valerie fidan food photographer in portland, or in the pacific northwest

Hi, I'm Valerie! I'm a content creator and visual storyteller based in Portland, OR. I'm also a wellness writer for SWEATLet's Regale is a space filled with bits + bites of real food, life and travel that are part of my everyday life. It's a breeding ground for ideas and excitement for a balanced and inspired lifestyle.


Grilled Portobello Mushrooms Bowl

Grilled Portobello Mushrooms Bowl

I'm all about making my food look pretty. And, this week, I've been enjoying making my meal preps look pretty AF! 😉 This was the Grilled Portobello Mushrooms Bowl I made as part of my weekly meal prep. I love Portobello's because of how meaty they are. This is a great steak alternative for vegetarians, in addition to being a delicious side dish at any type of dinner. It was super easy to make and throw together. 

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Grilled Portobello Mushrooms Bowls

(Gluten-Free, Plant-Based, Paleo, Whole30)


What You'll Need

Portobello & Asparagus
4 Portobello mushrooms
1 tbsp coconut oil
dried oregano, to taste
sea salt, to taste
1 tbsp coconut amino's

Sweet Potatoes & Asparagus
1 medium sweet potato, cut into pieces
1/2 tbsp coconut oil
dried oregano, to taste
sea salt, to taste
1 tsp Spanish smoked paprika

Toppings
Rainbow Microgreens
1 Watermelon Radish
1 Avocado

Lemon juice (optional)

What You'll Need To Know

Preheat oven to 350 degrees. Lightly coat sweet potatoes in coconut oil and season with spices.

Transfer to a shallow baking pan large enough to hold a single layer. Roast for 25-35 minutes stirring on occasion. Cooking time will depend on how thick you've cut the sweet potato!

In a bowl, coat asparagus and mushrooms with coconut oil and season with spices. 

Grill over hot grill for 10 minutes. Serve immediately and squeeze lemon over them.

When ready to plate, top each plate with 1/4 cup rainbow microgreens, 1/8 sliced watermelon radish, and 1/4 avocado. 

Recipe makes 2 servings.

 
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