So I know some of you don’t like mushrooms a whole lot, and I hear you. I couldn’t stand them for the longest time. But this recipe, I guarantee you, will change your perception of mushrooms once and for all! And if you’re trying to cut down on meat the way I do and have more veggies in your diet, mushrooms are the way to go. They are the perfect meat replacement with their bold umami flavor. To me, stuffed mushrooms are the perfect appetizer!
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My husband and I lived in California for 5 years and I remember eating avocados almost everyday! They’re so good for you and I just love the smooth and creamy texture. I would always make a simple guacamole dip along with some veggie sticks as my midday snack. For this recipe, I wanted to amp it up a bit by adding in some sweet yellow corn, red cherry tomatoes and lime juice. So delicious!
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I love sweet potatoes. Whether they’re made into fries, oven roasted or mashed, I can’t get enough. Oh and they’re also super healthy, so there’s nothing not to like! This recipe is really easy and all you need is ONE sweet potato, olive oil, salt and pepper. That’s it! But I strongly advise to have a mandoline for making homemade chips, using a knife will take forever. A mandolin is a lifesaver when slicing up super thin veggies.
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If you’re not familiar with Hasselback potatoes, they’re accordion-fanned potatoes baked with different herbs, cheeses, or whatever you’d like to pack in them. Besides being delicious they also look pretty gorgeous too, perfect if you want to jazz up a plain weeknight meal! I paired the potatoes with some chicken strips and a healthy kale salad.
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I’m ashamed of myself. All this time posting recipes and only ONE asparagus recipe. I LOVE asparagus and cook it quite often so I’m a bit shocked I only posted one. So here’s a quick, fail-safe dish I eat for lunch, dinner and even breakfast with a poached egg. It’s simple and ready in only 15 minutes from start to finish!
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