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Organic Creamed Spinach With Baked Potato

Naturally occurring sodium in the spinach is 110 mgs per serving. 6 servings per bag.

Sodium in the sour cream is 20mgs per 2 tablespoons.

1 bag of organic chopped spinach.

4 tablespoons of organic sour cream.

1/2 to 1 cup of organic whole milk or organic unsweetened almond milk.

2 cloves of fresh garlic.

Olive oil. 

1 large potato; variety of your choice. 

Pre heat the oven to 450 degrees. 

Wash and dry the potato. Using a fork, poke multiple holes in it, on all sides. Hold the spud, and drizzle on a little of the organic olive oil, rubbing it all over. Place it on the parchment paper that you've placed onto the middle rack, before you heated the oven. Bake for approximately thirty to forty minutes, depending on the size of the potato. Set the timer, or use the one on your cell phone, to thirty minutes.

In the interim, peel and crush the garlic. Once the timer buzzes, place a table spoon of the garlic olive oil in a large skillet or pot of your choice. Turn on to a medium heat, add the garlic and sauté for about thirty seconds; do not let it burn. 


I use a bag of the frozen spinach as nutritionally it packs so much more punch than fresh, and is considerably less expensive.

After defrosting, open the bag and add the entire contents to the same skillet, turning the heat to low. Add the sour cream and half cup of milk or unsweetened organic almond milk. If the sauce becomes too thick, add the rest of the milk to thin it out to your liking. Cover until it starts to bubble, then turn to low, keeping the lid off, and simmer for another three to five minutes.

Remove the potato from the oven, cut it open and add toppings of your choice. I like unsalted organic butter, cracked pepper and a little parmigiano.

Quick, simple and delicious. Enjoy and get healthy.

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