In weekly installments, otherwise known as TwoFaced Tuesday, Melissa, blogger at CupcakesOMG, and I will choose a shared ingredient. Then, using our own culinary creativity, we’ll make whatever delicious paleo dish we can think of. TwoFaced will be a dual blogging adventure. If you start here, you will finish there and vice versa.

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While the main TwoFaced ingredient for this week is spinach, the real star today is grassfed butter. I’ve seen other Paleo/Primal bloggers use it in their recipes, and while it intrigued me, I have had no reason to try it. When I finally decided I was going to make some collaboration of bite-sized balls and quiche, I realized I’d need some butter. Naturally.

Why Grassfed Butter?

Just as we choose to consume meat that comes from grassfed cows, it is always best to choose butter with the same idea in mind. If a cow is free to roam in a pasture and is raised humanely, then their diet will consist of grass, not grain. The cow will be at its’ optimum health, and therefore, during consumption, so will you. Not only is grassfed butter higher in vitamin content and the right types of fat, but the balance of omega 3 and omega 6 found in grassfed butter is much more beneficial to your health than the high omega 6 content found in grainfed butter. The best part? It tastes creamier, richer and fresher. Are those words? I have no idea.

Resources: Mark’s Daily Apple & Whole9Life

Fun fact: if you look in the butter section of my grocery store, grassfed butter is not there. If you ask someone if they carry grassfed butter, they will say no. But if you are persistent and goal oriented, like myself, you will discover it, in the fancy cheese section. It will feel like you won the lottery.

Once I had this lottery butter in my possession, I used my new  aqua colored KitchenAid mixer (who I’ve been referring to as Maya), and I made this delicious, bite-sized, party-friendly, I can’t believe it’s not butter, oh wait yes it is, spinach recipe.

Paleo Spinach Bites & Simple Marinara Dipping Sauce

makes 12-14 bite-sized balls

1 cup of frozen organic spinach, thawed and drained
2 eggs
3 tbs grassfed butter
1/4 cup yellow onion, diced
1 garlic clove, minced
1/2 – 1 cup of almond flour*
1 tsp oregano
1 tsp basil
salt and pepper
1/2 14 oz can of whole peeled tomatoes

Directions

Preheat oven to 350 F.

In a small pan, saute onion, garlic and butter for 3-4 minutes until onions are translucent and butter is bubbling. Set aside to cool for 2 minutes.

In a mixer, add spinach, 1/2 cup of almond flour, eggs, oregano, basil, salt, pepper, and garlic, onion and butter mixture.

Mix on low until combined. *You may need to add more almond flour if it seems a bit watered down. This will depend on the water content of your spinach.

Line a baking sheet with parchment paper and spoon balls onto baking sheet.

Bake for 12-15 minutes until firm.

Serve with Marinara Sauce.

Marinara Dipping Sauce

In a blender, liquefy half a can of whole tomatoes.

Place in a pot over medium heat, stir occasionally until hot.

Serve warm.

Melissa teased you yesterday with a glimpse of her recipe, head over and get the full dish.