Who wants to join a FREE group for accountability and support as you try eating like a nutritarian for 6 weeks? Or who needs to recommit to eating healthy?
This is the plan…
– 2 weeks to prepare – reading, getting your mind in the game and preparing for the six week plan
– 6 weeks of menus, shopping lists and recipes for a plant based, whole food diet – options if you still want to include some animal products
– encouragement and tips for 8 full weeks
– tips and tricks for eating out
Preparations started on January 4th but it’s not too late to join!!
If you’re ready for the adventure then write “me” in the comments below or find me on Facebook and like my page called Trainer Isa and let’s go!!
If not now, when?
The inspiration for this recipe came from my recent trip to the Safety Harbor Spa for the T-Tapp retreat. The vegan option for dinner one evening was a stuffed portobello mushroom. It was simple and tasty so I decided to make something similar however I wanted a bolder flavor.
I topped it off with an olive salad that I had made to enhance some panini that my husband was going to be making. The olive salad was a combination of green, black and kalamata olives chopped up with roasted red pepper, some basil, rosemary, garlic, olive oil and balsamic vinegar to taste.
Without further ado, here’s the recipe…
Stuffed Portobello Mushrooms
4 large portobello mushrooms, wiped clean
2 onions chopped
3 cloves of garlic, chopped
3-4 roasted red peppers, chopped
1/3 cup chopped sundried tomato
italian season or no sodium veggie seasoning to taste
1 pkg chopped frozen spinach, defrosted and squeezed dry
1 zucchini finely sliced into circles
Sautee the onions until very soft and caramelized. Use water to keep the onions from sticking to the non-stick pan. Add the garlic, peppers and sundried tomatoes. Cook until most of the moisture has been cooked off. Add seasoning and spinach. Stir well then cook down so the filling is dry but sticks together nicely.
In the meantime heat the oven to 400 degrees and roast the mushrooms facing down for 7-13 minutes. Drain on paper towel for a bit then flip over and stuff the mushrooms with the filling.
Cut the zucchini into circles and over lap them to make a larger circle. Gently lay over the filling and press down slightly. Spray with a bit of olive oil then put in the over for 10-15 minutes until the zucchini is softened.
Top with olive salad or drizzle with a reduction of balsamic vinegar.
I got this book as a gift however the recipes sometimes need to be tweaked to fit a cleaner way of eating that would make it fit a nutritarian diet much easier. The recipe below is my tweaked version.
1 1/2 cups coffee, decaf
1/2 cup quinoa
8 mejdool dates
1 cup almond milk
1 tsp vanilla
1/3 cup cocoa powder
Cook the quinoa in the coffee until super fluffy and overcooked (about 25 mins). Fluff it with a fork and let it cool down.
In a vitamix or food processor blend the almond milk and dates until the dates are completely broken down. Add the rest of the ingredients and blend until it is smooth and creamy. Place into four little serving dishes and refrigerate for two hours. Enjoy!