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Hi, I’m Maya!

Welcome to my website. You’ll learn about how I took control of my health and started living my best life because of it. Now my mission is to help others do the same.

Portabello "Steak" and Potatoes

Portabello "Steak" and Potatoes

Okay, so I'm starting to get a bit of an obsession with portobello mushrooms. And it's well- warranted. At least once a week I have a "clean out the fridge" party, consisting of me trying to bring all of the scraps in my refrigerator together as to avoid wasting food. Today's treasures: a portobello mushroom cap leftover from Pineapple and Portobello Tacos, a third of a bag of raw spinach, half a red onion, some vegetable stock, and a small sweet potato. A couple of minutes of "hmmmm what in the world am I going to do with this" later, I found myself slicing the mushroom cap and being reminded of a steak I recently saw being served the same way. And suddenly a lunch from scraps turned into a fast, healthy, plant based twist on an American favorite. Enjoy!

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Ingredients list serves 1. For a romantic vegan date night dinner for two simply double the recipe.

Ingredients:

  • Portobello mushroom cap, sliced into long strips
  • 1/4 red onion, sliced
  • 2 c raw spinach
  • 1 sweet potato
  • 1-2 cloves garlic minced
  • Seasonings: Sea Salt, All Purpose Blend, Paprika, Garlic Powder, Curry Powder
  • Optional: Vegetable Stock, about 1/2 c

Prep:

  1. Cut sweet potato into cubes and toss in a bowl with a light drizzle of olive oil and coconut oil. Season with garlic powder, curry powder, paprika, all purpose blend. Place potatoes onto non-stick pan and bake in oven at 400 degrees for about 35-40 min. 
  2. Heat 1/3 c olive oil in a skillet and toss in onion. After a couple seconds place mushroom slices over onions and season one side generously with garlic powder, paprika, all purpose blend, and lightly with sea salt. After 1 minute flip mushrooms with a fork, then cover pan with spinach. Add in vegetable stock, then cover pan and let simmer for about 3-4 min. (Note: If you are not using vegetable stock, add about 1/3 cup of water to pan and season even more generously!)
  3. Uncover skillet and cook for an additional 1-2 min to allow pan to release a little moisture.
  4. Remove potatoes from oven, and plate. Add spinach/onion sauté and top with portobello mushroom. 
Portabello Mushroom & Pineapple Tacos

Portabello Mushroom & Pineapple Tacos

Spicy Watermelon Margarita

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