In a large bowl, toss the coconut oil, garlic powder, salt and pepper with broccoli to coat.
  5. Transfer broccoli to baking sheet.
  6. Roast in oven for 10 minutes, then remove and flip broccoli pieces. Roast for another 10 minutes.
  7. Remove from oven and lightly drizzle with lemon juice.
  8. Serve!
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http://www.keepitinthekitchen.com/roasted-broccoli/

Zucchini Cakes

Just another good way to get your veggies in. These make a great snack, or as a side dish with some protein.  I also make vegetable cakes the week prior.  I had a bunch of random vegetables in my refrigerator that I needed to finish off (broccoli, asparagus, red pepper, onion, zucchini), so I put them in the food processor, and pulsed them to a small chop, and pretty much added the rest of the ingredients (corn, flour, water, seasoning) and cooked them the same way.  Those were super tasty as well.

Zucchini Cakes
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Prep Time: 20 minutes

Cook Time: 20 minutes

45 minutes

approximately 8 cakes

Zucchini Cakes

There can be many variations to this recipe....meaning, add more vegetables, substitute the flour for regular flour, or another gluten free flour you choose, change up the spices used, to your liking (add cayenne for instance). Have fun creating your own rendition. And create a sauce to go with them. I am dairy free these days, so no sauce, but sour cream or a chipotle mayo would be tasty.

Ingredients

  • 2 large zucchini, grated
  • 3/4 cup garbanzo bean flour
  • 1/4 cup water
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 grated parmesan cheese
  • 1/2 cup corn
  • High-heat cooking oil (avocado, coconut, grape seed)

Instructions

  1. Add all ingredients to a large bowl.
  2. Mix to combine. Should be gooey-like.
  3. Heat oil over medium heat in a large skillet.
  4. Form small patties with batter, and add to skillet.
  5. Cook about 4 minutes each side, until golden brown.
  6. Remove from pan, and serve warm, or let cool and refrigerate for up to 4 days.
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http://www.keepitinthekitchen.com/zucchini-cakes/