Portobello Fajitas


Ever want to make Mexican food but want to avoid the meat while still getting good flavour?  I found these corn tortillas at the store the other day and figured I should make some tasty fajitas with them.  For my hubby I used chicken and for moi…portobello mushrooms!  The texture was really nice and the appearance was quite similar!  Cost wise – two portobello mushrooms were $5 and two chicken breasts were $9.


2-4 portobello mushrooms

2 Tbsp canola oil (a high smoke point oil)

1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips

3 bell peppers of various colors, sliced into 1/4-inch strips


2 Tbsp lime juice

3 Tbsp olive oilIMG_0460

1 garlic clove, minced

2 teaspoon ground cumin

2 teaspoon chili powder

1/2 teaspoon chipoltle pepper (optional)

1/4 cup chopped cilantro


Corn tortillas

Salsa, sour cream, shredded cheese, etc


1. Cup up mushrooms and/or chicken breasts into thin strips (about 1/2 inch).  I chose to scrap out the gills of the mushroom but that is a choice that is up to you.

2. Mix together marinade ingredients in a bowl.  Mix in mushrooms, let sit for 30-60 minutes.

3. Heat half the oil on medium heat until hot.  Add mushrooms ensuring they are all spread out in the pan.  Heat for about 4-5 minutes not disturbing them (allowing them to brown).  Flip them over and cook the other side.  Once done then transfer to a plate to keep warm.

4.  Add the other half of the oil in the pan and add peppers and onions.  Allow them to sit for a couple minute to get a charred look.  Stir and cook until tender.

5. Serve on tortilla with salsa, sour cream, cheese, etc.


Steel Cut Oatmeal



Steel cut oats are a less refined form of the oatmeal grain – its roughly chopped and therefore takes longer to cook, has a more nutty, chewy texture and delicious flavour.  Nutrition-wise it has a lower glycemic index which means it takes longer to absorb which keeps you fuller longer and makes you feel good.  I love throwing in some either fresh or dried fruit and flaxseed to give it some pazzazz.


1 cup of steel cut oats + amount of water on package instructions (about 2 cups)

1 apple, chopped (or 1/4 cup raisins, cranberries, chopped apricot…you get the idea)

2 tbsp ground flaxseed

Toppings of your choice – I like cinnamon, milk and a little bit of maple syrup or honey


Bring water to a boil on the stove.  Add in oatmeal and fruit.

Reduce to a simmer and allow to cook, stirring several times, for about 20-25 minutes or until thick and tender.

Delicious Beef Stew


Had all the fixings for the stew – so I whipped it up for dinner.

Delicious Beef Stew


– 1 tbsp canola oil

– 1 medium onion, diced

– 1 parsnip, diced or sliced

– 2 carrots, diced or sliced

– 3 small potatoes, cubed

– 3 sticks of celery, diced

– 1 pound stewing beef – sliced into bite size chunks

– 1 can (500mL) of diced tomatoes (no salt added)

– 1 low sodium gluten free beef stock cube or 3 cups of gluten free beef stock

– Salt and fresh ground pepper to taste

– Italian seasoning or basil and oregano (to taste – around 2 tsp)

– 2 cans full of water (omit if using stock)

– 2 tbsp rice flour in 2 tbsp water


1. In large stock pot, heat oil on medium heat.  Add onion, carrots, celery, parsnips and saute about 5 minutes.  Add the beef and cook until just browned on the outside.

2. Add the tomatoes and juice, stock/water, spices. Cook on medium-low until vegetables are tender.

3. Add the flour and 2 tbsp water in a jar and shake to mix – then add to the stew while stirring and cook until thickened.