Ingredients: 2 pkgs sliced portobello mushrooms (or 6 caps) 1 pkg sliced mozzarella Cheese 5 slicing tomatoes 1 pkg organic spinach 6 oz. (small container) organic blackberries 1/4 cup balsamic vinegar 1/4 cup olive oil Directions: Toss mushrooms in 1-2 tbsp. olive oil and some himalayan salt. Place on baking sheet & roast at 425 degrees for approx. 15 minutes. Cool once removed from over. In the meantime, assemble spinach, tomato & cheese. Blend oil, vinegar & blackberries until smooth. Once mushrooms are room temp, add to the salad and drizzle withthe vinaigrette. Save extra dressing and use for the week as a marinade or salad dressing!
Easy GF Brunch or Meal Prep Dish!!! Ingredients: 5 extra-large eggs 1 cup liquid egg whites 1-2 cups chopped veggies of choice (spinach & tomato in here ) 1/4-1/2 cup shredded cheese Directions: Mix eggs & whites & pour into greased pyrex dish. Add chopped veggies & most of cheese. Bake 30-40 minutes on 375. When mostly set, add remaining cheee & broil 3-5 min.