Spinach & Avocado Stuffed Portobellos

First of all, the spinach/avocado/Parm mix for this is so good. It could even be a fun and delicious twist on guacamole dip. But anyway, I used it to stuff some medium-sized portobello mushrooms. You could use the baby bellas and make these as an appetizer as well.

Before going back in to bake.

Portobello mushrooms, or baby bellas (depending on preference)
2 1/2 c fresh baby spinach (well packed)
2 cloves garlic
1 ripe avocado
1/4 c walnuts
1/4 c shredded Parmesan, more for topping
2 tbsp lemon juice
salt to taste
handful of sliced almonds (for garnish)

Preheat your oven to 450 degrees. Gently wash your mushrooms in cool water, then remove the stems by getting a firm hold of the base of the stem, and pulling straight out.

Line a rimmed baking sheet with foil.  Place your mushrooms, cap side down, on your baking sheets, 
Bake mushrooms at 425 degrees for about 15 minutes or until the edges are starting to get all wrinkly. Pour water out of caps and put back on your baking sheet.

For your filling, combine your spinach, garlic, walnuts, and seasonings in a strong blender or food processor. Blend until chunky, but smooth. Peel and remove your avocado pit, then mash the contents until it is also chunky, but smooth. Pour blender contents over mashed avocado and stir it together. Now, taste it, and add salt to your preference. Spoon filling into your mushrooms. Sprinkle with Parmesan cheese, and put back in the oven about 10 more minutes. Then top with sliced almonds. Enjoy!

Original recipe found here.

We had these with some amazing chicken Will smoked, Roasted Sriracha & Bacon Brussels Sprouts, and our favorite kale salad mix.

Slow-Cooker Lentil & Veggie Soup

So delicious and easy! We loved it. The leftovers for lunch the next day were even better! Love SkinnyMs.

1 c frozen or fresh whole kernel corn*
1 large red potato, cut into 1” cubes
4 carrots, sliced*
1/2 c diced sweet onion
2 stalks celery, sliced into 1/2” pieces
1 c (fresh or frozen) green beans, broken into 1” pieces*
1/2 tsp paprika
1/2 tsp black pepper
salt to taste
1 1/2 c tomato juice, low sodium (optional V-8 Juice low-sodium)
3 c vegetable broth, low sodium (optional chicken broth)
1 c (dry) lentils

* I actually just used a big bag of frozen corn, green beans, and carrots
Add all of the above ingredients, except lentils, to the slow cooker, stir to combine. Cover and cook on low 8 to 10 hours. Add lentils the last hour of cooking time. Feel free to add or substitute your favorite vegetables. Adjust the liquid for less or more thickness. 

Original recipe found here.

Carrot Cake Baked Oatmeal

I am so excited to share this recipe. DELICIOUS... and guess what? Only 80 calories per muffin!! Craziness. You could even make a bunch on the weekend, store in an airtight container in the fridge, then heat and eat throughout the week.

Ok, so this recipe called for flax eggs... or flax egg replacements. So I did some googling and figured out what that was. I bought a bag of whole ground flaxmeal. Apparently, you can use this in baking as a replacement for eggs. You use 1 tbsp of the flaxmeal and 3 tbsp water to equal 1 egg. Mix the flaxmeal & water, let it sit 5 minutes, then just use it in baking like you would an egg. It's got lots of fiber & good stuff. Just google it to find out more!

2 1/2 c rolled oats1/4 c sliced almonds
1 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp sea salt
1 tsp vanilla extract
1/4 c dried pineapples
2 tbsp coconut oil (measure after melting) (didn't have, so I used 1 tbsp EVOO)
1/2 c unsweetened applesauce
1/4 c maple syrup (I used sugar-free)
1 cup carrots (shredded) (bought matchstick carrots, then put them through the food processor)
2 flax eggs (I used flax egg replacements, which is the whole ground flaxseed meal & water I mentioned above)

Preheat oven to 350. Mix all the dry ingredients together in one bowl. Mix wet in another. Add dry to wet and mix until combined. Spoon mixture into lined muffin pans. You should get 12 standard-size muffins. I started out by spooning 1/4 c into each liner, then went back and added to each one to make them even. I baked mine for about 18 minutes. I would start checking on them around 12 minutes. Let cool, remove from liners, and enjoy!!! 
Original recipe found here.

Roasted Sriracha & Bacon Brussels Sprouts

Spicy, crispy, DELICIOUS! If you eat bacon, don't skip it - I think it adds so much to the Brussels.

1 lb fresh brussels sprouts1/3 c real bacon bits
Sriracha hot sauce
salt, pepper, garlic powder (to taste)

Preheat the oven to 400 degrees. With a knife, trim the hard, woody ends of the sprouts, then slice in half lengthwise through the core. Spray a baking sheet with olive oil spray and spread the Brussels out. Spray them with olive oil spray, and spinkle with salt/pepper/garlic powder, t taste. Bake for 15 min. Shake pan, and squeeze some Sriracha over the sprouts, however much you'd like. Sprinkle bacon bits over as well. Toss the Brussels sprouts with the Sriracha and bacon, Return to oven for 5-10 minutes, or until desired crispiness. 

Original recipe found here.

Ginger Beef, Mushroom, & Kale Stir-Fry

I wish Will would write about how much he loved this dish, because I can't describe it. It was amazing! Very easy too. MUST MAKE!

Marinade:

• 1/3 c light soy sauce
• 1/2 c vegetable broth
• 3 tbsp rice wine vinegar
• 2 tbsp corn starch
• 2 tsp ground ginger
• 1/4 tsp black pepper

Stir-Fry:

• 1 lb thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 12 oz baby portobello or button mushrooms, halved
• 3 c chopped kale
• 2 green onions, thinly sliced

To make marinade: Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.

To make the stir-fry: 

Once steak has marinated, heat 1 tbsp oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.

Add mushrooms, kale, and reserved marinade to saute pan, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.

Serve immediately over rice or quinoa, garnished with chopped green onions.

Original recipe found here.

I made this with brown rice, honey roasted carrots, and roasted Parm asparagus.