Eat This, Not That: Portabella Mushroom Burger, Kale Chips and Apple Pie Cupcakes!


We all have those dishes that we love – whether that’s a burger and fries, a big bag of potato chips or a warm slice of apple pie. If you are open to trying something new, you might surprise yourself with how much you like the healthier version of your old favorite. The next time you’re in the mood to cook and are feeling somewhat adventurous, try the following recipes! 


If you are making a transition to being a vegetarian, or you are simply trying to cut back on beef and don’t particularly like chicken or turkey, portabellas are the perfect antidote. Surprisingly “meaty,” their texture and consistency is very similar to meat and they are incredibly filling for about 22 calories per 1 cup. Experiment with toppings, such as avocado or carmelized onions. 

4 portabella mushroom caps
1/4 cup balsamic vinegar
1 tbs. olive oil
1 tsp. basil
1 tsp. oregano
1 tbs. minced garlic
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, and garlic. Pour over mushrooms. Let stand for 10 minutes, turning twice. Preheat grill for medium high heat (or a saute pan). Brush grate with oil. Place mushrooms on the grill, brushing with marinade frequently. Grill for 5 to 8 minutes on each side, or until tender. 
If you’re craving POTATO CHIPS, try: KALE CHIPS
Kale is a natural source of vitamins and antioxidants. A variety of cabbage, it’s been known to help a host of diseases and one cup provides 9% of your daily requirements for calcium. Wash thoroughly before eating. 
12 ounces kale, stems and ribs removed, torn into small pieces (make sure it’s fairly dry after rinsing)
1 tsp. olive oil
1 tbs. apple cider vinegar
1 tbs. nutritional yeast
Preheat oven to 350 degrees. In a large bowl, toss the kale with the oil, vinegar and yeast. Divide the kale between two rimmed baking sheets. Bake for up to 20 minutes, checking after 10 . If the kale doesn’t appear to crisp, increase the temperature to 375 degrees and bake until crisp. 
If you’re craving APPLE PIE, try APPLE PIE CUPCAKES 
The key to killing cravings is knowing what it is you actually crave. If you can stop your cravings cold turkey, great, but most people just feel a sense of “deprivation.” So, if you do give in to your cravings, learn how to make a healthier version. Look to fruit to help sweet cravings. The recipe below makes 12 cupcakes.
6 ounces peeled apple, chopped into small chunks
1/2 cup organic brown sugar
2 tbs. nondairy butter
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 tbs. lemon juice
1 1/2 cups organic all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 cup soy or other nondairy milk
2 tsp. pure vanilla extract
1/2 cup granulated sugar
1/2 cup chopped pecans
Add the apples, brown sugar, butter, cinnamon, cloves, nutmeg and lemon juice to a saucepan and heat over medium-low heat for 10 minutes, stirring often. Remove from heat and let cool. Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. 
In a large mixing bowl, whisk together the flour, baking soda, and baking powder. Add the milk, vanilla, sugar and pecans to the apple mixture. Fold the wet ingredients into the dry, being careful not to overmix. Divide the batter evenly among the cupcake liners. Bake for 20 minutes, or until a toothpick comes out clean. Let cool. 

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