• 1/4 cup finely chopped shallots
  • 1 tablespoon minced garlic
  • 1 teaspoon garlic powder
  • 1/2 bag spinach, rinsed well
  • Coarse salt and freshly ground pepper
  • 2 medium ripe Hass avocados
  • 4oz. Goats milk chèvre
  • 2 tablespoon teaspoons fresh lime juice


  • Heat coconut oil in a large nonstick skillet over medium heat. Sauté shallots and garlic, stirring frequently until opaque, about 4 minutes. Add spinach and cook covered until wilted, about another 4 minutes. Uncover and allow liquid to evaporate about 4 additional minutes.
  • In the meantime, puree avocados, chèvre and lime juice in a food processor until smooth. Season with salt and pepper to taste. In a separate bowl combine spinach mixture with avocado puree. Serve with gluten free crackers and fresh veggies

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s