Archives for May 2012

Grilled Stuffed Portobello Mushrooms

This recipe works for a Meatless Monday, but it’s also great as a side with a grilled steak. (I served it as a side to a buffalo flank steak.) Full of veggies, it does require some prep work. However, you can fix it up the night before, then just throw on the grill the next day.

Grilled Stuffed Portobello Mushrooms

Grilled Stuffed Portobello Mushrooms

Ingredients

  • 1 medium eggplant
  • 1 tomato, chopped
  • 1 pkg frozen spinach, thawed and squeezed of excess moisture
  • 2 T balsamic vinegar
  • 2 cloves garlic, minced
  • 1 (6 oz) jar marinated artichoke hearts
  • 1/4 cup grated Parmesan cheese
  • 6 large portobello mushrooms
  • 2 T olive oil

Instructions

  1. Peel eggplant and slice into 1/2 inch thick slices. Lay out on a paper towel and sprinkle lightly with salt. Allow to sit for 30 minutes.
  2. Bring a small pot of water to a boil. Rinse salt off eggplant and chop into bite-size pieces. Add to boiling water and boil for 5 minutes. Drain.
  3. In a large bowl, combine eggplant, chopped tomato, spinach, balsamic vinegar, minced garlic, and artichoke hearts - including marinade liquid - and Parmesan cheese. Stir to combine. Set aside. Can be refrigerated overnight at this point.
  4. Preheat grill to 400 degrees.
  5. Wipe portobello mushrooms, remove stem, and scrape out gills with a spoon. Brush both sides with olive oil.
  6. Stuff portobello mushrooms with eggplant mixture.
  7. Grill for 12 minutes with lid closed. Serve immediately.
http://naturalgreenmom.com/grilled-stuffed-portobello-mushrooms/

Sweet Snacks with No Added Sugar

Is it possible to enjoy a sweet whole food snack if you’ve given up refined sugar? Absolutely! I wanted to share with you the ways I’m satisfying my sweet tooth without going for the traditional sugary snacks like cookies and cakes.

This first recipe is so easy, it’s kind of a crime to call it a recipe. All you need are Medjool dates and any kind of nut. (My favorites are Marcona almonds or pistachios) Simply remove the pit from the date, then stuff it with several nuts. Salty and sweet all in one bite!

Next, I’ve been making Chocolate Cherry Smoothies. The key ingredient in these smoothies is coconut water. I’ve gone cuckoo for coconut water lately. It’s low in all natural sugars, but I love the sweet taste. Not crazy for coconut water? I still think you’ll find you enjoy this smoothie. Since you add cocoa powder – not chocolate – you need a base with some natural sugars to sweeten the smoothie. Coconut water does the trick.

To a blender, add one cup of coconut water, one cup frozen cherries and one tablespoon cocoa powder. If you’d like, add two tablespoons coconut milk. If you aren’t a big coconut fan – leave it out.

Do you have a sweet snack with no added sugar I should try?