Artichoke Spinach Dip

artichoke spinach dip recipe


It is getting close to the holidays now and that means more entertaining to most folks. This is the time of the year when friends and family are visiting, mid-year parties are happening and we are all in the need of more recipes.
I do not feel like being gluten free holds me back from entertaining but it does make it a bit more challenging. You cannot pick up frozen appetizers at the grocery store and have them on hand to serve so that means you are making appetizers yourself. That is not necessarily a bad thing for I have always thought that homemade tastes the best!
I will be sharing more appetizer recipes with you for the rest of the month and I hope you give one or more of them a try!
This recipe is so easy to make especially if you have a food processor. For me, easy to whip up appetizers are the best.
I used dairy free sour cream for this dip but if dairy is not an issue for you feel free to use regular sour cream in the recipe.

Artichoke Spinach Dip

Ingredients
  

  • 1 can artichoke hearts, drained
  • 1 cup frozen spinach, thawed and drained
  • 1 garlic clove
  • 1 container Tofutti sour cream
  • 1/2 cup chopped parsley or cilantro
  • 1 tsp chopped jalapeño
  • zest from half a lemon
  • juice from half a lemon
  • 1 tsp maldon sea salt
  • 1 green onion, chopped

Instructions
 

  • In food processor add the artichoke hearts and pulse a couple of times.
  • Add the garlic, parsley, jalapeño and pulse again 2-3 times.
  • Add the sour cream, lemon zest, lemon juice, green onion and salt.
  • Pulse again until combined.
  • Add the spinach and stir.
  • Pour dip into a small bowl and serve with various cut up veggies as well as gluten free crackers.
Tried this recipe?Let us know how it was!

Enjoy!

artichoke spinach dip recipe
artichoke spinach dip recipe


Looking for Delicious Salad Recipes?

In my Gluten Free Salads Cookbook you can find 27 other delicious recipes your friends and family will love, including: Cucumber Herb Salad, Roasted Strawberry Goat Cheese Salad, Sesame Noodle Salad and many more. Purchase yours today.

Gluten-Free Butternut Squash Spinach Baked Penne (Plus Win a Year Supply of Pasta!)

gluten free butternut squash spinach catelli pasta recipe

Gluten free pasta.
Do you make pasta for your family during the week? More than once a week? Are you happy with your gluten free pasta?
Catelli now offers gluten free spaghetti, penne and fusilli made with a combination of white rice, brown rice, corn and quinoa.
I was contacted recently by Catelli to try a box of their gluten free pasta and they also offered a prize of a year supply of Catelli gluten free pasta to one of my readers.
Yes, you read that right.
A year supply of gluten free pasta is my latest contest prize!

Enter to win at the bottom of this page!

I am so excited to offer this prize to my readers. Are you as excited as I am!?
Catelli then contacted me and offered to do a professional photo shoot at my house!
Again – excited! I was asked to make a gluten free pasta dish using Catelli pasta and then share the recipe with my readers. Instead of one recipe I worked on 2 recipes and will be sharing the other recipe with you in the next few days!
The first recipe is a gluten-free roasted butternut squash spinach baked penne and then I will be sharing a gluten-free 3 mushroom Alfredo spaghetti dish.
All the recipes are easy to make, gluten-free and vegetarian.

gluten free butternut squash recipe
gluten free catelli pasta
gluten free butternut squash spinach catelli pasta recipe
gluten free butternut squash spinach catelli pasta recipe

Butternut Squash Spinach Baked Penne

Ingredients
  

  • 1/2 butternut squash roasted *
  • 1/2 frozen spinach (unthawed)
  • 1/4 cup butter
  • 1/4 cup finely chopped onions
  • 1/4 cup arrowroot starch
  • 3 cups milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded parmesan cheese
  • 1/2 tsp salt
  • 1 box Catelli gluten free penne pasta

Instructions
 

  • * Preheat oven to 400 degrees.
  • Cut butternut squash in half and place squash cut side up on a parchment paper lined cookie sheet.
  • Bake for 45 minutes.
  • Remove from oven and scoop out the seeds.
  • Scoop the roasted squash into a small bowl.
  • Preheat oven to 350 degrees.
  • In a small saucepan melt the butter.
  • Add onions and sauté on low until onions are soft.
  • Add the arrowroot starch and stir to combine.
  • Slowly add the milk and whisk to combine.
  • Increase heat to low-medium and cook until sauce thickens.
  • Once thickened, add shredded cheddar cheese.
  • Remove from heat.
  • In a stockpot cook gluten free pasta according to package directions.
  • Drain.
  • In a large bowl add the thawed spinach, roasted butternut squash, pasta and cheese sauce.
  • Stir.
  • Pour mixture into a baking dish.
  • Sprinkle the shredded parmesan over the top of the pasta dish.
  • Bake pasta in oven for 30 minutes.
  • Remove and enjoy!
Tried this recipe?Let us know how it was!
gluten free butternut squash spinach catelli pasta recipe

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Roasted Strawberry Goat Cheese Salad

Roasted Strawberry Goat Cheese Salad
Roasted Strawberry Goat Cheese Salad
Roasted Strawberry Goat Cheese Salad


 
It’s day 33 of our Summer house renovation, as well as the moving out of our youngest. I’ve discovered quite a few things in the last couple of weeks. When our son moved out I fell apart, quite literally!
I knew he had planned on moving out in September but when we were informed it was happening a lot quicker I thought I could handle it. I was wrong!
I couldn’t stop crying. Just the mere thought of him moving, or the sound of his packing sent tears flowing down my face. I know as a parent that kids are supposed to move out and spread their own wings. I know I should be very proud that we raised kids to be self sufficient, industrious, and smart.
Shouldn’t I have been ready for this? Well, by my reaction I can easily say that I was not. The feeling of loss, of taking care of my last child, was overwhelming. The loss of my identity as a Mom and transition in to this unknown phase of my life.
I was feeling lost.
The day he moved out, I basically hid in my bedroom. I just couldn’t see him load up his belongings. I didn’t want to ruin his excitement about getting his own apartment so I felt that it was best to grieve in private.
I’m doing much better now and I’m working through being an empty-nester. I’ve also this week, and it happened on day 30 of renos, been desperately missing my kitchen. In fact missing my kitchen has been tied in to my loss of identity.You see, all I’ve ever wanted was to be a mom and a homemaker. I loved being home with my three kids and even though we had trying times, as all parents do, I’ve enjoyed the journey.
So, this not having a kitchen has left me feeling lost also. I use to spend a lot of time in the kitchen, so with the unaccessability to the one part of the home I feel the most fulfillment from, alongside the loss of the identity I tied myself to as a mother, has caused me some strife in the past few weeks.
However, I was able to find some joy with my latest trip to the farmers market.  I love going to the farmers market. It was strawberries everywhere, blueberries, and freshly picked cherries.

 
Monday’s salad is a Roasted Strawberry Goat Cheese Salad. Most of us have had a strawberry goat cheese salad, but I thought roasting the strawberries would bring out even more of the sweetness- I was right.
I also made a strawberry poppyseed dressing in my Vitamix thus giving this salad another layer of strawberry goodness.

Roasted Strawberry Goat Cheese Salad

Roasted Strawberry Goat Cheese Salad

Roasted Strawberry Goat Cheese Salad

Ingredients
  

  • 4 XL strawberries/person
  • 1 tbsp Golden Bliss balsamic vinegar with honey/strawberry skewer
  • 1 cup of raw pecans
  • 1/2 cup plain goat cheese, or 1 small log(crumbled)
  • 1 container (142 g) baby spinach/spring mix
  • 1 wooden skewer/person
  • Strawberry poppyseed dressing *

Instructions
 

  • Soak wooden skewers in water for 30 minutes.
  • Trim off stem of strawberries and skewer 4 strawberries onto each skewer.
  • Pour 1 Tbsp of Golden Bliss balsamic/honey vinegar over each strawberry skewer.
  • BBQ strawberry skewers on medium heat for 1 minute/side.
  • Remove from heat.
  • Place pecans in a small aluminum pie plate and toast lightly on BBQ. 
  • *Remember to shake or stir the pecans so the bottom layer doesn’t burn.
  • Pecans should take approximately 5 minutes to toast.
  • Remove pecans from heat.
  • In a large glass bowl, mix spinach/spring mix, crumbled goat cheese and toasted pecans.
  • Toss lightly.
  • On individual plates, place a mound of the salad mixture.
  • Place a strawberry skewer on each salad mound.
  • Drizzle the Strawberry Poppyseed Dressing on each salad.
Tried this recipe?Let us know how it was!
Roasted Strawberry Goat Cheese Salad

Strawberry poppyseed Dressing*

Ingredients
  

  • 1/4 cup apple cider vinegar
  • 1/2 tsp ground mustard
  • 1/2 cup grapeseed oil
  • 2 Truvia packets
  • 1 tsp poppyseeds
  • 1 cup sliced strawberries

Instructions
 

  • Add all ingredients into Vitamix.
  • Start on low and turn to high until dressing is smooth.
  • Pour dressing into a glass jar.
  • Store in refrigerator until ready to use.
Tried this recipe?Let us know how it was!
Roasted Strawberry Goat Cheese Salad

Gluten Free Spinach Salad

Gluten Free Spinach Salad

As hard as it is for me NOT to only put gluten free baking recipes on this blog. I do realize I need to put other food options. Do I eat baking all the time? Of course not. I just really love to bake! I have really enjoyed the process of making great gluten free baked goods.
I eat a lot of salad. I have NO bottled salad dressings in my refrigerator. Once you start making your own salad dressings, you will never go back. Yes, it’s easier to open a pre made bottled dressing, but just because it’s easier doesn’t mean you should.
This red wine dressing took 1 minute to make, really. The 1 minute is more in the gathering and measuring of the 5 ingredients. Yes, only 5 ingredients! Have you looked at bottled salad dressing ingredients lately? Scary.
This is a classic spinach salad recipe. I’m sure most of you have had this salad in restaurants, or you did before you became gluten free. I’ve found a lot of the chain restaurants don’t have a safe gluten free salad on their menus.
Again, scary.
This salad is delicious! And super good for you!Spinach ( super food, Vitamin C, fibre, lutein, and nutrition powerhouse)Eggs (protein, choline (brain development and function) and lutein)Bacon (protein, and just plain delicious!)Mushrooms ( brain health, Vitamin B, folate (blood cells) and fibre)

Gluten Free Spinach Salad

Gluten Free Spinach Salad

Enjoy! ????

Spinach Salad

Ingredients
  

  • 3-4 hard boiled eggs
  • 1 bag organic baby spinach
  • 8 slices of bacon, chopped and fried
  • 2 cup mushrooms, sliced and sauteed in olive oil
  • Maldon Sea Salt
  • Dressing
  • 3 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 2 tsp sugar
  • 1/2 tsp dijon mustard
  • pinch of salt

Instructions
 

  • In a small canning jar add red wine vinegar, olive oil, sugar, dijon mustard and a pinch of salt.
  • Cover with lid and shake well.
  • Dressing can be made ahead and stored in refrigerator for a couple of days.
  • In a large salad bowl add spinach.
  • Then add fried bacon, sauteed mushrooms, cut-up hard boiled eggs and a sprinkle of Maldon sea salt.
  • Pour dressing over salad and toss well.
Tried this recipe?Let us know how it was!

*This recipe made enough salad for 4 people*

Gluten Free Spinach Salad