Another paleo breakfast to kick off the weekend.
Garlic mushrooms and spinach
Ingredients serves 2
6 chipolatas leftovers
4 Mushroom medium sized sliced
1/2 tsp organic butter
1tsp organic minced garlic
2 handfuls organic baby spinach
2 Tb homemade paleo tomato sauce
2 thin slices paleo bread
In non stick skillet add butter, mushrooms and garlic and sauté until cooked
remove from pan to 2 serving plates
Add spinach and chipolatas to pan.
Cook until spinach wilts and chipolatas are heated through about a minute or two and remove to plate.
Slice avocado in half lengthwise and add 1/4 to each plate.
Serve sauce in ramekin and place in middle of plate for dipping.
Place bread on plate.