This recipe was developed by the Seed + Season Sisters, Ellie and Donna. Ellie is a Registered Dietitian and Donna is a Behavioral Coach that teaches mindful eating techniques and mindfulness-based stress reduction. They believe that reaching any wellness goal starts with healing your relationship with food.
What you'll need:
- 1-12 oz can of artichokes
- 1 bag spinach
- ¼ cup shallots, chopped
- 1 clove garlic
- ½ cup Greek yogurt
- ½ cup organic mayo
- 2 tablespoons honey
- ½ cup organic parmesan
- ¼ cup shredded mozzarella
- Salt and pepper to taste
How to make:
- Preheat oven to 375 F
- In a small food processor, coarsely chop artichoke hearts with the garlic and shallots.
- Combine all ingredients in a medium bowl.
- Place in an oven-proof dish and bake at 375 F for 20 – 25 minutes, until hot and cheese is melted. Serve right away with ROYO toast (cut diagonally) – or brush with olive oil and grill for about 2 minutes each side.
Serving Size: ¼ cup
