Let’s talk about nuts. It’s about time since I told you a while ago I would explain why I took them out of my diet. I’m an assh*le. Good spot to put an asterisk huh?
Anywho, nuts. So I cut out nuts lately. If you’ve read my blog before, you know I’m super down for nuts. Like, love nuts. Almond butter sings to me. I make homemade nut butters to calm my nerves. Or make me smile. BUT, my body doesn’t really like nuts. As I’ve talked about in past posts, my body has changed drastically within the last year. Along with how my body reacts to different foods. You see, when I first started eating almond butter, I lost a balls ton of weight and had a crap ton of energy. Now, when I eat almond butter, I’m bloated like nobody’s business, I don’t feel very good and I almost feel fatigued or weighed down. I wasn’t sure if nuts were the main culprit so I just decided to cut them out completely to test out the theory. I’ve also been told by many people that cutting out nuts can help with acne. Well, it’s been almost 3 weeks without nuts and feel awesome. I don’t feel like I’ve lost any weight nor do I feel like my skin looks better, but I’ve had compliments from a couple people saying I look leaner and my skin looks better. I think they are liars, but whatever. Laura cut out nuts with me and she says the same thing, she feels better and her body is working better. To say the least, our digestive tracts are working awesome. You’re welcome Laura, I’m sure you appreciate me telling the world wide web that.
I’ve still had a random nut tastes here and there. Making some nut butter for my crush last week and making sure it didn’t taste like crap was one of the times. He’s real good lookin. Then yesterday, I filmed some cooking videos with my wonderful friends Ian and Patrick from Again Faster, in hopes of making it onto the CrossFit Journal, fingers crossed!! But I cooked up some of my favorite paleo desserts and still didn’t even eat much of them. I didn’t even crave them that much. Very impressive for me because they were my favorite desserts. Ian even said my Sticky Apple Bars were the best thing he’s ever eaten. Badass. So I just left the rest of the desserts in the fridge for Rj of CrossFit Deco…since it was his kitchen. Thank you Rj, we would have literally died of suffocation or heat exhaustion in my little dink of a kitchen space.
So here is what I think about nuts. I’m not against them, I’m really not. I think they are great for some people. And almond butter was one of the things that helped me eat paleo in the first place. But I honestly do think I have an allergy to nuts. I don’t think my body processes them very well. Hopefully this f*cking acne clears up soon and nuts were the whole reason behind having adolescent zits. Fingers crossed twice!!
So since I just bashed nuts, I made a recipe with them today. Sorry no nut people, but it had to be done for this recipe. Somethings gotta give. I just wanted to say that. But I do give you guys TWO different options for this dip. A paleo-fied version and a cheese version. I eat cheese once in a while because it’s delicious and I don’t feel like poo poo after I eat it, so I thought I’d make a second dip version for you people out there that still eat dairy. Paleo purists, stop hatin’.
OH, omg I almost forgot to tell you…my buddy Jon will be providing you all with a wonderful celebrity guest post on Friday! Jon is pretty cool. He’s funny. And has abs that go for days. You will not find any lovey dovey sh*t on his post. Jon doesn’t love me. He loves CrossFit. And paleo. So he’s gonna get science-y on us. How cool is that? He’s going to talk about post workout nutrition. And make you all understand why you eat healthy. I don’t get that stuff. Nor care. Thank you Jon.
4th of July Spinach and Artichoke Dip (two ways!)
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 2-4 1x
Ingredients
Version 1 (no cheese)
- 2 (14oz) cans artichoke hearts (mine were in brine), chopped
- 16oz frozen spinach
- 1 cup cashews, roasted and unsalted
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Version 2 (with cheese)
- all of the ingredients above
- 2 ounces goat cheese at room temperature
Instructions
For Version 1:
- Add frozen spinach and artichokes to large saucepan over medium heat and sprinkle with just a bit of salt.
- While your spinach thaws and artichokes warm up, pull out your handy dandy food processor.
- Place cashews in food processor and turn on. Grind until your cashews become a flour then begin to pour in your olive oil until you get a creamy consistency. Kind of like a super creamy cashew butter.
- Once your spinach is completely thawed and it’s all good and warm, drain the excess water from your saucepan and add spinach and artichoke to a large bowl.
- Add your creamy cashews and seasons to the bowl and mix thoroughly.
- Serve with sweet potato chips or veggies!
For Version 2:
- Follow all steps above.
- Add goat cheese to your cashews and spinach and artichoke mixture. Mix well to combine.
- Serve with sweet potato chips or veggies!
Hi Julie, I am making this today for Super Bowl Sunday (looks delish!). Question, have you ever made it then reheated? Any tips? Thank you, love all your recipes!
i haven’t but i’m sure it would be good reheated in the oven
Excellent recipe, thank you! I had whole artichokes in water so after they cooked down a bit with the spinach I added the whole mess to the food processor with the ground up cashews and pulsed a few times to incorporate and break down the artichokes. I think 1 tablespoon of garlic powder is way too much – I used 1 teaspoon and it was plenty! I also added some crumbled up bacon. Really really tasty!
Made this great recipe several times now….followed recipe except spinach came chopped and frozen in 10oz packages, so I used two of those packages, a total of 20oz of chopped frozen spinach. I made the nut butter with almonds and coconut oil in food processor. Used cashews once, both were delicious. This is fantastic hot or cold, we used it as omelet and crepe stuffing for breakfast, also used crisp bacon chunks as “chips” for dipping. Crazy good food here, thank you for the delicious recipe. This recipe is 5 stars as is, I will try adding fresh sliced garlic cloves next time for more punch.
Made this in my fondue pot last year to go with our anniversary dinner. Served it with plantain chips and it was to die for! I’m revisiting the recipe today and making it with cream cheese for a Christmas party tonight.
This is delicious! Unrelated:I know the post is from years ago, so maybe you figured out your acne thing, but I did an elimination diet a year ago and found out that eggs were causing my acne.
I found this recipe years ago when I was still in high school and wanted something quick and easy to make to bring to a party. It was absolutely delicious and there weren’t any leftovers for me to keep (a good feeling as a cook but a sad feeling for the midnight snack I intended to have later lol). We ate it on fluffy french baguettes and it was heavenly. I’m the only vegan in my group of friends (I’m also the only one who knows how to cook worth their salt), so they’re used to eating vegan when I cook for them. This dip really surprised the crowd they had no idea it was vegan let alone paleo. I’ve never put much thought into a paleo diet but with food like this I can see how you’re not missing out on much. I have always used fresh spinach and it’s always turned out great! I’ve made this recipe dozens of times over the years to the point where cashews, artichokes, and spinach are pretty much on hand in my house at all times!
awesome!! so glad to hear you liked it!
I have been making this recipe for about 10 years! Love it!