This blog may be mostly healthy, but I have to admit that I enjoy my share of fried foods from time to time. Fried oysters, fried shrimp – I love it all, even if it’s “sometimes food.” That is until now, because these baked oyster mushrooms are every bit as crispy, meaty and delectable as anything fried. They’re easy to make, healthy, and there’s no messy fry oil involved.
I’ll just go ahead and say it – if you make one recipe this summer, make this one. These mushrooms are so delicious stuffed into a soft baguette with a slather of Sir Kensington’s Dijonnaise. The Dijonnaise is bright, tangy and a little spicy which pairs perfectly with the mushrooms.
I marinated the mushrooms for a short time and then breaded them with a spiced mixture of cornmeal, panko and hemp seeds. The hemp seeds give these a nice crispy bite and they also add a little bit of protein.
I dipped each mushroom in a flax/water mixture to get the breading to stick. Alternatively, you could use an egg white – I tried both and the flax actually worked (and tasted) better. Which means that these mushrooms, on their own, are vegan… but I promise no one will know because they taste so good.
Bake the mushrooms until they’re golden brown and crispy then squeeze a little bit of fresh lemon juice on top. Stuff them into sandwiches with tomatoes, pickles, arugula and Dijonnaise and dig in!
If you’re vegan, I recommend slathering your sandwich with Sir Kensington’s Dijon mustard. (Or mix the dijon with a little vegan mayo to create a creamy sauce). I buy Sir Kensington’s condiments at Whole Foods, but click here to find a store near you that carries their products. I love their all-natural Ketchups and Mayonnaise too.
In a few weeks, Jack and I are headed to Rome where we will unapologetically eat gelato and pasta every day. We’ll tell ourselves we’re “walking it off,” and that “walk” will most definitely be on our way to the next meal. Until then, I’m making an effort to lighten things up. Conveniently, zucchini is in season so “zoodles” make for a fun vegetable-focused spin on regular pasta…
First off – you don’t need to go out and buy a spiralizer to make these. If you’re going to invest in a gadget, I highly recommend the julienne peeler because it’s inexpensive, works great, and is small enough to fit in your utensil drawer. But if you really want curly noodles (and you have an extra shelf to spare), spring for the spiralizer. I have both for no good reason at all.
This recipe is pretty simple – zucchini, tomatoes, and olive oil. I made a lemony sort-of-ricotta out of sunflower seeds and macadamia nuts. It’s delicious to serve on the side and scoop onto the noodles as you like. If you have extra, store it in the fridge over night and slather it on toast the next morning.
There are some food trends that I wish would end (sorry, oatmeal). There are others that I hope never end – like avocado toast. In my opinion, this one’s not going anywhere simply because avocados are awesome. And I’m totally fine with that.
A few months ago, I posted a fall/winter version of my favorite smushed green snack and now here’s my spring take on the classic (I think we can call agree that it can be called that by now, right?)
I love the sweet/salty/creamy combination of avocado, coarse sea salt and strawberries. These are a delightful little appetizer bites (or, for me, lunch), that take 2 minutes to put together. Don’t forget the fresh basil!
I love kale and I love summer… therefore this might be my perfect salad.
The temps aren’t too high here just yet but with all of the crazy rain we’ve been having, the humidity makes it sweltering to say the least. This salad is as refreshing as it gets – cool, crisp watermelon, fennel, and cucumber are mixed with creamy avocado and feta cheese. It’s pretty much everything I love tossed into a bowl.
This is a greener version of this spicy watermelon salad that I love. The kale idea came from a salad that I regularly get at Snap Kitchen, a healthy take-away place in Austin. (If you’re in Austin, go check it out… you’ll probably see me grabbing lunch there).
If you want to make this salad in advance, keep the avocado separate until you’re ready to serve it. If you’re going to store it longer than a few hours, I might keep the watermelon separate too so that it doesn’t get too watery at the bottom of the bowl.
Let’s eat the rainbow! Or, I guess in this case – drink the rainbow through a straw, (or scoop it up with a spoon… however you like to enjoy your smoothie is really up to you).
Continuing our “grab & go” series with Almond Breeze, (see parts 1, 2 and 3), the idea here is that you assemble all of your fruits & vegetables ahead of time so that your morning smoothie is fast and easy to make. Chop up your fruit (and veggies if you want a green one), and pack them away in freezer safe containers or baggies – I made enough for 5 days a week – because weekends are for waffles.
Add in some superfood fun if you like, all of these are optional, but they’re tasty nutritional additions to play around with:
Pour in enough almond milk to get your blender moving – and then – well go get moving! It’s time to start the day :). Happy Monday!