Eating Well Recipe + Food & Wine for Spinach | Serves: 2 | Time: 15 minutes + overnight chill time
What I Changed
Used one big fat garlic clove, so basically 2
Replaced grapeseed oil with lime infused EVO
1 cup old fashioned #oats
1 cup coconut milk beverage
1 tsp curry powder
Splash of coconut aminos
1 tbsp lime infused EVO
1 clove garlic, minced
6 oz baby #spinach
2 tbsp coconut milk
Additional 1/2 tbsp coconut aminos
1 cup cherry #tomatoes, halved
Sriracha and fresh cilantro, for garnish
2 fried eggs, optional
Combine oats, coconut milk, curry, and aminos into a container. Pop it in the fridge overnight.
When you wake up, remove the oats from the refrigerator, stir them, and warm them up a bit while you cook your spinach.
In a large skillet, heat the grapeseed oil until shimmering. Add the garlic and cook over high heat, stirring, for 30 seconds. Add the spinach all at once and toss until nearly wilted. Add the coconut milk and aminos and cook until the spinach is tender and the coconut milk has reduced, about 3 minutes.
Ladle out your oats. Top with the cooked spinach, tomatoes and fresh cilantro. Enjoy!