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This Week's Healthy Recipes

Meal 1

Grilled Portobello and Peach Sandwich Recipe

YIELD: serves 4

ACTIVE TIME:30 minutes

TOTAL TIME:35 minutes


4 portobello mushrooms

3 tablespoons olive oil

1 large sprig rosemary sprig

1 tablespoon fresh chopped thyme

3 small cloves garlic, minced

Juice of 1/2 lemon

Salt and pepper to taste

2 large avocados, halved and pitted

2 roma tomatoes, seeded and chopped

4 peaches, halved, pitted, and cut into thick slices

4 ciabatta rolls or other burger buns of your choice, preferably toasted or grilled

2 cups baby arugula


Using a wet cloth or paper towel, clean the portobello mushrooms to remove any dirt. Pull half the leaves off the rosemary sprig and roughly chop, leaving the rest of the leaves near the end to use as a grilling brush. In a large bowl, combine the chopped rosemary with the olive oil, thyme, 3/4 of the garlic, and half the lemon juice with a pinch of salt and pepper. Add the mushrooms and toss to coat well.

While the mushroom marinates, mash the avocados in a second bowl and add the remaining garlic, lemon juice, and chopped tomato. Season to taste with salt and pepper.

Prepare a charcoal or gas grill, or heat a ridged grill pan over high heat for a full minute. Lay the mushrooms on the grill and cook until nicely caramelized and starting to release their liquid, but not completely dry, 3-5 minutes per side. On another part of the grill or grill pan, cook the peach slices until caramelized and soft, 4-5 minutes per side.

If desired, briefly toast the rolls or buns on the grill. While the mushrooms and peaches continue to cook, spread the avocado mixture on both sides of the buns or rolls and divide the arugula amongst the four sandwiches. Top with the mushrooms, followed by the peaches. For a neater package, secure the sandwich with large toothpicks. Serve right away while the mushrooms are still hot and juicy.



PREP TIME 10 mins

COOK TIME 20 mins

TOTAL TIME 30 mins

Serves: 6 servings


1 Tablespoon Olive Oil

2 cups of sliced purple potatoes

3 Anjou pears cored and cut into thin wedges

1 Tablespoon Mustard Seeds

¼ cup lemon juice

¼ cup Apple cider vinegar

¼ cup extra virgin olive oil

1 Tablespoon Honey Dijon mustard

1 Tablespoon of coconut aminos

1 Tablespoon of coconut nectar

1 small onion sliced

4 cups of torn Kale

Black sea salt and ground black pepper