Colourful Palate

I have not slowed down since I made that blueberry ice-cream. Blame cravings, the sunshine, or my desire to make ALL the flavours, but I’m hooked.

The chocolate one I made with half the fat and Continue reading »

It’s funny how you go through seasons, where you are constantly craving a certain something.

For the last 8 weeks, I have been having a love affair with ice-cream. It’s always been a Continue reading »

I’m not usually excited about Mondays…but last week I was thinking about Colourful Palate and my heart was filled with happy. Honestly, there are perks to recovering from my accident. I have more time. Also, I’m getting to the point where I can do a lot more, which is so encouraging. Therefore and forthwith, I’m going to Continue reading »

I was going to make something ridiculously chocolatey. You know, in keeping with the whole Valentine’s Day thing. However, this other recipe came into my mind and kept pushing chocolate off to the side Continue reading »

What to do with all this pumpkin that is still in vogue? Okay, so I didn’t cook an actual pumpkin…at all. I actually just bought one can of pumpkin puree and now I’m like Continue reading »

This fall season is my new happy place.

I’m being swept away by the romance of everything autumn. Except for the Starbucks pumpkin spice late. I’ll take homemade any Continue reading »

This recipe is for my fellow “hobbit” friends. And when I say hobbit, I don’t imply that I’m short and only think short people should eat this. Or that you have hairy feet.

These mini pizzas feature the most esteemed Portabella mushroom…and hobbits love mushrooms.

It’s a great way to stack up your veggie intake and get in more B vitamins and minerals into your day. Plus, one mushroom cap is like 35 calories! Serves 2.

Portabella Pizza

1. 4 Portabella mushroom caps
2. Organic tomato sauce
3. Pesto
4. Organic spinach
5. Chicken breast (or any other meat)
6. Grated cheese

Take the stems out of the mushrooms and gently scrape some of the inside of the mushroom out…so you have room to load your “pizza shell” with goodness.

Top with light pesto and tomato sauce, load with whatever veggies you like…protein and cheese…you get the idea. Bake for about 10-12 minutes at 450 degrees.

This recipe is a basic framework, but essentially you can do whatever you like. Vegetarian? Skip the meat? Vegan? Use a dairy-free cheese.

Tried Portabella mushrooms before? What do you use them for?