EXCELLENT Clean Eating holiday side dish idea.

Can’t wait to hear how you like this one!

➡️  Did you know:

Mushrooms have cancer-fighting properties. Mushrooms are immunity-boosters, they can help lower cholesterol, they’re high in B and D vitamins, and can help relieve inflammation.

To take advantage of all the available health benefits of mushrooms, you really should cook your mushrooms.

Here’s why:

“The cell walls of mushrooms are tough, making it difficult for the digestive system to get to all the nutrients inside them.

Mushrooms often contain chemical compounds that can interfere with digestion and nutrient absorption.

Sufficient cooking breaks down the tough cell walls, inactivates the anti-digestive elements and destroys many toxins,” according to WebMD.

Makes 4 servings

Ingredients:

• 1 Tbsp olive oil, or unrefined coconut oil
• 1/2 lb. fresh organic baby spinach
• 1 tsp Dijon mustard
• 1 cup full-fat organic coconut milk, canned
• 1 Tbsp gluten-free flour, or Arrowroot powder
• 1 medium sweet yellow onion, diced
• 3 cloves fresh garlic, minced
• 4 cups sliced button mushrooms
• 2 tsp freshly squeezed lemon juice
• sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each

Instructions:

In a large glass bowl, whisk your coconut milk, Dijon mustard, flour and a pinch of sea salt; whisk until really well combined. Heat a skillet large with the oil over medium-high heat.

Add in your onions and garlic, sauté for few minutes until just beginning to soften.

Stir in your mushrooms, and continue cooking for 4-5 minutes more, stirring frequently until golden brown. Season with a tiny pinch of sea salt and pepper.

Squeeze in your fresh lemon juice and stir well. Reduce the heat to a low, and pour in the coconut milk mixture, then simmer until just thickened, about 4 minutes or so. Quickly add in the fresh spinach and stir until just wilted, just a minute or two.

Enjoy warm!

❤Rachel

Coconut Creamed Mushrooms + Spinach

Category Sides

Ingredients

• 1 Tbsp olive oil, or unrefined coconut oil
• 1/2 lb. fresh organic baby spinach
• 1 tsp Dijon mustard
• 1 cup full fat organic coconut milk, canned
• 1 Tbsp gluten free flour, or Arrowroot powder
• 1 medium sweet yellow onion, diced
• 3 cloves fresh garlic, minced
• 4 cups sliced button mushrooms
• 2 tsps freshly squeezed lemon juice
• sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each

Instructions

1. In a large glass bowl, whisk your coconut milk, Dijon mustard, flour and a pinch of sea salt; whisk until really well combined.
2. Heat a skillet large with the oil over medium-high heat.
3. Add in your onions and garlic, sauté for few minutes until just beginning to soften.
4. Stir in your mushrooms, and continue cooking for 4-5 minutes more, stirring frequently until golden brown. Season with a tiny pinch of sea salt and pepper.
5. Squeeze in your fresh lemon juice and stir well.
6. Reduce the heat to a low, and pour in the coconut milk mixture, then simmer until just thickened, about 4 minutes or so.
7. Quickly add in the fresh spinach and stir until just wilted, just a minute or two.
8. Enjoy warm!

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