Watermelon Salad with Zesty Coconut Oil Vinaigrette

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This salad is SUPER simple. Place the arugula on the bottom of the bowl, adding the watermelon and feta on top. Whisk together the coconut oil and lime juice, then add the minced garlic, salt, and pepper, and stir together. Pour over the salad JUST when you are ready to serve so that the arugula does not wilt. I have made this salad vegan before by adding crumbled, pan-seared tofu in replace of the feta, and it tastes just as delicious! Enjoy!

Serves: 4-6

-4 cups fresh arugula

-2 cups cubed watermelon

-1/2 cup to 3/4 cup crumbled feta cheese

For the dressing:

-1/3 cup coconut oil

-juice of 1/2 a lime (or lemon)

-1 tablespoon minced garlic

-1 tsp salt

-1 tsp pepper

Paleo/Gluten Free/Vegan Pesto Stuffed Portobello Mushrooms

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Yield: 4 stuffed mushrooms

-4 portobello mushrooms (the larger the better)

-2 cups fresh basil

-1 cup of frozen spinach, thawed and excess water pressed out

-1/3 cup walnuts

-1 clove garlic

-2 tsps freshly cracked black pepper

-4 tablespoons olive oil

-4 thin slices of beefsteak tomato

Preheat the oven to 375 degrees.

Gently remove the stems of the portobello mushrooms. Clean the mushrooms with a damp paper towel. Be sure to do this gently or else you could break your mushroom.

Place the mushrooms into a large glass baking pan. Bake in the oven for about 25 minutes, or until the mushrooms are fork tender.

In a food processor or blender, add the fresh basil, thawed and drained frozen chopped spinach, walnuts, garlic, black pepper, and olive oil. If you need more olive oil, depending on how thick your pesto gets, feel free to add more.

Fill each mushroom cap with the pesto. Like the picture shows, add enough pesto so that it comes up past the rim of the mushroom. Place a slice of tomato on top of each mushroom, then place them back into the oven for just a few more minutes until the tomato gets tender.

Let the mushrooms cool for 5-10 minutes so the juices will be retained in the mushroom when you eat it, & then enjoy!