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Veggie it Up, holiday peeps!

Hello friends! Tis’ the season for love, joy, peace and extra lbs.!!!! Ahh, as if being home and cooped up during this unique time isn’t tough enough on our poor waistlines, now we’re approaching the holidays!! I thought it might be appropriate to provide you with a strategy of mine that may help you with holiday temptations. I’m not saying eating holiday favorites is a problem; however, I find that as a society, we typically don’t balance all the fun nutrient poor stuff with wholesome nutrient rich stuff! So, here’s my tip. When attending a party or have company over, ensure you offer to make an appetizer(s) that is loaded with veggies (instead of breads and heavy meats). The fiber, the balance of nutrients, all of it helps us feel good and satisfied instead of heavy and bloated. These are two of my favorites. Follow me on IG for more ideas or check out my website for more recipes like this… providing recipes, practical tools for sustainable healthy living and nutritional coaching brings me so much joy! Hope you like this bit of nutritional advice! https://www.chrissydcoach.com/recipes-such

Garlic Parmesan Stuffed Mushrooms

Makes 15

Ingredients

· 15 mushrooms, stems and tops separated, stems chopped finely, keep tops intact

· 1 tablespoon safflower or olive oil

· 2 tablespoons chopped garlic

· 2 large handfuls baby spinach, roughly chopped

· ½ tsp. salt

· ½ tsp. freshly ground black pepper

· 4 ounces softened cream cheese (Kite hill is a dairy free alternative)

· ¼ cup Italian breadcrumbs

· ½ cup shredded parmesan cheese, divided

· 2 tablespoons chopped fresh parsley

Instructions

1. Preheat oven to 350° F.

2. Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.

3. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six minutes, add chopped spinach constantly stirring. Be careful not to burn the garlic. Remove from heat.

4. In a medium bowl, combine cooked stems, spinach, cream cheese, breadcrumbs, half of the Parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.

5. Space out the mushroom caps evenly on a baking sheet, upside down, light dusting oil on the pan. Spoon a generous amount of the cream cheese mixture on top of each mushroom. Top each mushroom with a sprinkle of Parmesan cheese. Bake for 20 minutes, then serve!

Mediterranean Stuffed Mushrooms

Makes 15

Ingredients

· 15 mushrooms, stems and tops separated, stems chopped finely, keep tops intact

· 1 Tbs. safflower or olive oil

· 2 garlic cloves, minced

· 2 large handfuls baby spinach, roughly chopped

· 1 red bell pepper, chopped small

· 1 onion, chopped small

· ½ tsp. salt

· ½ tsp. freshly ground black pepper

· 1 tsp. oregano

· 1/2 cup breadcrumbs

· 1/4 cup crumbled feta cheese

· 1/4 cup grated parmesan cheese

Instructions

6. Preheat oven to 350° F.

7. Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.

8. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, peppers, onions, salt, and pepper for about six minutes, add chopped spinach constantly stirring. Be careful not to burn the garlic. Remove from heat.

9. In a medium bowl, combine cooked stems, spinach, peppers and onions with breadcrumbs, feta, Parmesan, salt, and pepper, mixing until evenly combined.

10. Space out the mushroom caps evenly on a baking sheet, upside down, light dusting oil on the pan. Spoon a generous amount of veggie mixture on top of each mushroom. Top each mushroom with a sprinkle of Parmesan cheese. Bake for 20 minutes, then serve!


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