• 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 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