Roasted Portobellos with Kale

After four food-filled days in Mexico, immediately followed with a gluttonous two-week visit back to California, we figured it was time to rein it in and do a little detoxing. I’m not a diet girl, and while I’ve tried juice cleanses before, I just have to own the fact that I don’t have the self-control or the desire to go a full day without actual food. But I do sometimes find it necessary to reset when I’ve gone off the rails…which is what happens when I’m offered a wine glass and a dessert menu at each and every delicious meal.

For me, detoxing is all about reclaiming control and filling my body with nutrients, while eliminating bloat and skankiness. Off limits during detox: processed food or beverages, added sugar (other than a bit of honey here and there), dairy, gluten, caffeine and alcohol. I keep it mostly vegan for a week, starting out each day with a freshly pressed fruit and veggie juice or smoothie, then incorporate eggs, seafood and some gluten-free grains into the mix in the second week.

For me, two weeks is typically an adequate amount of time to clean the slate and bring the hammer down on any residual sweets cravings. I end the detox feeling lighter, less bloated and all-around de-skankified. After two weeks, I resume my normal eating habits: cooking most meals at home from scratch, fruits and veggies every day, everything in moderation.

This is one of my favorite detox dinners, a recipe I found in Whole Living a couple years ago: Roasted Portobellos with Kale. The portobellos are substantial and meaty, and the apple cider vinegar, honey and garlic marinade infuses them with ample flavor. The kale, sauteed with onion and garlic, is ready in a flash, and the toasted pine nuts add texture and toasty, nutty flavor, along with a little satiating, healthy fat.

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Roasted Portobellos with Kale

One of my favorite Detox Week meals - vegan, flavorful and totally satisfying.

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Courses

Detox

Prep Time

5 minutes

Cook Time

40 minutes

Servings

Serves 2 MetricUS Imperial

Ingredients

• 4 portobello mushrooms stems removed
• Mushroom Marinade:
• 1/4 cup apple cider vinegar
• 1 Tbsp honey
• 3 cloves garlic minced
• 1 Tbsp extra virgin olive oil
• sea salt and black pepper to taste
• Sauteed Kale Topping:
• 1 Tbsp extra virgin olive oil
• 1 small onion thinly sliced
• 3 cloves garlic thinly sliced
• 1/4 tsp crushed red pepper flakes
• 6 cups baby kale
• sea salt to taste
• 1/3 cup pine nuts toasted (just toss into a small frying pan and stir around over medium heat until golden, a few minutes)

Courses Detox Prep Time 5 minutes Cook Time 40 minutes Servings Serves 2 MetricUS Imperial Ingredients 4 portobello mushrooms stems removed Mushroom Marinade: 1/4 cup apple cider vinegar 1 Tbsp honey 3 cloves garlic minced 1 Tbsp extra virgin olive oil sea salt and black pepper to taste Sauteed Kale Topping: 1 Tbsp extra virgin olive oil 1 small onion thinly sliced 3 cloves garlic thinly sliced 1/4 tsp crushed red pepper flakes 6 cups baby kale sea salt to taste 1/3 cup pine nuts toasted (just toss into a small frying pan and stir around over medium heat until golden, a few minutes)

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Instructions

1. Whisk together marinade ingredients and pour over mushrooms in a baking dish, letting it do its thang for at least 30 minutes.
2. Roast the mushrooms at 400 degrees for about 30 minutes.
3. While the shrooms roast, heat 1 Tbsp of olive oil in a large skillet over medium heat. Add onions, garlic, red pepper flakes and saute until softened, about 5 minutes or so.
4. Add kale to the pan and cook until it's all wilted, stirring often, just a couple minutes or so is all it takes for baby kale.
5. Season to taste with sea salt.
6. Top each mushroom with kale, sprinkle with pine nuts and serve.