Eggplant Stuffed Mushrooms

Hey Everyone,

 

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What? Does that clock say it’s 12 o’clock already? That time can really creep up on ya. Sometimes, I just don’t know what I’m going to eat or casino sites no deposit bonus uk.

Decisions….decisions

A burger, sandwich, salad? It can all just be a bore. However, I remembered how I really liked this eggplant parmesan dish and thought, “why not make some kind of variation to that with some mushrooms.” That’s it! Today’s lunchtime recipe will be Eggplant Stuffed Mushrooms.

eggplant

A few key ingredients are: Eggplant, portobello mushrooms and whole wheat bread crumbs. The deeply colored purple eggplant is available in markets throughout the year. They have a  pleasantly bitter taste and spongy texture. Eggplant has a phytonutrient in the skin called nasunin. Nasunin has been found to protect the lipids (fats) in brain cell membranes. Cell membranes are almost entirely composed of lipids and are responsible for protecting the cell from free radicals, letting nutrients in and wastes out, and receiving instructions from messenger molecules that tell the cell which activities it should perform. In short, eggplant makes great brain food!

portobello-mushrooms

The portobello mushrooms provides the flavor and meaty element of this dish. These mushrooms have a number of essential nutrients but don’t contain many calories. The B vitamins found in portobello mushrooms are essential for a healthy metabolism and nervous system, and help to keep your liver, skin, eyes and hair healthy.

whole wheat bread

Why whole wheat bread crumbs? Simply put, whole grains are absorbed more slowly than foods made from enriched or bleached flour, so they raise glucose and insulin levels less and keep you feeling fuller longer.

I’d say this simple combination would make an excellent lunch meal. Not only will you enjoy your lunch, but you won’t be looking for snacks shortly after. So, without delay, let’s enjoy making these Eggplant Stuffed Mushrooms!

Eggplant Stuffed Mushrooms
Author: 
Recipe type: lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Eggplant stuffed mushrooms with herbs and topped with cheese.
Ingredients
  • 1 eggplant
  • 2 garlic cloves, minced
  • Juice of 1 lime
  • 1 cup whole grain wheat bread crumbs
  • 1 tbsp tomato paste
  • 1 tbsp chopped fresh cilantro
  • 8 large open cap mushrooms, peeled
  • ¼ cup Parmesan cheese, shredded
  • 4 tbsp chicken or vegetable broth
  • Cilantro to garnish
  • Sea salt to taste
Instructions
  1. Heat oven to 425. Cut the eggplant in half lengthwise and place skin side uppermost in a baking dish.
  2. Cook in the oven for 30 minutes until soft. Remove the eggplant from the oven and allow to cool.
  3. Scoop the soft flesh from the skin and put in a food processor with the garlic, lime juice, bread crumbs, tomato paste, cilantro and sea salt.
  4. Blend for 10 seconds to mix well. Spoon the puree onto the mushrooms pressing the mixture down.
  5. Sprinkle the cheese on top and transfer the mushrooms to a shallow ovenproof dish.
  6. Pour the broth around the mushrooms, cover and cook in oven for 20 minutes.
  7. Remove the cover and cook for 5 minutes more until golden on top.
  8. Remove the mushrooms from the oven and from the dish with a slotted spoon.
Notes
Make the eggplant puree' in advance for this recipe and store in the refrigerator for up to one day. Serve with a mixed salad and garnish with cilantro.Enjoy!

Do you have some simple lunch recipes you’d like to share? Go ahead and display your skills below. ~Miranda

 

 

Italian Caesar Dressing

Hey Everyone!

I’m doing it again, salad dressing sharing. I have yet another salad dressing recipe I’d like to pass along; this time it’s a Italian Caesar Dressing.

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It can be placed on any salad you put together whether you have hard boiled eggs with carrots and sprouts, this salad dressing will accompany it well. 

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The main ingredients are dried herbs coupled with olive oil, raw unfiltered apple cider vinegar and mayonnaise.

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If you prefer a more vegan friendly option Vegenaise would work just fine in place of the mayonnaise. Vegenaise is an eggless mayonnaise alternative made from non-GMO and expeller-pressed oils (extracted without chemical solvents).

I have a son who is lactose intolerant and can’t have any eggs or dairy products; so when I make salad dressings like these, I must use Vegenaise for him to enjoy it. Always remember when making fresh salad dressing to keep any unused portion in a glass jar or container sealed and placed in the refrigerator.

Give this Italian Caesar Dressing a try and please let me know what you think! ~Miranda

Italian Caesar Dressing
Author: 
Recipe type: lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A light salad dressing recipe made with dried herbs and mayo
Ingredients
  • 2 tablespoons cold-pressed extra virgin olive oil
  • ¼ teaspoon dried parsley
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • ½ capful raw unfiltered apple cider vinegar
  • ¼ teaspoon Mayo (or to taste)
  • Sea Salt (to taste)
Instructions
  1. Place all ingredients in a bowl
  2. Mix well, chill and serve
Notes
This recipe can be used as a guide if you desire to use fresh herbs instead of dried. You can double or triple this recipe as needed.

 

Honey Poppy Seed Dressing

Hey Everyone!

I just thought I’d share a homemade salad dressing recipe. Honey Poppy Seed Dressing!

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It is easy to make and the main ingredients include, of course, raw unfiltered honey, fresh lemon juice and poppy seeds.

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Whenever you use fresh ingredients and make your own dressings you are sure to get the healthiest product because you know exactly what is in it and how it was made.

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There are many benefits from the use of fresh ingredients. For example, with poppy seeds just 1 teaspoon provides measurable amounts of calcium, iron and zinc. One teaspoon of poppy seeds has 4 percent of the recommended daily intake of both calcium and phosphorus, which combine to form the mineral used to build bones.

Adults need a regular supply of both to maintain bones and prevent the development of osteoporosis because the body never stops replacing old or injured bone with new bone. If you don’t get enough calcium, the body pulls it out of bones because calcium is also needed for other vital functions such as stimulating nerve impulses and making muscles contract, including heart muscles. Phosphorus has other jobs outside the bones too. Phosphorus must be available for the production of energy and the formation of DNA.

Do you see how important it is to have fresh ingredients and know the benefits? With this knowledge, you can add life to your body on purpose.

Well, now that you have another great salad dressing recipe to add to your collection; enjoy building beautiful palate-pleasing salads! Use your imagination and create various salad combinations to inspire you to a greater health and satisfying lifestyle. Enjoy! ~Miranda

 

Honey Poppy Seed Dressing
Author: 
Recipe type: Lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Simple Honey and poppy seed dressing
Ingredients
  • 1 cup raw unfiltered honey
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 2 teaspoons poppy seeds
  • 3 teaspoons raw unfiltered apple cider vinegar
  • 3 teaspoons fresh lemon juice
  • 1 teaspoon grated red onion (optional)
  • 1 cup cold-pressed extra virgin olive oil
  • Sea Salt to taste
Instructions
  1. Place all ingredients in a blender except oil and blend to mix.
  2. With blender running, gradually add the oil until the mixture thickens.
  3. Store unused portions in a covered jar.

 

 

Herb Crusted Filet of Salmon

Hey Everyone!

Before I had children and changed my habits, I would eat-out almost every other day. I just had to try every new restaurant and the chef’s special.

Today’s Special from home

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One dish I remember very well was this Herb Crusted Filet of Salmon served with garlic mashed potatoes, asparagus and a rich cream butter sauce. oh yeah!!! Some of you know what I’m talking about! It was so delicious. I like to enjoy it with lemonade; preferably raspberry lemonade.

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There’s something about the combination of fresh herbs coupled with lemon juice, salt and pepper that just brings out the best flavor of the fish. Of course, you are searing these herbs in with butter, shallots and that homemade cream sauce. HONEY!!! I’m hungry LOL.

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Herb Crusted Filet of Salmon

 

Okay, enough already. You MUST give this recipe a try. I promise you, if you like fish, this WILL be a keeper. Please share how your recipe came out and how well you enjoyed it. I love pictures. Do feel free to share yours. ~Miranda

Herb Crusted Filet of Salmon
Author: 
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Savory Salmon Dish
Ingredients
  • 4 (5 ounce) salmon fillets
  • 5 tablespoons fresh lemon juice, divided
  • ¾ teaspoon lemon pepper
  • 1 teaspoon parsley
  • 1 teaspoon dried thyme
  • 10 tablespoons butter, divided
  • 1 shallot, minced
  • 1 tablespoon white wine vinegar
  • ¼ cup White WINE + 1 tablespoon reserved
  • 1 cup heavy cream (high quality; organic)
  • real salt (to taste)
  • white pepper (to taste)
Instructions
  1. Place salmon in a shallow dish and rub with 3 tablespoons lemon juice.
  2. Season the non-skin side with lemon pepper, parsley, thyme. Set aside.
  3. In a sauce pan, heat 2 tablespoons butter over medium heat, and saute shallot for 2 minutes until tender.
  4. Mix in remaining 2 tbsp lemon juice, vinegar, and ¼ cup wine. Simmer until reduced by at least ½.
  5. Stir in heavy cream. Season sauce with salt and white pepper to taste. Cook and stir until thickened. Whisk in 4 tbsp butter. Set aside and keep warm
  6. Heat remaining 4 tbsp butter in a skillet over medium heat. Place salmon in the skillet herb side down, and cook 1 to 2 minutes, until seared. Remove salmon and set aside herb side up.
  7. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce.
  8. Return salmon to the skillet herb side up and cook 8 minutes in the sauce or until easily flaked with a fork
  9. Serve salmon on plate with sauce, pared with steamed asparagus spears and mashed red potatoes.
Notes
Inspired by the Cheesecake Factory Herb Crusted Filet of Salmon

 

Zucchini Inspiration Recipe

Hey Everyone!

It’s time to add on the veggies. I love the taste of homegrown vegetables.

Veggie help

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I often get stuck doing the same things with vegetables like just baking them or doing a stir-fry. I need to be inspired to try something different. I, of course, don’t always have homegrown vegetables so anything that will help bring out the best in what I do have, I’m all for it!

Inspiration

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I came across this colorful zucchini dish that I thought was worth sharing. It truly inspired me to want to run to the store and buy some colorful tomatoes, pick-up some farm fresh mozzarella, fresh basil and zucchini and put this salad together. This is what I call the Zucchini Inspiration Recipe.

 

The must have tool

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To obtain the beautiful cut of the zucchini you will need a spiral slicer. I’ve had my same spiral slicer for years called the saladacco by Joyce Chen. It is super easy to use and makes beautiful spiral strands, ribbons or slices. It’s very useful and easy to clean and store away.

Let’s get started!

There’s only one thing left for me to do… let you get started and I go enjoy this dish myself.  Hey, why not make this dish and take to a party, baby shower, ‘pot luck’ or even a loved one who may not be feeling well.

There’s nothing more exciting than colorful food that satisfies the palate.Like flowers it can put a smile on your face; Make it a great day all! ~Miranda

 

Zucchini Inspiration Recipe
Author: 
Recipe type: Lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
A colorful veggie dish marinated in a balsamic vinegar and lemon juice.
Ingredients
  • 2 medium zucchini, spiralized to look like ribbons, then noodles trimmed to 5 inches or less
  • 1 cup cherry or cocktail tomatoes, halved
  • Marinade:
  • 1 tablespoon lemon juice
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 medium garlic clove, minced
  • Kosher salt and freshly ground black pepper
  • 12 small mozzarella balls, halved ( can substitute for sliced or shaved mozzarella)
  • ½ cup thinly sliced basil leaves
Instructions
  1. Place the zucchini and tomatoes in a large bowl
  2. Make the marinade. Pulse the ingredients in a food processor until the garlic is smooth.
  3. Pour the marinade over the zucchini noodles and tomatoes, and toss to combine.
  4. Place in the refrigerator to marinate for at least 10 minutes.
  5. Add the mozzarella and basil to the zucchini noodles, toss to combine, and serve.
Notes
The longer it sits in the marinate the more intense is the flavor.
Reprinted from Inspiralized, by Ali Maffucci

 

Mamas Get Well Soup

Hey Everyone!

It never fails, when the seasons begin to change somebody experiences the ‘not well’ symptoms. From runny noses, to sneezes, to achy backs, a remedy is needed and fast!

Mama to the rescue

As a mother, when my husband or children are not feeling well, I do whatever I can to make that time as short as possible. One way I do this is by making an old-fashioned get well soup; I’d like to call, “Mamas Get Well Soup”.  It is a simple soup to make that doesn’t require a lot of ingredients, however the key ingredients to this recipe is plenty of cayenne pepper, onion and garlic.

Spice it up!

It will be HOT but, if anyone is sick…this soup will definitely get the immune system in activation mode. It’s a tasty soup with a well balanced delicious broth. The spice of the cayenne does not take away from the overall flavorful taste.

Someone is smiling

The one who isn’t feeling well will thank you and I guarantee their nostrils will open up and they WILL get well soon. This recipe is shared with love and care. Pass it on….

~Miranda

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Mamas Get Well Soup
Author: 
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
old-fashioned chicken soup with lots of cayenne, garlic and onions
Ingredients
  • 2 lb chicken tenderloins (cut-up)
  • 64 ounces chicken broth
  • 1 large onion, chopped fine
  • 15 cloves finely minced garlic
  • 3 large stalks celery, chopped
  • 2 cups mixed vegetables
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme
  • 2 teaspoons real salt
  • 1-2 teaspoons cayenne pepper
  • 2 cups egg noodles or elbow pasta
Instructions
  1. Put oil in pot and fry the onions and garlic until the onions turn clear, then remove
  2. Add the chicken and spices and cook until chicken is cooked well; white and no longer pink
  3. Add celery, onions, garlic and mixed vegetables into pot cook for 5 mins or until vegetables are tender
  4. Pour chicken broth into pot and bring to a boil, then add noodles or pasta and cook according to directions on package.
  5. All done!
Notes
Add the cayenne pepper 1 teaspoon at a time and if you're brave, add the second teaspoon at the end; once done and let sit with lid on pot for a few minutes to mingle the flavors, then serve it up!

Will you give this recipe a try? Share your thoughts on some of your get well soup ideas

Classic Garlic Lime Chicken Fajitas

Hi Everyone!

Oh, I was thinking about this Classic Garlic Lime Chicken Fajitas recipe that I obtained while grocery shopping and I just had to share the deliciousness.

Meals Made Easy

It is very simple and tasty. Even you’ve never seen it and would like to try, whip up a batch today!

 

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Classic Garlic and Lime Chicken Fajitas
Author: 
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Savory Chicken Fajitas with garlic and lime
Ingredients
  • ¼ cup each lime and orange juices
  • 2 tbsp. olive oil
  • ½ tsp. salt
  • 1½ lbs boneless skinless chicken breasts, cut into thin strips
  • 1 medium green or red bell pepper, cut into thin strips
  • 1 medium onion, thinly sliced
  • 8 flour tortillas (8-inch)
  • Seasonings:
  • 1 tsp. minced garlic
  • 1 tsp. minced onions
  • ¾ tsp. ground cumin
  • ¾ tsp. oregano leaves
  • ½ tsp. cilantro leaves
  • ½ tsp. coarse ground black pepper
Instructions
  1. MIX juices, oil, all of the Spices and salt in small bowl. Reserve ¼ cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. (optional)
  2. COOK and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.
  3. SPOON chicken mixture into warmed tortillas. Serve with assorted toppings, if desired.
Notes
Recipe courtesy of McCormick. Shared to expand the deliciousness!

Have you tried this recipe before? How will you be enjoying this classic fajita recipe? Please share your comments and pics! ~Miranda

Basic Vinaigrette Recipe

Hey Everyone,

Let’s save time and money by making our own vinaigrette. Fresh salad dressing is a great way to add all the flavors you crave to your salads; whether it’s greens, root vegetables or just broccoli and cauliflower this recipe will work beautifully.

Eating out?

When eating out, you can avoid high calories or MSG by making your own salad dressing and bringing it with you. Choose a place that has a large salad and fruit bar and load up on the fresh veggies.

Show your style

Add raw honey, fresh dill, parsley, poppy seeds, cilantro, whatever your heart desires and make this Basic Vinaigrette Recipe your very own. Please share how you’ll be enjoying your salads and as always, I’d love to see a picture!

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Basic Vinaigrette Recipe
Author: 
Recipe type: Lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Simple blend of vinegar and oils; a base to customize
Ingredients
  • ¼ cup Bragg's Apple cider vinegar
  • 2 cloves garlic
  • ¼ teaspoon sea salt
  • 1 teaspoon dry mustard
  • ¼ cup flaxseed or olive oil
Instructions
  1. Put everything except oil in your blender.
  2. Blend and slowly add oil until well blended.
  3. Pour over salad just before serving
Notes
This is a basic vinaigrette. You can add raw honey to sweeten, fresh dill, parsley or whatever you desire.

 

 

 

 

Baked Zucchini Parmesan

Hey Everyone!

Here’s a simple recipe I found. This recipe is not my personal recipe, but when I find something delicious and super easy, I like to share. It’s Baked Zucchini Parmesan.

If you’re like me, side items are not usually the first thing you think to cook up, for me, it’s the last these days. I’m working on improving that habit of main course and skimpy sides.

Well friends, do try this recipe out and let me know what you plan to pair this Baked Zucchini Parmesan with. Feel free to share the ideas!

~Miranda

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Photo credits: Chungah

 

Baked Zucchini Parmesan
Author: 
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Crisp, tender zucchini sticks oven-roasted to absolute perfection
Ingredients
  • 4 zucchini, quartered lengthwise
  • ½ cup grated Parmesan
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves
Instructions
  1. Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
  4. Serve immediately, garnished with parsley, if desired.
Notes
Adapted from Cooking Classy and iFOODreal

 

 

 

 

 

 

 

 

 

 

 

 

Set Your Table For Spring Ideas

Hey Everyone!

One of my most liked times of the year, SPRING! I thought I would share some inspirational spring table setting photos.

The photos below were obtained from an online store that I loved to do light shopping from. I say ‘light shopping’ because they are not necessarily on the ‘reasonably priced’ side.

They have things that inspire much creativity. I love the natural beauty of the smooth river rocks placemats  and the round wood mats made from tree branches. The recycled glass plates in various colors, the morrocan tea glasses, the twing utensils are all such a nice touch to Springtime than the usual.

I hope these photos inspire you to get creative this Spring. If you want more natural living inspiration, feel free to check out Viva Terra.

To accompany these Springtime table settings, try this Spring recipe:

Maple Glazed Pea Pods with Baby Carrots

pea pods and baby carrots

Maple Glazed Pea Pods with Baby Carrots
Author: 
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A Spring Time recipe. Tender pea pods mixed with sweet baby carrots in a maple glaze.
Ingredients
  • 2 cups of baby carrots
  • ½ pound of snow peas trimmed
  • 3 tablespoons of quality butter
  • ½ teaspoon cornstarch
  • 2 tablespoons maple syrup
Instructions
  1. Bring a large saucepan of salted water to a boil. Add carrots and cook until tender crisp, 10 to 12 minutes.
  2. Add pea pods and cook until tender crisp; drain and set aside.
  3. Melt butter in the same pan and stir in cornstarch. Return carrots and peas to pan and stir in maple syrup. Cook over medium heat, stirring occasionally, until heated through. Enjoy!

 

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