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For many people, the closer we get to the holiday season, the higher the cortisol levels go. I understand the worry and anxiety around the holidays with an autoimmune disease and/or food intolerances. Whether you are visiting or hosting, cooking or enjoying, there is a lot to think about and plan in advance.
For tips and tricks about enjoying the holidays, read my post featured on Healthline!
Creamed spinach is traditionally made with some form of dairy (hence, creamed). I have ordered it a few times in restaurants when it’s available, and I like it. Creamed spinach is not something I grew up with but discovered when dining out later in life. It’s a tasty way to enjoy spinach if you aren’t super into these baby greens!
If greens are tough for you to digest, the removal of dairy plus cooking the spinach a bit with fat from the coconut milk will make it easier to digest. Go slow if you aren’t sure how your body will react!
In the center of all holiday celebrations, especially Thanksgiving, Christmas, and winter celebrations of all kinds, there is food. There is no need to feel deprived of holiday comfort foods. You just need to make some tweaks here and there.
No one will be wondering where the dairy is in this recipe. This dairy free creamed spinach is still flavorful and mimics the old dairy-filled version!
I used tapioca flour to thicken it just a tad. Note that too much tapioca will make the liquid too gummy. Even so, the liquid will gel-up slightly in the fridge. Heating the leftover creamed spinach with liquify it once more.
This recipe is safe for anyone on a gluten free, dairy free, paleo or AIP diet, or doing a whole30 (bless you if you are during the holiday season!).
Sixteen ounces of spinach seems like a lot, but cooking spinach is like a magic act- it disappears right before your eyes!
Do you like creamed spinach? What will you be making for holiday side dishes?!
Dairy Free Creamed Spinach (Gluten Free, Paleo, Whole30)
Ingredients
2 cloves garlic
1/4 yellow onion
2 tbsp olive oil
2 tbsp tapioca flour
1 cup coconut milk
16 oz baby spinach
1/2 tsp sea salt, plus more to taste
Instructions
- Set a large skillet on medium heat.
- Mince the garlic and chop the onion. Add to the skillet with the olive oil.
- Keep an eye on the skillet to make sure that the garlic and onion don’t burn. Once they start getting fragrant, add the tapioca flour and coconut milk.
- Start adding the spinach in bunches by the handful. Continue tossing the spinach as you go so it’s cooking evenly. Add the sea salt.
- Once the spinach is evenly cooked, it is ready to serve.
Notes
You can add more coconut milk if you want to make it creamier or more tapioca flour to thicken.
I love creamed spinach any time of year, but especially at Thanksgiving. I’ll be bringing this to the Thanksgiving table this year!
Awesome, Chelsea!! I hope you and your family enjoy it! <3