Portobello Mushroom Burger

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I know, I know a mushroom burger, it sounds so not fun! Especially with Memorial Day this weekend & all the summer parties to come! But hey, why not keep it light with the food when you are pumping your self full of tasty beverages this holiday weekend! Munch on this healthy alternative – it is a quick & simple recipe that will surely surprise any guest!

First prepare your grill for high & while waiting for it to heat up begin fixing the toppings…

  1. Grab a skillet, add 1/4C water over medium heat then add  4C baby spinach & place lid on top – let spinach wilt & remove/set aside
  2. Dice 4 sun-dried tomatoes (in oil) & mix with 4T  nayonaise light – set aside
  3. Thickly slice 1 red onion – set aside
  4. With a damp towel clean off 4 portobello mushrooms, remove stem & brush with the oil from the sun-dried tomato jar – set aside

Now that we have all the prep done lets get on to the grill…

  1. Place the mushroom caps on the grill (top side down first) & the onion slices, both for 4-5minutes on each side
  2. If you like your buns crispy throw those on the grill around the 3minute mark, watch for those because they can burn quickly!

Place the bun on the plate, spread the nayonaise mixture on the bottom,then layer with the mushroom cap, wilted spinach, a few sun-dried tomatoes & finally the grilled onion. Serve right away!

Nutritional Info Per Burger with bun & all the toppings (Serves 4): 300 calories – 8 grams of fat – 49 carbs – 13 grams of protein

Continue reading for ingredient list & original recipe…

Continue reading

Miso Glazed Chilean Sea Bass

* THIS RECIPE NEEDS TO BE PREPPED THE NIGHT BEFORE *

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  • Clean 1lb sea bass with paper towel soaked in sake cooking wine
  • In a flat deep dish that would fit your fish mix 1/4C white miso paste, 1/4C mirin & 1T sake
  • Once mixture is blended well lay fish skin side up
  • Wrap in tin foil or cover with lid & refrigerate overnight (or up to 2 days)
  • When ready to bake preheat oven to 400degrees –  remove & wipe off excess miso mixture from fish
  • Let bake for 20-25minutes or until fish has golden char

TASTES LIKE BUTTER, this fish seriously tasted like butter! Have you ever ordered miso glazed sea bass from a restaurant? If you have then you know what I am talking about & if you have never, then get on the band wagon & try it out! Such a quick prep & super easy to put together for a meal. I will be serving this at our next dinner party for sure!

Served with whole wheat udon noodles & a bok choy mushroom mix (garlic, ginger, red pepper flakes & braggs steamed)

Find the original recipe here.

Nutritional Info Per Serving for Fish & Miso Paste* (Serves 2): 300 calories – 2 grams of fat – 21 carbs – 32 grams of protein
 
              * The above nutritional facts include skin & the usage of all the miso mixture 
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