Recipe mania on the blog today! The long weekend allotted me a lot of extra time to experiment in the kitchen and I was totally teasing you all on Instagram these past few days with some of my creations. Well never fear, I don’t intend on keeping these delicious meals to myself! Food is for sharing and enjoying together, after all! So if you end up making one of these dishes I’m sharing, pretend we’re eating together! 
If any one needs a personal chef AND lives in a warm climate, I’M AVAILABLE!
[save me from these cold weather selfies!!!]
I tend to share a lot of sweet snacks and baked good recipes each week, but today is all about the SAVORY SENSATIONS! Two delicious main dish recipes that are quick, easy, and amazingly delicious! What could be better for a mid week meal?!
Seafood Stuffed Mushrooms
by Healthy Helper
6060343
Ingredients
2 portobella mushroom caps, stems removed
2 small carrots, finely chopped
1/4 cup white onion, chopped
1/2 of a small red pepper, chopped
1/2 of a roma tomato, chopped
1 egg white
2 tsp mustard
1 tbsp nutritional yeast
1 tbsp ground flax or fiber (can be substituted with 2 tbsp of breadcrumbs)
1/2 can of seafood (tuna, salmon, or crab work well!)
spices of choice (I used: Mrs. Dash Garlic and Herb, basil, red pepper flakes, and oregano!)
Instructions
Preheat oven to 450. Place veggies in a microwave safe bowl and microwave for a minute and a half. In the same bowl, place a half a can of your chosen seafood, the egg white, nutritional yeast, mustard, spices, and flax/fiber. Mix until evenly combined. Remove stems from your portobella mushrooms caps and place seafood mixture inside. Bake for 20-25 minutes or until mushrooms are fully cooked and seafood mixture is lightly browned.
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Meaty Vegan Stuffed Baked Potato with ‘Cheese’ Sauce
by Healthy Helper
6060342
Ingredients (1 serving)
For potato and filling:
1 baking potato
1/4 cup dry tvp, prepared as directed on package
1/2 cup zucchini, chopped
1/4 cup onion, chopped
1/2 of a roma tomato, chopped
3 baby portabello mushrooms, chopped
1/2 cup shiitake mushrooms, chopped
1/2 small red pepper, chopped
1 clove of garlic, finely chopped
2 tbsp cilantro, chopped
1/4 cup tomato puree
spices (I suggest: cumin, red pepper flakes, chili powder, dried basil, etc.)
For cheese sauce:
2 tbsp plain or roasted red pepper humus
1 tbsp nutritional yeast
1 tbsp water, to thin
Instructions
Preheat oven to 400. Pierce baked potato with a fork, wrap in tin foil, and place in oven to bake for about 40 minutes or until soft. Meanwhile, saute veggies in a frying pan until cooked through. Add cilantro, cooked TVP, and tomato puree. Add desired spices. Cook until evenly mixed and heated through. Once potato is done, slice open and place TVP-veggie mixture on top. In a small bowl, combine humus, nutritional yeast, and water. Top baked potato with cheese sauce! Serve over a bed of spinach!
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Two delicious, savory recipes from @healthy_helper! Perfect for a quick, healthy weeknight meal!
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Both of these were delicious, flavorful, and filling! Plus they came together in less than an hour each! Perfection.
And now for some other yummy eats from the past week!
cheesy pumpkin and shrimp scramble//roasted broccoli and parsnips//toast and corn buns with humus and cucumber
turkey and cabbage saute salad//english muffin with peanut butter and jelly
orange slices//crumbled protein brownie//cocoa powder//whey crunchies//almond milk
toasted pita with spinach and turkey burger//tatziki//steamed veggies//black bean dip
whole wheat lavash pizza with mozzarella cheese//roasted broccoli and parsnips
warm tuna salad//black rice tortilla with laughing cow and jam
sprouted lentil salad//plantain bread pita with laughing cow, apple butter, and cucumber
garlic crackers//homemade scuffin//orange slices//Crunchies roasted veggies//Sea Point Farms dry roasted edamame
cheesy tofu kale chips//roasted broccoli//roasted kabocha
cocoa orange green smoothie//shredded wheat//simply fiber cereal//kamut puffs//dried fruit//cocoa powder
protein pancake muffins
halibut with sauteed veggies//homemade flax n’ fiber tortilla//garnet yam with peanut butter//roasted veggies
baked bean and kale salad//tortilla with banana and peanut butter
turkey veggie salad//open faced corn tortillas with humus and cucumber
pancake protein muffins//japanese sweet potato with cinnamon
turkey cabbage salad//tortillas with cream cheese and jam
crackers and crisp breads with thai peanut butter spread and cucumber
soupy pumpkin oats (<—just how I like ‘em)
PERFECT cauliflower crust pizza//roasted kabocha//sliced pear with laughing cow
cereal with almond milk//carrots with walnut-date-blueberry butter//yogurt with cottage, cocoa, and amazing grass//sliced apple//prunes and dried apricots
Yes my snacks are bigger than some people’s meals…I’m well aware.
Two quick announcements before I sign off! This week the Lend a {Healthy} Hand project will be on hiatus because the monthly posting day for Recipe Redux falls on Friday! But don’t worry, we will be back in full force next week! Make sure you keep up with your #healthyhelp and be sure to send me your daily good deeds to be included in next week’s round up!
Also, the blog will be down between Wednesday and Thursday night getting a little makeover! But we should be back up and running on Friday with a new fresh look to debut!
Kaila
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Todays’s Healthy Help: Helped a friend who is just getting into fitness and going to the gym!
Never too early to start Lending a {Healthy} Hand for next week’s round-up! Tell me what you’ve done to help someone else lately!