CSD Day 3

Three days into the Crazy Sexy Diet and I am loving my new creativity in the kitchen. I have yet another delicious meal to share with you today and even the biggest meat lovers wont be missing out here. After work last night I came home and asked Dutch what he would like for dinner, his response: sushi or fish…. I didn’t want either and was really looking forward to staying in and cooking together. Dutch was craving meat and wanted to go to the store to pick up some fish, but I was determined to fix him something satisfying using what we had! I got busy in the kitchen trying to think of what I could possibly make to keep my meat lover happy and this portobello mushroom burger was born.

Balsamic Marinated Portobello Mushroom Burgers

Ingredients:

2 large portobello mushrooms, cleaned

1/4 c balsamic vinegar

1 T dijon mustard

1/4 c olive oil

2 cloves garlic

2 T fresh parsley

salt

pepper

Directions: Preheat the oven to 400 degrees. Whisk together mustard and balsamic in a small bowl, stream in olive oil and whisk until combined. Stir in salt, pepper, parsley, and garlic. Clean mushrooms and place into a glass baking dish. Pour mixture over mushrooms and let marinate until oven preheats. Pop into the oven for 20 minutes or until soft. Top with whatever toppings you love (I used fresh salsa and mixed greens) and serve!

Clean your portobello mushrooms and place in a glass baking dish. Drizzle with the balsamic marinade and bake @ 400 degrees for 20 minutes or until tender. Plate up and top with your favorite burger toppings. Serve alongside some sweet potato french fries for a delicious meal.

These burgers were awesome, the balsamic marinade is amazing and lends so much rich flavor the the mushrooms. I topped them off with a quick salsa consisting of one roma tomato, 1/2 avocado, 2 T cilantro, 1/2 lemon juiced, salt and pepper! Soo delish. Alongside the burgers I prepared some sweet potato french fries

Sweet Potato French Fries

Ingredients:

2 sweet potatoes

1 T olive oil

1/2 tsp cayenne

salt

pepper

Directions: Preheat your oven to 400 degrees. Peel and slice sweet potatoes into wedges. Drizzle with olive oil, sprinkle with salt, pepper, and cayenne, toss to coat. Place on a baking sheet lined with foil and bake @ 400 degrees for 20 minutes turning halfway though.

I am also happy to report that Dutch was more than satisfied and ate his portobello mushroom in 3 bites then moved on to eat the second half of mine haha… hmm maybe he is meant to be a vegan after all While dinner was cooking he offered to make me a vegan mousse for dessert and let me just say I was smitten

So rich, creamy, and chocolaty this cleanse has made me realize going vegan and gluten free isn’t about what you have to give up, its about all of the amazing foods you can eat. I feel great and am loving every minute of it, I cannot wait to cook again tonight!

I’m off to finish the rest of the cats game and get ready for work, i’ll be back tomorrow with the mousse recipe and a few more delightful vegan recipes

Have a great Saturday!

Cheers to health