Roasted Portobello with Kale Mixture

Do you ever have those months days when you just want to lie in bed all.day.long?

Where Private Practice seems to answer all your problems and How I Met Your Mother satisfies your needs for social interaction?

I think it’s the rain. And the clouds. And the 40°F weather. Come on, spring. I’m ready. Shorts, dresses, sandals, mojitos, the whole nine yards. Instead of watching copious amounts of television (or in addition to?..), I get up and carry on. Past my obnoxiously hard biochemistry class, past the pain in my back, past the minimal paycheck, and start my day. Everyday. This includes providing food for you to gawk at and duplciate.

Today, I’m sharing a healthy recipe with you. A detox recipe I ruined with parmesan cheese. I think that statement will probably turn into my career. “As your dietitian I recommend that you eat these recipes containing high amounts of fruit, vegetables, nuts, legumes, and whole grains. As your friend and partner in cravings, I suggest you add cheese or finish the meal off with some dark chocolate or frozen yogurt.”

Roasted Portobello with Kale Mixture
Adapted slightly from Whole Living

2 tbsp apple cider vinegar
1 tbsp honey
2 cloves garlic, divided and minced
1 tbsp olive oil
2 portobello mushrooms
1/4 onion, thinly sliced
1/4 tsp red pepper flakes
2 c kale, roughly chopped
2 tbsp pine nuts
2 tbsp lemon juice, one for each portobello
Grated parmesan cheese

1. Combine apple cider vinegar, honey, olive oil and garlic.
2. Marinade portobellos in vinegar mixture for 30 minutes, flipping halfway.
3. Bake at 400°F for 30 minutes, flipping halfway between.
4. Saute onion, other garlic, and red pepper flakes over medium heat with a little olive oil.
5. Add in kale and allow to wilt slightly. Add in pine nuts so they are slightly toasted.
6. Serve with lemon juice and parmesan cheese.

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