Nutritious Camp Meals (& a Trip to Pacific City, OR!)

Cape Kiwanda, OR | scottileona.com

Hello!  How is summer treating you so far?  I hope well!  It has been unusually hot here in Portland and it seems that everyone is melting.  I love the heat but it leaves me feeling super lethargic and lazy so by the time I get home from work, I don’t feel like turning on the stove and cooking.  I see many salads in my future 🙂

Last weekend, Nick and I went camping in Pacific City, OR.  We camped at a Tillamook County campground called Whalen Island.  It was a cute little, family friendly campground surrounded by an estuary that remains fairly shallow even at higher tide.  The campground is located near great places to go crabbing and fishing, bird watch, hike, and kayak.  We went out there to explore Cape Kiwanda and escape the heat of the city for a few days.

Camping at Whalen Island, OR | scottileona.com

On Saturday, we spent the day at Cape Kiwanda and all I can say is, wow.  That place is seriously beautiful.  I loved all the nooks and crannies where the ocean rushed through the rocks and made dramatic splashes that literally made us cheer.  The rock formations were intricate and gorgeously colored with various shades of tans, browns and reds.  We hiked all over the rocks and enjoyed some snacks while watching boats drive around Haystack Rock.  Reymie also really enjoyed her time running up and down the large sand dunes 🙂

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Cape Kiwanda, OR | scottileona.com

Cape Kiwanda, OR | scottileona.com

Cape Kiwanda, OR | scottileona.com

I wanted to keep this trip as low budget and healthy as possible, so I prepped and packed our meals for the weekend.  Because we were in a regular campground (not one we hiked in to), we had our car nearby the entire time and were able to pack an ice chest.  We also have a great picnic basket with all the necessary dishes, a tablecloth, and a great side pocket for wine that makes it really easy to have fabulous outdoor meals.  Here is what we made and links to some of the recipes:

Saturday breakfast:

Flourless Almond Butter Banana Muffins | scottileona.com

Saturday lunch:

  • Tuna salad on rosemary bread (from Trader Joe’s) with avocado and spinach

Saturday dinner (my fave!):

Vegan Cream of Celery Soup | scottileona.com

Snacks:

  • Pita crackers, cheese, oranges, strawberries, blueberries, dark chocolate, almonds and cashews, and of course, wine 🙂

To keep things simple at the campsite, I chopped the strawberries and cucumbers for the salad and prepped the dressing in a separate container at home.  The tuna salad, muffins, hard boiled eggs and the soup was also made beforehand.  With a little prep work at home, it is totally possible to get outside, explore, and still eat well and save some moo-la.

We drove home Sunday morning and opted for a drive-through coffee stand breakfast.  We were hoping to find a cute diner in one of the small coastal towns, but we quickly realized just how spoiled Portland has made us in our expectations for fantastic brunch options on a Sunday morning!

I hope you are gearing up for a safe and healthy 4th of July ❤

Gluten Free Crepes and a weekend in Belfair, Washington

Trail's End Lake, WA - scottileona.com

Well hello there!  This year is literally flying by and I cannot believe it is already June!  I meant to post about my lovely weekend with my gal pals after it happened way back in April, but before I knew it two months went by!  Despite this being a bit late, I am still excited to share it with you all 🙂

In mid-April, I spent a weekend in a beautiful lake house overlooking Trail’s End Lake in Belfair, Washington.  The weekend was this year’s Social Worker Spring Break, an annual event I have been celebrating for the past 5 years with 6 gorgeous ladies I met in graduate school.  We started taking trips together during our actual Spring Break while we were in school, but even after graduation we have continued to take a break from “grown up life” in Spring.  We are all social workers, so it is vitally important that we take time to get out town, drink wine, eat chocolate, laugh until we cry and complain/rejoice about our jobs, partners, dogs, etc.  Even if we didn’t have jobs that drained us emotionally and physically, I believe everyone should have friendships that fill us up and strengthen us to keep fighting the good fight.

Dinner with the ladies - scottileona.com

We found the lake house on VRBO.com.  It was a huge home with a large deck that featured panoramic views of the lake and a hot tub.  There were stairs leading down to a dock on the lake, which was perfect for afternoon lounging, reading, and champagne sipping.  The lake was quiet and the neighbors felt well spread out, making this great for a more private getaway.  So relaxing.

Trail's End Lake, WA - scottileona.com

Trail's End Lake, WA - scottileona.com

We each sign up for a meal or snacks and spoil each other rotten.  This year I made gluten free crepes with both sweet and savory filling options.  I love crepes because the filling and topping options are endless!  You can get creative with your flavor combinations, or eat them simply with some fruit and yogurt and either way they are delicious.

The filling options I brought along were:

Savory:

  • Smoked Salmon
  • Goat Cheese
  • Arugula
  • Sliced almonds

Sweet:

  • Strawberries
  • Blueberries
  • Banana
  • Greek Yogurt
  • Almond Butter
  • Powdered Sugar

Gluten Free Crepes - scottileona.com

Recipe

Makes 2-3 servings

Ingredients:

  • 1 1/2 cup all purpose flour (I used Namaste gluten free Perfect Flour Blend)
  • 2+ cups almond milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tbsp agave
  • Pinch of salt
  • Dash of cinnamon

Method:

  1. In a large mixing bowl, mix together 2 cups of almond milk, the eggs, vanilla extract and agave.
  2. Add the flour and salt and stir.
  3. Add a little almond milk at a time until the batter is thinner than pancake batter.
  4. Heat a skillet over medium-high and add a little coconut oil.  Pour about 1/4 cup of the batter onto the skillet and swirl the skillet until it is covered with a thin layer of the batter.
  5. Cook the crepe until the bottom is lightly browned (about 2 minutes).  Carefully flip over and cook until the other side is lightly browned.  Continue until all of the batter is gone.
  6. Fill with whatever your heart desires and fold in half.  Add more toppings and enjoy 🙂

**Full disclosure**: I used the recipe above and doubled it for our group of 6 and I had a really hard time getting it to thin out enough.  I had many trial crepes that ended up in the trashcan before I got the batter thinned out to acceptable, but I still didn’t think it was quite thin enough (although I got rave reviews from my very sweet friends).  I am not sure if it is the gluten free flour or not having enough almond milk, but I have not had time to play around with the recipe since.  I am still new to gluten free flours and need some practice!  However, when I made it following the instructions I listed here, they turned out great.  Play around with it and let me know if you find any secrets to making a larger batch 🙂

Welcome to summer!

Xoxo – Scotti Leona

Trail's End Lake, WA - scottileona.com

Vegan Cream of Asparagus Soup

Springtime in Portland

Spring is in full swing, which means the flowers are blooming and filling the city with bright colors!  It also means the weather is wildly unpredictable and the sun is a huge tease.  Yesterday the weather alternated between sunshine and clear skies to hail.  It’s also still cold enough in the evenings that hail remained on the ground in our yard when I left for work this morning!

I have continued to keep the majority of my workouts indoors because of the continued chill.  I am still loving the 21 Day Fix Extreme program and have been mixing in a little more Brazil Butt Lift since, hey it’s almost summer 🙂  Additionally, I have slowly started to integrate running into my weekly routine again.  After the Portland Marathon, I took a long vacation from running but I have started to miss it!  I am still debating whether I want to race this year and which races I will do, but getting back out there in the early mornings is such a nice way to wake up and prepare for a hectic work day.  However, without a race deadline looming over me, if I wake up and hear rain I am definitely not putting on my running shoes.  It’s fair weather running for now.

Despite the continued wetness of the Northwest, our seasonal produce is evolving and we are getting closer to my favorite season for eating: Summer!  Right now, asparagus is in season and we have been getting plenty in our Organics to You delivery boxes.  Asparagus is a great anti-inflammatory food and also contains a wide variety of antioxidant nutrients, including:

  • Vitamin C
  • Beta-carotene
  • Vitamin E
  • Zinc
  • Manganese
  • Selenium

Asparagus is also great for digestive support because it contains inulin, fiber and protein.  Lastly, asparagus contains B vitamins which are beneficial for blood sugar management.  So, eat up those green spears even if they do make your pee smell weird 😉

The chilly Spring evenings are keeping soup in style, so I whipped up this asparagus soup using potatoes and coconut milk to make it nice and creamy.  Topped with a little hemp oil for an Omega-3 and 6 boost and served with a salad or a fancy grilled cheese, this soup will keep you cozy and healthy 🙂  This recipe makes a large batch of soup.  We had enough for dinner for 2, plus at least three additional lunches to bring to work that week.

Vegan Cream of Asparagus Soup | scottileona.com

Vegan Cream of Asparagus Soup

Ingredients:

  • 2 tbsp coconut oil
  • ~2 pounds of asparagus, cut into 2″ pieces with stem ends trimmed
  • 1 medium onion, diced
  • 1/2 cup chopped celery
  • 2 cloves of garlic, minced
  • 2 potatoes, peeled and diced
  • 4 cups vegetable stock
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 cup coconut milk

Method:

  1. In a large pot, cook onion, celery and garlic in coconut oil until onion is translucent
  2. Add the potatoes, asparagus, vegetable stock, thyme, salt and pepper.  Simmer until the potatoes and asparagus are just tender.
  3. Transfer the soup to a blender (you may need to do this in two batches).  Blend until smooth.
  4. Return to the pot and stir in the coconut milk.
  5. Serve with a drizzle of hemp oil and coconut milk.

Enjoy!

Chocolate Covered Strawberry Smoothie

The last couple of weeks have been interesting.  Housing hunting in Portland continues to be slightly unpleasant and more competitive than I generally like.  We have seen a little less than 30 homes at this point and have just put in our third offer.  We shall see how it goes!  This has been an interesting process because I spend my working hours with folks who are experiencing homelessness and battling this fiercely competitive housing market in a very different way.  They are fighting just to find any place to live, while I am looking for a home from the comfort of my safe apartment that I can afford.  Despite how frustrating buying a house has been, I finish each day feeling grateful to be in this position.  We are incredibly lucky and I won’t forget that. 🙂

The stress of all of this has sent my sugar cravings through the freaking roof!!  Does anyone else experience this?  You are going through something stressful and you are suddenly the Cookie Monster devouring every sweet in sight!  I’ve been trying to reach for natural sweets, such as dates, but at work I have been slightly less successful.  We get weekly donations of pastries from Starbucks and cupcakes from Saint Cupcake so I am always surrounded by surgary, buttery, bready foods.  It’s intense!

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It’s a new week, however, and I am ready to tame the sugar beast!  I am starting this week with a new resolve and hope to access other coping mechanisms for stress.  In addition to my morning work outs, I will try going for a little walk at times where I feel like I need that chocolate cookie staring at me (i.e. when I am feeling particularly stressed).  Other tactics I have found are helpful for me when I am overwhelmed include cleaning (I know, I’m weird) and taking a minute to breathe and drink some water.  I also made some tasty date and nut bites (using this recipe) and can rely on the deliciousness of chocolate Shakeology too!

I made this smoothie for the first time a couple of weeks ago and it really was like drinking a chocolate covered strawberry.  However, instead of a couple strawberries dipped in chocolate, it was a big ol’ glass of cold, creamy, super foods that tasted like ice cream!   Perfect for post-work out or to cool off on a warm afternoon (if you are lucky enough to be in sunny Sping/Summer weather already!).  This has definitely been added to my regular smoothie flavor rotation 🙂

Chocolate Covered Strawberry Smoothie | scottileona.com

Chocolate Covered Strawberry Smoothie

Serves 2

Strawberry Layer

Add to your blender the following ingredients:

  • 1 cup coconut milk
  • 4-5 large organic frozen strawberries
  • 1 scoop Strawberry Shakeology
  • Large handful+ of ice

Blend and pour between two glasses.  Place the glasses in the freezer while you make the chocolate layer.

Chocolate Layer

In your blender, combine:

  • 1 cup coconut milk
  • 1 scoop Chocolate Shakeology (I used the vegan one)
  • 2 tsp almond butter
  • Ice

Pour on top of the strawberry layers and enjoy!

Happy Monday!

Vegan Jackfruit “Pulled Pork” and Baked Rutabaga Fries

Howdy!  We have been so spoiled with sunshine-y early Spring days here in Portland and it has been hard to sit at a computer and write a blog post!  I don’t know what I would do if I was still in school 🙂  Nick and I have also dived head first in to hunting for our first home and that has been incredibly time consuming!  Despite its ups and downs so far, I think it has been interesting for both of us to take stock of what is important to us (location, bedroom sizes, yard size, amount of work the house needs, etc) and where we are willing to be flexible.  More to come on that in the near future!

The other night, we tried out a vegan “pulled pork” recipe I have seen floating around the internet and paired it with baked rutabaga fries.  I was prompted to try it after stopping by our local Asian Supermarket, where I found young Jackfruit in a can.  Jackfruit is a native fruit to parts of South and Southeast Asia and is related to the Mulberry family.  It is low in calories and rich in:

  • Vitamin C
  • Vitamin B6
  • Potassium
  • Calcium
  • Iron
  • And the seeds are high in protein

You can purchase Jackfruit whole or in cans – I have seen canned versions that are ripe in syrup or young in brine.  For this recipe, make sure you grab the canned version of young Jackfruit in brine.

Now on to rutabaga!  It’s not the prettiest vegetable, but this root is nutritious just the same.  It is also low in calories per serving and provides:

  • Potassium
  • Vitamin C
  • Magnesium
  • Folate
  • Calcium
  • Phosphorus
  • Fiber
  • Thiamin
  • Vitamin B6

When roasted, a rutabaga has a texture similar to a roasted potato, making it a great alternative/option for healthier French fries!  Throw a chopped rutabaga in the oven while you prepare your pulled Jackfruit or other burger, and you won’t have to put too much thought into your side dish.

Since becoming pescaterian several years ago I have not craved meat, although I have heard of many people who do crave it.  I have never really been a fan of the texture of meat so I think that is why I don’t miss it.  However, if you are one of those people that miss the texture, OR you are cooking in a combo vegetarian/meat eating household like we are, OR you just want to find more fun ways to incorporate plant based meals into your dinner rotation, this is the next recipe for you to try out!

As I mentioned above, there are several versions of this recipe featured on fabulous blogs, but I used this one from the seriously beautiful blog Blissful Basil.

We served the pulled jackfruit on cabbage with grated carrot and avocado and a side of rutabaga fries.  A super veggie-filled, gluten free plate that tasted like good ‘ol diner food!

Vegan “Pulled Pork” Recipe

Serves 3-4

Adapted from the Blissful Basil

Ingredients:

  • Olive oil (about 1 tablespoon)
  • 1 can of green, young Jackfruit in water or brine
  • 1 small onion, diced
  • 1 clove of garlic, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon brown sugar
  • 1/2 cup BBQ sauce (we used Trader Joe’s Organic Sriracha and Roasted Garlic BBQ Sauce – a recent favorite find!!)
  • 1/4 cup water
  • Buns, cabbage, romaine – whatever carrier you would like to transport the goods to your mouth!

Method:

  1. Preheat the oven to 350*F.
  2. Saute the onion and garlic on a skillet over medium heat with olive oil until tender (about 5-7 minutes)
  3. Drain and rinse the Jackfruit in a strainer.  Cut the harder, triangular tip from the Jackfruit pieces and discard the core.
  4. Mix the chili powder, cumin, garlic powder, cayenne pepper and brown sugar in a bowl.  Toss in the Jackfruit flesh and coat the pieces well.
  5. Add the seasoned Jackfruit to the skillet and saute for 5 minutes.
  6. Whisk the water and BBQ sauce together and add to the skillet.  Cover and simmer for 20-25 minutes or until tender.
  7. Remove the lid and use two forks to shred the Jackfruit a bit.  Let it continue to simmer uncovered for about 10 minutes, or until the BBQ sauce is reduced.
  8. Spread the Jackfruit on a parchment paper-lined baking sheet and stick in the oven for 20 minutes.
  9. Enjoy on cabbage (or buns) with toppings of choice.  We used grated carrots and avocado.  The Blissful Basil recommends pickled red onion, which sounds amazing!

Rutabaga Fries Recipe

Serves 3 (depending on side of rutabaga)

Ingredients:

  • 1 large rutabaga
  • Olive oil
  • Salt and pepper to taste

Method: 

  1. Preheat oven to 375*F (if roasting at the same time as the pulled Jackfruit, it’s fine to cook at 350*F, they will just take longer so put the fries in first)
  2. Peel and chop the rutabaga into long rectangles (or whatever shape you like your heart desires)
  3. Toss on a baking sheet with olive oil, salt and pepper.  These are also great seasoned with rosemary, thyme, or add some spice with cayenne or smoked paprika!
  4. Bake until lightly browned and crispy – about 30-45 minutes depending on oven temperature.

Traveling Healthy

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Traveling is one of my favorite activities.  I love exploring new places or revisiting places I have loved in the past.  I love being surrounded by unfamiliar sights, sounds and smells.  I also love trying new food and taking a peek into the daily lives of other people experiencing a different culture, locale, environment than the one I currently inhabit.  However, there is a part of the healthy, fit-minded me that feels slightly uncomfortable with the thought of leaving my routine of knowing exactly what, how much, and when I am eating and when I will squeeze in my workout.  This feeling stems from the fact that I have spent so much time and energy focused on getting in to the best shape of my life and there is a small fear that all of that hard work could disappear over the course of my vacation.

First, I want to clarify that I believe we should let go of rigid thinking while traveling (and in life in general, but that’s another post! 🙂 ).  It’s ok to taste and try everything or have days of complete rest where you don’t leave your beach side hammock (the dream, right?).  It’s also ok to completely forget about your fitness goals while on vacation.  The definition of vacation is a period of suspension of work, study, or other activity, usually used for rest, recreation, or travel; recess or holiday, which definitely includes turning off that 5am alarm clock that wakes you for your daily workout.  Where vacation mode becomes a concern for me is when I return home.  If I have completely gone buck wild on a trip, I find it a little difficult to get my mind back in the game when I get home.  It’s so easy to continue vacation mode – eating out often, sleeping in instead of working out – if I haven’t kept my goals in mind while I was away.  Your health and fitness shouldn’t consume you or your ability to explore the world, but here are 5 simple tips to help you stay on track while you are away from home.

Tips for healthy traveling:

1. Pack food for the road

The transportation to your destination is one of the best ways to start a trip off right.  If you are on a road trip, pack as many healthy snacks and meals as possible.  Nuts, homemade granola bars or bites, and fruit (dried and fresh) make excellent munchies for the road.  You also have the option of packing salads or sandwiches for meals along the way.  This not only saves on calories, but you will save major cash if you aren’t eating fast food or snacking at gas stations.  I’d rather use that money for a couple of better dining experiences, admission to a national or state park, or some other adventure I come across 🙂

The same applies for flying, but you may be limited in baggage space.  Still, make some room for a few snacks for the flight.  The snacks available on planes are often full of sodium, artificial flavorings, and other nasty chemicals and they aren’t even filling.  You can also pack a whole meal if you want.  There aren’t security restrictions on the food you bring, it just cannot be over the limit for liquids (so no water, juice, etc).  Last week, I took a short flight to Santa Barbara and packed an apple with cashew butter and Shakeology.  To get through security, I put the Shakeology powder in a shaker cup and filled the cup with water once I got to the terminal.  Easy peasy!

Snacks and book - perfect carry on items.

Snacks and a book – perfect carry on items.

2.  Adapt your accommodations to your routine

Once you arrive at your destination, seek out ways to adapt your accommodations to your routine.  If you are staying in an Airbnb, hotel, hostel, or family home that has space in the fridge to store food, go grocery shopping for snacks and meal items.  This is also another money saver.  When Nick and I traveled to Japan in 2013, we moved around to many hostels and didn’t really have access to a kitchen most of the time.  However, on the nights that we did we purchased breakfast items and made food before heading out for the day.  You can also do this for lunch and pack a meal for when you are on the go.

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To get your sweat on, you can pack work out DVDs that don’t require equipment.  DVDs take up very little room in your bag and you can pop them in to your laptop or a nearby TV to get your workout in.  I love to pack PiYo on trips because it is low impact so I don’t have to worry about jumping on unfamiliar floors (oh hello, neighbors!) and it doesn’t require much space.  Last week, I did PiYo on my grandmother’s porch.  Running is also an exercise that doesn’t require much equipment aside from your clothing and you get the extra sight seeing in too!

3. Choose according to your goals at restaurants

Grabbed Backyard Bowls for lunch with my cousin last week!

Grabbed Backyard Bowls for lunch with my cousin last week!

When eating out, be conscious of what you are ordering.  Like I said before, you don’t have to continuously be thinking about how each meal will affect your muscle definition.  On the other hand, it is totally possible to eat healthy at restaurants.  It is up to you and your goals for your fitness/health and your vacation.

4. Skip the rental car and get active

Skip the rental car and walk as much as possible.  I love walking and taking public transportation everywhere when traveling because it is an awesome way to take in the sights and live like a local.  The added bonus is the extra exercise you get!  You can end up walking several miles each day while taking in the sights of your destination.  You can also seek out adventurous ways to explore the area: If you are somewhere tropical rent a kayak or stand up paddle board.  If you are near mountains go hiking or rent snow sport gear.  You get the idea – just get out there and be active and you won’t need to worry one bit about your missed work outs!

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5. Relax and enjoy yourself!

This is the most important step.  You spend the majority of your time on the grind: working out, eating clean, working and paying bills, taking care of family, maintaining your home….the list goes on and on.  You are now on vacation!  I think the mental health benefits of taking time to actually relax outweigh the benefits of you continuing an intense exercise regimen.  Unless you are in the middle of training for a race, you should be able to skip a day or two…or seven…and it won’t be the end of the world.  Stick to your goals the best you can and you’ll feel refreshed and ready to hop back on that horse when you get home.  🙂

Happy travels!

Scotti Leona

Ground Mushroom Tacos

Nick and I have an interesting and evolving balance of eating preferences in our house.  Nick is allergic to peanuts and other related legumes, such as lentils, garbanzo beans and soy.  (Thankfully, this allergy doesn’t include all nuts or beans!)  He also appears to have an intolerance to gluten so we are cutting that out.  He eats meat and I occasionally eat fish, but prefer to eat vegetarian the majority of the time.  So we have a range of things to balance around meal times, from allergies that could cause death, intolerance that causes discomfort/illness, to preferred eating styles.  Although it sounds really complicated, it doesn’t have to be and we have found ways to make it work.

By default, Nick eats mostly vegetarian and will occasionally buy chicken, ground turkey, and occasionally sausage to have with dinner or lunch throughout the week.  I will also make foods he can’t eat, like lentils or very occasionally tofu, to have for lunch or dinner when he isn’t home.  To save time and money, however, the majority of our meals are comprised of ingredients we can eat.  The meat/no meat thing is easy and I think we have gotten really good at that.  What is proving to be a little more tricky is our new conversion to little-to-no gluten.  It’s only tricky at this point because we have quite a bit to learn, particularly around gluten free baking.  For example, I excitedly purchased a large bag of gluten free all purpose flour and thought, “well that was an easy switch.”  That weekend I made some waffles with it and after one bite Nick asked what type of flours were used (his body reacts quick!).  I looked at the ingredient list and the first one listed was garbanzo bean flour!  Doh!  So begins the process of learning the many different flours and how they work…more to come on that!  Do you have multiple eating styles to balance in your house?  I’d love to hear how you do it 🙂

Mushroom Tacos, scottileona.com

One favorite recipe of ours that is both gluten free and vegan is Ground Mushroom Tacos.  The texture and flavor of the ground mushrooms is similar to ground beef, so these are great for those meat eaters that like their textures!  🙂  Furthermore, mushrooms can act has a faux meat in so many instances (think portobello burgers, mushroom gravy with biscuits, and mushroom marinara sauce) without soy.  They are also quick to prepare and this recipe will have dinner on your plate in 30 minutes or less, making it an ideal mid-week-stressed-to-the-max dinner.  Mushrooms also boost a great number of health benefits, including:

  • Naturally low in calories, sodium, fat and cholesterol
  • Rich in B Vitamins
  • Antioxidants
  • Fiber
  • Only vegan, non-fortified source of Vitamin D (important for those of us dwelling in the Pacific Northwest!)

We also topped our tacos with healthful veggies, including kale, grated beets and carrots, and avocado.  Serve them with beans you cooked over the weekend to save time and add protein.  YUM!

Ground Mushroom Tacos, scottileona.com

Recipe

By Scotti Leona

Makes 5 tacos (Serves ~2)

Ingredients:

  • 1/4 red onion
  • 4 oz mushrooms (any kind will work, I used shiitake because that is what came in my CSA)
  • Cumin
  • Oregano
  • Salt and pepper
  • 5 corn tortillas
  • Kale
  • Carrots and beets, shredded
  • Avocado

Method:

  1. In a pan, saute the onion in coconut oil until softened
  2. Pulse the mushrooms in a food processor until finely chopped
  3. Add the mushrooms to the onion and continue to cook a little
  4. Add the cumin, oregano, salt and pepper, and if you want a little spice, throw in some paprika or chilli powder
  5. Divide the mushrooms among warmed tortillas and top with carrots, beets, kale and avocado (or whatever you want!) 🙂