Ok, this isn’t really a recipe. More like throwing a few things together, but it comes out to a really delicious meal. I made this last Friday when I really didn’t know what to make for dinner. I wanted pasta but I didn’t want pasta-pasta (some of you will feel me on this). I wanted something creamy but I wanted something light too. And I wanted it to taste like summer. 
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healthy-living
Three Things I Want You To Know Today
1. You Can Do It 
No matter what it is you’re facing, you can do it. I don’t care if it has to do with your health, your job, school, life, food, unicorns, or finally defeating that last level in that video game you pretend you know nothing about when it comes up in conversation because you’ve wasted so many hours playing, you can do it. It might take some hard work, a few tears, and some less than classy phrases, but know that you can do it.
2. It’s Ok NOT To Do It 
On the other hand, there are times when it’s ok to not do the thing. In a world of social media, we are constantly getting the message that we need to do something great, something big, something more, something better and while that is awesome it can also be a little paralyzing. Maybe everyone you know is traveling the world but you hate traveling. Don’t feel like to be worthy you need to suddenly pack your bags and head to the Sahara Desert. Are all your friends getting married or having babies and that’s just not where you’re at in your life? Totally fine. You don’t HAVE to do the thing. It’s ok to be you and do what gives you joy.
3. Enjoy It 
I took a walk yesterday because it was absolutely gorgeous out and it would have been a crime not to take a walk along the lake. As I was walking, I started thinking about all the things that I needed to do for the week and all the things I wanted to do which of course led to thinking about where my life is going and what I want from the future and getting excited/nervous for things to come or that might not come… and then I paused. I was completely ignoring the beauty around me at that moment. There was a wonderful breeze, the lake was a beautiful blue-green, families were laughing and playing and eating picnics, the sun was warm on my skin but I wasn’t sweating buckets (a small miracle), and life at that moment was good. By constantly focusing on the future we often forget to enjoy the ride. You will get to where you need to be, I promise, but in the meantime don’t forget enjoy each moment because you don’t get them back in the end.
Sure, these might be cliche pieces of advice but sometimes you just need to hear them one more time before they sink in.
Happy Monday everyone!
Zucchini-Sweet Potato Muffins
This recipe was totally made because I had a few random zucchini’s and sweet potatoes I needed to use up. I thought muffins would be nice and then halfway through making them ON THE HOTTEST DAY OF THE WEEK, I realized I was dumb. But that’s ok, they were tasty enough that I forgave myself for turning on the oven. 
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Marinated Portobello Steaks with Cilantro Chimichurri
I had never made any kind of chimichurri before last week and boy was I missing out. It’s so full of herb-y goodness and in the summer when herbs are everywhere it’s one of the best and simple toppings for pretty much everything. I have also been missing out on marinated portobello mushrooms. What am I doing with my life? 
I hesitated to call these steaks because I’m not trying to replace steak. Sure, portobello mushrooms are considered “meaty” and a lot of people use them in place of steak but I think that does this mushroom a disservice. Why do they have to be like steak to taste good? I finally decided to call them steaks mostly because I prepared them how I would a steak and topped them with chimichurri which is most often used on steak.
Now, my chimichurri is slightly different because most sauces rely heavily on parsley and I went with cilantro. Either way, it brightens up the flavor of this dish and it’s what I had in my fridge, so, yeah. Also, this makes a GREAT weeknight meal because it comes together fast. While you’re marinating the mushrooms you can make the chimichurri and once you’re done with that you only have to cook the mushrooms for about 8 minutes. 
Boom. Dinner.
I say boom a lot when it comes to quick meals. I guess it’s my version of Emeril’s “bam”? Eh, whatever just try this one out and let me know what you think!
Portobello Steaks with Cilantro Chimichurri 
- 4 portobello mushrooms, stems removed
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp spicy mustard
- 1/2 tsp salt
Chimichurri:
- 1 cup cilantro, stems removed and minced into tiny pieces
- 1/3 cup red onion, diced small
- 3 cloves garlic, minced
- 1/3 cup olive oil, more if needed (you don’t want it too dry or super oily)
- juice of one lime
- 1/2 tsp salt
- 1/4 tsp pepper
- Place the mushrooms into a large plastic bag, whisk together the marinade ingredients, and pour into the bag. Seal it tightly and smoosh things around a bit and then let the mushrooms marinate while you get the chimichurri together.
- Place all of the chimichurri ingredients into your blender or food processor and pulse a few times. DON’T puree it because you want to leave things a bit chunky. Or puree it if that’s what your heart truly desires. PRO TIP: If you want to stir in avocado chunks after you make the sauce it’s a really tasty addition!
- Heat a cast iron skillet or grill and add in a little olive oil. Cook the mushrooms for about 3 to 4 minutes per side or until they start to blacken just a bit. Plate and top with chimichurri and enjoy!
4 Ways To Use Avocados (That Aren’t Guacamole!)
Guacamole is delicious and I can pretty much put it on anything. Heck, there have been days when I made guacamole and chips/carrots/my finger a full meal. But avocados aren’t made just for guacamole even if it is one of the best things ever. 
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Life Healthfully Lived 