I recently made this dish for a client, who is trying to cut down on meat. It was a hit! Portobello mushrooms are a hearty vegetable that take up a lot of space, but have very little calories and loads of nutrition. They provide macronutrients (protein and carbohydrates) and are high in fiber, phosphorous and B vitamins. To add some healthy fats and a rich buttery texture to this dish, add an avocado, cut into small cubes, to the chimichurri. I planned to do that but lost the avocado! Next time..
· 4 large portobello mushrooms, stems removed, wiped clean
· 1/3 cup + 2 Tbsp. balsamic vinegar
· 1/2 cup olive oil
· 1/2 tsp. cumin
· 1/2 tsp. black pepper
· 1/4 tsp. smoked paprika
· 3 cloves garlic, minced
· 1 1/2 cups parsley, finely chopped
· 3 cloves garlic, minced
· 1 shallot, minced
· 1/4 tsp red pepper flake (more if you like it spicier)
· 3-4 Tbsp olive oil
· 4 Tbsp lemon juice
· 1/2 tsp each sea salt and black pepper
1. Add portobello mushrooms to a shallow baking dish or large freezer bag. Set aside.
2. In a small mixing bowl, whisk together balsamic vinegar, olive oil, cumin, black pepper, paprika, garlic. Taste and adjust seasonings as needed.
3. Add sauce to the mushrooms and use a pastry brush to distribute on all sides. Or keep them sitting in the large bag. Marinate on one side for 5 minutes, then the other side for 5 minutes.
4. Prepare chimichurri by adding parsley, garlic, shallot, red pepper flake, olive oil, lemon juice, salt, and pepper to a medium mixing bowl and whisking to combine. Taste and adjust as needed.
5. Heat a grill or a large skillet over medium heat. Cook on each side for 4-5 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking.
6. To serve, top portobello steaks with chimichurri.
Any egg and veggie focused dish is perfect to make over the weekend- it takes very little thought and will cure your hangover! This type of casserole, quiche or frittata style meal will save in your refrigerator for roughly 4-5 days and will keep you nourished long after those silly Monday blues! Bonus alert- you can substitute any of the cheese, vegetables and herbs based on your taste preferences, just keep measurements similar. A quick dish thats high protein, low carb and super satisfying!
7 large eggs
⅓ cup milk
½ cup crumbled goat cheese (or feta is delicious too!)
1 cup fresh spinach
2 Tbsp finely chopped shallot
handful of thin asparagus
1½ teaspoons Dijon mustard
1 tsp fresh or dried thyme
1 tsp fresh or fried oregano
big pinch salt and pepper
drizzle olive oil
- Preheat oven to 400 degrees Fahrenheit. Line a 9-inch square baking pan with two strips of parchment paper, cut to size (see photos and note above).
- In a medium bowl, scramble the eggs with the milk, goat cheese, shallot, spinach, mustard and salt. Pour the egg mixture into the baking pan and slide it onto the middle rack of the oven. Bake for 10 minutes.
- While the eggs are baking, rinse the asparagus and pat dry. Snap off the tough ends of the asparagus; they should be shorter than 9 inches in length (to fit in pan). Toss the asparagus with a drizzle of olive oil, salt and pepper, and set aside.
- After ten minutes have passed, remove the egg dish from the oven and place the asparagus, one by one, on top in a neat row. Return to the oven for another 15 minutes. The center should be springy to the touch when it's done.
- Let the casserole rest for 10 minutes, then slide a knife around the edges of the pan and use both hands to lift the frittata out and onto a flat surface. Use a sharp chef's knife to slice it in three columns, in between the strips of asparagus. Then use a gentle see-saw motion to slice down the middle, through the asparagus. Serve warm or at room temperature.
Serves 3 - 4 as a main course, or 6 as a side dish
1 cup farro
1 shallot, chopped
1 large sweet potato, peeled and cut into half-inch cubes (about 2 1/4 cups)
1 large carrot, julienned
3 radishes, thinly sliced
1/4 cup crumbled feta
1/2 teaspoon ground cumin
1/3 cup shelled, raw walnuts or pistachios
3 cups packed, roughly chopped kale (stems removed before chopping) or baby kale (no chopping required)
1 large garlic clove, minced
Freshly ground black pepper
- Combine farro with 4 cups water or low sodium vegetable broth in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until grains are nearly tender (about 20 minutes). Add one teaspoon salt, stir and simmer until grains are tender (another 10 minutes or so). Drain excess water, then place grains into a large bowl and allow to cool.
Preheat oven to 400°F. Toss sweet potato lightly with oil and spread on a separate sheet pan. Sprinkle with cumin and a pinch of salt. Place baking sheet in the oven and roast until tender. Stir at least once during cooking.
When sweet potatoes are nearly done roasting, lightly saute shallots, kale and garlic with salt and extra virgin olive oil.
Scrape cooked greens mixture into the bowl with farro. Add sweet potato, feta and nuts. Fold the ingredients together, then drizzle with basil vinaigrette or EVOO and lemon.
This soup is one of my all time favorites! I love the flavor combos and the simplicity of it makes it perfect for a big batch meal prep to enjoy throughout the week. Sweet potatoes are also always readily available, inexpensive and delicious. I'm a big fan! They provide high quantities of Vitamin A, B6, C and D and they are high in carotenoids like beta carotene which is a powerful antioxidant.
1 large white onion, diced
3 cloves garlic minced
1 large sweet potato, cubed
2 Tbsp yellow curry powder
1/4 tsp chipotle (or cayenne) powder
3/4 tsp sea salt + 1/2 tsp pepper
3 cups coconut milk (light or whole)
1 can chickpeas (2 cups)
3 Tbsp olive oil
1/2 tsp yellow curry powder
1/4 tsp sea salt
1/2 tsp garlic powder
1/2 tsp ginger powder
pinch chipotle powder (or cayenne)
- Preheat oven to 400.
- Add 1/2 Tbsp coconut (or olive/canola) oil to a large pot and sweat the onions over medium heat for a few minutes until aromatic. Add garlic and stir.
- Add 1/4 tsp each salt and pepper, sweet potatoes, curry powder, chipotle (or cayenne) and stir.
- Cook for 5 minutes, stirring frequently.
- Add 1/4 tsp more salt and pepper, coconut milk and cover.
- Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
- In the meantime, prep your chickpeas by tossing them in olive oil and spices and spreading evenly on a baking sheet. Bake for 25-30 minutes or until crispy on the outside and slightly soft on the inside. Remove and set aside for serving.
- At the end of 25 minutes, taste and adjust seasonings as needed. Then puree using an food processor or blender.
- Will keep in the fridge for several days and the freezer properly stored for a month or so.
* Recipe adapted from Dana at minimalistbaker.com