BBQ Portabella Mushroom Pizza

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I am a huge fan of portabella mushrooms, one of my favorite recipes is when we make pizzas out of them. Summertime is a great time of year to make this dish because portabella pizzas always taste great when grilled. If you do not have a grill you can still cook this dish in the oven.

 Ingredients

  • 4-5 large portabella mushrooms
  • 2 Tbsp extra virgin olive oil
  • Salt
  • Pepper
  • Italian seasoning
  • 1 cup cilantro lime pesto sauce (click to get the recipe)
  • Whatever topping you would like to add

Instructions

  1. Pre-heat grill to medium heat.
  2. Remove the stems from mushrooms.
  3. Drizzle olive oil over mushrooms and rub in with fingers.
  4. Sprinkle salt, pepper and italian seasoning over the mushrooms and rub in with fingers.
  5. Put mushrooms on grill bowl side down (cavity side) for 6-8 minutes.
  6. Remove mushroom from grill, add your sauce and whatever toppings you want. (I added sundered tomatoes, avocados, spinach, shredded chicken and sautéed onions. After I cooked the pizzas I added the avocados.)
  7. Place mushrooms back on the grill and cook another 8-10 minutes.
  8. Remove from grill and Enjoy!!!

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Cilantro Lime Pesto

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I can’t even begin to describe how much I LOVE this sauce! Even if you are not a cilantro fan, you will eat up anything this sauce in on. I made a chicken dish with this sauce for someone who does not like cilantro, and they LOVED it! Afterwards I told them what the sauce was made of, sometimes you just can’t let people know what’s inside you dishes until they eat it. 🙂

In our house we put it on everything, some of my favorites are chicken, fish, sauce for pizzas, marinades and a dressing for salads. The recipe takes less than 30 minted to prepare, and can be stored in an airtight container in the fridge for up to one week.

Ingredients

  • 1 cup fresh cilantro leaves (do not include stems)
  • 2 1/2 Tbsp extra virgin olive oil
  • 1/4 cup almonds or cashews (soaked for 4 hours)
  • 1 Tbsp balsamic vinegar
  • 3 tablespoons fresh garlic, chopped
  • 1 Tbsp lime juice
  • 1/2 cup shredded cheese ( I use Kerrygold cheese from grass-fed cows, but you could use any other type of cheese like Asiago, Parmesan or Romano. If you prefer the sauce dairy free, I would add another 1/2 cup of cashews.)
  • 1 1/2 tsp salt
  • 1/4 cup chicken or vegetable  broth

Instructions

  1. Add all the ingredients to your food processor or blender and mix for 2-3 minutes.

 

 

Spring Spinach and Leek Soup

Spring Spinach and Leek Soup

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This soup is SOOO delicious! The mix of flavors make a great combination. Adding seeds to soups adds a naturally creamy quality to the dish. This soup is great served either cold or warm.

Ingredients –

  • 1 tbs. extra virgin olive oil
  • 4 leeks, chopped and washed
  • 3 stalks celery, chopped
  • 3 cloves of garlic, sliced
  • 1/2 cup sunflower seeds
  • 1 cup parsley, chopped
  • 4 cups vegetable stock
  • 4 cups of spinach, chopped
  • salt and pepper, freshly ground
  • 6 radishes, sliced thin
  • goat cheese

Instructions-

  1. Heat the oil in sauce pan and saute leeks and celery until tender.
  2. Add garlic and seeds, and saute for another 5 minutes.
  3. Add parsley and vegetable stock.
  4. Cover and simmer over low heat until vegetables are tender.
  5. Add spinach and cook for a couple of minutes.
  6. Add soup to blender , and puree the soup until smooth.
  7. Add salt and pepper to taste.
  8. Remove from blender.
  9. Garnish the soup with radishes and goat cheese.

Slow Cooker Balsamic Roast

Slow Cooker Balsamic Roast

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I love my slow cooker!!!! I probably use it 1-2 times each week. So, why do I love it so much, because life get crazy and sometime I just do not have the time to make a healthy meal for my family. On the days that I know are going to be busier in the evening, I grab my slow cooker and quickly put something together. Prep time for most slow cooker meals are usually under 15 minutes.  I love that you can take just a few ingredients and make an AMAZING and TASTY meal.

The other night I made Balsamic Roast and my kids went crazy over it. I actually used moose for this roast. I know it may sound strange, but moose is a great option for healthy lean meat. You usually can not find moose in your local market, but try going to a local farm and they might have an idea of where you can get some.

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Ingredients –

  • 1 3-4 pound boneless roast beef (chuck or round roast) Get a GOOD quality meat from your health food store or local farmer. I use Grass-fed meat. 
  • 1 cup Vegetable stock ( you can use beef or chicken, just look at the ingredients to make sure it is not filled with extra junk)
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 Tbsp Oregano
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp honey
  • 1/2 Tbsp salt
  • 1/2 Tbsp Pepper
  • 1/2 tsp red pepper flakes
  • 4 cloves garlic, chopped
  • Optional –  2-3 cups of vegetables.

Instructions-

  1. Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
  2. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
  3. Store remaining gravy in an airtight container in the refrigerator for another use.