Portobello Mushroom Pizza

I can’t believe I’ve never made this before! It’s amazing!! Very low carb, low calorie and high protein! Not to mention it only took 20min to make :) and absolutely delicious!! Cheat clean my friends ;)

Makes 1 serving (2 mushrooms)       Prep Time – 5 min      Cooking Time – 15-20 min

Ingredients

1. 2 portobello mushrooms
2. 1 tsp olive oil
3. 1/4 cup tomato pizza sauce
4. 1/4 cup grated mozzarella cheese (or another type of cheese)
5. Whatever toppings you like – chicken breast, veggies, salami, spinach, etc

Directions

1. Preheat oven to 400 degrees.
2. Wipe the mushrooms off with a paper towel, remove the stems and scrap out the gills with a spoon. Brush them with the olive oil and place on a baking sheet stem side up. Pop in the oven for around 12 minutes or until the mushrooms start to release some moisture and are soft.
3. Remove from the oven, spread on your sauce, toppings and cheese. Pop back into the oven for around 6 minutes or until the cheese is melted.
4. Holy crap that’s it! Enjoy :)

Chicken Fried Rice with Brown and Cauliflower Rice

Woo amazing recipe! I cooked up this delicious lightened up version of chicken fried rice last week for Dan and I and OMG. The mixture of brown rice and “cauliflower rice” is a great way to reduce the carbs and calories, as well as get some more veggies in ya. Enjoy and let me know how you like it :)

Makes 4-6 servings      Prep Time – 20 min    Cooking Time – 45-55 min 

Ingredients

1. 1 head of cauliflower, raw
2. 1 cup brown rice, uncooked
3. 4 chicken breasts
4. 1/4 cup lemon juice
5. 1 small onion
6. 4 cloves garlic
7. 1/2 tbsp olive oil (or coconut oil)
8. 2 cups broccoli, cut into bite size pieces
9. 1/2 cup frozen peas
10. 3 -4 tbsp tamari (or soy sauce) – may need more
11. salt and pepper to taste
12. Toasted sesame seeds for garnish

Directions

1. Preheat oven to 375 degrees. Put chicken into a baking dish, top with lemon juice, 1 tbsp tamari and some salt and pepper. Bake for approx 35 minutes.
2. At the same time you throw your chicken in the oven, cook the rice as per package directions.
3. While your rice and chicken are cooking, you can get all the veggies ready. In a food processor, grate up the cauliflower until it resembles rice. Scrap into a bowl and set aside.
4. In a large pan or a wok, heat the oil over medium heat. Add in the onions and garlic. Cook until the onions become soft and translucent. Next, add in your tamari and broccoli and season with salt and pepper. Sauté for about 7 minutes until it’s slightly soft.
5. Once the veggies are almost cooked, add in your peas, cauliflower and possibly more tamari if you like. Stir around for a few minutes before adding in cooked rice. Keep mixing to avoid the bottom from burning.
6. Once your chicken is cooked, remove from the oven, cut into bite size pieces and add into the veggies rice mixture. Stir around until all combined and heated through.
7. Serve with some sesame seeds sprinkled on top :)

Recipe adapted from: http://www.familyfreshmeals.com/2013/03/cauliflower-fried-rice.html

Summer Rainbow Coleslaw

What a weekend!!! So so so proud of Kari for KICKING ASS at the INBF Fitness Competition on Saturday.  She scooped up second place in her Figure Tall division. Woohoo congrats Kari!!!

 

 

 

Makes 6 servings     Prep Time – 20 minutes

This delicious Rainbow Coleslaw is the perfect addition to any BBQ!! It was a nice change from the usual mixed greens or caesar salad that usually goes along with a yummy Turkey Burger – check out Kari’s Turkey Mushroom Burgers for a great healthy burger recipe!!

Ingredients for Salad

1. 3 cups shredded cabbage
2. 1 cup grated carrot
3. 1/2 cup green onions, sliced
4. 1 1/2 cups sugar snap peas, chopped on diagonal
5. 1 of each red and orange pepper, sliced into thick matchsticks
6. 1 cup cilantro, chopped

Ingredients for Dressing

1. 1/3 cup olive oil
2. 1/4 cup lime juice
3. 2 tbsp white balsamic vinegar
4. 1 tbsp honey
5. 1 tbsp ground cumin
6. 1/4 tsp pepper
7. pinch of unrefined salt

Directions

1. To make the dressing, whisk together all dressing ingredients and set aside.
2. Throw all your chopped up salad ingredients into a large bowl.  Pour the dressing over the veggies and give it a good mix. Serve and ENJOY!

NOTE – Make sure you dress the salad at least 20 min ahead of time so the veggies have a chance to absorb the flavour of the dressing.

Original Recipe – http://www.tablespoon.com/recipes/rainbow-slaw-salad/cb5b88d0-b382-4f29-94c8-33b7890e095c

Kari’s Turkey Mushroom Burgers

Thank you, thank you, thank you to the gorgeous Kari Krystalovich for this amazing guest post!  What an delicious, clean recipe that is designed to impress!! Kari is now less then one week from her second bodybuilding figure competition and she couldn’t look any better.  I’m excited and honoured to get to go watch her rock the stage this Saturday!! Good luck Kari!!!

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Ingredients for Turkey Burger

1. Ground turkey breast
2. 1 egg
3. Sweet onion, chopped
4. Red peppers, finely chopped
5. Garlic, minced
6. Fresh basil, chopped
7. Spices – Dill, chives, thyme, sea salt, pepper and red pepper flakes

Ingredients for Mushroom “Buns” & Toppings

1. Portobello mushrooms
2. Spinach
3. Goat cheese
4. Green onion, chopped
5. Avocado, sliced
6. Optional – pickles, sprouts, mustard, tomatoes, etc

Directions

1. Combine all the burger ingredients in a large bowl. Give it a good mix. Form into patties and grill in a pan or on a BBQ until cooked through.
2. To make the mushroom buns, throw the portobello mushrooms on the BBQ and grill until soft, flipping halfway.  This will take almost as long as the burger patties.
3. To assemble the burgers, place a turkey patty on top of a grilled mushroom and top with spinach, cheese, green onion, avocado and whatever other burger toppings you desire :)