Roasted Portobello Mushroom Bun "Burger"

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About 6 years ago, prior to learning about my gluten intolerance, I would have considered a bread-less burger incomplete, as if I was missing out on a vital aspect of the burger eating experience. Now a days, my view point has changed. Bread-less burgers have become the norm. Frankly, I'm not a fan of gluten-free breads. They lack the luster and rustic taste of its gluten version, and not to mention are heavier and more calorie and carb dense. A great burger simply requires something to sandwich it in, to make for an easy for a little messy eating. I'm excited to share this uber savory and delicious recipe--Roasted Portobello Mushroom Buns. It is not only full of flavor but it's healthy and simple to make.

I love the meatiness of roasted portobello mushrooms, but sometimes I just don’t have the time or inclination to marinate them before roasting them in the oven. Luckily, there’s a quick and easy method that does the trick. You can use the caps as “bread” for a gluten-free/Paleo/vegan sandwiches since they come out nice and flat.

Did I mention that this also makes for a great dinner option for Meatless Monday's? Enjoy!

Roasted Portobello Mushroom Buns
Roasted Portobello Mushroom Buns

What You'll Need

4 large Portobello mushrooms, wiped clean with a damp cloth or paper towel 1 tablespoon olive oil 1 tablespoon amino acids or soy sauce (I used gluten-free soy sauce) Kosher salt Freshly ground pepper 1 tomato, sliced 1/2 purple onion, slices tuscan kale leaves (or your favorite leafy green) 1 avocado juice from 1/2 lemon Mayo, to taste (optional)

This recipe serves 2.

I first preheated the oven to 400 F and placed an aluminum foil-lined baking sheet on the middle rack. I then removed the stems from the mushrooms, and brushed the whole cap (top and bottom) with oil and soy mix. The coconut aminos great a nice umami flavor profile. Once they were nicely coated, I popped them in the oven, gills side up for 10 minutes and flipped them over to back for an additional 10 minutes. If you have a dehydrator, you can place these in at a low temperature for 3-4 hours. When the mushrooms were ready I did have to remove them from the trays and the juices they released, and placed them on a plate to dry off a bit. During this time I got the rest of my ingredients ready. I mashed up an avocado with a little lemon, sliced my tomato and onion, and prepped my kale (wash and tare off). Arranging the bun, there was on method really. On one "bun" I placed a bit of mayo (I used Just Mayo from Hamilton Creek), but this is optional; mashed avocado, tomato, onions, and kale.

Roasted Portobello Mushroom Buns
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Roasted Portobello Mushroom Buns
Roasted Portobello Mushroom Buns

What You'll Need

4 large Portobello mushrooms, wiped clean with a damp cloth or paper towel

1 tablespoon olive oil

1 tablespoon coconut aminos

Sea salt

Freshly ground pepper

1 tomato, sliced

1/2 purple onion, sliced

Tuscan kale leaves (or your favorite leafy green)

1 avocado

juice from 1/2 lemon

Mayo, to taste (I used Just Mayo from Hamilton Creek)

What You'll Need To Know

  1. I first preheated the oven to 400 F and placed an aluminum foil-lined baking sheet on the middle rack.
  2. Then removed the stems from the mushrooms, and brushed the whole cap (top and bottom) with oil and soy mix. The coconut aminos great a nice umami flavor profile.
  3. Once they were nicely coated, popped them in the oven, gills side up for 10 minutes and flipped them over to back for an additional 10 minutes. When the mushrooms were ready I did have to remove them from the trays and the juices they released and placed them on a plate to dry off a bit.
  4. Mashed up an avocado with a little lemon
  5. On one “bun” placed a bit of mayo (I used Just Mayo from Hamilton Creek), but this is optional; mashed avocado, tomato, onions, and kale.

 

Gluten-Free Peanut Butter Muffins

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Who doesn't love eating a delicious muffin...and peanut butter? Unfortunately, many coffee shops and store bought muffins are full of added sugars, preservatives and sometimes even fat. This peanut butter muffin recipe is super easy to make and tastes amazing. Oh, peanut butter, I think many of us are in love with you. I have loved peanut butter since I was a little kid. I have experimented with lots of other nut and seed butters, but peanut butter is always a staple in our house. (I have to say my husband loves it even more than I do.)

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I’m currently on an almond butter kick, but that changes. If you are reading this, and have a nut allergy, there are so many great options out there. So, please don’t let it discourage you. You can just use it in place of the peanut butter in this recipe. Sun butter is an excellent option (which is really just sunflower seeds and salt).

It’s easy to find decadent peanut butter recipes considering the marriage between chocolate and peanut butter are one of the best. But it’s possible to have a good tasting muffin without all the frills too. And, if you're enjoying this for breakfast, I recommend some additional nut butter on it for an extra protein kick. In this recipe, I put a half a date on top of a few of them too for fun.

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What You'll Need

2 cups oat flour (just grind up old fashioned gluten free oats)
1/4 cup oil
1/4 cup nut butter (I used peanut butter)
2 tablespoons nut butter (I used peanut butter)
1/4 cup grade A maple syrup
1 1/2 cups unsweetened almond milk
3 tsp aluminum free baking powder
pinch of salt
pitted dates, if using (optional)
Peanut Butter Glaze:
1/2 cups maple syrup
1/4 cups peanut butter
 

What You'll Need To Know

Preheat oven to 350 F degrees.

In a medium size bowl whisk together flour, baking soda, and salt.

Add the nut butter and oil and mix it with a fork until it looks crumbly.

Add the milk and maple syrup until just combined. Do not beat the mixture.

Pour into muffin greased or lined and bake for about 12 minutes, or until the tops are golden and it passes the toothpick test*. Add a half a date on top before placing in the oven, if using.

Allow to cool.

Peanut Butter Glaze
I used a double boiler for on high heat for a minute until the two were well combined, stirring frequently.

A microwave* can also be used for 30 seconds, stir and serve on top of your desired dish!
Notes

*toothpick test = stick a toothpick in the middle and if it comes out clean they're ready!

This recipe first appeared on AskLeahRenee.com

An Energizing Green Smoothie Bowl

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Green smoothie bowls have been my thing lately. I normally have a bowl of oat bran, but there has been something so exciting about smoothie bowls. Maybe it’s the fact that you can make them pretty with all the toppings and vibrant colors? This week I used H2 Yerba Mate as my liquid base. It turned out SO delicious and provided the perfect energy kick. So, what is in this bowl exactly?

green smoothie bowl with h2y
green smoothie bowl with h2y

What you’ll need
... 1 handful of baby kale 1 handful of baby spinach 1/4 haas avocado 1/4 banana 30g blueberries 1 cup brewed and refrigerated H2Y’s traditional yerba matte 20g oat bran 1 scoop of VegaOne Protein Smoothie (Vanilla)



Toppings… 1/4 banana 10g blueberries a sprinkle of chia seeds a sprinkle of buckwheat

What you’ll need to know… Place the ingredients into a high powered blender. Secure the lid and blend starting on low and work up to high speed, blend until the smoothie is completely smooth. Pour the smoothie into a bowl and sprinkle your toppings. This recipe makes one serving. 💚Enjoy!

green smoothie bowl
green smoothie bowl