Basically, I love food, and I love being healthy, so this is place for me to share how I, as well as others, can stay healthy while enjoying delicious food and an active lifestyle.
Biology major studying to become a physical therapist Based in Los Angeles & Dallas

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Posts tagged "mushroom"

Omelettes: The Cure for the Common Breakfast


if you watch Mad Men, you’ll know i’m not witty. but i was clever enough to come up with this winning combination

ingredients:

  • 2 eggs (1 egg + 1 egg white)
  • red bell pepper
  • mushroom
  • spinach
  • crumbled goat cheese (chevre)

Heat a pan and spray with generous[ish] amount of nonstick spray. Add chopped bell peppers, then add chopped mushrooms, then add the spinach. Cook until the spinach is wilted, the bell peppers are slightly charred, and the mushrooms are slightly browned.

Remove veggies and place in a bowl to the side. In the same pam, add eggs that have been whisked in a bowl and add to pan. Cook eggs for an omelette and once mostly cooked, add veggies and some goat cheese crumbles.

Then eat it. And the goat cheese was just perfect with the veggies. 

and I’m about to go make a salad with the same goat cheese because it’s too darn delicious

Mushroom-Artichoke Risotto w. Spinach and Feta
i had bought a tub of arborio rice a little while ago to make risotto-stuffed mushrooms and now that it’s the end of the year i am trying to use it up so i don’t waste the entire thing
with a little produce-shopping at my local cafeteria (so convenient) i made mushroom-artichoke risotto with spinach and some feta i had leftover from the fettucini i made
Risotto is really simple to make, it just takes a while. I’ve only made it that one other time and felt like I already had gotten the hang of it. So I suggest follow a strict recipe at least once and then start switching things up to make it just how you like it :)
ingredients: 
i’m not sure about the exact measurements, i just winged it 
2 tbsp canola oil
1/2 cup arborio rice
2-3 cups vegetable broth (or any other broth)
2 tbsp butter
chopped mushrooms — as few or as many as you prefer
chopped artichoke hearts — as few or as many as you prefer
spinach leaves — as few or as many as you prefer
crumbled feta — as much or as little as you prefer
salt and pepper to taste
Total time to cook rice: about 30-40 minutes
Heat 1 tbsp oil in pan and add rice. Add 1/2 cup broth and stir until about 3/4 is absorbed. [perhaps following the instructions on the rice is the best idea, but this is what i did]. Stir frequently on medium heat and keep adding broth by the half-cup. You may end up using more or less than suggested amount — just keep an eye on it. 
Keep stirring — the rice should nearly double in size and become thick and creamy. Add butter and stir until completely melted into risotto.
In another pan, heat 1 tbsp oil and saute mushrooms and artichoke hearts. 
Once everything is nearly done, add spinach and feta to risotto — allowing the spinach to wilt and the feta to get mixed in. Then add the sauteed mushrooms and artichoke hearts.
Serve in a bowl and add salt and pepper to taste (it needs salt, trust me) - (or add it while you’re cooking)
Hope that was about as straightforward as the inter-continental alliances during WWI! Happy Finals Week! 
i also have much better step-by-step pictures from my camera but my camera is alllllll the way at my boyfriend’s apartment (down 5 flights of stairs and about 30 ft away) - i’ll put them up later. maybe. if i survive finals

Mushroom-Artichoke Risotto w. Spinach and Feta


i had bought a tub of arborio rice a little while ago to make risotto-stuffed mushrooms and now that it’s the end of the year i am trying to use it up so i don’t waste the entire thing

with a little produce-shopping at my local cafeteria (so convenient) i made mushroom-artichoke risotto with spinach and some feta i had leftover from the fettucini i made

Risotto is really simple to make, it just takes a while. I’ve only made it that one other time and felt like I already had gotten the hang of it. So I suggest follow a strict recipe at least once and then start switching things up to make it just how you like it :)

ingredients: 

i’m not sure about the exact measurements, i just winged it 

  • 2 tbsp canola oil
  • 1/2 cup arborio rice
  • 2-3 cups vegetable broth (or any other broth)
  • 2 tbsp butter
  • chopped mushrooms — as few or as many as you prefer
  • chopped artichoke heartsas few or as many as you prefer
  • spinach leavesas few or as many as you prefer
  • crumbled fetaas much or as little as you prefer
  • salt and pepper to taste

Total time to cook rice: about 30-40 minutes

Heat 1 tbsp oil in pan and add rice. Add 1/2 cup broth and stir until about 3/4 is absorbed. [perhaps following the instructions on the rice is the best idea, but this is what i did]. Stir frequently on medium heat and keep adding broth by the half-cup. You may end up using more or less than suggested amount — just keep an eye on it. 

Keep stirring — the rice should nearly double in size and become thick and creamy. Add butter and stir until completely melted into risotto.

In another pan, heat 1 tbsp oil and saute mushrooms and artichoke hearts. 

Once everything is nearly done, add spinach and feta to risotto — allowing the spinach to wilt and the feta to get mixed in. Then add the sauteed mushrooms and artichoke hearts.

Serve in a bowl and add salt and pepper to taste (it needs salt, trust me) - (or add it while you’re cooking)

Hope that was about as straightforward as the inter-continental alliances during WWI! Happy Finals Week! 

i also have much better step-by-step pictures from my camera but my camera is alllllll the way at my boyfriend’s apartment (down 5 flights of stairs and about 30 ft away) - i’ll put them up later. maybe. if i survive finals

hm? what?no. i don’t procrastinate. i prioritize and then start at the bottom of the list. the first shall be last

and that’s a mushroom

made a rather tasty omelette for breakfast/brunch/lunch

  • zucchini 
  • red onion
  • mushroom
  • bell pepper
  • tomato
  • grated sargento light string cheese
  • 3 egg whites

with ezekiel bread. yummmmmay

Summer Saute

workin’ it for the camera

Portabella Mushroom Fajitas

serves 3-4

Ingredients:

For the Fajita Filling:
8 ounces small portabella mushrooms
1 yellow red bell pepper
1 red bell pepper
1 large purple onion
4-6 flour tortillas, warmed

For the Portabella Marinade:
1 tablespoon water
1 tablespoon red wine vinegar
1 lime, juiced
3 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 - 3/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

For the Garnishes:
Restaurant Style Salsa
homemade guacamole
shredded cheddar, Monterrey jack or pepper jack cheese
fresh cilantro leaves
sour cream

Directions:

Remove the stems off the mushrooms, reserving for a later use. Slice the mushrooms in 1/3 to 1/4 inch thick slices. Combine the ingredients for the marinade and whisk until well mixed. Add the portabella mushroom slices, tossing to coat, and let marinade for 20-30 minutes.

Meanwhile, slice the peppers and onions into strips half inch strips, discarding the seeds, stem and ribbing from the peppers and the skins from the onion.

Heat a large saute or cast iron pan over medium-high heat. Add 1 1/2 teaspoons olive oil to the pan. Add the onions and peppers, cooking until the onions are slightly translucent - about five minutes. Stir frequently.

Then, add the mushrooms and half of the marinade. Cook until the marinade is absorbed and the mushrooms are tender, about 3-5 minutes.

Fill warmed tortillas with vegetable mixture, cheese, sour cream cilantro, salsa, and guacamole.

— i left out the cheese and cilantro on purpose, and forgot to add the salsa.