Balsamic Portobello Burgers

Serves: 4

Ingredients:
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tbs lemon juice
1 tbs dijon mustard
1 tbs minced garlic
1 tsp minced thyme
4 portobello mushrooms
Salt and pepper to taste

Directions:
Remove stems and gills from the mushrooms (a spoon works well for this) and scrub clean.
In a bowl whisk together vinegar, oil, lemon juice, mustard, garlic, thyme, some salt, and some pepper.
Place mushrooms in a resealable plastic bag and pour marinade over top.
Seal bag and toss to coat. Leave at room temperature to marinate for 30 minutes, toss occasionally.
Place mushrooms on a medium heat grill for 5 minutes each side until fully cooked.
Serve on a whole grain bun with kale, red onions, and tomato. Enjoy!

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Garlic Lemon Zoodle Pasta

A spiralizer is my new favorite kitchen tool that transforms vegetables, like zucchini, into noodles. This is a fun easy way to increase vegetable consumption and decrease carbohydrate intake from traditional pasta dishes. Whether you are working on weight loss, going gluten free, or just appreciate clean healthy meals this rather inexpensive tool would be a great addition to your kitchen.

Ingredients:
1 tbs olive oil
1 garlic clove, minced
2 zucchinis
1/2 lemon, juiced
1/2 cup cherry tomatoes, cut into quarters
4 basil leaves, torn into small pieces
salt and pepper to taste

Directions:
Use a spiralizer to form noodles out of the zucchini.
Heat olive oil in a pan over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
Add zucchini noodles to the pan and stir until tender, about 3-4 minutes. Add tomatoes, basil, lemon juice, salt, and pepper. Cook about 30 seconds longer and serve hot.

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Tomato Beet Salad

Ingredients:
1 lb small beets
2 lbs heirloom tomatoes
1 pint cherry tomatoes
1/4 cup crumbled feta cheese
1/4 cup cilantro
salt and pepper to taste

Directions:
Preheat oven to 400 degrees F. Wrap beets in tin foil and roast until tender, about 75 minutes.

Remove from oven and allow to cool. Remove beets from the foil and the skin to remove completely. It is best to wear gloves when doing this to prevent staining your hands.

Slice beets into thin rounds. Arrange in a bowl with cherry tomatoes sliced in half and heirloom tomatoes cut into wedges. Top with feta and cilantro. Season with salt and pepper to taste. Enjoy!