red pepper

Balsamic Portobello Kale Wrap

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  • 2 C Kale
  • 1 Portobello Mushroom Cap
  • 1/2 Red Bell Pepper, sliced
  • 4 Pieces of Artichoke, diced
  • 1 Brown Rice Tortilla
  • Olive Oil
  • Balsamic
  • Dried Rosemary
  • Dried Oregano
  • Garlic Powder

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Wash and dry portobello mushroom cap, place on baking sheet. Drizzle with olive oil and balsamic, season with rosemary, garlic powder, and oregano. Bake at 450 degrees F for 10-15 minutes or until mushroom is tender. Once cooled, slice the mushroom.

Top tortilla with fresh washed kale, red peppers, artichokes and portobello. Roll up tortilla and slice in half.

Enjoy!

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Tofu Vegetable Spinach Salad with Oil-Free Dressing

Ingredients:

  • Organic Baby Spinach
  • Grilled Organic Asparagus
  • Organic Avocado
  • Grilled Organic Red Roasted Pepper
  • Organic Tomatoes
  • Grilled Lite Firm Tofu
  • Mrs. Dash Italian Seasoning
  • Mrs. Dash Garlic & Herb
  • Pepper

Oil-Free Dressing:

  • Organic Raw Apple Cider Vinegar
  • Organic Dijon Mustard
  • Lemon Juice
  • Stevia or Agave Nectar
  • Rosemary

Eating healthy doesn’t have to taste bland. Spice up your salad with seasoned grilled vegetables, tofu, and tangy dressing, minus the oil and salt. Quick to make and full of flavor.