snacks

Pulled Porcini Sliders

*tee hee* I love word puns.

I also love jack fruit, it makes the perfect Plant Based Pulled ‘Pork’. Adding a hearty sliced mushroom to the mix really amped up the oomph factor here. Sweet, savory, tangy, spicy – in a mini size slider.

Important Note: the peperoncini is an essential pairing here, please do it. It brings a tangy heat to the spicy sweet, and layering them first on the bottom bun? Not an accident – the [click to continue…]

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spinach scramble stuffed 'shrooms

SPABETTIE IS A FINANCIALLY COMPENSATED BLOGGER AMBASSADOR FOR THE MUSHROOM COUNCIL, AND IS PARTICIPATING IN THE #MUSHROOMMAKEOVER 30 DAY WEIGHT LOSS CHALLENGE. THE OPINIONS EXPRESSED HEREIN ARE THOSE OF SPABETTIE AND ARE NOT INDICATIVE OF THE OPINIONS OR POSITIONS OF THE MUSHROOM COUNCIL OR MAMAVATION.

 

Week Two of #MushroomMakeover is coming to a close, and for me, this week was even better than last!

The workouts from our trainer Mark Segedie, continue to be both fun and challenging! This week included two arm circuits – good because I really want to focus on my arms lately, bad because I have not focused on my arms lately. Ha! Noodle arms over here. I am loving the challenges, making sure I get to my 10,000 steps a day (some days, SO EASY, other days that number seems so unattainable). Most days I get there, as well as drinking plenty of water as RD Corrine reminds us to do.

Working with the registered dietitian Corinne Dobbas this week was a good thing too – our focus this week was to be mindful with our meals – focus on the food rather than the television, laptop, whatever the usual distraction may be. Eat slowly, enjoying the flavors, the textures, all of it. I will admit this was a difficult challenge for me, and one where I learned some things about myself. It took some effort at lunch time – when I am normally on my own during the day – to sit and enjoy, without working in front of the computer or watching television. I made myself go outside to sit in the sunshine during breakfast one day – I enjoyed the sunshine and the dachshunds sat out there with me, taking it all in. A big challenge for me is background noise – I found I need it, or at least think I do. I will definitely continue to work on this one, as it is bigger than this one week project for me.

Between the workouts, staying hydrated, eating healthfully and mindfully, I found the number on the scale is once again less than the week before. This is a positive for me – I rarely step on the scale and this was not my biggest reason for taking on the #MushroomMakeover challenge, but it is definitely a nice aspect.

This week’s Mushroom Makeover meals:

visiting a brew pub with friends for lunch one day, I was happy to [click to continue…]

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Totally Tahini Cups with Coffee Cream Filling

spabettie is the next stop on the Rawsome Vegan Baking Un-Cookbook tour – and this recipe I chose to share? Oh So Good. Totally Tahini Cups with Coffee Cream Filling – a simple recipe with only four ingredients, but so much flavor!

First, the book. The deliciousness comes from Emily von Euw of This Rawsome Vegan Life. With stunning photos of seemingly every recipe, this book is fun to just sit and read, as you know I love to do.

Upon my first browsing, I immediately had a list of recipes I wanted to try – these cups were first.

I have also made the Boston Banana Cream Deep Dish Tarts, which were uuhhh-mazing. I WILL be making the Fresh Citrus Tart with Lemon Cream – sounds so fresh and bright, and the [click to continue…]

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raspberry cream crumble pie

February is Heart Health Month. I am finishing the month with heart healthy raspberries – I partnered with Driscoll’s Berries and made a recipe around my favorite berry of theirs. Raspberries are a great source of fiber and vitamin c, and have been deemed heart-healthy by the American Heart Association.

They happen to be my favorite fruit. I can and have enjoyed an entire pint in one sitting standing.

I have had the idea for this pie for some time now – I envisioned a pie with a crumble topping, like a danish. My favorite part [click to continue…]

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roasted garlic chickpea salad sandwich

Yaaay for an extended weekend, yaaay!

Jason was out of town all week last week, flying back home late Thursday night. He took Friday off and we spent the day together, then hosted a small Valentines Day party with 12 of our favorite people at a private karaoke room place. SO fun.

My brother and I capped off the evening by singing Bohemian Rhapsody. Glorious.

Jason is [click to continue…]

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caramelized almond rocky road bark

Do you want to guess how many times I typed caramelized onion rocky road bark?

Every time, that’s how many times. Apparently I love caramelized onions so much that my typing hands have a memory for them.

Mmm, they are good.

…and so are caramelized almonds. A totally different technique to make those, but just like a pan of caramelized onions, I could stand at the kitchen counter and eat a whole pan of these almonds.

Onions almonds onions almonds – confused yet?

dark chocolate rocky road bark

During the holidays, I ordered several cases of [click to continue…]

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kicked up queso bean dip

Happy Monday everyone!  Meatless Monday, at that.

I didn’t know the ingredient for this week until after we were already snowed in. Have you all heard what has been happening in Portland since [click to continue…]

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easiest almond cookies

My extremely talented friend Ricki just published a book, and based on three recipes I have already tried, it is a new favorite! My copy is already well worn, but I have a second brand new copy to give away to one lucky reader today!

I have several more recipes dog-eared to get to soon – from chocolate buttercream frosting and pastry custard to [click to continue…]

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