Lobster, Asian Spinach w/ Peanut Sauce & Chickpea Salad w/ Cilantro Dressing
Here is what we had as our Valentine’s dinner. The lobster is just steamed. The Chickpea & Cherry Tomato Salad w/ Cilantro Dressing recipe is listed under “Amy Approved Recipes“. Here is the spinach recipe:
Asian Spinach w/ Peanut Sauce
8 cups firmly packed fresh spinach
3 tbsps organic peanut butter
1 tsp braggs liquid aminos or coconut aminos (click photo to buy online)
1 tsp maple syrup or brown rice syrup
1/2 tsp toasted sesame oil
3 tbsps hot water
2 tbsps organic chopped peanuts
Fill large skillet or dutch oven with 1/4 inch of water and bring to boil. Add spinach and water-saute until just wilted. Time will vary according to maturity and variety of spinach, but expect 30 seconds to 2 minutes at most. Remove from heat and set aside.
In bowl, whisk together peanut butter, coconut aminos, maple syrup, sesame oil & hot water. Drain spinach and squeeze to remove excess water. Place in serving dish, drizzle over top, finish w/ chopped peanuts & serve
Serves 4
This dinner may seem complicated but it seriously did not take more than 35 minutes to prepare.
For dessert I made my famous 111 Peanut Butter Cookies:
1 cup organic peanut butter
1 egg
1 cup organic sugar
Mix, roll into balls (or put in heart shape pans:) ) flatten w/ a fork and bake for 10 minutes at 350 deg. I added chocolate chips to the top of Ben’s.
ENJOY!!!
