It’s really crazy to me that the last blog post I made was almost two years ago. I’ll be honest, the main reason I’ve decided to start posting is because I want my kids to have a resource for all my recipes. And also, my bestie Kelly encouraged me to start putting all my cooking adventures on the site again.
So, I’m really excited about this delicious vegan meal I enjoyed tonight. It is great for anyone who wants a healthy plant-based meal that is bursting in flavor.
Portobello Mushroom Burgers on Flax Bread
These are a little messy to eat, but I didn’t mind. The flax bread is a keto recipe I acquired from here
For those of you who know me well, you know that I enjoy vegetarian, vegan and keto food, and meat. I’m not keto or on any special diet, I just really like healthy and delicious food. I was searching for a low carb bread that integrated flax seeds or coconut flour, and this one looked amazing! I’m putting the recipe here for easy access, but check out the website above because the other recipes look incredible too!
The portobello burgers are super easy to make. All you need to do is put the sauce on top of the mushrooms and broil for ten minutes total. I’d make the flax bread ahead of time because it is going to take you about 45 minutes to an hour to make.
This flax bread is wonderfully nutty, slices easily and is great for healthy sandwiches. I love that it has so many eggs in it (I love eggs for protein) and that the ingredients are so simple.
- 2 Cups Flaxseed – golden ground
- 5 Egg whites
- 3 Egg yolks
- 5 tablespoons Coconut/olive oil (I used olive)
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 1/2 cup Water
- 2 tablespoons Apple cider vinegar (I used white vinegar)
Preheat the oven to 180C/350F degrees.
Whisk the egg whites until stiff.
In another bowl, blend the flax seed, baking powder, salt and oil.
Add the egg yolks, water and vinegar.
Gently fold the egg whites into the flaxseed mixture.
Pour into a greased loaf pan and bake for 30 minutes until firm and golden (it took me about 45 minutes… check that the bread bounces back when you apply pressure and you’ll know it’s done).
Eat and enjoy!
- 4 portobello mushrooms
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon garlic
- 1 teaspoon dried basil
- salt and pepper to taste
- Wash the portobello mushrooms and dry them off as much as you can with some paper towels.
- Whisk the rest of the ingredients. Place the mushrooms in a baking dish, smooth sides up, and pour the sauce on top.
- Broil mushrooms for five minutes, turn over and broil for five more minutes.
I topped two slices of toasted flax bread with avocado, tomato, mixed greens, and half a mushroom. Yum!
I’ll close this post with a really simple, healthy egg salad dish I made up for Rosemary. I wanted to find a way to get some avocado into her belly (she hates avocados) and finally found a way!
Toddler-Friendly Avocado Egg Salad Corn Tortilla Wraps
- 2 hard boiled eggs
- 1 tablespoon mayonnaise
- About a quarter of an avocado
- salt, pepper and garlic, to taste
- Two corn tortillas
- Cheese (I used half a slice total)
- Mash up the eggs, mayonnaise, avocado and seasonings.
- Put the corn tortillas on a skillet with the cheese, then add the filling on top.
- Wrap and serve!
OK, that’s it for now. It’s good to be back!