Meatless Monday: Coconut Creamed Spinach {Vegan, Gluten Free, Paleo}


Coconut Creamed Spinach {Gluten Free, Vegan, Paleo}

 

This past weekend I was Arizona at the DVRT Master Trainer’s Summit learning and connecting with the best of the best trainers in the WORLD.  I could not have had a better time and walked away with so many ideas that I cannot wait to put into action.  

I literally love everything about the Summit and while the Arizona heat (it was 97 DEGREES!) was a nice change from the cool weather, I have to say that I really, really missed the cool fall weather at home in New York and all the warm, yummy comfort food. 

As I sit here in the airport in Phoenix, the one thing I am craving more than anything is this dairy free cream of spinach dish.  I realize this is a repeat but it’s so comforting and delicious that it’s worth sharing again though I am kinda craving it with kale this time! 

The last time I made this it turned out FANTASTIC even if it is a far cry from traditional creamed spinach.  Not only is is healthier since it’s made with coconut cream, but it also includes some meaty mushrooms and a few mild piquante peppers for a bit of spicy sweetness.

Meatless Monday: Coconut Creamed Spinach {Gluten Free, Vegan, Paleo}

Meatless Monday: Coconut Creamed Spinach {Gluten Free, Vegan, Paleo}

Meatless Monday: Coconut Creamed Spinach with Mushrooms and Piquante Peppers {Gluten Free, Vegan, Paleo}


 Recipe

Ingredients: 

  • 1-2 tbsp olive oil
  • 1 yellow onion, sliced
  • 1 clove of garlic, minced
  • 8 oz of mushrooms (I used Baby Bella)
  • 1 can full fat coconut milk 
  • 1/4 cup dry white wine
  • Sea salt and fresh ground pepper, to taste
  • 1 lb fresh spinach leaves
  • 10 piquante peppers, sliced 

Directions:

  1. In a large pan, heat olive oil then add onions and garlic and cook until no longer opaque.
  2. Add in mushrooms and cook until soft. 
  3. Add in coconut milk and fat, stir until fat is well combined then add in wine, sea salt and pepper.
  4. Slowly add in handfuls of the spinach, stirring until wilted. Repeat until all the spinach is mixed in.
  5. Lower heat and let reduce.
  6. While reducing, stir in peppers and cover pan with lid for about 10 minutes or so. 
  7. Creamed Spinach will be done once excess liquid has cooked off. 
  8. Serve and enjoy! :)
You might also like:  Meatless Monday: Spinach, Mushroom + Red Pepper Omelet Muffins

 

 

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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