I really just haven’t felt like posting on here lately. It’s supposed to be a hobby that I do and enjoy, but for awhile I just wasn’t enjoying it. Posting felt like a chore and I just didn’t want to do it. I have been cooking new recipes still and some of them I have taken pictures of and some of them I haven’t. I really just haven’t been pushing myself lately.
Sometimes we all just need to let ourselves relax and not put so much pressure on ourselves to do things constantly. I just needed a break and it felt nice. I have been thinking a lot about this little blog of mine lately, so I figured it was time to post something new. Plus, I really do use this blog as a way to go back and get recipes for myself so it is nice to have. Even tonight we are making a London Broil, so I’ll be recreating my Grilled London Broil recipe.
I also haven’t really been feeling like eating meat lately so we have been getting creative with meals, which lead us to this creamed spinach. It was interesting to try and we did eat it, but I guess creamed spinach just isn’t my thing so I probably wouldn’t make this again for us. If you are trying to eat healthy though, this is a great recipe for you.
Vegan Creamed Spinach
Yields – 4 servings
Prep Time – 5 minutes
Cook Time – 10 minutes
- 1 16 oz. bag of spinach
- 1/4 medium yellow onion
- 1 TBSP coconut oil
- 2 TBSP flour
- 2 cloves of garlic
- 1/2 cup of non flavored almond milk
- salt and pepper to taste
- Add your coconut oil and flour to a pan, heating them over medium heat until they are well combined.
- Add the onion and garlic sauteing until softened.
- Add the almond milk, salt and pepper until it comes to a boil.
- Add the spinach until it is completely cooked down into the milk mixture.