Pecan, Craisin, and Feta Stuffed Portobellos

Yeah, I know what you are thinking...those stuffed mushrooms look pretty darn tasty, right? Well, I can tell you that they were...for the five minutes they lasted! 

I have always loved mushrooms, pretty much of any variety, and I used to order stuffed mushrooms regularly when out dining before I was gluten-free. Then, after I was diagnosed ordering stuffed mushrooms—in most restaurants—was no longer possible. Personally, I don't even know why breadcrumbs need to be involved, do you? These little bad boys are breadcrumb-free, and so full of flavor, you won't even miss our little evil counterpart. 

These stuffed mushrooms have a few of my favorite ingredients in them that pack a good punch on the flavor meter; feta cheese, Craisins®, and pecans. The feta cheese brings the salty, the Craisins® bring the sweet, and the pecans bring the crunch! Now that is what I call a perfect trifecta! 

The feta cheese I used in this recipe is not your ordinary feta that you get in the grocery store that is hard, dry, and crumbly. That is what most of the feta that you will find is like on the market today. Well, being half Greek, I can say I know what REAL feta is supposed to be like. First of all, it should always be found in a salty brine. Second, the feta should never be dry, it should be creamy, and soft. At least, that is the kind of feta I have always known. To my surprise, I recently found the feta pictured below at my neighborhood Hannaford, and it's really quite good. I recommend it hands down to all the other store bought feta varieties, even those ones that you may find in a brine. They are just not creamy enough for my taste. This feta, made by Ezra's is fantastic! It's a little more expensive than the others, but totally worth it.

I had these stuffed mushrooms for dinner tonight since I was eating late, but these also could be served as an appetizer at any gathering. They are sure to be a hit! They are super simple, and easy to make. Kalí óreksi! (Enjoy!)

Pecan, Craisin®, and Feta Stuffed Mushrooms

Ingredients:
6 medium portobello mushrooms, cleaned, and stems removed and reserved
1/4 cup pecans, chopped
1 tablespoon Craisins®, chopped
2 cloves fresh garlic, finely chopped
2 tablespoons Ezra's Feta Cheese Cubes
1/4 teaspoon dried oregano
1/2 teaspoon dried parsley
salt and pepper
1 tablespoon olive oil

1/2 cup gluten-free chicken, or vegetable stock

Directions:
Preheat oven to 350°.

Clean mushrooms with damp paper towel, and remove stems. Place in a baking dish, top down.

Chop mushroom stems, pecans, Craisins, and garlic and place in a small mixing bowl. Add oregano, and parsley to the mixture, then season lightly with salt and pepper. 

Put olive oil in a small skillet over medium heat. Once oil is hot, add mushroom mixture, and cook for about 5 minutes, stirring often, just until the pecans are lightly toasted. Remove from heat. Pour mixture back into bowl and let cool for 5 minutes. Add feta and mix until combined.

Stuff each mushroom with filling. (Be generous, there is plenty to go around.) Pour chicken, or vegetable stock into the bottom of baking dish.

Place stuffed mushrooms in oven preheated to 350°. Bake for 30 minutes, basting with spoonfuls of stock from bottom of baking dish every 10 minutes. Remove from oven and serve immediately.

Makes 2 servings.
This recipe is gluten-free, and can easily be made vegan by using vegetable stock and omitting the feta cheese.

Grainless Mock Oatmeal

This is a quick and simple breakfast recipe that I think you will find surprisingly good. I stumbled upon a version of this recipe last year when I decided to try a diet that was completely grain- and dairy-free. You may have heard of it already, it's called the Primal Blueprint diet, which is also very similar to the Paleo Diet. These diets go back to primitive times where only lean meats, vegetables, fruits, seeds, and nuts were readily available. Some believe that living like our ancestors did, who originally were hunters and gatherers, is truly the way our bodies were designed to eat and thrive. They also believe that the grains and dairy products that have been introduced to our diets thereafter account for a lot of health issues we have today. 

Now, I don't eat like a caveman all the time anymore, but I have adapted many aspects of this diet into my daily lifestyle because I do see the benefits of it, and to me, it makes pretty darn good sense. In general, I find that I feel healthier eating this way. And, as you probably have already found out for yourself, that being gluten-free has increased your intake of fruits and vegetables anyway just due to the shear safety factor. Since all fruits and vegetables are naturally gluten-free, you don't have to worry about what you are eating. 

This recipe does call for almond butter, which costs a bit more than peanut butter does. I use Maranatha No Stir Crunchy Almond Butter which costs me $6.59 for the jar, where as your generic peanut butter will probably run you about $2.50 for the same size jar. So, if you want, you can substitute the almond butter for any nut butter you choose or have on hand. In the Primal/Paleo diet peanuts are not allowed. Peanuts are actually a legume, and legumes of all kinds are not part of these diet. So, that is why I used the almond butter, plus the fact that I really do enjoy the almond butter in this recipe the best.

Anyway, I'm not here to pitch the "primal way of life" to you by any means, but I am here to share a delicious breakfast option for you that I've created based off of these diet principles. It is not only delicious, healthy and filling, but it is also quick and easy to make. Talk about a win-win!

I hope you enjoy it, let me know what you think!

Grainless Mock Oatmeal
Ingredients:

4 oz. unsweetened applesauce (homemade, or store bought)
2 tablespoons chunky almond butter
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon lemon zest

Directions:

Mix all ingredients together well in a small bowl, and enjoy!

Yup, it's that simple!

Note: This recipe can be served warm by heating it on the stove in a small sauce pan for about five minutes on medium heat, or in the microwave for 1 - 2 minutes.

Makes 1 serving.
This recipe is gluten-free, vegan, and dairy-free.
(adapted from www.paleoplan.com)

Happy, Happy Cinnamon Trail Mix

Why did I call this Cinnamon Trail Mix "Happy, Happy," you ask? 
Well, the answer could be that I've been watching too much Duck Dynasty lately, or maybe that it really does make you Happy, Happy when you eat it. 

It is one of those healthy snacks that will tide you over when you need a little something mid-day, or when you have a sweet tooth and would rather skip the candy bar, or some over-the-top dessert you probably shouldn't have anyway. If you have ever been to New York City, and stopped at one of the street vendors selling roasted cashews, almonds, etc., well, this trail mix tastes just about like that! No kidding!

I try to incorporate nuts daily into my diet because of all their health benefits, as well as using them to substitute in recipes that call for flour. I have used a few types of ground nuts, like cashews and almonds, for crusts in cheesecake recipes, and for pie crusts on several occasions.

According to the Mayo Clinic, nuts when incorporated into your daily diet can lower the LDL (the bad cholesterol) level in your blood, which is one of the primary causes of heart disease. Consuming nuts also reduces the risk of developing blood clots. Other benefits contained within nuts are Omega-3 fatty acids, fiber, Vitamin E, and more.1

Other healthy ingredients found in this recipe is coconut (which I've already praised numerous times for all of its health benefits), dark chocolate (helps control blood sugar, and full of antioxidants), dried blueberries (high in vitamins A, E, and B), cranberries (high in vitamin C and fiber), and cinnamon (regulates blood sugar, reduces LDL levels, and reduces pain caused from arthritis).2


So, do you want to know how to make it? Well, it's pretty easy, but does take some time. You'll need about an hour or so to make it from start to finish.

Happy, Happy Cinnamon Trail Mix
Ingredients:
3 cups mixed nuts, salted
1/4 cup agave nectar, light
3 tablespoons of ground cinnamon
1 cup unsweetened coconut chips (can be found at the Honest Weight Co-op in the bulk section)
1/4 cup dried cranberries
1/4 cup dried blueberries
1 bar dark chocolate, 72% cacao, or higher, chopped coarsely
cinnamon sugar (recipe to follow)

Cinnamon Sugar
Ingredients:
1/4 cup ground cinnamon
2 tablespoons white sugar
Directions:
Mix ingredients and combine well.

Trail Mix Directions:
Preheat oven to 350°. 
Line a rimmed baking sheet with parchment paper. 
In a medium sized bowl, mix agave nectar and cinnamon until combined well. 
Add nuts to cinnamon mixture and mix well making sure to coat all the nuts. 
Spread nuts evenly on baking sheet and place in the oven to roast for about 20-30 minutes, stirring every 10 minutes. Once the nuts are a nice golden brown color, remove and let cool.

On a second baking sheet, spread an even layer of coconut chips and place in the oven. Check every 5 minutes, and remove when coconut starts turning a nice light to golden brown. Be careful not too burn the coconut. 
Remove and let cool.

Once the nuts have cooled, place them in a large bowl. They will still be sticky and stuck together. Gently break them apart in the bowl with your hands. 
Add cinnamon sugar, and toss to coat all the nuts. Then, add your toasted coconut, and the rest of the ingredients. Mix well, and serve.


This recipe makes about 3 1/2 cups. 
This recipe is gluten-free, dairy-free, and vegan (depending on the chocolate you choose).


1. http://www.mayoclinic.com/health/nuts/HB00085
2. http://www.care2.com/greenliving/10-surprising-health-benefits-of-cinnamon.html