Gluten-free, Vegetarian, Vegan (if no sauce)
I am here to tell you that healthy can be easy. And there is no shame in it, either. Easy is my jam! When folks commit to making healthy eating a lifestyle, rather than a diet or quick fix, this is an important mindset to have, because the idea that preparing a meal is "hard" will only get in your way. Enter these veggie tacos that take 15 minutes max to prep and prepare.
RECIPE
Serves 1
Ingredients
Tacos
2 large Portobella mushrooms, stems cut off
2 cloves garlic, minced
2 Tbsp olive oil
1 C arugula
1/2 avocado, sliced
1/2 C sliced tomatos
2-3 tortillas, grain-free
fresh ground pepper
salt to taste
Horseradish Cream Sauce
1/2 C whole plain yogurt
2 Tbsp avocado mayo
3 Tbsp prepared horseradish
1 Tbsp apple cider vinegar
2 Tbsp chopped chives, fresh
1/4 tsp pepper, freshly ground
Equipment
Small food processor or blender and skillet
Method
I like to start by making the sauce and setting it aside until the tacos are ready to go. Since mushrooms have a steaky texture, and I wanted to add flavor and moisture, I thought this horseradish and chive cream sauce would be the perfect compliment.
Prepare the sauce by adding all ingredients to a small food processor or blender and process until smooth.
Next, prepare your portabella mushrooms. Trim the steams off completely. I like to use a towel to wipe away any excess dirt off the top, and then give them a good rinse. You can scoop out the dark gills on the underside portion of the mushroom, or you can leave it. I chose to leave mine this time, but either way is good.
And by the way, mushrooms are extremely nutritious and are a great option for a meatless meal. Portabellas are known for being a good source of vitamins and minerals, especially selenium (helps produce thyroid hormones and antioxidants), niacin (Vitamin B-6, needed for metabolizing food into energy) and copper (needed to form connective tissue, produce energy, and antioxidants). They are also a low carb, low fat food.
To cook the mushrooms, brush them with 1-2 Tbsp olive oil. Heat a skillet on low-medium heat. Add 1 Tbsp olive oil to the pan and swirl to coat. Place mushrooms inside and cook for 3-4 minutes. Add minced garlic to the pan for a quick roasting. Flip mushrooms and cook another 3-4 min on the other side.
Warm tacos in a pan, about 30 sec per side, on low heat. I like to assemble the tacos by placing greens on the bottom first, then mushrooms, then sliced tomatoes, then avocado slices. Top with the horseradish cream sauce and ENJOY.
If you would like additional tips on eating easy and healthy, please reach out! You can contact me here.
And if you make these tacos, I would love to see them. Tag me on Insta @wholetosoulnutrition
In good health and food freedom,
Alyssa
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