30
Oct
Note: This post is from a few days ago. Unfortunately I have been having problems with my internet so I couldn’t upload it. Thank goodness it’s fixed!
I love having a day off, it’s so great to just catch up. I’m one of those people that Continue reading »
22
Oct
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 »
13
Oct
There is nothing nicer, or more refreshing, than coming home for Thanksgiving. Yes, us Canadians just had our Thanksgiving. And it was divine.
This week was
8
Oct
I’m so excited to start up this Soul Vitamin section…I feel like there are so many stories (i.e. lessons) that I have had happen to me in the last year. I just keep learning…and growing. It’s fun to actually start sharing more of my life and what’s happening here…
A few weeks ago, I was
2
Oct
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.
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?
