Blog Archives

Portobello Steaks with Avocado Chimichurri

1/26/2021

Adapted from The Minimalist Baker - Grilled, marinated portobello steaks with a spicy avocado chimichurri sauce! An incredibly hearty and flavourful 30-minute plant-based meal!

INGREDIENTS

for Mushrooms:

3-4 large portobello mushrooms (stems removed, wiped clean)
1/3 cup balsamic vinegar
1/4 cup olive oil
1/2 tsp cumin
1/2 tsp black pepper
1/4 tsp smoked paprika
3 cloves garlic (minced)
1 Tbsp steak sauce (optional // vegan friendly, like A1)

for Chimichurri Sauce:

1 1/2 cups parsley (finely chopped // either kind will work, but flat leaf Italian parsley is best)
3 cloves garlic (minced)
1 medium shallot (minced)
1/4 tsp red pepper flake
3-4 Tbsp olive oil (extra virgin when possible)
3 Tbsp lemon juice (for more traditional chimichurri, sub red or white vinegar)
1/2 tsp each sea salt and black pepper
1 small ripe avocado (cubed // a non-traditional addition, but one that adds healthy fats, fiber, and creaminess!)

INSTRUCTIONS

Add portobello mushrooms to a shallow baking dish or large freezer bag. Set aside.
In a small mixing bowl, whisk together balsamic vinegar, olive oil, cumin, black pepper, paprika, garlic, and steak sauce (optional). Taste and adjust seasonings as needed.
Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes.
In the meantime, 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 flavor as needed, adding more lemon juice for acidity, salt for flavor, or red pepper flake for heat. Add avocado and toss to combine. Set aside.
Heat a grill or a large skillet over medium heat. Cook on each side for 2-3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor.
To serve, top portobello steaks with avocado chimichurri. This makes a great standalone meal, but would also pair well with my Pecan Apple Salad, Pear Walnut Salad, or Vegan Mashed Potatoes! They would also pair well with grilled asparagus and/or cooked quinoa, millet, or brown rice. Best when fresh.

Check out The Minimalist Baker for more recipes

Get a personalized nutrition plan to gain clarity and improve your health

A TARGET Nutrition Plan takes a personalized, evidence-based approach to help you make better choices. Have our nutritionists assess what you are currently doing and provide you with a personalized plan (including meal plans). Everything you need to transform your diet.

Learn More

Charred Veggie & Fried Goat Cheese Salad

1/19/2021

Adapted from Ruled Me - Not your ordinary salad. It's hearty & warm, but still gives you the crunch you crave from veggies. The bite of a slightly charred bell pepper paired with creamy yet tangy hunks of half melted goat cheese is heavenly.

INGREDIENTS

2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 teaspoon onion flakes
1 teaspoon garlic flakes
4 ounces goat cheese, cut into 4 ½ in thick medallions
1 medium red bell pepper, seeds removed & cut into 8 pieces
½ cup baby portobello mushrooms, sliced
4 cups arugula, divided between two bowls
1 tablespoon avocado oil

INSTRUCTIONS

Combine the poppy and sesame seeds, onion, and garlic flakes in a small dish.
Coat each piece of goat cheese on both sides. Plate and place in the refrigerator until you are ready to fry the cheese.
Prepare a skillet with nonstick spray and heat to medium. Char the peppers and mushrooms on both sides, just until the pieces begin to darken and the pepper softens. Add to the bowls of arugula.
Place the cold goat cheese in the skillet and fry on each side for about 30 seconds. This melts quickly so be gentle as you flip each piece!
Add the cheese to the salad and drizzle with avocado oil. Serve warm!

Check out Ruled Me for more recipes

Get a personalized nutrition plan to gain clarity and improve your health

A TARGET Nutrition Plan takes a personalized, evidence-based approach to help you make better choices. Have our nutritionists assess what you are currently doing and provide you with a personalized plan (including meal plans). Everything you need to transform your diet.

Learn More

Superfood Breakfast Bowl

1/12/2021

Adapted from Vegetarian Gastronomy - Jump-start your morning with this quick and easy overnight low carb Superfood Breakfast Bowl made with chia seeds, hemp seeds, unsweetened coconut, and berries! It’s vegan and gluten-free, and packed with protein, healthy fats, and fibre!

INGREDIENTS

1 cup non-dairy milk
1/4 cup protein powder
2 tbsp chia seeds
.5 tbsp hemp seeds
2 tbsp unsweetened coconut flakes

Additional Mix-ins:

mixed berries , blueberries and/or strawberries
pecans , chopped
walnuts , chopped

INSTRUCTIONS

Add the non-dairy milk, protein powder, chia seeds, hemp seeds, and unsweetened coconut into a jar or container.
Mix/shake well so that the protein powder is fully incorporated with the rest of the ingredients.
Place in the fridge overnight.
Next morning, add in fresh or frozen mixed berries and chopped nuts! Enjoy cold!

Check out Vegetarian Gastronomy for more recipes

Get a personalized nutrition plan to gain clarity and improve your health

A TARGET Nutrition Plan takes a personalized, evidence-based approach to help you make better choices. Have our nutritionists assess what you are currently doing and provide you with a personalized plan (including meal plans). Everything you need to transform your diet.

Learn More

Low Carb Veggie Fajita Bowl with Cilantro Lime Cauliflower Rice

1/4/2021

Adapted from Mashup Mom - Eat the rainbow with this veggie-packed fajita bowls recipe, a perfect fit for either Meatless Monday or Taco Tuesday! Vegetarian fajita bowls are also a great meal prep option.

INGREDIENTS

For the Fajita Veggies:

1 Tbsp olive oil
2 yellow onions, sliced
1/2 of a medium jalapeño, diced (omit if sensitive to spice; use a whole jalapeño if you like a lot of spice)
3 multicolored bell peppers, seeded and sliced
8 oz mushrooms, sliced
1 tsp minced garlic (about one clove)
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp smoked paprika
Sea salt, to taste
Juice of 1/2 a small lime

For the Spinach:

1 Tbsp olive oil
2 tsp minced garlic (about 4 cloves)
8 oz fresh spinach
1/4 tsp crushed red pepper
Sea salt, to taste
Splash of lime juice

For the Cilantro Lime Cauliflower Rice:

1 Tbsp olive oil
1 Tbsp diced onion
1/2 tsp minced garlic (about one clove)
12 oz bag frozen riced cauliflower
1/4 tsp cumin
Sea salt, to taste
Chopped cilantro, to taste
Lime juice, to taste

Toppings:

Shredded cheddar, to taste
1-2 avocados, diced

INSTRUCTIONS

For the fajita veggies: Slice your veggies. Heat olive oil in a 12″ cast iron skillet over medium-high heat for one minute, then add the onions and jalapeno. Cook over medium-high heat for two minutes, then add in the bell peppers.
Continue to cook for three minutes, stirring occasionally, then stir in the mushrooms, garlic, cumin, chili powder, and smoked paprika. Continue cooking veggies over medium-high heat for about another seven minutes, stirring occasionally, then stir in the sea salt and lime juice and cook for three more minutes.
While the fajita veggies are cooking, also saute your spinach and cook your cauliflower rice.
For the spinach: Heat olive oil in a large skillet over medium heat for one minute. Add garlic and saute for 30 seconds, then add in the spinach, crushed red pepper, sea salt, and lime juice. Cook over medium heat for 4-5 minutes, stirring occasionally, until spinach is wilted. Remove spinach to a separate bowl.
For the rice: After removing the sauteed spinach from the pan, add olive oil to the same large skillet. Saute onion and garlic over medium heat for one minute, then add in the bag of frozen cauliflower rice and cover the pan. Continue to cook covered over medium heat for seven minutes, stirring occasionally and breaking up clumps as you go.
Once the riced cauliflower is heated through and browned, stir in the cumin, cilantro, sea salt, and lime juice.
Now, assemble your fajita bowls!
Divide the finished cilantro lime cauliflower rice among four bowls, then top each fajita bowl with spinach, fajita veggies, diced avocado, and shredded cheese.
Garnish with additional cilantro, if desired. Mix everything up together burrito bowl style, and enjoy

Check out Mashup Mom for more recipes

Get a personalized nutrition plan to gain clarity and improve your health

A TARGET Nutrition Plan takes a personalized, evidence-based approach to help you make better choices. Have our nutritionists assess what you are currently doing and provide you with a personalized plan (including meal plans). Everything you need to transform your diet.

Learn More

Recipes We Love

Portobello Steaks with Avocado Chimichurri

Charred Veggie & Fried Goat Cheese Salad

Superfood Breakfast Bowl

Low Carb Veggie Fajita Bowl with Cilantro Lime Cauliflower Rice

Archives

Categories