This recipe was originally published in October 2011. It was retested with reader feedback, rephotographed, rewritten, and republished for your enjoyment in April 2018.
Friday night is always pizza night in our house. Sometimes that means a homemade pizza. Sometimes that means we order in. And sometimes that means we just pop a frozen pizza in the oven, but pizza is always on the menu on Fridays!
This means Iโve had a lot of pizzas in my lifetime, and I can safely say that one of my favorite pizzas is this classic Chicken Spinach Alfredo Pizza. Weโve been making it since the early days of our marriage, when I happened to stumble on a recipe for Turkey Alfredo pizza in an issue of Cooking Light. We pretty much never have turkey breast just kicking around (except right after that one particular turkey-tastic holiday), so we made the swap for chicken, tweaked a few other items, and weโve been loving this combo ever since. Read the post ยป
I have such a love/hate relationship with dairy. My tastebuds love it, but my body does not. Insert sad trombone.
Because of my bodyโs rebellion against all things cheese, Iโve made it my lifeโs goal to try to make really freaking good dairy-free options of some of my favorite foods. Weโve tackled Parmesan cheese, ice cream, sour cream, coffee creamer, and even eggnog! And today, Iโm showing you how I made the king of the appetizer circuitโHot Spinach Artichoke Dipโtotally dairy-free, vegan, and plant-based.
How do you make spinach artichoke dip vegan?
Regular hot spinach artichoke dip is typically made with tons of cheese (both shredded and cream cheese) and heavy cream or milk and sometimes even sour cream. But in my version, I use a garlicky, plant-based cashew cream sauce that thickens up to a gooey, creamy, canโt-believe-itโs-not-cheese dip that youโre going to love!
There are two secret ingredients that give this vegan version its cheesy flavor and texture:
Nutritional Yeast: If youโve been around the dairy-free or vegan world for awhile, you probably have nutritional yeast (or โnoochโ as some folks call it) in your pantry. This all-natural, plant-based yeast has a slightly cheesy, nutty flavor that can help add some depth of flavor to vegan cheese sauces. You can buy it online, or most major supermarkets carry it with the spices.
Tapioca Starch: To get the thick, fatty texture of a cheese sauce without any dairy, this dip uses tapioca starch. This gluten-free, grain-free thickener is available online and at most major supermarkets with their gluten-free flours. Itโs also sometimes called โTapioca Flour.โ Itโs great to have on hand for grain-free recipes like pizza crusts and chocolate chip cookies.
With its short ingredient list and quick assembly, this Spinach Tortellini Soup is perfect for busy weeknights. From start to finish, it will be ready in 15 minutes!
There’s something undeniably comforting about a steaming bowl of soup, especially when it’s loaded with tender spinach and cheese-filled tortellini. Spinach tortellini soup is a hearty, flavorful dish perfect for chilly days or when you crave a cozy meal. Soup has a magical way of soothing the soul, and this spinach tortellini version is no exception.
Youโll be amazed at how much flavor you can get in of a glass with this pineapple spinach smoothie.
If youโre a fan of piรฑa coladas youโll love this “greena colada!” Full of rich creamy coconut milk, sweet pineapple, and nutrient-packed spinach, this pineapple spinach smoothie is the perfect way to enjoy a taste of the tropics at breakfast, snack time, or even dessert.
These mini quiche are a holiday appetizer favorite, because they never disappoint and can be prepped ahead. They are rich, flavorful, and adorable!
These mini quiche are always the star of holiday potlucks and pitch-insโthere are never any leftovers and folks beg for the recipe! They are rich, flavorful and they are totally adaptableโswitch out the cheeses, leave out the spinach, add some ham. Whatever you want!
But quite possibly the best part of these quiche is that they can be made ahead and frozenโmaking your holiday season so much easier! Make a big batch during a quiet weekend and stash them in a freezer bag, and then pop out a dozen or so at a time for holiday parties all season long. Letโs make some quiche!
What do I need to make mini quiche?
First up, youโll need to have two pie crusts ready to go. We highly recommend making your own pie crust, but in a pinch, store bought pie crust (the one that comes in rolls in the refrigerated dough section) will do the trick.
For the mini quiche filling:
ButterโThis butter does not need to be frozen!
Red pepper flakesโfor a hint of heat
Minced garlic
OnionโCaramelized onion takes this recipe to the next level of tastiness
HoneyโHoney adds a hint of sweetness to balance out the red pepper flakes
Chopped frozen spinach
Sliced mushrooms
Feta and cheddar cheesesโThese are the cheeses I recommend, but you can substitute for any of your favorite cheeses.
Eggs and milkโTo make the classic quiche filling, you’ll need eggs and milk.
Do I need to use homemade pie crust?
You donโt, but I would highly recommend it! I used to be nervous about making homemade crust, but then I tried it and havenโt looked back. Trust me, homemade pie crust (or gluten-free crust) is super simple, and you can really taste the difference! Read the post ยป
Iโve mentioned it before, but Iโm not the biggest of salad fansโIโm definitely not one of those people who can fill a mixing bowl with lettuce and happily go to town (Iโm not a rabbit!). But I do love interesting salads like this one. I love the mix of flavors and textures. And I love that there are enough hearty mix-ins that it feels like a full meal.
This bright and colorful Spinach Pomegranate Salad is great for everyday eating, but would also be a beautiful addition to your holiday table! Serve it at Thanksgiving or Christmas for a fresh addition to the menu.
What is in this pomegranate salad?
This colorful dish makes a perfect Christmas salad, thanks to its cheery reds and greens. For the salad itself, you’ll need baby spinach, pomegranate seeds, toasted sliced almonds, feta cheese, and green onions. The whole thing is tossed with a homemade clementine vinaigrette.
Intimidated by the idea of making your own dressing? Don’t be! All you need to do is whisk clementine juice and zest with a few other ingredients, and you’ll have a delicious, complex salad dressing.
When I first started learning about eating nourishing foods, this colorful and bright Strawberry Spinach Salad was one of the first dishes I leaned into.
Before this, I thought โeating healthyโ meant living on boring boiled chicken and steamed broccoliโthis salad showed me how exciting, flavorful, and just plain FUN eating whole foods could be. This Strawberry Spinach Salad has been in regular rotation in my world for well over a decade now because it has a wonderful combination of flavors, textures, and colors. This salad topped with some grilled chicken is one of my favorite light dinners for warm spring or summer evenings!
Isnโt the salad going to get all soggy and limp?
Not if you pack it in the proper order! The key to this Strawberry Spinach Salad in a Jar staying fresh and crisp is to keep the liquid ingredients (like the dressing and strawberries!) away from the greens. The sunflower seeds and feta will form a buffer of sorts to keep the spinach dry. As long as you keep the jar upright until you are ready to eat, you should be good to go! Read the post ยป
There are a lot of things about my life that have changed since I became a parent. I now consistently go to bed while it’s still light out. I do adult things like pay for life insurance.ย Each room of my house is littered with toys. And my diet has totally changed. I definitely didn’t forsee such a huge shift in what I ate back when I was prepping for parenthood.
There are a number of reasons why the change happened. First of all, obviously, my time is limited. And a lot of that limited time is spent holding a baby, which means I no longer have two free hands to cook and eat food with the wild abandon I once had. Secondly, we discovered a few months back that my JuneBug has a milk and soy protein intolerance, meaning I’ve cut out all soy and dairy from my diet. Thankfully, most kids grow out of the intolerance within the first year, and I’ll eventually be able to drown myself in cheese again, but for now, my diet is limited. The two things combined mean my diet is drastically different from what I was eating pre-baby.
There are a lot of really great green smoothie recipes out there. And because so many people are doing so many great things with the spinach smoothie, I hadn’t really planned on adding to that pile of recipes. That is until this past weekend. When I had a Eur-freakin-eka moment. Apple pie. Green smoothie. Go.
I’ve tried a million different formulas for green smoothies and they almost always turn out delicious. Usually I toss in some kind of dairy-free milk (I’m digging coconut milk right now), spinach (although I’ve been known to use kale, too), some berries, a banana and call it a day. But for some reason, this past weekend, the half-gallon of apple cider in our fridge kept calling out to me.
I’ve never met anyone who didn’t like this salad! The combo of flavors and textures is incredibly satisfyingโthis is one of those salads that feels hearty and interesting enough to serve as a main dish. Although, I like serving it up next to my blender pumpkin soup for Fall.
I am so excited for this week’s posts, guys! I’ve partnered up with my good friends at Blue Diamond Almondsย to bring you three unique recipes over the next few days, spotlighting their latest and greatest products. It’s a Blue Diamond takeover on Wholefully!
We’re kicking off the week with a cheesy and hearty dip recipe that is the perfect choice for dipping with Blue Diamond’s Almond Nut Thins. Nut Thins are a favorite in our houseโthey are thin and crispy, gluten-free, and packed full of protein. I tend to be a fan of thinner crackers, but thin crackers aren’t so great for dipping into thick, hearty dips like this oneโnot the case for Nut Thins! Nut Thins are thin and crispy, but strong enough to hold their own with cheesy, thick dips. It’s the best of both worlds!
Things are growing, guys! I know it’s no surprise that Spring comes every year, but it always feels like a gift when the weather warms up enough that we can start growing food again. We’re harvesting spinach right now (from seeds that we sowed in a cold frame back in the Fall), and it feels so great to be eating hyper local again. Right around the corner will be radishes, lettuce, green onions, and asparagus, and then, strawberries will be here before you know it. Squee! I love growing season!
Over the next few weeks, you’ll probably see a transition in the content of my blog to focus more and more on seasonal recipes. I try to be as seasonal as possible all year ’round, but it can be so difficult when the ground is frozen and the pantry is bare. Thankfully, from here until October (or even November, if we’re lucky), I’m going to have a constant stream of fresh, organic produce to develop recipes with. Are you excited? I’m excited!
Have I told you guys that I’m off the juice? And by “the juice” I meanโdun, dun, dunโadded sugar. My husband and I somewhat randomly decided one day a few weeks back that we were sick of being so totally obsessed with sugar. I truly believe that sweets can be a part of any healthy diet in moderation, but thanks to a quite decadent holiday season (ahem, I’m looking at you Christmas cookies), my body had become so addicted to sugar that I literally couldn’t sleep at night because I was fantasizing about eating cookies. I kid you not. That is not healthy.
So while, I feel like there is definitely room in a healthy diet for treating yourself with the food you love, I feel like I had gone a little too overboard. Sugar was no longer about treating myself, it had become something I needed. And I don’t like that.
Let’s talk about my blender situation. I’m hard on blenders. Really, terribly abusive. I’ve had the same bright orange KitchenAid blender since I was about 22, and the poor girl is in bad shape. We’ve done a lot of fixes and repairs, but the truth is, my eight-year-old blender just isn’t made to go through…
I think everyone has a different definition of what comfort food is. Some people feel cozy after a giant order of Chinese food. Others might want their Mom’s pot roast. And still others might prefer a sundae from their favorite ice cream shop. I get it, we all have our own thang, and that’s…
This nourishing Sesame Chickpea Mediterranean Salad in a Jar is full of bright Mediterranean flavors. You’ll love this make-ahead lunch!
This Mediterranean salad in a jar is bright, flavorful, and packed full of nourishing ingredients like sprouted lentils, chickpeas, and crisp veggies. And who can beat the convenience of a salad in a jar?ย Read the post ยป
Love the Pasta e Fagioli soup at Olive Garden? Now you can make a delicious copycat version at home with this easy recipe! Perfect for a cozy night in.
Pasta e Fagioli, translated from Italian as “pasta and beans,” is a soup known for its hearty and comforting nature. It has been popularized in the United States thanks to the soup, salad, and breadsticks combo at Olive Gardenโand now, we’re going to show you how to make it at home!
Discover the ultimate balsamic vinaigrette recipe for a homemade salad dressing that outshines the store-bought kind.
EVERYONE needs to have a balsamic vinaigrette recipe in their wheelhouse. This is, without a doubt, my most used salad dressing recipe. Mostly because itโs so darn easy and so darn tasty (and can go on nearly everything). Read the post ยป
Spice up your packed lunches with these easy-to-make veggie pinwheels. Perfect for vegetarians and anyone looking to add more veggies to their meals.
Looking for a delicious and nutritious addition to your packed lunches? These veggie pinwheels are your answer! These delightful pinwheels are not only a feast for the eyes (we went with an all-orange theme here, but rainbow veggie pinwheels are super fun too!), but also a treat for your taste buds. Pack them in a lunch, take them on a picnic, or bring them to a potluckโthey have so much potential!
This simple Strawberry Banana smoothie recipe is packed full of fruity flavor, but only takes 5 ingredients to make! Youโll be sipping in no time.
If you walk into any smoothie bar or coffeehouse, youโll probably find a strawberry banana smoothie on the menu. And thatโs because itโs a yummy combo that everyone loves!
The great news is that a perfect strawberry banana smoothie is such a breeze to make at home, youโll never hit up the smoothie bar again! Weโre going to teach you how to make the perfect strawberry banana smoothie at home with just 5 ingredients. Letโs get blending!
What do I need for a strawberry banana smoothie?
Not only is this a super popular smoothie flavor, but it is also super simple! To make it, youโll need: Read the post ยป