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Grain-free Crispy Chicken Skewers with Mustard Aioli
It’s been a tad quiet here on the website and my social media outlets while I enjoyed the magic of the holidays with my family in NY. I took a little break from the constant posting and checking all the social channels, while allowing myself to be fully submerged in the short time I had with my family. Those trips back home are never long enough, they fly by in the blink of an eye and I find myself packing my bags up to come back to our home in California, in what feels like mere hours after we had just left.
I know I am repeating myself when I share this thought, but whether traveling and visiting family or in my own home entertaining guests, I very much subscribe to the notion that just like the rest of the year, the holidays should be about balance. Making mindful choices, but also not limiting yourself to such an unhealthy degree that you wander through the season feeling deprived, left out, unhappy or unable to relax and enjoy your loved ones. A few extra starchy carbs or a little extra unrefined sugar, by way of those tasty homemade gluten-free cookies or maybe a little extra dairy than normal in those traditional homemade meals your family makes, I can promise you that it won’t kill you (this is all outside of any existing allergies, of course). If you eat a little off your usual plan, doing so knowing it’s a treat, it won’t derail your hard work from the rest of the year. It’s not only about the balance but also, the energy and the emotions you harbor when eating. Dropping the guilt and the feelings of “doing wrong”, this matters and it certainly affects how your body chooses to respond to the treats, as well.
Eating healthy and choosing real food is so incredibly important and generally at the forefront for most of us, but allowing it to take a backseat to family and friends, love, laughter and memories, in my mind, this is certainly as it should be, especially during the holidays. This season I have been on a mission to create dishes that celebrate the holidays with my loved ones, yet still fall within my idea of healthy, real food. Read the rest of this entry »
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Vegan Grain-free Stuffed Mushrooms (Gluten-free + Vegan)
If you know me even just a little bit, you’d know how much I love a good party, especially those centered around eating, and OK yes, drinking, too! Everything in moderation, right? I love an excuse to wear a fun outfit, make some special treats and just enjoy myself. Our house is fairly small so it is very rare that I entertain at home, so I have to wait on other people to have parties and invite me, but when they do, I always jump at the chance to create something yummy to share with others. Besides the joy I get by making people happy with the food I make, the biggest reason I enjoy bringing something to share is the guarantee that I will have at least one thing to eat. Being that I am gluten-free and dairy-free and I also refrain from eating processed foods, it can be quite hard to indulge at parties and other get-togethers.
The other reason I love being able to bring some food to share to a party, is so I can spread the good word about eating clean and healthy. I think many people attribute the words “clean”, “processed-free” or even “gluten-free”, to mean taste-free and unexciting. I love changing people’s perceptions on food and eating and showing them just how much fun you can have with your food, even with a clean diet.
This recipe would be great for many different types of cocktail parties, whether it be a casual sports party for the Super Bowl or a fancy New Year’s Eve bash. They are as dressed down or dressed us as you need them to be. These stuffed mushrooms are grain-free and vegan, they are perfectly bite-sized and so full of flavor and texture. They are so quick to make, too. Plus, you could make these ahead of time, stuff them and put them in the oven just before the guests start to arrive.
These Vegan Grain-free Stuffed Mushrooms are so simple to make and are the perfect small-bite party food. If the party isn’t at your place, make them ahead and pop them in the oven just before serving at your holiday or cocktail party destination. They are of course perfect for any gluten-free and/or vegan eaters, but I promise all of the party guests will enjoy them and the bonus is they are easy on the waistline at a time of year when temptation is around every corner.
It was fun making these on a random work day (since we work from home) and eating them in the middle of the day, felt like we had a little party of our own.
Do you like bringing a dish or a treat to share when you go to a party or would you rather just eat what others make?
This recipe was originally shared on Cara’s Cravings as part of her Clean Eating Cocktail Party. Cara’s site is full of creative and delicious recipes that are always seasonally inspired and clean. Cara’s recipes will always give you the excitement and comfort we crave from food, but without any of the guilt.
[print_this]Vegan Grain-free Stuffed Mushrooms
YIELD: 4-8, depending on size and quantity of mushrooms
What’s a party without the ever-popular stuffed mushrooms? These ones are loaded with walnuts, spinach and sundried tomatoes, a savory burst of flavor to feed any appetite.- 1 1/2 lbs. mushrooms, you can use baby portobellos, cremini or button
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, roughly chopped
- 1 small red bell pepper, finely chopped – reserve a little for serving
- 1 small shallot, finely chopped
- 2 cloves garlic, finely minced
- 1/4 cup sun dried tomatoes, finely diced
- 3/4 cup walnuts, finely, roughly chopped
- 1 cup baby spinach, finely, roughly chopped
- salt and pepper, to taste
Directions:
Preheat the oven to 375ºF.Remove the stems from the mushrooms, set aside to dice and add to the filling. Brush mushrooms with a little olive oil, place stem side up and bake for 8-10 minutes.
In a medium pan over medium-high heat, add 1 tablespoon of olive oil. Saute the shallots, bell pepper, garlic and sun dried tomatoes for about 3 minutes until they start to get tender. Add in the parsley, finely chopped mushroom stems and chopped walnuts, cook another 2-3 minutes. Add in chopped baby spinach and allow it to wilt. Salt and pepper to taste.
Remove the mushrooms from the oven, pour off or soak up any water that accumulates in the mushrooms. Spoon the filling into the mushrooms and bake for an additional 10-12 minutes. Topped with fresh, raw diced red bell peppers and serve warm.[/print_this]
