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I help my clients regain their health by designing an overall wellness program, specific to their needs.
Relationships, exercise, career, and spirituality are just as important to your health as the food you eat. I understand this, from personal experience, and take a holistic approach to supporting the whole person.
My goal is to help you to eat WHOLE and THRIVE!
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Bella Burgers
Ingredients
- 2 tablespoons Coconut Aminos
- 1 clove Garlic (minced)
- ½ teaspoon Kosher Salt
- 2 tablespoons Extra-Virgin Olive Oil (divided)
- 4 Portobello Mushroom Caps (stems and gills removed)
- 4 large slices Country-Style Sourdough Bread (preferably from your local bakery or Farmer’s Market!)
- ½ cup Roasted Red Peppers (organic, jarred is fine - sliced)
- ½ cup Tomato (chopped)
- ¼ cup Myokos brand cashew cheese (crumbled)
- 2 tablespoons Kalamata Olives (chopped pitted)
- 1 tablespoon Red-Wine Vinegar
- 1-½ teaspoon Dried Oregano
- 2 cups Mixed Baby Salad Greens (loosely packed)
Directions
- Preheat grill to medium-high. Place mushrooms in a shallow dish with the coconut aminos and 1 tsp. oregano. Marinate for at least 20 min. (or do the night before)
- Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
- Combine red peppers, tomato, cheese, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
- Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
- Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.