Hello July and What We Have Cookin'

Hello July!! I'm not really sure where exactly June went, but all I know is that it's a new month and this a perfect time to start fresh. Oh and the new SB Barre and Body Barre choreo comes out today making this hump day even better :) 

So forget about June and focus on what's to come. Where are you with your goals? What is there to accomplish in July? What progress have you made since you started tracking? What goals do you have for your barre class and how can you better yourself to see change?  

Because July 4th is coming up and I'm sure you all are headed out to a party or maybe even hosting a party, I wanted to share a recent recipe that I discovered from Happy WifeStyle that is definitely one to try. You can also use smaller mushrooms and make this more of an appetizer or add chicken for more of an entree. Don't worry this is even Paleo and Whole30 approved! You can get more of her recipes here.

Spinach & Artichoke Stuffed Portobello Mushrooms

1  16oz. package frozen spinach, thawed and drained (I found organic at Sprouts!)

2 cans of quartered artichoke hearts, drained and roughly chopped

Recipe courtesy of: Happy WifeStyle

1 cup roasted and unsalted cashews

3 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried basil

1/4 teaspoon cayenne pepper

4 portobello mushroom caps, cleaned and stems removed

course sea salt and freshly ground black pepper, to taste

1. Preheat oven to 350 degrees
2. Combine the spinach and artichokes along with a sprinkle of sea salt in a large saucepan and set over medium heat to heat through.
3. Place the cashews in a food processor (I used my Vitamix) and grind until they have broken down into a texture similar to a coarse meal.  Then add the olive oil, garlic and onion powders, basil, cayenne pepper, and salt and pepper and puree until smooth.
4. Add the cashew mixture to the saucepan with the spinach mixture and mix well.  Reduce the heat to low and heat briefly to warm through.  Fill the portobello mushroom caps with the filling.  Place the mushroom caps on a rimmed baking sheet and bake for 15 minutes.

ENJOY!!!

What are you cooking up for the holiday?

Share your healthy, go to recipes with us!!

In good health,

Emily