Monday, March 31, 2014


  • This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own and based on my own experience. 
It's hard to believe the Mushroom Makeover is coming to a close.  It has been an amazing four weeks in which I have learned so much about my profession, my body and my ability to adapt. I will forever be grateful to Mark, Corinne and Leah for engaging me in this campaign with Mamavation and The Mushroom Council (AD).

I hope that many of you have also chosen to explore the wonderful world of mushrooms and experienced the many benefits they provide. On average mushrooms have 90 percent fewer calories than ground meat. You can even blend mushrooms into meat dishes as a way to maintain the meat flavor and composition, but cut the calories and encourage a sense of fullness. While we chose to concoct primarily vegetarian recipes for the Mushroom Makeover challenge, many of our colleagues did use the blendability method with great success.

Fullness was a big part of the Mushroom Makeover. Corinne has been an excellent sounding board for any nutritional questions during the campaign. She strongly stressed drinking water throughout the day and eating lots of vegetables (which contain water) to make ourselves feel fuller throughout the day without the calorie intake.

WEIGHT LOSS

As many of you know, the food was only 50% of the challenge. The other half was a dedication to fitness and working out daily with Mark Segedie. I LOVED Mark's workouts. They were built on a simple and effective approach to fitness that makes health feel accessible to everyone. I was never intimidated, never discouraged but always felt the results in my muscles as well as in my attitude. My moods improved after Mark's workouts and Corrine's tips.

I made myself accountable by sharing my weekly weigh-in with all of you every Monday and today I share my final result…

March 31
134 lbs

I lost three pounds. I know that's not a ton, but I'll say again, it's how I feel that's so important. I feel stronger mentally and physically and the number above is one I can say I am proud of.

MUSHROOM RECIPES


ONE
Baked Mushroom Chips

1 thinly sliced portobello mushroom
1/2 cup of olive oil
1/2 cup of parmesan cheese
1 tsp garlic powder

  1. Preheat the oven to 350 degrees.
  2. Slice the portobello mushroom cap into 1/4 inch thin slices.
  3. Add the olive oil to one plate and the parmesan cheese to another.
  4. Dip the slices of portobello in the oil, then roll them in the parmesan cheese until well coated.
  5. Lay the coated mushroom slices on a baking sheet and bake them in the oven at 350 for 20 minutes until crisp.
  6. Remove and serve with ranch or any dip you'd like.



TWO
Portobello Mushroom and Brown Rice Bowl

1 cup of brown rice
1 portobello mushroom cap diced
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp sea salt
1 tbsp fresh thyme leaves

  1. Cook the rice as directed on the packaging.
  2. Add the oil to a frying pan, allow it to heat then add the mushrooms, garlic powder and salt.
  3. Toss the fresh thyme leaves into the cooked mushrooms and pour the entire contents of the frying pan over the rice.
  4. Garnish with extra springs of thyme if desired.


THREE
Mushroom Fajitas

2 tbsp olive oil
1 sliced portobello mushroom cap
1 sliced orange bell pepper
1/2 of a red onion sliced
1 fresh jalapeño seeded, de-veined and sliced thin
1 lime juiced
1 tsp salt
1/2 tsp pepper

  1. Add the oil to a large frying pan and let it heat.
  2. Toss all of the veggies into the oil and allow them to cook until soft.
  3. Sprinkle the seasoning over the veggies and toss everything together.
  4. Squeeze the lime juice over the fajitas right before you remove them from the heat.
  5. Serve with tortillas or eat as-is.



FOUR
Mushroom and Pea Gazpacho Soup

2 cups of cooked peas
1 cup of diced cooked portobello mushroom
2 tsps balsamic vinegar
1 tbsp olive oil
1 cup of chopped cucumber
2 tsps Worcestershire sauce
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 lime juiced
1/2 cup chopped red onion
1 garlic clove minced

  1. As simple as adding all of the ingredients to a food processor and pulsing until smooth.
  2. Cover and chill for 2 hours or up to overnight for the best and most flavorful results.


All in all I'm calling the Mushroom Makeover a HUGE success. I hope you have all enjoyed taking this journey with me. I'd love to know your thoughts on the recipes, workouts and wellness tips below, but please know anything written regarding the Mushroom Makeover is up for grabs and can be used by our friends at Mamavation and/or The Mushroom Council in their promotion of the program.
  • This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own and based on my own experience. 

Sunday, March 30, 2014



I'm a little foil-obsessed lately. I'm wrapping everything in it. Bread, meat, birthday presents, you name it.

I know many people smoke, grill, or even slow cook their ribs, but for me, the method of wrapping them in foil and baking them slowly over low heat has resulted in some of the most tender and delicious ribs I've ever had.

Believe it or not I first came across this method for cooking ribs while we were camping in the mountains of Arizona. I had a rack of ribs and we had a pile of hot coals from the fire the night before. I  rubbed the ribs in a variety of spices, then wrapped them up in a about five layers of foil and buried them in the hot coals.

After five hours of swimming in the lake, and a long drive back to the campsite, we exited the car to the most flavorful smell ever. The ribs melted, seriously Yummies, MELTED, off the bone. It was incredible.

While I don't always have a pile of hot coals at my disposal, I do have my oven, and that's the next best thing for these fall-off-the-bone, melt-in-your-mouth ribs.


YOU WILL NEED

1 rack of ribs
2 tsp salt
1 tbsp black pepper
2 tbsp garlic powder
1 tbsp dried thyme
3 fresh bundles of thyme leaves

GET COOKIN

  1. Preheat your oven to 300 degrees.
  2. Pull out a sheet of foil and set the ribs on top.
  3. Pat the ribs dry with a paper towel.
  4. Mix all of the spices together in a bowl or cup.
  5. Sprinkle half of the spice mix to the top of the ribs, then flip the rack over and sprinkle the other half on the back.
  6. At this point you can decide whether you want to actually massage the spices into the meat. I tend to just let the spices sit on top of mine to form a nice thick crust and not lose any of the spices on my hands in the massaging process.
  7. Lay the fresh thyme leaves on top of the ribs.
  8. Wrap the entire rack of ribs in three-four layers of foil. Make sure it is completely covered.
  9. Set the rack on a baking sheet and bake at 300 degrees for 3-4 hours.
  10. You'll know the ribs are done when there a no more juices bubbling in the foil. Ideally you want the ribs to steam, release their juices, then re-absorb them in the cooking process.
  11. Discard the thyme stems and serve.


So whether your camping in the woods or BBQ-ing in your backyard, be sure to wrap your ribs up tight and cook 'em low and slow!

xoxo

Friday, March 28, 2014


I woke up ravenous this morning. Cereal, oatmeal, the typical breakfast foods just wouldn't cut it. I needed something hearty and savory. I didn't want to spend all morning over the stove heating up bacon and eggs so I whipped up this dandy of a dish and got Friday started off right!

I am coming to the end of my Bella Sun Luci product box, and even though this recipe - which uses their Sun Dried Tomatoes with Greek Oregano Basil &Garlic - is SO simple, I think it will be one their folks fall in love with.


YOU WILL NEED

1 slice of whole grain bread
1 tbsp olive oil
1 avocado, seeded and carved
1/2 tsp salt

GET COOKIN'

  1. I hate toasting my bread in a toaster, therefore I always toast my sandwiches and breads in a frying pan with olive oil or butter. It gives it the crunch and browning breads need to be toasted just right.
  2. Heat the olive oil in a frying pan and lay the bread on top, wait until the bread crisps and browns, then flip it over and brown the other side.
  3. Remove from heat and lay on a cutting board.
  4. Mix the avocado, sun dried tomatoes and salt in a bowl until the avocado is smoothed to your liking (some people prefer chunky pieces of avocado).
  5. Spread the avocado mix on top of the warm toast and chow down!


Such a great breakfast, afternoon snack or even a light dinner if you're pinched for time.
I hope you'll share your thoughts on this recipe with us in the comments sections below.

xoxo

Wednesday, March 26, 2014



This was one of those…

"I don't know how this is gonna turn out but I'm going to try it anyway."

...types of recipes.

As it turns out, it turned out pretty friggin amazing.

I'm telling you Yummies, buy an ice cream maker. It will change your life. I bought a Cuisinart version at my local Williams Sonoma about a month ago, and I haven't looked back since.

Here we go. All aboard for flavor town.

YOU WILL NEED

1 1/2 cups of half & half
1 1/2 cups of heavy cream
1 cup of granulated sugar
1 cup of blueberry pie filling
2 tbsp of fresh, finely chopped mint leaves
1 1/2 tsp almond extract

GET COOKIN'
  1. Add the half & half and sugar to a bowl and whisk together until the sugar dissolves.
  2. Add the heavy cream and almond extract, and stir with a spoon until smooth.
  3. Now add the blueberry pie filling, stir until the filling melts into the cream.
  4. Sprinkle the chopped mint leaves on top and fold them into the cream.
  5. Turn on your ice cream maker - be sure your churning bowl has frozen overnight.
  6. When the churning bowl begins to turn, pour in the your ice cream.
  7. Allow to churn for 30 minutes then transfer to a freezer container and let set for 3-5 hours before serving.

I feel like the almond extract gives this ice cream and unexpected boost. It's not as predictable as vanilla extract and it compliments the blueberry and mint flavors so well!

Happy dance going on over here! Happy! Happy!
xoxo

I saw two things on Pinterest and thought they'd play well together.

First, there's that potato that everyone pre-slices and then bakes.
Second, the stuffed pull-apart bread.

What if I took a french bread loaf and sliced it like the potato, but stuffed it like the boule?

The results? See for yourself…

YOU WILL NEED

1 loaf of french bread
1/2 block of sliced white cheddar cheese
1 stick of butter
5 minced garlic cloves
1/2 cup of sliced green onions
1 tsp sea salt
2 tsp garlic powder

GET COOKIN'

  1. Preheat your oven to 350 degrees.
  2. Slice the french bread loaf but do not cut all the way through.
  3. Add one slice of cheese into each cut in the loaf.
  4. Melt one stick of butter with the minced garlic.
  5. Pour the butter over the stuffed loaf.
  6. Add the green onion to the top and into the cuts in the loaf.
  7. Sprinkle the loaf with the salt and garlic powder.
  8. Wrap the loaf in two layers of foil.
  9. Bake at 350 for 10-15 minutes, until the cheese melts and the crust crisps.
  10. Serve and watch your guests devour this awesome side dish!


This is a great take along to a BBQ or a family dinner. Enjoy!

Monday, March 24, 2014

  • This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own and based on my own experience. 
Well here we are Yummies, Week Three of the Mushroom Makeover and I am feeling fabulous. The last two weeks have focused on dinners but this week I chose to makeover my lunches with a variety of mushroom based dishes.

I'm still eating a vegetarian diet full of fresh ingredients, following the meal plan tips provided by nutritionist Corinne Dobbas, and I am working out daily thanks to the exercise plan provided by Mark Segedie

WEIGHT LOSS

So what do I weigh? Corinne made an interesting point in our last webinar. She said that, despite the challenge being coined a "weight-loss" challenge, the goal is to get healthy. Mark's plan has us building muscle as well as burning calories. Keep that in mind when I tell you that my weight is…

March 24
135 lbs.

I know two pounds in three weeks doesn't seem like a lot, but it's not just about the weight, it's about how I feel and I feel lighter, more vibrant and healthier. So much better than I did before I started. 

MUSHROOM RECIPES


ONE
Mushroom and Spinach Spaghetti Squash 

1 head of spaghetti squash
4 cups of fresh spinach leaves
1 red onion diced
2 cups of sliced mushrooms
1 tbsp minced garlic
1 tsp salt
1 tsp pepper
1/4 cup of olive oil

  1. Preheat your oven to 400 degrees.
  2. Cut the spaghetti squash in half and remove the seeds and pulp from the squash.
  3. Use 1 tbsp olive oil and rub down the center of the squash then sprinkle with 1 tsp salt.
  4. Bake at 400 for 20-30 minutes.
  5. Add the remaining olive oil to a pan and heat over med-high heat.
  6. Add the garlic and onion and cook until tender.
  7. Add the mushrooms and spinach and cook until tender.
  8. When the spaghetti squash is fully roasted remove the halves from the oven and scrape the insides into the pan with the other vegetables.
  9. Toss all of the ingredients together then serve.



TWO
Mushroom and Green Lentil Soup

1 cup of green lentils
2 quarts of organic vegetable broth
3 portobello mushrooms caps chopped
1 red onion diced
2 tbsp of olive oil
1 tsp salt
1 tsp black pepper
2 tsp garlic powder

  1. Rinse the lentils under cold water until the water runs clear.
  2. Boil the lentils in 1 quart of green lentils and cook until they have absorbed the broth and become tender.
  3. Add the olive oil to a pan and cook down the mushrooms and onion until tender.
  4. Add the cooked mushrooms and onion to a food processor and pulse until fine.
  5. Transfer the mushroom mix to the pot of lentils.
  6. Add the other quart of vegetable broth and bring all of the ingredients to a boil.
  7. Stir and serve.


THREE
Mushroom, Sage and Butternut Hash

1 medium butternut squash
1/4 cup of fresh sage leaves (about 1 packet)
12 button mushrooms
3 tbsp olive oil
1 tsp sea salt


  1. Preheat your oven to 400 degrees.
  2. Remove the seeds and thick outer layer of the butter nut squash then slice it into 1" pieces.
  3. Remove the stalks from each mushroom but leave the caps whole.
  4. Lay the diced squash, sage leaves and mushrooms out on a roasting tray.
  5. Drizzle the olive oil over the top of all of the vegetables and toss to make sure they are well coated.
  6. Sprinkle the sea salt over the top.
  7. Roast in the oven for 30 minutes until the squash browns and is tender.
  8. Serve as a main course or side dish.


FOUR
Garlic Portobello Mushroom Sandwich

1 large portobello mushroom cap
3 cloves of fresh garlic
1/2 tsp salt
1/2 cup of sliced romaine lettuce
1 tsp mustard
3 tbsp olive oil
2 slices of whole wheat bread

  1. Heat the olive oil in a large pan.
  2. When the oil is hot add the mushroom cap and let it sit on one side for two minutes.
  3. Flip the cap over and add the minced garlic cloves to the oil in the pan.
  4. Cook the cap and the garlic in the oil for an additional two minutes.
  5. Lay the bread out flat on a cutting board, top one side with the sliced romaine, add the mustard to the other side.
  6. Lay the portobello cap on top of the fresh romaine and sprinkle with salt.
  7. Top with the mustard side of the bread and slice to serve.
I hope you'll share your quest for a healthy lifestyle with us in the comments section below. Remember, anything written regarding the Mushroom Makeover Challenge is up for grabs and can be used by our friends at Mamamvation and/or The Mushroom Council in their promotion of this program.

  • This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own and based on my own experience. 

This is a sponsored conversation written by me on behalf of MARS. The opinions and text are all mine.

Confession: I have a major weakness for Easter chocolate. I think it's all the pretty pastel colors they come in. The bright colors and sweet flavors are warmly welcomed after a long, dark, cold winter.

As buds are blooming, bees are buzzing and children are playing outside, mom has plenty of time to get crafty in the kitchen. What better way to ring in spring than with one of these unique Easter dessert recipes using M&M'S (R) Brand Chocolate Candies Bunny Mix.

Butterflies are the ultimate symbol of spring and rejuvenation. Now imagine taking one of nature's masterpieces and recreating it on a pretty pastel cupcake. That's what happens with our fluttering cupcakes. Girly pink sugared pretzels makes the wings while M&M'S(R) Brand Chocolate Candies Bunny Mix make the body and head. Some black licorice for the antennas and there you have it!
Watch these delicious cupcakes fly off the table and into happy tummies.


Fluttering Cupcakes

DETAILS

Prep Time: 10 min.
Bake Time: 18 min.
Decoration Time: 25 min.
Difficulty: Moderate
Yield: Makes 24 cupcakes

INGREDIENTS

1 box (18.25 oz.) yellow cake mix
3 cups prepared vanilla frosting
48 pieces thin pretzels twists
¼ cup pink decorating sugar
1 ½ cups M&M'S® Brand Chocolate Candies Bunny Mix
¼ cup M&M'S® Brand Peanut Chocolate Candies Bunny Mix
3 strands licorice laces
Green food coloring
24 paper cupcake liners
Cupcake pans
2 sheet pans
Wax paper
Microwave-safe bowl

DIRECTIONS

1. Preheat oven to 350°F.
2. Line the cupcake pans with the paper cupcake liners.
3. Prepare the cake mix according to the package instructions. Pour the cake mix into the lined cupcake pans, and bake for approximately 18-21 minutes. Transfer to a wire rack, and let cool completely.
4. While the cupcakes are baking, prepare the butterfly wings. Line the two sheet pans with wax paper. Transfer 1 cup of vanilla frosting to a microwave-safe bowl; heat in the microwave for 10-15 seconds, stirring occasionally, until the texture of slightly whipped cream. Dip the pretzels in the warmed vanilla frosting until they're almost covered. Dab off any excess frosting, and then sprinkle with the pink decorating sugar before the icing sets. Transfer to the lined sheet pans; set aside and let cool completely.
5. Tint 1 can of vanilla frosting green; spread it on top of the cooled cupcakes. Refrigerate until the frosting is set.
6. Using the photo as your guide, decorate the cupcakes as follows:
7. Cover the top with green M&M'S® Brand Chocolate Candies Bunny Mix on the outside edge of each cupcake.
8. Press the small tips of the pretzels on top of the cupcakes for wings.
9. Place one M&M'S® Brand Peanut Chocolate Candies Bunny Mix for the head.
10. Arrange a line of same-color M&M'S® Brand Chocolate Candies Bunny Mix for the body.
11. Cut the licorice laces and place them as antennae.

NUTRITIONAL FACTS

Calories per serving 362
Total Fat 16 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 29 mg
Sodium 283 mg
Carbohydrates 53 g
Dietary Fiber 1 g
Sugars 40 g
Protein 3 g
Vitamin A 0%DV
Vitamin C 0%DV
Calcium 0%DV
Iron 0%DV

This is a sponsored conversation written by me on behalf of MARS. The opinions and text are all mine.

Friday, March 21, 2014


My weekly collection of things I am loving from all of the internets.
Be sure to share the links to things you are loving in the comments below.

Here we go.

ONE
Spring has sprung! Yesterday made if official. I am therefore ready to dedicate my evenings to perfecting every single one of these spring cocktails.

TWO
Gimme Some Oven needs to rename her blog to Gimme SomeOfThisChocolatePeanutButterSkillet.

THREE
Black Pepper Strawberry Butter from A Cozy Kitchen needs to be put on everything. Immediately.

FOUR
Where was Pete the Cat when I was two-years-old? ToddlerBaby has been rocking' out to this song for the last week. Okay…fine…I have been rocking out to this song too. All. Week. Long. "In ma' school shoes…"

FIVE
I am so over boots. Time for some colorful, overpriced Tieks.

SIX
Warmer weather means more seafood. Perfect since I have sworn off meat for the next 30 days. Time for some ah-mazing seafood recipes.

SEVEN
If I were going to run a marathon, I'd probably do the same thing as this chick. Just to prevent myself from being completely bored for 13.1 miles.

EIGHT
It's grilling season. Get your man one of these and turn up the heat!

NINE
March Madness y'all. We are on the road with CoffeeMaker's Wichita State Shockers and we play TO-NITE against Cal Poly in the second round. So find your fanciest black & "hello!" and cheer this team on to the perfect season.

TEN
Win or lose we will be eating at Cunetto's every day while we are here. Every. Day. I'll roll myself home if necessary.

Show us your stuff Yummies. Put links to some of your favorite things from your blog or other sites in the comments below!

Happy Friday!
xoxo

Tuesday, March 18, 2014

We got to the spend this morning with the lovely Ms. Kara Sewell and the fabulous team at the KSCW Morning News Show. We brought them one of our favorite desserts and asked Kara to show off her wonton making skills. The girl was a pro!

Watch our segment here and get the recipe for our Banana Bourbon and Blueberry Pie WonTons below.

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Banana Bourbon WonTons

1 ripe banana
1 oz bourbon
1 tbsp brown sugar
1 tsp cinnamon
12 wonton wrappers
1/4 cup of vegetable oil
1/2 cup of granulated sugar
  1. Add the banana, bourbon, brown sugar and cinnamon to a large bowl and beat together until smooth.
  2. Spoon a small amount of the banana mixture into the center of each wonton wrapper.
  3. Fold the corners to form a triangle and seal the edges.
  4. Add the vegetable oil to a large frying pan and heat over medium high heat.
  5. When the oil is ready add each wonton to the oil and cook on both sides until brown and crisp.
  6. Remove from the oil and strain on a paper towel lined plate.
  7. Toss the wontons in some granulated sugar and serve with caramel sauce or maple syrup.

Blueberry Pie WonTons

1/2 cup of blueberry pie filling
12 wonton wrappers
1/4 cup of vegetable oil
1/2 cup of granulated sugar
  1. Spoon a small amount of blueberry pie into the center of each wonton wrapper.
  2. Fold the corners to form a triangle and seal the edges.
  3. Add the vegetable oil to a large frying pan and heat over medium high heat.
  4. When the oil is ready add each wonton to the oil and cook on both sides until brown and crisp.
  5. Remove from the oil and strain on a paper towel lined plate.
  6. Toss the wontons in granulated sugar and serve with maple syrup or whipped cream.
Remember you can bake your wontons as well. To bake follow these instructions:
  1. Preheat your oven to 425
  2. Lay the wontons on a cookie sheet
  3. Bake on one side for 4-5 minutes then flip and bake on the other side another 4-5 minutes
Enjoy Yummies!
xoxo

Monday, March 17, 2014

  • This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own and based on my own experience. 
It's been an entire week of Mushroom Makeover madness and I feel oodles better already. Seriously, Yummies. I had no idea how easy it is to eat healthy. I was so into short cuts due to time constraints and  flavor addictions, that I didn't realize how much faster and flavorful life becomes when you concentrate on clean, fresh eating.

So here's a little update on what my meals have looked like this last week. I prepared every one of the mushroom recipes you'll see below and ate them for dinner.  For the remainder of the week I prepared other meals that were meat and processed ingredient free, those are already up on the blog so feel free to comb through them.

I know what you're thinking. "What about when you go out to eat?" Trust me, there are smart choices you can make there too. Rice, beans, veggies, salads, and don't ever be afraid to ask your server to hold an ingredient or ask them where the food you're about to eat came from.

WEIGHT LOSS

Alright, the part you've all been waiting for, the weigh-in. Drum roll please….

March 17
136 lbs

Okay, so far I've only lost a pound. But every little bit helps and just seeing that one pound slide off has made me want to keep going.

The exercise routines are great. I am running about 12-15 miles per week and still practicing Mark's workout plan with a "burn it, build it, rest it" rotation. I'm also keeping up with Corinne's tips on eating every 4 hours and drinking plenty of water as I go.

All good stuff Yummies. All. Good. Stuff.

Speaking of stuff…how about some stuffed mushroom recipes?

MUSHROOM RECIPES



ONE
Spinach Stuffed Mushroom

1 tbsp coconut oil
1 large portobello mushroom cap
2 cups of fresh spinach leaves
2 minced cloves of garlic
1 tsp sea salt
1 tsp sunflower seeds
1 tsp shredded carrots to garnish

  1. Add the coconut oil to a frying pan and let it melt.
  2. Add the garlic and spinach to the oil and let everything cook down until soft.
  3. Hull the mushroom cap by scraping the insides and stem out with a spoon.
  4. Use a slotted spoon or fork to transfer the cooked spinach to the mushroom cap then set the cap inside the remaining juices in the pan and let it cook until it tenderizes and softens.
  5. Top the mushroom with sunflower seeds and carrots then serve.



TWO
Avocado and Tuna Stuffed Mushroom

1 cup of fully cooked tuna
1/2 cup of avocado
1 tbsp chopped cilantro leaves
1 tbsp lime juice
1/2 jalapeño pepper sliced
1 tsp salt
1 tsp black pepper
1 large portobello mushroom cap
2 tbsp olive oil

  1. Preheat your oven to 400 degrees.
  2. Hull the mushroom cap by scraping out the insides and stem to form a bowl.
  3. Add the tuna, avocado, cilantro, lime juice, salt and pepper to a large bowl and stir together until the avocado is smooth.
  4. Rub the mushroom cap with 1 tbsp of olive oil then spoon the tuna and avocado mixture into the cap.
  5. Top with sliced jalapeños and add to a 9x9 baking dish lined with olive oil.
  6. Bake at 400 for 10 minutes or until the mushroom tenderizes then serve.



THREE
Salsa Bean Stuffed Mushroom

1 cup of pinto beans
1/2 cup of fresh salsa
1 lime wedge
1 large portobello mushroom cap
2 tbsp olive oil

  1. Preheat the oven to 400 degrees.
  2. Soak and cook the pinto beans as instructed on the packaging.
  3. Stir the cooked beans into the fresh salsa. You can make your own from scratch or buy jarred organic salsa to save time.
  4. Hull the mushroom cap by scraping out the insides and stem to form a bowl.
  5. Rub the mushroom cap in 1 tbsp olive oil then spoon the bean and salsa mix into the cap.
  6. Bake at 400 for 10 minutes or until the mushroom tenderizes then serve with a lime wedge.



FOUR
Caprese Stuffed Mushroom

1/2 cup of halved cherry tomatoes
1/2 cup of diced, fresh mozzarella
1/4 cup of fresh spinach leaves
1 tsp minced garlic
1/4 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
2 tbsp olive oil

  1. Preheat the oven to 400 degrees
  2. In a large bowl mix together the tomatoes, mozzarella, 1 tbsp of olive oil, oregano, salt, pepper and garlic.
  3. Hull the mushroom cap by scraping out the insides and stem to form a bowl.
  4. Toss the mushroom cap in the other tbsp of olive oil.
  5. Lay the spinach leaves into the bottom of the hulled cap.
  6. Spoon the cherry tomato and mozzarella mix on top of the spinach leaves.
  7. Bake at 400 degrees for 10-15 minutes until the mushroom tenderizes and the mozzarella begins to bubble and melt. 

We're heading into Week Two and these little beauties are on the menu. I hope you'll try them and join us on this quest for a healthier lifestyle.

Don't forget to share thoughts and comments below, but please know that anything written regarding the Mushroom Makeover is up for grabs and can be used by our friends at Mamavation and/or The Mushroom Council in their promotion of the program.
  • This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own and based on my own experience. 




Sunday, March 16, 2014



I'm a huge fan of pizza. I'll eat it for dinner, lunch, breakfast, even dessert! Breakfast pizzas are so much fun to make, but I have to admit, I'm not really a fan of the traditional dough. I much prefer the hashbrown crust we've perfected in the recipe below.


We've put a number of tasty and simple spins on your traditional breakfast pizza recipe. One way we saved a ton of time without sacrificing flavor was to use Jimmy Dean Turkey Sausage Crumbles. They're pre-cooked so they're ready to go right out of the bag. So much easier than having to cook sausage from scratch.


My son loved making this recipe with me. Anytime kids can layer things up with minimal cooking and delicious eating is a major kitchen bonus! So thanks Jimmy Dean for making family time in the kitchen fun!

Get this full recipe over on SheKnows.com.


Many of you know that Bella Sun Luci Sun Dried Tomatoes sent me a box of their goodies earlier this year and asked me to create recipes for them. This is the fifth recipe we have made. We've done one-a-week since we received the package and, surprisingly enough, I am not sick of sun dried tomatoes.

I swear. These are so good and so versatile that the yummy possibilities are endless. Today's recipe combines Bella Sun Luci's Julienne Cut Zesty Peppers on an herbed flatbread. I took a few shortcuts, as I am known to do, but I think you'll thank me when you have this beautiful, gourmet snack ready for your belly in a matter of 15 minutes.


YOU WILL NEED

1 tube of uncut crescent roll dough
1 cup of shredded mozzarella cheese
1 tsp fresh thyme leaves
1 tbsp olive oil
1 tsp salt

GET COOKIN
  1. Preheat your oven to 350.
  2. Roll the crescent dough flat onto a baking sheet lined with parchment paper.
  3. Sprinkle the sun dried tomatoes on top of the dough.
  4. Top the tomatoes with the shredded cheese.
  5. Sprinkle the fresh thyme leaves and salt over the entire flat bread.
  6. Add a thin drizzle of olive oil to the top of the flatbread and bake it at 350 for 15 minutes.


When you remove it from the oven it will be browned, buttery and smell amazing! 

Enjoy Yummies!
xoxo
Well Yummies, today marks my last food adventure in the Big Apple, and I saved one of my best places for last.

S'MAC is the home of carb-compacted goodness and it can only be found in the East Village…alright they recent built one in Midtown due to the growing popularity, but nothing beats the original. Nothing.


Sarita's Mac n Cheese is not only filled with some of the most creative and delicious mac n' cheese concoctions, but many fond memories with good friends and good food after some epic nights in New York City's East Village.

This week, my best friend and I used a Living Social deal that included a mac n cheese meal for two with two drinks. We ordered the Parisienne mac n cheese which is stuffed with shiitake muchrooms, figs, rosemary and brie. The sweet figs with the salty and creamy decadence of brie keeps your taste buds begging for more. We washed it all down with a couple of Stella Artois' to commemorate the occasion and to accompany our "major munch" mac n'cheeses.




My other favorite S'MAC recipes are the Napoletana - mozzerella, tomoatoes, garlic and basil for a more traditional and fresh approach; as well as the Buffalo Chicken Mac n' Cheese - cheddar and american cheeses, chicken, buffalo sauce, and crumbled blue cheese if desired.

If the skillet full of pasta ain't enough, you can get any recipe with bread crumbs on top. Or, if you're more health conscious than that, each dish is offered in vegan reduced lactose and gluten free varieties. They have a little something for everyone at S'MAC.


Honestly, you can order anything here and not go wrong. You can also get a variety of sizes for your meal from a small "nosh" for the dainty eaters, to a "partay" size mac n cheese for the whole house. Did I mention they can make it to-go? Bonus!

To that end friends, I bid the Big Apple adieu. My tummy and my soul have bee well-fed whilst I lived here amongst artists and vagrants. I will miss many restaurants and dives in this city. I have had many culinary food adventures here that have been absolutely delicious.




This spring I am moving to Australia and I shall be reporting new food adventures from the land Down Under. So stay tuned Yummies, many exciting and exotic flavors ahead.







Saturday, March 15, 2014


So I had all these red grapes just chillin' in a big bowl on the counter and they were like…

"Hey, why don't you put us in a cake, yo?"

And I was like…

"I should totes put you in a cake G-funk."

And they were like…

"Do it."

And I was like…

"I'm gonna do it."

So then I found this brillz Harvest Cake recipe from Food & Wine Mag, and I totally Bogarted it for Yumology, tweaking little things here and there, of course.

Then this happened.



YOU WILL NEED

2 cups of red seedless grapes
1 1/2 cups of flour
3/4 tsp baking powder
1 tsp salt
2 large eggs
2/3 cups granulated sugar
1/3 cup of milk
1/4 cup of extra virgin olive oil
4 tbsp melted unsalted butter
1 tsp pure vanilla extract
Zest from 1 lemon
Zest from 1 orange
2 tbsp confectioner's sugar to garnish

GET COOKIN'

  1. Preheat your oven to 350.
  2. Sift together the flour, salt and baking powder in a large bowl.
  3. In another large bowl whisk together the eggs and sugar until they turn pale yellow.
  4. Add the olive oil, milk, melted butter, vanilla extract and citrus zests to the eggs and sugar then whisk until smooth.
  5. Slowly fold the wet ingredients into the dry ingredients to form a batter.
  6. When the batter is formed fold in the grapes and pour the batter into a 9" baking round.
  7. Bake at 350 for 45 minutes.
  8. Remove and cool on a cooling rack for 30 minutes before transferring to a platter and garnishing with confectioners sugar.

Then the grapes were like…"Whoa."
And I was all like "Whoa."

Mind. Blown.