Spicy Thai Pasta Salad

This is a super quick and easy pasta salad. You can purchase everything from this recipe from good ol' Trader Joe's! I brought this over to share with friends when we watched Dexter a couple weeks ago, and it was a big hit!

Ingredients

• 1 bag of Trader Joe's Organic Brown Rice Pasta Fusilli (16 ounces)
• 1 bottle of Trader Joe's Spicy Peanut Dressing
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 Persian cucumbers, sliced 
• 1 cup of Trader Joe's Organic Broccoli Slaw 
• 1 cup of Trader Joe's Shredded Green Cabbage 
• Lime juice, to taste  
• Salt and Pepper, to taste

Method

Boil large pot of water and add salt. While water is heating prepare vegetables to be added into the salad. Once water is boiling, add pasta, and cook according to directions (8-10 minutes) or al dente. Don't over cook the pasta, because you don't want the pasta to be soggy once the dressing is added. Once the pasta is cooked, drain the pasta, and rinse it thoroughly with cold water. Mix all the ingredients in a large bowl. Refrigerate for at least an hour before serving. 

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Creamy Spinach Artichoke Dip (Paleo and Vegan)

Dexter just started this past Sunday!!! We get together (every Sunday) at my friends parent's house, eat yummy food, drink, play ping pong, and of course watch Dexter! I brought along this fabulous creamy spinach artichoke dip for my friend, Suzette, who just went paleo! It was my first paleo vegan recipe, and I definitely will be making it again and again!

 

 

Spinach-Artichoke Dip

Adapted from Paleo Spirit

Ingredients

• 2, 10 ounce boxes frozen, chopped spinach
• 2, 14 ounce cans or jars of artichoke hearts (I used cans of Trader Joe's Artichoke Hearts )
• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced (about 1 cup)
• 2 teaspoons crushed garlic, or 2 cloves of garlic
• 1 1/2 teaspoons sea salt (adjust to taste and depending on how salty the artichoke hearts are)
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4-1/2 teaspoon cayenne pepper (to taste)
• 4 tablespoons lemon juice
• 1 1/2 – 2 cups (approximate) cashew cream

Instructions

1. Defrost the spinach and squeeze out the excess water. Set aside.
2. Drain and roughly chop the artichokes.
3. Sauté the onions in the olive oil until translucent, about 10 minutes. Add the minced garlic and cook for another minute.
4. Stir in the chopped artichokes, salt, onion powder, garlic powder, black pepper and cayenne and heat through.
5. Add in the spinach and lemon juice and stir until heated through.
6. Stir in the cashew cream.

This dairy-free spinach-artichoke dip is best served warm. We enjoyed it with slices of cucumbers and yellow bell peppers because they were good for scooping. Not paleo... but great served with tortilla chips too!

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