Our Spinning® health experts have teamed up with Primal Kitchen to bring foodies healthy and delicious meals and desserts. We bring you this week's recipe for paleo spinach artichoke dip courtesy of the women behind PaleoSchmaleo; check out more of these paleo recipes on their blog, PaleoSchmaleo.

Ingredients: 1 Cup caramelized shallots1 Green & 1 Red roasted bell pepper1 14oz can Artichokes - chopped roughly1 6oz can Wild caught LUMP crab meat (we used Crown Prince)1 8oz can Water chestnuts - drained & roughly chopped4 Cups spinach - packed3/4 Cup Paleo mayo - homemade or from the Primal Kitchen Pre-made Mayo1 can full fat coconut milk - just the top fat part of the canJuice of 1 lemon1/4 Tsp Cayenne pepper1/4 Tsp Salt & pepper1/2 Tsp Paprika1 Tbsp minced garlic1 Tbsp arrowroot

Instructions

1. Pre-heat oven to 350 degrees.
2. Take your chopped Shallots and begin to caramelize them in a large skillet. While they are caramelizing, roast your peppers. Multi-task!
3. Once your shallots are caramelized, remove from the pan and let them lay on a napkin to dry and crisp up. Leave the oil in the pan.
4. In that pan, on medium heat, add the artichokes, water chestnuts, crab meat, garlic and heat for 2-3 minutes stirring occasionally. (you might have to add more ghee or cooking oil/fat of your choice)
5. Add in the spinach and cook down until soft.
6. Incorporate your peppers.
7. Stir in the mayo, coconut milk and all the seasonings (except the arrowroot) including the lemon juice and bring to a boil.
8. Take the arrowroot and dissolve it in 1Tbsp of water stirring it to a liquid then pour it into the dish and stir until blended.
9. Put your whole skillet into the oven to bake 15 minutes or until it bubbles.
10. Serve with some of your favorite dipping veggies!

Note: Some people are allergic or do not like certain seafood. When taking this to a party, you can always leave out the crab meat.

About the Authors

We initially went paleo with the help from a 45 day “Paleo Challenge” that our Crossfit gym organized. The mission was simple and typical…loose that extra 10 pounds! HA! How many of you can relate with that thought!? Kim wanted to shred baby #2 weight and I needed to get off those extra being unemployed and eating and eating my free time away pounds. So I think I can speak for both of us when I say we originally jumped on the paleo bandwagon for results on the scale and to fit in our clothes better. But once we started digging into the layers of Paleo and getting more educated on how important it is to eat clean, then the scale didn’t matter so much. To us, it became more about what we were actually feeding our body in making sure we were providing it the right REAL fuel to live a healthier lifestyle rather than jumping on that scale, counting calories, looking at fat content, etc. After 45 days were up and we were looking and feeling better than ever as well as seeing a major improvement in our crossfit workouts then there was no turning back! We were hooked! We then began sharing all of our meals, fails and successes, and creative ideas for tweaking existing recipes…and that is pretty much what we do. We either try recipes and give our favorite paleo/primal chefs a shot out to share to others that, “okay we tried this one and it’s good and you should enjoy it too!” kind of like the advertising middle man OR we will see a recipe that inspires us to use it as a base for something else and go from there.Well, it didn’t take long for our non-paleo friends to get sick of seeing our food pictures so we decided to collaborate on a joint Instagram site to cater to people who actually wanted to see our food journey and for anyone who is interested in the paleo/primal lifestyle…we figured it would be awesome to join in this community with our Instagram for support and help spread the seed to any newbies! And now we are excited to be branching out into a blog! (PRIMAL disclosure: we enjoy some Kerrygold Grass-Fed cheese here and there and our body’s don’t mind it either. See our Paleo/Primal section).