Stuffed Mushrooms


I heart mushrooms. They are versatile earthy goodness that can go with almost any dish. There are so many different ways to play with mushrooms when it comes to cooking. I was at the grocery store the other day and typically I will just grab a few baby bellas because they aren’t too expensive and they are a usual addition to my risotto or eggs. What luck was it to find these bad boys on sale? I made a basic stuffing mixture, but trust me, there are some great ways to jazz these up even more. Make this a meal and stuff them with a quinoa mixture, or with salmon or shrimp…. the options are endless.



  • 6 Large mushrooms
  • 1/2 cup of cream cheese
  • 1/4c grated parmesan
  • 1/4c shredded italian cheese mix
  • fresh herbs like parsley and basil or thyme
  • 1/4c frozen chopped spinach that is thawed/cooked in microwave
  • salt and pepper to taste
  • 3 tbs finely diced onion (I used red onion)
  • 6 strips cooked bacon and crumbled
  • 1/2c bread crumbs (can use italian for seasoning)
  • 1 tbs butter

What to do: Preheat oven to 350 degrees

  1. Clean your mushrooms. Even if they look clean. Use a damp cloth or paper towel and wipe them down.
  2. Gut your shrooms. Haha. Take out the stem and using a seraded spoon (like a grapefruit spoon) take out the gills. Be careful not to break the mushroom head as this is your vessel to hold the goodness.
  3. Mix together the bacon, cream cheese, cheeses, spinach, onion, and herbs. Add salt and pepper in generous amounts.
  4. Fill your mushrooms and place them in a greased baking dish. Bake them for about 15-20 minutes. The cheese will start to bubble.
  5. In the meantime, take a skillet and melt the butter. Add the crumbs at medium heat and mix to a golden brown. Adding some salt and pepper to this for a flavor punch is also good.
  6. Place the crumbs on top of the mushrooms and then place back in the oven for another 5 minutes.
  7. Serve and devour.
Honestly, it’s a little blurry because I was shaking with excitement. 


I am in love with avocados. They are rich in nutrients, easy to manipulate with flavors, and the perfect healthy fat to add to your meal. About 10 years ago, after having some guac at a local restaurant, I decided I wanted to make my own. Do you ever get the store bought kind and it’s too creamy or has that “sour” taste of sour cream? Ick.


When I took this picture, no lies, my mouth was watering because it was all I could do to wait the 10 seconds to take a bite. I love the fresh flavors and to play a little bit with more or less spice depending on who I am feeding at the time. This is the perfect side dish with your favorite tacos, something to bring to a friends game day, or just to have to take with you throughout the week when you’re at work. I also have a sneaky trick to help keep it fresh!


  • 4-6 large avocados
  • 1/2 jalapeno, finely diced and seeded
  •  1-2 roma tomatoes (depending on how much you like the sweetness)
  • 1/4 c cilantro, chopped
  • 1/4 c white, red, or yellow onion, finely chopped
  • 1 clove minced garlic
  • juice of half a lime
  • 1 tsp sea salt, plus a little more for taste
  • 1 tsp cumin
  • 3/4 tsp cayenne
  • 1 tsp adobo seasoning

How to Prepare:

  1. Slice your avocados in half, take out the pit and scoop out the avocado into a bowl. Save one pit!
  2. Add your lime juice, garlic, and spices and begin to work with a fork, mushing it down. If you like your guacamole more creamy or if you discover you have some “strings” of guac (ie it was too ripe), use an immersion blender to throw it into a food processor.
  3.  Add your onion, jalapeno, cilantro, and tomatoes. Gently stir together.

You’re done! Dip a chip, dip veggies, or add as a topping!

But wait! How do I keep it from getting brown? It looks so gross the next day!

My trick is to add the pit back into the guac. Get it nice and nestled in. Then, cover with saran wrap so it is touching the surface. Finish by adding a lid! You can always mix the guac back up and it will be green once again. If you like the citrus taste, add more lime juice as it will help the color keep.

Spicewise, I really enjoy Penzey’s spices. They are of amazing quality and you can get most spices and herbs in bulk if you are like me and use a ton in your cooking.

Don’t skimp on the cumin!


Xo, Jasmine


Do you love applesauce? I don’t in particular, but my family does! My husband loves to take a huge mason jar to work so he can snack on it through the week. I have come to appreciate making my own, as I like to make my own everything. Our local grocery stores sell bags of apples for $1, maybe a little more when the produce starts to bruise. I like to take advantage of the sales and will buy a few bags to make this super easy sauce!


You’ll need a crockpot for this recipe. I love the “set it and forget it” way of cooking while I go about my day. I like to leave the skins on because it can give a really pretty color to the applesauce. Penzeys spices are worth every penny. I am in no way affiliated with them, but I sure do love to use their spices!


  • 8-10 apples seeded and cubed
  • 1 tsp cinnamon
  • 1/2 tsp Penzeys apple pie spice
  • 1/3 cup orange juice
  • zest of one small orange (optional)


  1. Into the crockpot, set on low, combine all ingredients.
  2. Let cook for 4 hours or until apple can be easily pierced with fork.
  3. Using an immersion blender, blend up the ingredients and carefully transfer into mason jars or tupperware containers. Can freeze or be left in the fridge for up to 2 weeks.



Cauliflower Rice Stirfry

cauliflower rice stirfry

You guys!

I am in love with cauliflower! It can take on any flavor you want it to. It’s easy to cook. It’s simple. It’s beautiful. It’s healthy. Looking for a nice dose of Vitamin C? Look no further…  This recipe is a fun mix of things and I am a fan of mixing together leftovers when needed to create a new meal. The meal that keeps on feeding… I digress…


  • 3 cups cauliflower rice
  • 1 cup cooked green beans (I diced them up a little) Fresh or frozen are best
  • 1/2 cup sliced mushrooms
  • 1/4 cup diced yellow onion
  • 2 cloves minced garlic
  • 2tbs coconut oil
  • 1tbs ghee
  • 2-3 tbs coconut aminos
  • Cooked peeled shrimp about 1 cup if you’re making this as a side dish
  • Squeeze of fresh lemon
  1. In a large saute pan, melt the coconut oil on med low heat
  2. Add the onion and cook for about 2 minutes
  3. Add the mushrooms and stir in a pinch of salt and pepper. Cook for 1-2 minutes.
  4. Add garlic, ghee, and cauliflower. Stir, turn heat up to medium and cover for 4-5 minutes until cauliflower is tender, but not mushy.
  5. Add the shrimp, a squeeze of about 1/3 a lemon, coconut aminos, and beans.

I plated this with some tomatoes with salt and pepper for lunch. This also makes a fun side dish paired with steak or chicken! Looking for some crunch? Add some bacon or sesame seeds.

On a side note, for those who don’t know what coconut aminos are, I can give you my interpretation of it. Coconut aminos can be used in place of soy. It’s much healthier, as it contains amino acid, and it has a slight sweetness in it’s taste. I have come to love this for a topping or a soy substitute in sauces.

Enjoy 🙂