Tag: mushrooms

Green Lentils Mushrooms & Onions (Vegan)

Melissa King 2 Comments

This Green Lentils Mushrooms & Onions recipe is a must try!  Marcus and I recently got back from vacation and we wanted to get back on track with healthy eating.  So we are trying to follow the Eat to Live plan.  That is how this healthy meal came about.

 

Green Lentils Mushrooms & Onions

 

This recipe is super easy, budget friendly, vegan, gluten free and oil free!  It really only calls for a few simple ingredients. It didn’t last long in our house at all.  I wish I had doubled the batch!  I will definitely be making it again in the near future.

 

Read More

Roasted Mushrooms with Thyme

Melissa King 4 Comments

Everything is better with balsamic, right?  I love these Roasted Mushrooms with Thyme and you will too.  They are full of flavor and easy to make.

I could eat a whole tray!  This healthy mushroom dish could go with many things.  I think they would be delicious tossed in zucchini pasta with a cream sauce, over green lentils, or served over warm salad greens.

Roasted Mushrooms with Thyme

I made these up right away, but you can definitely let them marinate a little bit to get even better flavor. This recipe fits most diets since it’s vegan, gluten free and paleo.  I hope you enjoy it as much as I did!

Read More

Green Lentils and Mushrooms

Melissa King 8 Comments

I have had this huge bag of lentils in my pantry that I have been meaning to use.  That is where this Green Lentils and Mushrooms dish came about.  Lentils are so versatile.  My most favorite lentil dish is my Lentil Sloppy Joes.  A must try if you haven’t already!  Green lentils have an earthy flavor that goes so well with the mushrooms.  I added crispy shallots to add a sweetness to balance out the earthy flavors.  It went very well!  I also think spinach or kale could be a yummy addition to this.

Green Lentils and Mushrooms - My Whole Food Life

This dish is vegan and gluten free.  It’s also very budget friendly.

Read More

Spinach Chickpeas and Mushrooms

Melissa King 6 Comments

We have been staying at my inlaw’s house during our kitchen renovation.  My mother in law made this awesome Spinach, Chickpeas and Mushrooms dish.  It’s super simple to whip up and naturally I had to share it with all of you.  This Spinach, Chickpeas and Mushrooms recipe could be eaten as a side dish, or you can serve it over rice or quinoa for a complete meal.  Spinach, mushrooms and chickpeas are 3 of my favorite foods.  If you love chickpeas as well, you may also like my maple cinnamon roasted chickpeas or my epic chickpea spread.

Spinach Chickpeas and Mushroom - My Whole Food Life

Read More

Clean Eating Cream of Mushroom Soup

Melissa King 39 Comments

The time has come when you start thinking about that green bean casserole.  So I made a clean eating cream of mushroom soup.  Traditionally, people use Campell’s cream of mushroom soup in making it.  Let’s take a look at the ingredients in Campbell’s Cream of Mushroom Soup:

 

WATER, MUSHROOMS, VEGETABLE OIL (CORN, COTTONSEED, CANOLA, AND/OR SOYBEAN), MODIFIED FOOD STARCH, WHEAT FLOUR, CONTAINS LESS THAN 2% OF: SALT, MONOSODIUM GLUTAMATE, SOY PROTEIN CONCENTRATE, DEHYDRATED CREAM (CREAM [MILK], SOY LECITHIN), YEAST EXTRACT, FLAVORING, DEHYDRATED GARLIC.

 

Wow.  I was surprised to see so many soy products in this.  Not to mention the MSG.  Since it also contains wheat flour, it’s not gluten free.  My recipe is very simple and happens to be gluten free as well.  My recipe is also dairy free and vegan. 🙂

 

Cream of Mushroom Soup - My Whole Food Life

Clean Eating Cream of Mushroom Soup

Clean Eating Cream of Mushroom Soup

print shopping list
Prep Time 20 min Cook Time 10 min Serves 2 cups     adjust servings

Ingredients

Instructions

  1. In a blender , combine all the ingredients except the arrowroot. 
  2. Blend well and transfer to a sauce pan .
  3. Add in the arrowroot and cook on medium heat for about 5-10 minutes just to let the flavors develop. 
  4. Refrigerate for later or even freeze it.  This recipe makes about 2 cups.  Enjoy!

by

Farro with Spinach and Mushrooms

Melissa King 36 Comments

My husband loves to cook and often comes up with the savory dishes for the blog.  One of the more popular dishes that he has created is the Peanut Noodle Stir Fry.  I love to bake and stick mostly to doing that.  This is a dish he came up with.  I am going to be on a panel for a Google + hangout soon.  In preparation, Bob’s Red Mill sent me a box of their Grains of Discovery line.  Farro was one of the grains in the kit.  I have always wanted to try it and I am so glad I did.  It has a nutty taste and texture that goes very well with the mushrooms.

Farro with Mushrooms Watermark 2

If you are gluten free, wild rice or quinoa would work as well.  We ate ours warm, but I think it would be a great cold dish as well.

Farro with Spinach and Mushrooms

Farro with Spinach and Mushrooms

print shopping list

Ingredients

  • 3 cups vegetable broth
  • 1 1/2 cups farro
  • 1 8oz package of mushrooms sliced thin
  • 1/2 yellow onion (or 1 cup chopped)
  • 1 garlic clove minced
  • 2 T white wine vinegar
  • 1-2 handfuls of spinach
  • 2 T oil (I used walnut oil)

Instructions

  1. In a saucepan , add the farro and vegetable broth and cook on medium heat until all the broth is absorbed.  In another saucepan , saute oil, garlic, onion and white wine vinegar medium high heat and cook for about 6-8 minutes. 
  2. Add mushrooms and stir for another 5 minutes or so. 
  3. Once the farro is done, add it to the sauce pan with the mushroom onion mix. 
  4. Add salt and pepper to taste and lastly add in the spinach and cook until slightly wilted. 
  5. Remove from heat and serve immediately or refrigerate for later.  Enjoy!

by