Italian mushroom

This portobello mushroom recipe has gotten rave reviews at office potlucks.
You need:
1 large portobello mushroom
2 tablespoons pesto
1 tablespoon shallots finely sliced
1 small sweet pepper red, yellow or orange, sliced
1 small tomato sliced
and either feta cheese or mozzarella cheese (or any type of your choice)

turn the oven onto broil
broil the rinsed mushroom until it is thoroughly cooked turning often so both sides are brown.
remove from oven.
spread the pesto sauce onto the mushroom
sprinkle the shallots and sweet pepper over the pesto
now at this point you can add any other vegetable topping you like on your mushroom (think pizza toppings)
I like my tomato cooked with everything else but you can leave it off until later.
cover with cheese.
Put into broiler until the cheese is melted (not long here if you like your vegetables with some crispness to them)
Now you can add fresh tomato (if you didn't do the cooked version)
And I like to add fresh avocado on top too.
Slice and serve! I find you usually can cut it into about 4 slices.

Take one portobello mushroom, cook in broiler, after done cover with pesto

slice the shallot and put on mushroom

add small sweet peppers

add tomatoes

cover with cheese 

Perfect!

Oriental Chicken Dish

I am a believer of easy meals and at the same time healthy. I love to cook, honestly it is my stress reliever and creativity release. But when it comes to everyday meals, I am a lazy creature and I want it fast, easy and still healthy.
This dish requires the following and serves around 4 people:
Oven temperature at 375 fahrenheit to cook chicken you will put it on broil for the vegetables
4 boneless, skinless chicken breasts or one cup firm tofu cubed
1 tablespoon flax seed oil (or olive oil or grape-seed oil)
8 small sweet peppers red, orange and yellow (cut the top off, remove seeds and chop into slivers)
1/4 cup chopped onions
6 small tomatoes cut into quarter slices
1 cup drained pineapple chunks
optional 1 tablespoon soy sauce
2 tablespoons Simply Asia Sweet ginger garlic seasoning

I slice the chicken into long thin strips or if you like to keep it vegetarian then cut the firm tofu into 1 inch cubes.
I put them into a baking dish and then mix with the oil. I top with the soy sauce and Simply Asia seasoning and bake at 375 until the chicken is almost done about 20 minutes of the slices are thin and the chicken is not frozen at all. Most of the pink is gone but still moist.  If using tofu you want it light brown make sure to turn so both sides are toasted. About 10-15 minutes total for the tofu.
I add the peppers, onions, tomatoes and pineapple on top of the chicken and then I put it back into the oven which I have turned on to broil and leave it on the top rack for 10 minutes more until the vegetables are cooked and slightly brown. Make sure the chicken is cooked thoroughly (no pink)
Take out and serve!
WARNING This seasoning contains wheat and so does soy sauce. If you are gluten intolerant do NOT use the soy sauce and instead of the asian seasoning, use garlic, sea salt, fresh ginger, sesame seeds, grated coconut, and unrefined sugar. (it would be about 1/2 teaspoon of each)
I would add plum sauce and Hoisin sauce instead of the soy sauce. (tablespoon of each)

Beet salad

This is a quick easy way to serve beets. This is an individual serving I make in advance for my lunch.
Ingredients:
2 fresh beets
2 tablespoons feta cheese
1 tablespoon fresh lemon balm cut into small pieces
1 teaspoon grape seed oil
1 teaspoon organic apple cider vinegar

Cut the greens of the beets and leave 2 inches on the top. Boil until the beets are tender, cool.
Peel the beets and cut into small cubes and then put into a bowl. Enjoy having pink hands at this point. I use household cleaner to get them de-pinked.
add the rest of the ingredients. I leave them in the fridge overnight (actually I put them in a container that I can take to work and then have them ready for lunch) but you can refrigerate them for at least two hours and then they are ready to enjoy.
Easy and yummy!