I hope everyone had a wonderful weekend! I’m now a week into doing Keto/low carb diet and so far it’s been pretty good. I felt like this past week I had way more energy and I didn’t feel like I was craving sweets as much as I thought I would.
This past week has been pretty much protein in the form of some type of meat and than a vegetable side or a salad. I’ve been trying my best to make veggies taste like something I’d want to eat more often. So far it seems to have been working.
I made this spinach recipe this weekend and it came out phenomenal. It was my first time making it and I’m pretty impressed. Hey I’ll give myself a little pat on the back from time to time.
This recipe is simple to make and can be made ahead of time. Perfect for a rather quick side dish. This is thicker than an average creamed spinach which is why it’s more of a gratin. Give it a try! I hope you enjoy it as much as I did.
Spinach Gratin (Keto Friendly)
16 oz organic frozen chopped spinach, thawed and excess liquid removed
6 oz cream cheese
6 T full fat ricotta cheese
2 tablespoon butter
1/2 medium onion, diced
3 garlic cloves, minced
1/2 cup +2T grated parmesan or Romano cheese
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon salt
1 teaspoon pepper
Heat a medium sauté pan on medium high heat. Make sure that as much liquid as possible is removed from the spinach. You can do this by putting in a strainer and using a spatula to press down on the spinach to remove the liquid.
Add the butter to the sauté, once it starts to melt, add in the garlic and onion and cook for 3-4 minutes. Next add in the spinach and mix. To the mixture add in the cream cheese and break up and mix often. Reduce the heat to low and stir occasionally until the cream cheese is fully melted. Remove from the head and stir in the ricotta and all the seasoning. Taste and add more salt and pepper to your liking. Lastly mix in the grated cheese, save 2 T for topping.
Spread mixture in a greased oven safe dish and top with remaining 2 tablespoons of cheese. Bake at 375 for 20-25.
Note: This dish Is perfect to make ahead of time. If you refrigerator make sure to add another 15 minutes or so to the baking time.