Spinach & Artichoke Dip Soup

All of the flavors of the beloved dip in a deliciously satisfying bowl of soup! I make this in
large batches and heat it up whenever I get the urge to have a bowl – which is often! This
soup is so easy to make you have no excuse not to try it!

Serves 4

• 4 cups baby spinach leaves
• 2 cups canned artichoke hearts, drained
• 1 Tbl butter
• 4 oz Dubliner or cheddar cheese
• 1/2 small onion, roughly chopped
• 2 oz cream cheese
• 2 cups water
• 1 tsp Sriracha hot sauce
• 1/2 c heavy cream
• (Half & Half or almond milk for low fat)
• 1/2 tsp garlic powder
• Salt and pepper to taste

Add all of the ingredients to a blender. Puree. Pour into a medium saucepan and simmer for about 10 - 15 minutes. Taste and adjust seasoning before serving.

Approx. nutrition info. per serving: 345 calories, 29g fat, 4.4g net carbs, 11 protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

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Chorizo, Spinach & Manchego Stuffed Mushrooms

Stuffed mushrooms are a low-carber's friend. You can put almost anything in these babies and it will be good. Unless you hate mushrooms, and then I just pity you. These are stuffed with three of my favorite things - enjoy!

Makes about 15 stuffed mushrooms

• 15 large button mushrooms
• 6 oz (about 3 links) Chorizo
• ¼ cup chopped onion
• 2 oz cream cheese
• ½ cup grated Manchego cheese
• (you can substitute sharp cheddar)
• 3 cups fresh baby spinach leaves

Remove Chorizo from the casing and saute in a medium frying pan for a few minutes. Add
the chopped onions and cook for about 3 minutes until translucent. Meanwhile, clean off the
mushrooms and remove the stems. Place the caps on a large plate and microwave for 2
minutes to soften. Nothing worse than biting into a stuffed mushroom that is still raw. For me anyway. Add the cream cheese, shredded cheese, and baby spinach leaves to the
Chorizo mixture. Stir well and cook for a minute or two until the spinach has wilted and
mixes in. Remove from the heat. Stuff the mushrooms with about a tablespoon each of the filling. Place on a cookie sheet and bake in a 375 degree (F) oven for about 10 minutes.
Longer if you like your mushrooms really soft. Remove and cool for a few minutes before
eating, or pay the consequences (like I did) with a blistered mouth for the next few days
(totally worth it).

Approx. nutrition info. per mushroom: 98 calories, 8g fat, 1g net carbs, 6g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

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Spinach, Goat Cheese & Chorizo Omelette

Chorizo is an uncured Mexican sausage with a rich, spicy flavor that tastes good in almost everything. In this omelette it pairs perfectly with the tangy goat cheese and earthy spinach. Serve with fresh avocado slices and tomatillo salsa for breakfast bliss!

Serves 2

• 4 ounces Chorizo sausage
• 1/2 Tbl butter
• 4 eggs
• 1 Tbl water
• 2 oz crumbled fresh goat cheese
• 2 cups baby spinach leaves
• sliced avocado (optional)
• 1/4 cup salsa verde (optional)

Remove Chorizo from the casing and fry in a medium saute pan until fully cooked.
Meanwhile beat the eggs and water in a small bowl. As a side note, I add the water
because as the egg cooks the water turns to steam which helps the egg puff up and get
fluffy. Some people like to add milk or cream and you could do that too – it's simply a
matter of personal preference. Take the Chorizo out of the pan with a slotted spoon and set aside. Wipe the pan of the remaining grease with a clean paper towel. Melt the butter in the same pan over low heat. Add the beaten eggs to the pan, then put the Chorizo, spinach, and crumbled goat cheese on half the egg mixture. Cook on low heat for 3 minutes until slightly firm, then fold the empty side over the side with the filling on it. Cover the pan with foil or a pot cover and leave on low heat for another few minutes until the eggs are cooked through. If your bottom is browning too quickly, turn the stove off and leave the pan covered for up to 10 minutes and the residual heat should "bake" it until the center is fully cooked.

Approx. nutrition info. per serving: 479 calories, 36g fat, 3g net carbs, 32g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny

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