Spinach and White Bean Stuffed Portobellos

To be honest, this is the first time I have ever cooked with a portobello mushroom. For some reason they were never appetizing to me, but I tried one last week and I ended up really liking it! They are sturdy, which makes them a great base and/or bowl for dishes like this!

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Ingredients:

4 portobello mushrooms

5 oz. Spinach

1 can (15 oz) white beans (great northern)

1/2 medium yellow onion, chopped

1/2 cup parmesan cheese, shredded

3 tablespoons olive oil

Salt and pepper, to taste

Instructions:

Preheat oven to 400 degrees

Remove stems from mushrooms and brush on one tablespoon olive oil

Place in oven for 5 minutes

In the meantime, heat the remaining olive oil in a skillet

Add onion and cook 3 minutes

Add in spinach and mix until the spinach is wilted

Add in beans (make sure they are drained and rinsed) and a dash of salt and pepper

Stir for 5 minutes over medium heat and remove from stove

Fill mushrooms with the spinach bean mixture

Sprinkle with cheese (optional)

Bake for an additional 6-8 minutes or until the cheese is cooked to your liking.

Makes 4 mushrooms… Enjoy!

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Stuffed Poblano Peppers

This was my first time trying poblano peppers. I didn’t really know what to expect considering they look like rather large jalapeños! They actually aren’t too spicy and are pretty sturdy, which made them really good for stuffing. Enjoy!!

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Ingredients:

3 poblano peppers
1 pound ground turkey
1/2 cup cheese of your choice, shredded
1/4 cup red onion
3 tablespoons olive oil
Corn as a side (optional)
Salt and pepper, to taste

Instructions:

Preheat oven to 350 degrees
Heat 2 tablespoons olive oil in a pan
Add turkey and red onion and keep over heat until the turkey is fully cooked
Add in a dash of salt and pepper
In the meantime, cut the peppers in half and remove seeds
Brush the inside side of the pepper with olive oil and place in the oven for 7-8 minutes
Remove peppers from oven and fill the insides with cooked turkey mixture
Sprinkle cheese over the the stuffed peppers
Bake in oven for an additional 7-8 minutes or until the cheese is melted to your liking
Enjoy with a side of sautéed corn

Makes 6 peppers (about 3 servings)… Enjoy!

5 Minute Chickpea Salad

Working in advertising keeps me busy! But that is no excuse not to eat healthy :) This simple chickpea salad is delicious and nutritious (haha). If you follow this recipe, you’ll have enough for dinner… and lunch the next day…in under 5 minutes!

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Ingredients: 

1 can chickpeas (15 oz)
1 small cucumber, chopped
15-20 cherry tomatoes, cut in half
1/4 cup red onion, diced
1 tablespoon olive oil
Salt and pepper, to taste

Instructions: 

Rinse chickpeas and mix in a bowl with cucumber, tomatoes and onion
Toss with olive oil, salt and pepper
It’s that easy… enjoy!

No Bake Peanut Butter and Chocolate Oat Bars

If you’re looking for a quick and tasty dessert, look no further! I’ve been cooking with coconut oil a lot recently, and this is my favorite dish so far! I brought these bars to a dinner party last weekend and they were a hug hit! Let me know what you think in the comments :)

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Ingredients: 

2 cups gluten free rolled oats
1 1/2 cups chocolate chips
1 1/4 cups unsweetened shredded coconut
1 cup creamy peanut butter
1/2 cup coconut oil
1/3 cup honey
2 teaspoons vanilla extract

Instructions:

Melt peanut butter in a pot over the stove on low heat
Add in coconut oil and honey, mix well
Remove from heat and mix in the rest of the ingredients
Pour the mixture into a 9×9 inch pan (or bowl) and press down with wax paper
Place in freezer for at least 20 minutes (or fridge for 1 hour or longer)
Keep refrigerated until ready to serve!

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BBQ Chicken Zucchini Boats

If you can’t tell, I really like making different dishes with BBQ chicken and Jalapeño….

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Ingredients: 

4 medium zucchini
3 medium chicken breasts
1/2 cup BBQ sauce (or more depending on your taste)
1 jalapeño, sliced
1/4 cup red onion, chopped
1 tablespoon olive oil
1/2 cup cheese of your choice (I used reduced fat Mexican blend)
Salt and pepper, to taste

Instructions:

Preheat oven to 350 degrees
Cook chicken on stove top with olive oil, salt and pepper
Cut zucchini in half and spoon out the insides and discard
Place zucchini in oven for 7-8 minutes and remove
After chicken is cooked remove from heat and cut into small pieces
Add BBQ sauce and red onion to the chicken
Spoon the chicken mixture into the zucchini
Sprinkle with cheese and add jalapeño
Bake for 5-10 minutes until cheese is melted to your liking

Makes 8 boats… Enjoy!

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Coconut bars

It’s the weekend. Which means I have LOTS of time to spend on baking. Hooray! However…these coconut bars only take 10 minutes to make… so I even have time to post the recipe before I post the photo on my Instagram account :)

**For all of my instagram followers- I am trying my best to post the recipes as soon as I post the photo, but sometimes it may take a couple days for me to post the recipe. My apologies, I am working on getting better at that!**

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Ingredients: 

1 1/2 cup shredded coconut
1/4 cup maple syrup
1/4 teaspoon vanilla
2 tablespoons coconut oil
10-15 chocolate chips

Instructions: 

Blend coconut, syrup, oil, and vanilla in food processor for 30 seconds (until well mixed)
Grease pan (I used coconut oil spray from Trader Joes)
Press mixture into pan (my pan was 7×4)
Press chocolate chips into the mixture
Place in freezer for 10-15 minutes

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Cut into pieces and enjoy!

 

Avocado Hummus

I’ve been on a hummus kick after I recently discovered how much better homemade hummus is compared to store bought. Because it’s summertime (even though it sometimes doesn’t feel like it in San Francisco) I’ve also been in the mood for fresh avocado…everyday. Today I decided to combine the two into an avocado hummus. Yum!

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Ingredients: 

One 15 oz can chickpeas
2 gloves garlic, minced
1 lime
2 medium avocados
3 tablespoons olive oil
1 tablespoon tahini (I’ve been having a hard time finding tahini, so I used tahini sauce from Trader Joes)
Dash of cumin
Dash of salt and pepper
Red pepper flakes, to garnish

Instructions: 

Combine chickpeas, olive oil, salt, pepper, garlic, and tahini in food processor
Squeeze juice from lime into food processor
Blend for 2-3 minutes, until smooth
Add in avocado and cumin
Blend for an additional 3 minutes
Pour into bowl and add olive oil and red pepper flakes to garnish

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Serve with gluten free pretzels… Enjoy!