Stuffed Portobello Mushrooms

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.



Continue Reading

Nutritarian Spinach Dip

I loved spinach dip and my family loved it too but I rarely made it even with low fat sour cream or low fat mayo to make it “healthier” because I knew they weren’t really ideal ingredients for a nutritarian.

Well I created a dairy-free version that was such a hit. So much so that my son called over his brother to come taste it because it was so good.

Super Healthy Spinach Dip

1 can white beans
Juice of two lemons
5 tsp white vinegar
2 tbsp cashew butter or 1/3 cup raw cashews soaked
2-3 green onions, chopped
1 pkg frozen chopped spinach, defrosted and squeezed dry

Puree the beans, juice, vinegar and cashew butter until smooth. Stir in the onion and spinach. Refrigerate for a few hours to combine the flavours.

Let me know if you try this! I’d love to hear from you!


Continue Reading

Isa’s Crackers

I love those Mary’s Gone Crackers but I’m not prepared to pay almost 6 bucks for a box under 200 grams so I went on a quest and found this recipe

I made them with a few modifications and they were a big hit!

Isa’s Crackers

2 cups, cooked brown rice (it’s 2/3 cup uncooked)
1 carrot, grated
1/3 cup sun-dried tomatoes
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup flax seeds

Cook the rice in 4 cups water until done (30-40 mins).

Place the cooked rice, carrot, sun-dried tomato,sunflower and pumpkin seeds and puree.

Stir in the flax and sesame seeds.

Heat oven to 300 degrees and spoon batter onto greased cookie sheets in little circles making sure they’re not too thick.

Bake for 30-40 mins until done.


Continue Reading