Food for Thought: Grilled Chicken Caprese Pasta

Grilled Chicken Caprese Pasta

If you love Italian food then this is a deluxe meal you will most definitely want to try this delicious grilled chicken caprese pasta. With it's melted cheese and juicy tomatoes, you get everything that’s on your average Caprese Chicken and so much more.

Ingredients

• 2 medium chicken breast halves, grilled and diced into strips*
• 9 oz Rigatoni or Penne pasta
• 2 cups fire roasted tomato pasta sauce (I used Classico)
• 1/2 cup heavy cream
• 1/3 cup finely grated Romano Cheese
• 1 clove garlic, finely minced
• red pepper flakes, to taste (optional, for added heat)
• Salt and freshly ground black pepper, to taste
• 1 pint grape tomatoes, diced into halves
• 12 oz fresh mozzarella, grated**
• 16 fresh Basil leaves, chopped chiffonade style (mine were fairly small)

Directions

• Preheat oven to 375 degrees. Cook pasta to al dente according to directions listed on package. While pasta is boiling, in a separate medium saucepan over medium low heat, heat tomato pasta sauce, heavy cream, Romano cheese, garlic, optional red pepper flakes and season with salt and pepper to taste. Cook, stirring frequently, until cheese melts.
• Drain cooked pasta well, return pasta to pot. Add in grilled diced chicken, grape tomatoes, half of the mozzarella and half of the basil ribbons, then pour warm sauce over mixture. Toss to evenly coat. Pour mixture into a greased casserole or baking dish. Sprinkle with remaining mozzarella and cook pasta uncovered for about 20 - 25 minutes until cheese is golden. Serve warm.
• Recipe Source: adapted slightly from How Sweet It Is

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Food for Life: Savory Tarts

Broccolini and Feta Galette

Pies and tarts don't always have to be sweet. This savory rustic tart makes for a delicious meal wrapped in a pretty package that everyone will surely love. Make for a tasty appetizer or a main dish any time of the year!

Ingredients

• 2 cups all-purpose flour, (spooned and leveled)
• 1/4 cup extra-virgin olive oil
• Coarse salt and ground pepper
• 2 bunches Broccolini (1 pound total)
• 1/4 cup grated Parmesan
• 2/3 cup crumbled feta (3 ounces)
• 1/4 teaspoon red-pepper flakes
• 1 large egg, lightly beaten

Directions

1. In a medium bowl, combine flour, oil, 1 teaspoon salt, and 1/3 cup cold water. With a fork, stir to combine. Knead dough 1 minute. Cover with plastic wrap and let rest 30 minutes.
2. Preheat oven to 400 degrees, with rack in lower third. In a large pot of boiling salted water, cook Broccolini until bright green, 1 minute. With tongs, transfer to a paper-towel-lined plate.
3. Roll out dough to a 14-inch round; transfer to a parchment-lined baking sheet. Sprinkle dough with Parmesan and top with Broccolini, leaving a 2 1/2-inch border. Top with feta and red-pepper flakes; season with salt and pepper. Fold dough border over filling and brush with egg. Bake until crust is golden brown, 35 to 40 minutes. Serve warm or at room temperature.

Cook's Note

Swap It: Use broccoli florets instead of Broccolini. Goat cheese can replace the feta.

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Food For Life: Mac and Cheese with a twist

Macaroni and cheese is a classic meal great for kids but what about for the adults? Why not try a more "sophisticated" mac and cheese with roasted chicken, goat cheese and rosemary for a rustic yet class recipe. And if you are vegetarian, forget the chicken.. it'll taste just as amazing!

YIELD: 8 servings

PREP TIME: 15 minutes

COOK TIME: 25 minutes

INGREDIENTS:

1 tablespoon vegetable oil

1 pound dried rigatoni

1 quart heavy cream

2 tablespoons chopped fresh rosemary

1 clove fresh garlic, crushed

8 ounces goat cheese

2 cups shredded roasted chicken

salt and pepper to taste

DIRECTIONS:

1. Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook accordingly to the directions on the package, 10-12 minutes.

2. While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer - take care not to let it boil over. Allow the cream to reduce by about half.

3. Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.

4. Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.

-My Baking Addiction adapted from Live to Cook

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Happy Thanksgiving: French Silk Pie

We all love pumpkin pie on Thanksgiving. Not only is it tradition, but its delicious; warm or cold, with whipped cream or without. This Thanksgiving why not introduce another kind of pie? (along with the pumpkin, of course) French Silk Pie is delicious yet light because of it's airy and silky inside. 

Ingredients:

3/4 cup butter, room temperature

1 cup granulated sugar

1 tablespoon vanilla extract

3 ounces unsweetened chocolate, melted

3 large eggs, room temperature

Whipped cream, topping

Chocolate curls, garnish

Yields 1 9-inch pie

Directions:

On a lightly floured surface, roll out pie crust dough into a 14-inch round. Wrap dough lightly around rolling pin and transfer to a 9-inch pie pan. Gently press dough into the bottom and sides of the pan. Trim the dough to allow a 1-inch overhang. Pinch dough between thumb and forefinger to make an edge around the rim. Refrigerate until chilled, about 30 minutes.

Preheat oven to 425 degrees F (218 degrees C).

Using a fork, prick a couple dozen holes into the bottom of the crust to prevent the dough from rising. Bake for 15 to 20 minutes, or until crust is lightly browned. Allow to cool completely before filling.

Meanwhile, in a large bowl, beat together the room temperature butter and sugar until smooth and light in color, about 5-6 minutes. Mix in the vanilla extract and melted chocolate. Beat in the eggs one at a time, beating for 5 minutes between additions to add height to the chocolate filling.

Spread the chocolate filling into the cooled pie crust and chill for at least 2-3 hours before serving to set the filling and develop the flavor.

Serve with a dollop of whipped cream and a sprinkling of chocolate curls.

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Food for Life: Spinach Frittata

We've all been on a health binge lately here at House of Lavande and how much more healthy can you get than a Spinach Frittata with caramelized onions, eggs and tomatoes? With the weather being hot one day and cold the next in Palm Beach, we decided that this is the perfect meal; its appearance makes it feel like a summer dish while its comfort and temperature make it a fall dish. Enjoy!

WHAT YOU NEED:

[Makes: 2 servings]

1 large sweet onion, halved and thinly sliced

olive oil

salt

1 garlic clove, minced

2 to 3 cups baby spinach

1/2 cup small white beans

4 large eggs

A splash of buttermilk

freshly ground black pepper

1/4 cup curly parsley, chopped

1 tomato, sliced

1/4 cup roasted pepitas

DIRECTIONS:

1. Peel and half a large sweet onion. Cut across the grain into thin slices. Heat olive oil in a medium skillet over medium heat. When oil is shimmering, add onions and cook for 10 minutes, stirring occasionally. Reduce heat to medium-low or low (depending on burner strength), and sprinkle onions with a little salt. Continue cooking, allowing onions to slightly stick to the bottom of the pan between each stir, for 20 to 30 more minutes (or up to an hour) until onions are browned and caramelized.

2. Meanwhile, preheat oven to 400 dgF. Crack 4 large eggs into a bowl and whisk with a splash or two of buttermilk. Stir in about a 1/4 cup chopped curly parsley, and season with salt and freshly cracked black pepper.

3. Wash 2 to 3 cups baby spinach and mince 1 garlic clove. Heat a few tablespoons olive oil in a medium cast iron or ovenproof skillet over medium. Add garlic and cook, stirring frequently until fragrant, about 1 minute. Add spinach and cook until nearly wilted. I had some baby white beans in the fridge so I added about 1/2 cup of those to the sauteing spinach as well.

4. Pour the eggs over the spinach and beans and top with tomato slices. Cook for about 5 to 7 minutes and before the eggs are fully set, top with caramelized onions and roasted pepitas. Transfer the skillet to the oven and cook for another 5 minutes until eggs are cooked through and top is slightly browned. 

Recipe from here

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Food for Life: Fall Stew

The weather is starting to take a turn for the majority of the world into Fall and Winter and with cold weather comes warm meals. What better meal to make on a chilly evening than beef stew. We found this recipe for Roasted Poblano Beef Stew while browsing on Pinterest and we're pretty excited to try it! (Well, once the weather gets a bit colder in Palm Beach) While the stew takes some time and effort, every bite is worth it. Buy a crusty french baguette to go with and you'll have the perfect dinner. And if you are a vegatarian, try making it without the meat and just all the vegatables, just as good!

Recipe and directions: My Baking Addiction 

what you need:

5 poblano peppers
1 boneless beef chuck roast (2.5 to 3 pounds), cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
32 ounces beef broth
1 14.5-ounce can of diced tomatoes
1/3 cup minced fresh cilantro
2 teaspoons Worcestershire Sauce
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
2 large potatoes, peeled and cut into 1-inch cubes

DIRECTIONS:

1. Broil poblano peppers 4 inches from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place Poblano peppers in a medium bowl; cover with bowl with plastic wrap and let stand for 20 minutes.

2. Peel off and discard charred skins. Remove the stems and seeds and coarsely chop the peppers.

3. In a Dutch oven, heat oil over medium-high heat, brown beef in batches. Remove beef and keep warm. Reduce heat to medium, in the same pan, saute the onion until tender. Add in the garlic and cook for 1 more minute.

4. Pour in broth; stir in the tomatoes, cilantro, Worcestershire Sauce, chili powder, salt, cumin, red pepper flakes, pepper, Poblanos and beef.

5. Bring the stew to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Add potatoes; cook 20-30 minutes longer or until potatoes are tender. Skim fat.

NOTES:

- Instead of canned tomatoes, you can substitute 2 medium fresh tomatoes. Just chop them up and toss them into the pot

- This stew is a little on the soupy side, but you could definitely thicken it up with a little corn starch and cold water. We chose to eat it as is.

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Food For Life

Thanksgiving is only nine days away! It's hard to believe it's gotten here so fast! Sticking with clean, vegetarian/vegan eating around holidays like this can be very difficult, but with the proper planning and a few great recipe ideas, you can be sure that no one at your table will be upset that there is no turkey. Here are three ideas that we will be trying out next week, and you can visit VegKitchen.com for many more ideas for your holiday feast!

Sweet Potato Soup:

What you will need

2 tablespoons of olive oil
2 medium onions, chopped
2 medium carrots, peeled and diced
1 large celery stalk, sliced
handful of celery leaves
6 cups of peeled and diced sweet potatoes
2 bay leaves
2 tsp seasoning blend (Mrs. Dash)
1/2 tsp of dried thyme
1/4 tsp ground nutmeg
1 cup of rice or coconut milk
salt and pepper

Add oil, onion, carrots and celery to a soup pot and sauté until onion is golden

Add the celery leaves and sweet potatoes and add enough water to cover all but about 1 inch of the vegetables. Bring to a simmer, then stir in the bay leaves and seasonings. Simmer gently, covered until the sweet potatoes and vegetables are tender (about 25 minutes). Remove the bay leaves.

With a slotted spoon, remove the solid ingredients and transfer to a food processor, with about 1/2 of a cup of the cooking liquid. Process until smooth, and return to the pot.

Add in the rice or coconut milk to give the soup a slightly thicker consistency and season with salt and pepper.

Mixed Greens with Apples, Carrots, and Pickled Beets:


What you will need

6 to 8 oz. of mixed baby greens
3 medium carrots, sliced
2 medium granny smith apples, thinly sliced
8oz jar of pickled beets, well drained
a handful of walnuts or almonds
extra virgin olive oil as desired
balsamic or red wine vinegar to taste

Combine everything into a large salad bowl, toss and dress with oil and vinegar.

Hearty Vegetable Pot Pie:

What you will need

8 medium potatoes
2 tablespoons of extra virgin olive oil
1 large onion, quartered and finely chopped
3 cups of diced veggies of your choice
2 tablespoons of white flour
1 cup of vegetable stock
1/4 cup of nutritional yeast
1 1/2 tbsp of all purpose seasoning
1 tsp dried thyme
1/4 cup of minced fresh parsley
salt and pepper
Two 9-inch pie crusts
1 cup of bread crumbs
paprika for topping

Cook potatoes in their skins until done. Peel and dice four of them and coarsely mash the other four. Set aside.

Preheat the oven to 350 degrees.

Heat oil in a large skillet and sauté the onion until golden. Add in veggies, and a little bit of water and cook until just tender. Sprinkle the flour into the skillet and then pour in the vegetable stock. Add the yeast and cook for a minute or two, stirring constantly until the liquid thickens. Stir in the diced and smashed potatoes, and heat through gently. Stir in the seasoning bled, thyme and parsley, and season with slat and pepper.

Pour contents into pie crust and pat in. Sprinkle breadcrumbs over each pie and and top with paprika. bake for 35 to 40 minutes, or until crust is golden.



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Food For Life

Staying focused, and in touch with the foods that are best for you body can sometimes get a bit off track, especially around these last few moths of the year. Obviously indulging here and there is a must, but staying focused is as well! 

Below is a short list of Super Foods that we love. Ingredients that are easily incorporated into everyday meals, that not only fight disease, but also help you to feel fuller for longer, don't contain boat loads of calories, and give you all of the nutrients that many are lacking in their daily diet. We have started off with four of our simple favorites that you can include in your juices, or in your everyday dinner recipes, and eaten regularly they will change your body and your life. Next week we will continue the look into Super Foods and other small additions that make a huge difference in everyday health. Enjoy!

Greens:

Wheat Grass-

Extremely alkalizing, and promotes healthy blood. It normalizes the thyroid gland, which assists in healthy digestion, and promotes weight loss due to it's high enzyme content and cleaning effects on the body. 

Spirulina- 

A cultivated micro algae that has been consumed by people all over the world for thousands of years!  Spirulina contains 70% complete protein, where as a steak contains only 25% once it has been cooked. Another main benefit is the ability to control blood sugar. A key for diabetics, one tablespoon a day is all that is needed. 

Fruits and Nuts:

Goji Berries- 

Grown and cultivated in the protected valleys of Tibet and Mongolia, Goji berries are one of our favorite things to snack on. They are 500 times more rich in vitamin C per oz than orange juice, and are also a fantastic source of vitamins A, B1, B2, B6, and E. Also they are a full compliment of protein, contain 18 amino acids, and 21 trace minerals. An excellent antioxidant that fights disease and can help in the aging process at the same time. 

Raw Cacao-

Raw, unprocessed cacao could possibly be the most amazing food on this list. This nut could possibly contain  the worlds most concentrated source of antioxidants found in any food. They are also extremely high in Magnesium and Iron. Just a 28 gram serving of raw cacao beans contains 314% of the recommended daily allowance of iron. And last but not least they have an antioxidant score of  95,500 (which is 14 times more flavonoids than red wine, and 21 times more than green tea.)

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Food For Life

Today we are going to talk about one of the most gratifying practices of cleaner eating. The detox. There is a fantastic E-book that is available at Foodmatters.tv. It is just $20 and is a plethora of knowledge about healing and cleansing your body from the inside out.

"There is an abundance of documented evidence and research on people the world over healing themselves using nutritional therapies. Cancer, arthritis, diabetes, heart disease and other illnesses have been successfully treated by allowing the cells to detoxify and subsequently delivering nutrients to the cells of the body with wholesome life giving foods. If poor nutrition and an accumulation of toxins initiates disease in the body, then the reverse must also be true. In UNderstanding the the body works both ways, it makes sense to conclude that the prevention is the same as the cure." - Andrew Saul, Phd

A three day cleanse is suggested to start off with, as it is a reasonable amount of time for someone who leads a busy lifestyle. If a seven or even 10 day cleanse can be incorporated into your life, even better!

A basic outline of a great three day cleanse:

- Have a large glass of room temp water with the juice of one lemon and a crushed thumbnail size piece of ginger when you wake up.

- Before breakfast have a green drink. Wheatgrass or barley grass powders are an easy place to start. (You will get used to the taste. We promise!)

- For breakfast make a veggie juice. You can use carrots, beetroot, cucumber and a handful of spinach, and parsley. Also take 1000mg of vitamin C and two 1000mg flax seed oil capsules.

- Between breakfast and lunch have a caffeine free detox tea of peppermint, ginseng, licorice root, ginger or chamomile. You can also drink more green drink if you want!

- Lunch will be a small serving of brown rice and raw/steamed veggies. You can season with sea greens, miso soup, lemon juice and olive oil. Also 1000 mg of Vitamin C.

- Have another veggie juice mid afternoon. This one can have fruits and veggies like carrots, apples and ginger to boost your energy.

- Before bed have a relaxing/ detoxifying tea of peppermint, lemon balm, licorice root, ginger or chamomile.

Follow this for as many days as you can and you will quickly see the results. Your body will eliminate stored waste, which will in turn help you lose weight and feel better and your energy levels will rise. If you have heart problems, you will notice a more regular heartbeat and your circulation will improve through cleansing your liver, kidneys and blood.

For the exact recipes above, and ideas and suggestions on ways to keep up clean eating after you cleanse, download the Food Matters ebook. It is filled with information that will help you stay focused and delicious recipe ideas as well! Tweet

Food For Life

Week three of the Food For Life posts have brought us to one of our favorite blogs;  Affairs Of Living. A must follow for healthy lifestyle ideas, clean recipes and additional resources around the internet that will help you in your journey to a cleaner, healthier lifestyle.

Today we want to talk about juicing and smoothies. Yes, you hear correctly; veggies and fruit and and blenders galore. You will feel so healthy and accomplished after incorporating these (extremely simple) recipes into your dietary routine, you won't know what to do with yourself!  

Blueberry Soaked Oatmeal Smoothie:

What you will need:

- 1/4 cup of gluten free steel cut oats, soaked for 6-12 hours in 1/12 cups of water and 1 tsp of raw cider vinegar, raw coconut vinegar, whey or lemon juice

- 1 cup of frozen blueberries

- 2 tbs of Hemp seeds (you can substitute any other nut or seed if you don't care for Hemp seeds)

- 1 cup of filtered water

- 1 tbs of finely ground flax seed or chai seed

- 2 tsp of flax oil or hemp oil

- plain or vanilla stevia liquid, to taste

Soak the steel cut oats with 1 1/2 cups of water and acidic ingredient of our choice in a bowl for 6-12 hours. drain and rinse very well. 

Place the soaked oats and all other ingredients into a blender and blend on high until smooth and sweeten with stevia to taste. 

Avocado Shamrock Shake:

What you will need: 

- 1 Avocado

- 1 cup of packed spinach

- 1 cup of non dairy milk 

- 2 tbs of fresh mint leaves

- 1/12 cups of ice

- 1/2 - 3/4 tsp of peppermint extract/flavoring to taste

- 20-25 drops of stevia liquid. You can also use dates, agave, honey, brown sugar or brown rice syrup instead. 

Place all ingredients in a blender, pulse, then blend on high until smooth. Adjust mint and sweetness levels to taste. 

*pictures and recipes courtesy of Affairsofliving.com

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Food For Life

This week we are going to take another small step into the world of healthy eating and living. One of our favorite points of reference is The Kind Diet, by Alicia Silverstone. Her website, The Kind Life, in addition to the book are fantastic places to begin exploring a world without meat, and clean eating. Alicia begins simply, touching on the idea of being a 'flirt' with becoming a vegetarian and explaining the monumental effects a cleaner diet can have on our bodies.

Below are recipes that are not only meat, free, but are vegan as well. Don't let the process intimidate you, and don't assume you can only eat lettuce and that you won't have enough protein. We assure you, with a small amount of planning and getting excited about changing your life and your body, it will be an easy process!

Black Bean Burger with Guacamole:

What you will need: 

1 avocado

1 tbsp. of lime juice

salt/pepper

1/4 cup of bread crumbs

1/4 cup of chopped garlic

1/4 cup of chopped onion

1 tsp. of cumin

1/4 cup of chopped tomato

15 oz. (one can) of black beans

For the Guacamole:

1. In a small bowl mash avocado, stir in lime juice and season to taste with salt and pepper.

For the Burgers:
1. In a food processor, or with a potato masher combine black beans, bread crumbs, garlic, onion, cumin and olive oil
2. Form mixture into four or five 1/2 thick patties
3. Cook the patties in a light coating of olive oil on a non-stick skillet. (About five minutes each, until cooked through, and browned on each side)
4. To serve, top patties with guacamole and chopped tomato

*add in a delicious hot sauce for an extra kick, and you can also serve with chips and salsa!

Artichokes with roasted red pepper and sun-dried tomato sauce on buttered angel hair pasta:

What you will need:
1 artichoke, peeled and quartered
1 large red pepper, halved and seeded
1/2 onion
2 cloves of garlic
1/2 cup of sun-dried tomatoes
1/2 cup of tomato paste
1tsp. of brown sugar
1 cup of mushrooms, finely chopped
1 dash of red wine
angel hair pasta
1tsp of butter (we use Earth Balance)
2tbs. of olive oil

1. Roast the red pepper, artichoke, garlic and onion in olive oil until artichoke has burt edges and the peppers are fully cooked.
2. Peel the burnt edges of the artichoke off and set the quarters aside.
3. in a bowl, combine the peppers, garlic, onion and sundried tomatoes
4. Stir mixture and add in tomato paste, brown sugar and left over oil from the roasting try in step one.
(taste the mixture to adjust seasoning)
5. Fry the mushrooms in a skillet using olive oil and one tsp. of butter until they are crispy
6. Add in the red pepper mixture, any herbs you like, and a dash (or two) of red wine
7. Pasta water should have been boiling at this point. Once the pasta is cooked drain and stir in once tablespoon of Earth Balance butter.
8. Top pasta with sauce and a slice of artichoke

A side note for today: What we are snacking on. Throughout the work day it is always good to have treats to keep energy levels up. Here are a few of the healthy things we keep in the store to avoid the candy bar, bag of chips snack attack that we all get.

From left to right:
Superfood raw, gluten free antioxidant filled Grawnola in Goji-Mixed Berry
Himalania all natural Goji Berry Trail Mix
Somersault sunflower seed and toasted grain snacks
Kaia Foods buckwheat granola in cocoa bliss

*All available at Whole Foods

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Food For Life

It can easily be said that being in good health is the most important thing in life. Without it, everything else seems a bit less important. With this exact thought in mind, we have been doing some research, and of course, we would like to share!

There are five very simple rules of thumb we should all try and implement on a daily basis, and they are this:

1. Eat fewer animal products 

2. Eat all the plats you can get your hands on

3. Implement legumes and whole grains into your diet

4. Avoid processed foods

5. Treat yourself 

Small changes in your thought process, and habits will go a long way, we promise. A great place to get started is by reading, and learning about what our bodies actually need, vs. what we think they need. Our first suggestion is the book Food Matters, by Mark Bittman. This is not a become vegan because everything you eat will kill you book, it's not even a become vegetarian book. This is, as they put it, about eating sanely and the effects that animal production and processed foods have on our earth, and our bodies. It's very important and very real, and if we all start paying attention we can make a difference. 

Here are couple of recipes that are easy to make and won't shock you into new eating ideas from the Food Matters Cook Book:

Fennel and Celery Salad

What you will need:

2 medium fennel bulbs. Trimmed, some fronds reserved

3 celery ribs trimmed

1/4 cup of extra virgin olive oil

3 tablespoons of fresh lemon juice (more to taste)

Salt to taste

Freshly shaven parmesan cheese

1. Cut fennel bulbs in quarters lengthwise and use a mandoline to slice thinly. Slice the celery equally as thin. 

2. Combine fennel and celery into a large bowl and top with olive oil, salt and pepper, toss gently to combine and then top with the parmesan cheese

Roasted Mushroom Quesadillas

What you will need: 

2 whole wheat tortillas

1lb. cremini mushrooms 

1 tablespoon of minced garlic

1 fresh hot chile (jalapeno, or red chili flakes) minced

1 tablespoon of fresh sage

1/4 cup of shredded mexican style cheese

1. Heat your oven to 400 degrees, oil an oven safe skillet and put it in the oven for a few minutes. Once it's hot (not smoking) add the mushrooms, sprinkle them with salt and pepper, and stir them up. 

2. After about 20 minutes stir in the garlic, chile and sage. Continue to roast, stirring every 10 minutes, until the mushrooms are fairly dry and deeply colored. Total time will be 40 min. (You can make the mushrooms up to a day in advance, refrigerate, and bring to room temp before using in the next steps.)

3. Grease a large baking sheet and place the tortillas on it. Sprinkle the cheese on each, taste your mushrooms to make sure they don't need additional seasoning, then put those on as well. 

4. Bake the tortillas until the cheese melts and then fold each in half and press down gently. Bake for 5 more minutes, then flip (make sure to coat the flipped side in some of the oil). Bake for another 5 or until crisp. cut into wedges and serve. 

Stay tuned every tuesday for tips, recipes and ideas for healthy living!

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