Instructions Melt the coconut oil in a hot thick-bottomed pot or pan. Sauté the spinach and kale briefly. Add water, coconut milk, avocado and spices. Add lime juice. Fry kale and garlic on high heat until the garlic turns golden.
Low Carb Spinach Cobb Salad
I use red wine vinegar and avocado oil vinaigrette as the dressing for this low-carb spinach strawberry salad. To offset the sour taste of the vinegar, I use vanilla-flavored stevia drops. Of course, you could use plain stevia, but the hint of vanilla is a nice complement to the strawberries. Another option is to use my raspberry vinaigrette!
Don’t worry if the family doesn’t want kale for breakfast – you can swap it for spinach which a lot of people find easier to eat, but they could be persuaded to try the kale if you chop it really small. Ingredients: eggs, baby kale, garlic, butter, coconut cream, Celtic sea salt, ground black pepper.