Balsamic Glazed Portobello Mushroom



Happy Meatless Monday! I made an amazing Balsamic Glazed Portobello Mushroom with Mozzarella Cheese, Spinach, and Tomatoes. I would say it’s almost a spin on my Tomato and Sage Balsamic Bruschetta (posted in #holidays on my blog).

What You Need:

Portobello Mushroom
Grape Tomatoes
Fresh Mozzarella Cheese (don’t skimp and get one full of preservatives)
Olive Oil (I used one with herbs)
Italian Seasoning Grinder
Salt and Pepper

Balsamic Glaze:

1/4 Cup Balamic Vinegar
2 Teaspoons Brown Sugar

What To Do:

Preheat the oven to 400 degrees and lightly sprinkle olive oil on a baking sheet. Remove the stems from the portobello mushrooms and place on the baking sheet. Season with salt and pepper. Cook for ten minutes.

While the mushrooms are cooking, start the balsamic glaze. In a sauce pan, add the brown sugar and balsamic vinegar. Simmer on medium low heat until the glaze is bubbling and has thickened.

After ten minutes, take the mushrooms out and layer on spinach, the tomatoes, and cheese. Use the Italian Seasoning grinder on top.

Cook for twelve minutes or until the mushrooms are tender and the cheese is melted. Top with the balsamic glaze. This recipe was so good that I ate both mushrooms in one sitting.


Roasted Broccoli

Roasted Broccoli




I love roasting vegetables as you know. I have shared a couple recipes, like my Fall Vegetable Roast with butternut squash, sweet potatoes, and whatever else is in season. This time I am sharing my delicious Roasted Broccoli with spices, topped with a sprinkle of parmigiana cheese (leave the sprinkle out to make it vegan).

Broccoli is an amazing vegetable. Not only does it contain tons of vitamins and minerals but helps aid the body with allergies and inflammation! It’s full of vitamin A, K, and D. Broccoli contains a large amount of vitamins A and K which help support the strength of vitamin D. They all work together to help your body process vitamin D.

If you have been following my story for a while, you know that I have tons of food allergies as well as Inflammatory Disease, where my body just chooses a spot to inflame or run rampant through my body. Currently, with all that I have going on personally, my body has taken a beating. It has chosen to not cooperate. The brain fog is back, the pain and inflammation are some days unmanageable, and my joints are freezing more than ever. I am hoping with adding in more anti inflammatory and nutrient dense foods, it will help my body to calm down a bit.

What You Need:

Broccoli (cut into the florets-I used two heads)
4 Cloves of Garlic (sliced thinly)
Herbed Olive Oil (use any type)
Salt and Pepper
Crushed Red Pepper Flakes
Trader Joes 21 Seasoning Shaker (you can also use Italian Herbed Grinder)

What To Do:

Preheat oven to 400 degrees and sprinkle a bit of olive oil on a baking sheet (don’t go over board-you only want a very thin coating).
Cut the stem off the broccoli, leaving only the florets. Add to the pan and thinly slice the garlic. After adding the garlic to the pan, sprinkle on some salt and pepper.
Add as much crushed red pepper that you like. Sprinkle some of the seasonings on top (I used about 2 teaspoons).
Toss all together, trying to coat all the broccoli with the seasonings, garlic, and olive oil.
Bake for about 15 minutes, flip, and bake for another 10. You want the broccoli to get a nice brownish tinge on parts of it. Top with some parmigiana cheese (leave off if vegan). Enjoy 🙂

Napoleon Portobello Mushroom

Napoleon Portobello Mushroom

mushroom 4

This dish is amazing! I love mushrooms! Mushrooms are considered one of the most potent natural medicines on earth! They boost our immune system and have tons of Vitamin D. When you are diagnosed or living with Celiacs Disease, you lack a lot of nutrients and vitamins, especially vitamin D. I know for myself that I have a vitamin D deficiency, even though I try to spend time in the sun. I do take vitamin D supplements recommended by my doctor but I also like to add nutrient rich foods like mushrooms into my lifestyle.

mushroom 1


What You Need:

Portobello Mushroom Cap

Homemade Tomato Sauce or Gravy (go under Sunday Dinners for the recipes)


Fresh Mozzarella Cheese

Italian Seasonings


What To Do:

Take the Portobello mushroom cap and fill it with some sauce.


Cook for about 15 minutes at 400 degrees. Add spinach on top with another layer of sauce. Cook for another 10 minutes.

mushroom 3

Then add a thick slice of fresh mozzarella cheese (don’t skimp here! Don’t add a mozzarella cheese full of preservatives. Fresh is best!) Sprinkle on some Italian Seasonings and fresh pepper (I love to use grinders for both). Cook for about another 5 minutes or until the cheese is melted.

mushroom 4

This is perfection!!

Roasted Vegetables

Roasted Veggies

veggies 3

As the weather begins to cool down, my favorite way to make seasonal vegetables is to roast them. There is something that is so comforting about eating a bowl of warm, roasted veggies. I am constantly changing up the different veggies in this dish so feel free to experiment!


What You Need:

Butternut Squash, peeled and cubed

Zucchini, sliced

Carrots (I used baby carrots but you could use either type)

Sweet Potato, cubed

Two small Red Potatoes, cubed

Herbed Olive Oil

Salt and Pepper


What To Do:

Line a baking pan with foil and sprinkle on herbed olive oil. This amount of veggies took up two baking pans. Toss the veggies in the oil and sprinkle on salt and pepper. Toss them again a couple of times until they are evenly coated.

veggies 1

Bake at 425 degrees for 20 minutes, take out the pans, and flip the veggies. Bake for another 20 minutes until the vegetables are golden brown.

veggies 2

I like to pair my roasted vegetables with my homemade honey mustard dressing. See the recipe under dressings or clink the link above! Enjoy!

veggies 4