Carbless heaven in 15 minutes!! Grilled portobello mushrooms seasoned to perfection & topped with tomatoes, spinach & olives! Top it with whatever you want - the possibilities are endless!!
Time: 15 minutes
Ingredients:
- 4 portobello mushrooms, stems removed
- 2-3 medium sized tomatoes, diced
- 1-2 handfuls of baby spinach, chopped
- 5-7 kalamata olives, pitted
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 tablespoon of goat cheese
- salt & pepper
Recipe:
- Rinse the mushrooms & pat them dry. Lay them on a grill mat, tops down so the mushrooms form a bowl shape (to fill with the toppings).
- Drizzle 1 tablesooon of the olive oil over the mushrooms.
- Grill on medium-high heat for ~7 minutes.
- Mix the diced tomatoes, chopped baby spinach, kalamata olives, the other tablespoon of olive oil, salt & pepper in a bowl. Add in the goat cheese, crumbled.
- Remove the mushrooms from the grill & drain any excess liquid.
- Top the mushrooms with the tomato mixture - add more crumbled goat cheese if desired. Enjoy!
How many of you are jumping on the spaghetti squash bandwagon? It's wonderful until you sadly realize that it's never really going to have the same flavor profile as spaghetti. I started experimenting ways to make spaghetti squash pop on its own. Think fresh ginger slices, coriander & cumin, tossed with crunchy bites of zucchini... yes, you need this recipe!
Time: 15 mins + time to soften/bake the spaghetti squash
Ingredients:
- Filling from 1 spaghetti squash, seeds removed
- 1 zucchini
- 1 small piece fresh ginger (~ 2" length)
- 1.5 tablespoon vegetable oil
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt/pepper to taste
Recipe:
- Peel & dice the zucchini into small cubes.
- Peel the outter skin off of the ginger & slice it into thin strips.
- In a medium frying pan, heat oil to medium heat & add the zucchini, ginger, cumin, & coriander.
- Toss for a few minutes (~3) so the ginger infuses the zucchini.
- Add spaghetti squash, salt & pepper. Toss to incorporate all ingredients.
- Enjoy cool or warm, up to you!
Vegetarian, gluten-free, carbless & delicious! Basically no reason to not get up & make these right now.
Time: 30 min
Ingredients:
- 2 small/medium chubby eggplants
- 1 medium tomato (I used a deep red heirloom)
- 2 cloves garlic
- 2 tablespoons crumbled feta cheese
- 2 tablespoons olive oil
- Salt/pepper to taste
- Glutenfree breadcrumbs (optional)
Recipe:
- Preheat oven to 450
- Wash the eggplants & cut them in half vertically
- Use a spoon to hollow out the middle of the eggplant, place them in a greased Pyrex with the hollow side facing up
- Slice the first clove of garlic & put a few slices at the bottom of each boat
- Drizzle 1 of the teaspoons of olive oil over each boat
- Dice the tomato & fill each boat with some
- Slice the other clove of garlic & sprinkle those pieces on top of the tomatoes
- Sprinkle each boat with some crumbled feta cheese
- Drizzle the last tablespoon of olive oil over the boats & top with breadcrumbs if desired
- Bake for 20-25 mins or until the tops are golden & the eggplant cuts through easy
