Happy Valentine’s Day!!

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 SauceAsian 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.


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