Appetizer · Entree · Pork

Portobello Mini Pizzas

Lower in calories, higher in nutrients, protein, and fiber, Portobello mushrooms are a great replacement for that frozen, store-bought pizza dough. They are an excellent source of selenium which is an important mineral for optimal antioxidant activity, and their polysaccharide and beta-glucan components show anti-cancer properties.

These are fast and easy to make and you can change the toppings to meet your likes and dietary restrictions.

 

Ingredients:

4 large Portobello mushrooms
6 ounces on mozzarella, almond or tapioca cheese
2 chopped slices of bacon
1/2 cup of sun-dried tomatoes, loosely packed
2 tbsp of chopped red onions
1/2 tsp of garlic powder
1 tbsp of chopped basil
Salt & pepper
Olive oil

Preparation:

  • Preheat oven to 400 F
  • Place tomatoes in a bowl and add 1 cup of boiling hot water and 1/8 tsp of salt and soak for 10 mins.
  • Drain and add the cheese, garlic powder and red onions; mix and split into 4.
  • Wipe the mushrooms with a moist paper towel, do not rinse or they will get soggy.
  • Remove stems and rub mushrooms with olive oil.
  • Place top down on a greased cookie sheet.
  • Cover with the cheese, top with bacon.
  • Bake for 20 minutes  or until mushrooms are soft.
  • Top with chopped basil and serve.

 

Chicken · Entree · Soups

“Creamy” Tomato Chicken Soup

Canned tomatoes… they sound so healthy and harmless, but did you know that acid in tomatoes breaks down the bisphenol-A from the can, leaching it into the food?
Don’t worry, this recipe will show you how easy it is to cook with fresh tomatoes; without the tart, salsa-like flavor. The secret is just to add carrots to it to give it a little sweetness

Ingredients:

2 tbsp of olive oil or coconut oil
1 medium onion cut in 8
2 large chicken breasts cut in pieces
1 cup of chicken or bone broth
1 tbsp of arrowroot powder
2 medium carrots
5 Roma tomatoes
1 1/4 cup of full fat coconut milk, canned or preferably homemade
1 tbsp of italian seasoning
1 tbsp of fennel seeds
1 tbsp of finely chopped garlic
8 oz of sliced mushrooms
Salt and pepper to taste

Preparation:

  • Saute the onions in the oil until tender.
  • Add the chicken and brown stirring constantly.
  • Meanwhile blend the carrots, tomatoes, arrowroot powder and broth until smooth.
  • Add the tomato sauce, coconut milk, salt and spices to the chicken.
  • Bring to a boil, cover, and cook on medium heat for 20 minutes.
  • Add garlic and mushrooms and cook until mushrooms are tender.
Appetizer · Entree · Side Dish · Vegetarian

Onion Mushroom Confit

 

One full cup of mushrooms has only 15 calories, yet, because they are high on fiber they tend to be pretty filling, they are also a good source of B vitamins, selenium, copper and potassium.

This recipe goes great over steaks, inside burgers or lettuce wraps, as pizza topping or  as a side dish

Ingredients:

2 tbsp of  coconut oil, lard or ghee
1 large onion sliced
16 oz of mushrooms sliced
1/3 cup of water or favorite broth
1/2 tsp of salt
1/2 to 1 tsp of pepper
2 tsp of garlic powder
2 tbsp of apple cider vinegar
3 tbsp of date paste  or 2 tbsp of honey

Preparation:

  • Heat oil in a skillet over medium – high heat.
  • Add onions and cook for about 5 minutes, stirring constantly.
  • Add mushrooms, salt, garlic powder and pepper and saute for 2 minutes.
  • Add broth or water and cook until mushrooms are soft.
  • Add vinegar and date paste and cook for 3 more minutes.
  • Remove from heat and let stand for 5 minutes.