Grilled Portabello Caprese using @StellaCheeses Fresh Mozzarella

The best part of dairy, in my opinion, is by far what is considered FRESH CHEESE.  It comes in so some many different textures, from so many different milks, from different animals, all having its own unique flavor.  Different cheeses are to be enjoyed in different settings.  One of my favorites however, due to its versatility, is mozzarella.   The range in flavor from different mozzarella is extraordinary, and I can always make use of it in whatever dish I am cooking.   One of my favorites is Stella Fresh Mozzarella.  I love to use Stella’s to either just cut up and enjoy with some fresh tomato, basil, olive oil, and a nice balsamic vinaigrette for a fresh salad (so simple!), or sometimes I’ll step it up a notch and transform into a tasty melted delight.  For today’s post, I’m going to share with you a grilled portabello caprese! Click here to receive a coupon towards your Stella Fresh Mozzarella purchase. 

Ingredents:

2-3 portabella caps

2-3 Stella Cheese fresh mozzarella, sliced

2-3 tomato, sliced

2 Tablespoons olive oil 

1/4 cup fresh basil, chopped

Balsamic vinegar to drizzle 

Salt and pepper to taste

Preparation:

Preheat grill to medium high heat. 

Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.

Grill mushrooms with gill facing up for about 8-10 mins. 

Slice Stella's fresh Mozzarella 

Slice the tomato

Chiffonade the basil 

Top portabella with tomato and cheese 

 Place the grill pan under the broil until mozzarella melts and bubbles. 

Remove from grill pan and dress with basil and drizzle balsamic vinegar. 

Serve and Enjoy!

For more Stella Cheese recipes or information, head to Stella Cheese because #freshisbest! 

Butternut Squash Fries with Curry Dipping Sauce

Let's be honest here, there is no true substitute for the classic french fry.  But if you are going to go in that direction, I will tell you, sweet potato fries are out, and butternut squash fries are in! Not only are they lower in carbs than sweet potatoes, but they also oven-roast to such a delicious and crispy state that I promise you will be impressed and glad you made the switch.  If you dip 'em in curry sauce... Wowzers!  That's all I can say.  Curry + Butternut Squash is a match made in heaven.   Trust me.  I use a curry dipping sauce made with kefir and veganaise, and is actually super healthy for you. With each dip in the curry sauce, you get probiotics and calcium from the kefir, omega 3-acids from the veganise, and the spices that make up the curry help fight Alzheimer's and cancer. 

Butternut Squash Fries + Curry Dipping Sauce 

ingredients

1 butternut squash, peeled, seeded and cut into evenly-sized fries 
Olive oil to toss 
Salt and fresh ground pepper to taste

preparation

Preheat oven to 425 degrees. In a large bowl, place the cut butternut squash and drizzle with olive oil and toss to coat. Also your hands to coat and toss evenly. Pour fries onto a rimmed baking sheet and arrange in a single layer. Sprinkle with salt or pepper.
Bake for 20 minutes, then carefully flip fries over using tongs.  Bake for 20 minutes more or until tender and browned on edges.

Curry Dipping Sauce 

ingredients

1/2 cup of plain unsweetened kefir

1/8 cup of Veganaise (healthy substitute to  mayonnaise) 

1 Tablespoon curry powder

1 teaspoon lime juice or juice of 1/2 lime 

kosher salt and fresh ground black pepper

Note: You can substitute Kefir with Greek yogurt 1 1/2 cups not not use Veganise. 

preparation

In a medium bowl, mix together the kefir, veganaise, curry powder, lime juice,  salt and fresh ground pepper to taste. You want the dipping sauce to be smooth and not clumpy. Chill for at least 1 hour before serving. Enjoy! 

(I LOVE Lifeway Kefir)

Coconut Cauliflower Rice Stir Fry

Girl Gone Paleo? Hell nooooooooo! 

If you read this blog regularly, you know I've got all kinds of healthy recipes in my repertoire. As white rice does not agree with my belly, it's one of the top ingredients that I avoid. I have turned to cauliflower 'rice' as my substitute.  If you don't know, white rice is processed, refined and stripped of the outermost and innermost layers of grain, removing most of the fiber, nutrients, and proteins. White rice digests rapidly in your body, creating increased insulin levels, increased fat storage, and will add to your waistline over time.  Furthermore, white rice offers a low level of satiety. 

So you'll eat it, but won't feel very full, and then eat some more with the end result of a guaranteed fat Buddha belly.

It has to be one of the worst feelings EVER for a foodie. So turning to cauliflower "rice" and has been a total game changer for me. Cauliflower 'rice' is cauliflower that has been processed (in a food processor) or grated until it looks like traditional white rice. #Winning!!!  It's a white food you can feel good about eating that can help your waistline shrink for bikini season... which is just around the corner.

Take my advice and try this healthy, low carb, gluten free substitute that will keep your belly feeling warm and full (in a good way!), until that time comes to sport shorts and flips-flops. 

Coconut Cauliflower "Rice"

ingredients 

1 Tablespoon of organic coconut oil 

2 garlic cloves, minced 

1 head of small cauliflower 

1/2 small sweet onion, sliced 

Kosher salt and fresh ground pepper

preparation

Rinse cauliflower and pat dry. Using a cheese grater, grate the cauliflower to a coarse texture (approximately the size of rice grains) 

or use a food processor to pulse the cauliflower to desired rice-like texture. 

Heat the coconut oil in a skillet over medium heat. Sauté the onion and garlic for 3–4 minutes, or until the onion soft and translucent. Add in the cauliflower rice and continue to sauté for 4–5 minutes. Season with salt and pepper, transfer to a bowl, cover and set aside to keep warm. 

Cauliflower "Rice" Stir Fry 

ingredients 

Cauliflower 'Rice' 

1 Tablespoon of coconut oil 

1/2 small sweet onion, slice

2 garlic cloves, minced

1 Tablespoon fresh ginger, peeled and grated 

1/2 head of broccoli, cut into florets

1 carrot, julienned

1/2 red pepper, julienned

3-4 bok choy,  ends trimmed and sliced 

Juice of 1/2 lemon 

1/2 teaspoon of green onion, sliced (optional) 

preparation

Wipe pan clean from making cauliflower 'rice', and heat remaining tablespoon of coconut oil over medium high. add the reaming onion and cook stirring until soft and translucent. Add the garlic and ginger and cook for about 1 minute. Add the broccoli florets, carrot, bell pepper and bok choy, cook and stir until tender for about 5 minutes. Season to taste with salt and fresh ground pepper. Remove from heat and squeeze fresh lemon juice.  

Top cauliflower 'rice' with the stir fry mixture. Sprinkle with green onions or garnish of choice and serve. Enjoy! 

#MeatlessMonday Tomato Fennel Bisque at Publican Quality Meats

Happy #meatlessmonday! I have a delicious soup to share with you from one of my favorite lunch spots, Publican Quality Meats, located in Chicago's meat packing district. Tomato Fennel bisque with sesame croutons, evalon and sumac.  If you don't live in Chicago, here is a great recipe for a 
tomato fennel soup with brie toasts. 

Tomato Fennel Bisque

Publican Quality Meats

825 West Fulton Market

Chicago, IL 60607
(312) 445-8977