Living Life Balanced Blog

Portobello Pizza

1/31/2018

Pizza is definitely one of my favorite foods but sometimes I want an option that is not loaded with empty carbs…that is why these portobello pizzas are perfect! Two of them are a serving and I was actually completely full and satisfied after eating them! I made them vegan but feel free to use your favorite cheese and add some meat if you please!

Servings: 2
Prep/Total Time: 20

Ingredients:

4 large portobello mushroom caps
1/4 cup tomato sauce, low sodium
1/2 sweet onion, chopped
2 cups baby spinach
1 jalapeno, sliced
1/2 cup vegan cheese (or your favorite cheese)

Directions:

Preheat the oven to 400 F.
Use a small spoon to scrape the black “gills” out from the mushroom caps. Spray a rimmed baking pan with nonstick cooking spray and place the mushroom caps on the sheet, stemmed side down. Cover with aluminum foil and bake until the mushroom caps are tender, about 7 minutes.
Transfer the baked mushroom caps to paper towels so they can drain (lay them stemmed side down).
Fill the mushroom caps with the tomato sauce, vegetables and top with the cheese.
Bake until the filling is piping hot and the cheese starts to melt about 5-10 minutes. Serve hot or at room temperature.

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Salmon Apple Salad

1/30/2018

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This salmon salad is sweet and savory and the flavors complement each other very well! It is perfect on a wrap, eaten with spinach as a salad or just enjoyed with crackers! I like this for lunch paired with a cup of broccoli and 3 Tbsp of hummus and an orange.

Servings: 4
Prep/Total Time: 5

Ingredients:

15oz skinless, boneless wild salmon
1 apple (I use pink lady), chopped
3 stalks celery, chopped
1/4 sweet onion, chopped
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1 Tbsp honey
black pepper to taste

Directions:

Mix together the first 4 ingredients for the salad.
Mix together the last 4 ingredients for the dressing.
Pour the dressing over the salad and enjoy as a wrap, salad or with crackers!

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Lentil Soup

1/29/2018

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Lentils are a high-protein, high-fiber member of the legume family that is low cost, quick and easy to prepare. I love this soup because it packs a nutritious punch between the lentils and the vegetables and even has a tad bit of sweetness from the tomatoes that will leave you craving more!

Servings: 4
Prep/Total Time: 30 minutes

Ingredients:

1 onion, chopped
1 garlic clove, crushed
1 Tbsp olive oil
1 cup lentils, cooked
2 cups no sodium vegetable broth
1 (19 oz) can Italian-style stewed tomatoes, undrained and chopped
1 tsp oregano
1 tsp ground black pepper
pinch of salt, to taste

Directions:

Saute onion and garlic in olive oil until softened.
Stir in remaining ingredients and bring to a boil.
Cover and simmer for 10 minutes, stirring occasionally.

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Apple Chicken Sausage Salad

1/28/2018

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I love having apple chicken sausage on hand in the freezer. It tastes great and is easy to whip out and add to my recipes when needed quickly! The sausage has a sweet/smoky flavor and goes so well with the rest of the salad ingredients. You should definitely give it a try!

Servings: 2
Prep/Total Time: 15 minutes

Ingredients:

2 links apple chicken sausage (reduced-fat), cooked according to the package and sliced
1/2 pear, sliced
1/2 red onion, sliced
2 Tbsp feta cheese or goat-cheese
4 cups spinach
2 Tbsp red wine vinegar
1 Tbsp olive oil

Directions:

Top the spinach with the sliced vegetables, cheese and sausage.
Mix together the red wine vinegar and olive oil and drizzle over the top.
Easy as that, simple and delicious!

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Luau Salad

1/27/2018

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Sometimes I have no idea what to make for dinner so I literally just choose all sorts of different ingredients (like Chopped), hoping that I can put them together when it comes time to make dinner. I was in a tropical mood so I used my fresh vegetables and shrimp to make a luau salad. It was very light, yet fulfilling meal.

Servings: 4
Prep/Total Time: 45 minutes

Ingredients:

12 peeled and deveined shrimp
1/2 tsp garlic powder
1 Tbsp olive oil
1/2 tsp black pepper
1 Tbsp lime juice
1 green plantain, peeled and sliced
4 cups butter lettuce
1 mango, peeled and diced
15 cherry tomatoes, sliced in half
1/2 yellow bell pepper, diced
1/2 sweet onion, diced
1/4 cup lime juice
2 Tbsp olive oil

Directions:

Combine the first 5 ingredients in a bowl and let soak while the grill heats up on medium high heat.
Cook the shrimp until the shrimp turns pink.
Pre-heat the oven to 350 and place the plantain chips, coated with cooking spray, on a greased cookie sheet and bake for about 30 minutes, or until crispy.
Combine the rest of the salsa ingredients in a bowl (except for the lettuce).
Place the lettuce on the plate, top with the salsa, shrimp and plantain chips.

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