Grilled portobello fajitas

I just can’t get enough grilled vegetables. Matt and I have made grilled portobello fajitas a few times now and they are becoming a favorite of ours. I’m pretty excited that my husband agreed to try completely vegetarian fajitas, especially since they have these giant mushroom slices. It’s only been very recently that he’s come around to liking mushrooms. Since I love mushrooms I’m pretty excited we get to cook with them more often these days.

You will need a grill pan for this recipe. I guess it would be possible to use skewers, but this seems like a lot of extra unnecessary work. Get yourself a grill pan if you don’t have one – it’s worth every penny.

The ingredients are pretty flexible, but here’s what we used:

– 1 package of sliced portobello mushroom caps

– 1 bell pepper (we used red)

– 1 white onion

– 2 jalapeños (we deseed ours. Once again go by your own tastes, this can be spicy or you could leave them out completely)

– Fajita seasoning (you can buy this as a packet or you if you have this spice in your kitchen you can just add a tbsp or more depending on your preference)

– 2 tbsp oil (we use coconut)

– 2 tbsp vinegar

– 4 tortillas (depending on how large they are, the vegetable mixture could fill more)

– Optional – avocado to add at the end

First you slice the vegetables, keeping them in long thin strips (aka: Julienne). Put the vegetables into a resealable bag or Tupperware. Add the coconut oil, the vinegar, and the fajita seasoning, shake to coat. Place the veggies in the fridge for at least an hour or more to let them marinate. It isn’t crucial they marinate, but it does make it tastier! When you are ready, heat the grill to a medium high heat.

First, grab those big mushroom slices and put them in the grill pan.


Grill the mushrooms until they are soft, they will shrink down some in size. Remove the mushrooms from the pan and temporarily set aside. Add the rest of the vegetables to the pan and grill them.


Once all the vegetables are cooked, add the mushrooms back in to the pan for another minute, just to get them all back to the same temperature.

That’s it… seriously it’s so easy. When we made ours we used the uncooked tortillas (like these) and heated them on a griddle to cook them right before assembly. I also mashed an avocado up to spread on there as well (because I’m extremely addicted to avocados).

Final result may not look gorgeous, but it was so good. And really easy!


You honestly don’t notice there isn’t meat. It’s hearty and flavorful.



I am not into dieting. I don’t like feeling like there are strict rules or guidelines for what I am allowed to eat. Instead, I look at the big picture and try to make smarter choices and replace ingredients with healthier options when possible. This really works for me. I love delicious food. I am not into starving myself, or cutting things out that I enjoy!

For example, I LOVE Mexican food. Chorizo is glorious. When my husband was excited to tell me about a tasty chorizo substitute that was VEGAN, I was doubtful. But the mere fact that my husband was stoked about a meat substitute had me intrigued, since that’s not usually his bag. I figured what the hell, let’s give it a try. Amazing! I couldn’t taste a difference, other than it was less heavy and greasy. You can really make this however you’d like. If you’d like a little inspiration, here’s the burrito we put together for dinner:


For this particular combination, you’ll need:

Soyrizo (the mister and I used half of the soyrizo for two burritos)

– Eggs (1-2 per burrito)

– Avocado (I mash mine and mix in a little of “that green sauce” from HEB for tasty kick, and we used half avocado per burrito)

– Refried black beans (I prefer Pacific organic)

– Tortilla (I prefer the uncooked tortillas you can get at the store, such as Nana’s uncooked tortillas)

– Spray oil, like Pam

Scoop out and mash up avocado, set aside (add heat, like “that green sauce” or your favorite hot sauce/salsa). Heat up refried black beans. Heat a pan around medium-medium high heat and spray with Pam. Squeeze the soyrizo out of the casing and cook. Add egg to the soyrizo after you’ve cooked it a few minutes, and essentially just scramble the eggs with the soyrizo mixed in. Put it all onto a freshly heated tortilla and you’ve got yourself kickass burrito.


Grilled wedge salad

Ever since visiting Joe’s Farm Grill and trying their famous grilled wedge salad, my husband and I figured we’d give it a try and make it ourselves. I think we pretty much nailed it!

Behold, the yummy results of the bacon/blue cheese grilled salad goodness my dude and I made:


Damn. And man, it was good! I love standard wedge salads, but the addition of applying the lettuce to the grill really adds some depth to the flavor.

Here’s what you will need:

– Iceberg lettuce (1/4 of the head per serving)

– Bacon (3 slices per serving)

– Tomato (1/2 per serving)

– Green onion bundle

– Low fat blue cheese dressing (I like Marie’s Lite Chunky Blue Cheese, but really you can use whatever you’d like)

– Lemon

– Spray oil, I prefer grapeseed oil


Dice the tomato and chop the green onion. Cook the bacon per the directions on the package and then chop that as well. Chop the iceberg lettuce head in half and spray each half with a light layer of oil. Once your grill is up to a high heat, you will put the lettuce halves directly on the grill for about 2-3 minutes. Once you pull those grilled salad halves off the grill (there should be satisfying grill marks), divide them up into quarters. Each quarter gets a happy covering of a couple tablespoons of the lite dressing, and the chopped bacon, tomato, and green onion all over the top. Finally, cut the lemon into quarters and squeeze fresh lemon over the top of your salads.

Depending on what dressing you use it’s reasonably healthy. The bacon is a small amount of naughty in an otherwise low guilt meal. And bacon isn’t that bad as long as your not eating it excessively, in my opinion… For example, check out the nutritional info for a serving of the bacon we buy. One serving is 2 pan fried pieces and as mentioned before, we use 3 slices for this recipe per serving.

SUCH an EASY recipe. We have already made plans to make this again.


Roasted veggie sandwich

This is my new favorite sandwich. Like, ever. And I LOVE sandwiches. I also love roasted vegetables, so this is pretty much perfection right here. This is my own set of instructions, the sammich was inspired by a now closed sandwich shop near my house that had the greatest veggie sandwich (before now). What I loved about their sandwich, was that there was broccoli in it. Surprisingly good. I like to pair it with a side of cucumber. I swear I’m not a vegetarian, I just love a good veggie meal.

veggie sandwich

Here’s what you need per sandwich: (To be really fair, I make enough so that there is a spill over of veggies on my plate, because who doesn’t want that??)

– About 1 tbsp Cooking oil, I use olive oil

– Either one clove garlic or you can be lazy like me and scoop a spoonful of minced garlic (which I always have a jar of in my fridge)

– About 4-6 Button mushrooms (any kind would work)

– 1 Broccoli crown

– 1 Jalapeño

– 1 Small tomato (either Roma or one of those smaller ones that are on the vines)

– 1 Roll

– 2 Low fat/fat free swiss cheese slices (I like the fat free Kroger ones)

– *Optional* 1 Cucumber (not for sandwich, just for side)

– *Optional* Favorite hot sauce, I prefer Sriracha (for the cucumber)


Dice the mushrooms, chop up the broccoli, and slice the jalapeño. Dump the chopped veggies into a freezer bag or tupperware and pour the olive oil and the minced garlic over it. Shake it up so the veggies are coated. Put the veggie mixture on a foil lined baking sheet, and place into a 350 degree oven for 10 minutes. During that 10 minute span, slice the tomato. After the first ten minutes are up, pull out your partially roasted veggies and chuck the tomato slices in there. Put that concoction back in the oven for 15 more minutes. Take the two slices of low fat swiss and place them on either side of your roll. If you have a toaster oven, melt the cheese on the bread. If you don’t, use your oven to warm the cheese a little in the last few minutes the vegetables are roasting. (Trust me, this is worth it)

Once the vegetables are done, get a big spoon and smush the veggies into that gooey cheesy goodness.  Enjoy.


As I mentioned earlier, I like to pair this with spicy cucumber. All I do is slice a cucumber and drizzle Sriracha (or cock sauce, as I like to call it) all over. Like so:



Low fat. Low cal. Totally customizable. Go destroy your own amazing veggie sandwich now.