Yummy Tummy Goals

I have to say that this is now a Christmas dinner tradition in our house. I make most of the insides the day prior so it goes together that much faster! One Our favorite meals by far and I have yet to have guests try it and not ask for there recipe! I can’t say enough for how much we love this recipe. VEGAN MUSHROOMS WELLINGTON RECIPE A fantastic vegan version of the classic beef wellington. Course Main Course Cuisine vegan, vegetarian Prep Time 10 minutes Cook Time 50 minutes Total Time 1 hour Servings 4 people Calories 554 kcal Ingredients 4 large portabello mushrooms stalks trimmed and cleaned 3 large onions peeled and chopped 3 tbs olive oil 300 g baby spinach (10 1/2 oz) 4 sprigs of thyme leaves picked 1 vegan puff pastry 1 tbs dijon mustard salt and pepper to taste VEGAN EGG WASH 1 tbs aquafaba (chickpea water) 1 tbs almond or cashew milk 1 tsp neutral flavoured oil 1/2 tsp maple syrup or brown rice syrup Instructions Place a large frying pan o...

Second time making delicious! I’ve been trying to get “healthy ” veggies in my diet that are easy and taste good. This recipe surpassed my expectations. BALSAMIC ROASTED BRUSSELS SPROUTS Serves: 8 Servings Ingredients 2 lb. brussels sprouts, halved 1 red onion, sliced 2 Tbsp olive oil 1 tsp. sea salt ½ tsp. black pepper ½ tsp. mustard seeds 2 Tbsp balsamic vinegar 1 Tbsp honey 2 tsp. Dijon mustard Instructions Preheat oven to 425 degrees F and line a baking sheet with foil. In a large bowl, toss together brussels sprouts, red onion, olive oil, salt, pepper and mustard seeds. Transfer to prepared baking sheet and spread out evenly. Full Recipe @ eatyourselfskinny.com

I made these for dinner tonight and they turned out amazing!! The only difference is that I baked them in the oven instead of grilling since I already had the oven on. CREAMY SPINACH STUFFED MUSHROOMS Prep Time 15 mins Cook Time 17 mins Total Time 32 mins Portobello mushrooms stuffed with creamy garlic spinach, then topped with grated parmesan - the perfect summer lunch! Author: Slice of Kitchen Life Recipe type: Quick & Easy Serves: Serves 5 Ingredients 10 medium / 5 large portobello mushrooms (approx 350-400g)* 3 tablespoons butter, divided 2 teaspoons garlic puree (or crushed garlic) 200g baby spinach leaves 3-4 tablespoons sour cream (or could use softened cream cheese) 4-5 tablespoons parmesan cheese, freshly grated Instructions Remove the stems from the mushrooms (I just gently slide a knife around the base of the stem and it usually pops off quite easily) and wipe any dirt off with a paper towel. Melt one tablespoon of the butter, and brush over...