Mushrooms Archives - Strength and Sunshine

Pulled BBQ Jackfruit Sandwiches with Tahini Slaw (Gluten-Free, Vegan)

January 22, 2018 by Rebecca @ Strength and Sunshine 74 Comments

A healthy & delicious meatless recipe that will have you forgetting about the meat! Pulled BBQ Jackfruit Sandwiches with Tahini Slaw that are gluten-free, vegan, & top-8 allergy-free! Great for a quick & easy plant-based weeknight dinner!

Long ago in 2016 (or maybe 2015), I had jackfruit for the first time. The allure of enjoying a bbq pulled “pork” sandwich again was rather enticing and every plant-based eater’s go-to substitute pointed to the “jack”. If you or your family is new to jackfruit, a pulled bbq sandwich is a great introductory recipe to use it in. Of course it’s different thank “pork” or any “pulled meat”, but different in a good and delicious was. The jackfruit soaks up whatever flavor(s) you cook it with (just like mushrooms or tofu does)…in this case, bbq sauce!Read More

Healthy Gluten-Free + Vegan Green Bean Casserole (Allergy-Free)

November 20, 2017 by Rebecca @ Strength and Sunshine 86 Comments

It’s time to give that classic holiday side dish recipe a healthy makeover! This homemade Gluten-Free & Vegan Green Bean Casserole is top-8 allergy-free, has a crunchy baked onion topping, and creamy coconut milk and mushroom base!

Since you know I ALWAYS have a confession in the beginning of posts, there is a major one to divulge today. I NEVER had green bean casserole. You know, the decadent canned green beans, condensed cream of mushroom soup, french fried onions, and possible cheddar cheese added on top. The most unhealthy holiday side dish posing as a “vegetable”. Yea, I never had it, nor did my family ever serve it during the holidays (hence, why I’ve never tried it).Read More

Slow Cooker Chicken Marsala

February 17, 2016 by Rebecca @ Strength and Sunshine 108 Comments

Chicken slow cooked with loads of vegetables and marsala wine. Slow cooker chicken marsala is a no-fuss and fun twist on the Italian classic. A perfect healthy gluten-free and paleo weeknight dinner recipe the whole family will enjoy!

Kind of…A very loose twist on the Italian classic, that is! No reduced buttery sauce or flour, but chicken, marsala wine, and mushrooms (plus a bunch of other fun things!). This is also going to be another “throwback Wednesday” recipe. This gem was created for Christmas Eve dinner 2014! The photos may lose their charm, but the flavor and recipe is still spot on and deserves to be shared! I know we all appreciate the slow cooker right now anyway!

Going off of the Italian food upbringing, I’ve always been fond of Chicken Marsala as well as Chicken Francese. My mom and I could never remember which one was which when ordering. Which was the creamy mushroom and which was the breaded lemon one? Now I’ve got it down, but still love them both! I think I’ve always loved them equally, which is surprising since I hated mushrooms growing up. My younger self would scoff at the mushroom lover I am now (side not: I’m not currently eating mushrooms. Their high FODMAP count, I think, bothers me).

This dish is classically made with a buttery reduced marsala wine sauce with mushrooms, poured over some lightly breaded chicken. Not exactly the most gluten-free (or dairy-free) friendly dish. That’s not problem for this gal though! Solutions were had! And it’s so super simple since it’s made in the slow cooker. To amp this slow cooker chicken marsala up I added pearl onions, artichoke hearts (the flavor!), beets (added color!), and of course the mushrooms! So you’re getting your dose of protein and veggies in one entree. It would be a lovely dish served over some pasta, tomato basil cauli-rice, sorghum, or millet! Okay, okay, even if you’re feeling like some yucca, fries would work too!

Slow Cooker Chicken Marsala

Slow Cooker Chicken Marsala

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Author: Rebecca Pytell

Recipe type: Main Dish, Slow Cooker, Chicken

Cuisine: Italian

Serves: 4

Ingredients

4 Large Skinless Chicken Breasts
10 Pearl Onions (halved)
9 oz (1⅕ Cups) Chopped Artichoke Hearts (I used frozen)
2 Medium Beets (chopped)
1½ Cups Chopped Baby Portobello Mushrooms
2 TB Chopped Fresh Parsley
1 TB Chopped Fresh Basil
1 Tsp Garlic Powder
¼ Tsp White Pepper
1½ Cups Marsala Wine

Instructions

Place the chicken breasts in the slow cooker first, then add the veggies, spices, and wine.
Cover and cook on low for 6-7 hours, until the chicken is fully cooked through.

Nutrition Information

Serving size: 1

Done! Quick and easy! The chopped veggies give this chicken so much extra flavor, let alone the wine! I also loved that the beets added to the slight red color of the liquid as well. Totally not traditional, I know, but just as good 😉 I guess I do need to recreate the “real” thing as well as chicken francese soon! Alright, that’s my new mission! (Prepare to see those in 2019, bahahaha!)

So tell me:

+ Which is better to you: chicken marsala or chicken francese? (Don’t make my Italian roots cry and say that you haven’t had either!)

+ Mushroom lover or hater? O I love them, but my tummy…not so much :/

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Tummy Healing Soup For One

December 14, 2015 by Rebecca @ Strength and Sunshine 154 Comments

Soup for the soul. A gluten-free and vegan tummy healing soup for one full of anti-inflammatory and nourishing ingredients. Turmeric, ginger, veggies, spices, and a bit of pasta to bring you all the love your body needs.

During the cold winter months we tend to find ourselves in need of comfort food almost daily. Some days it’s due to a winter cold, maybe an overindulgence in those seasonal cookies, or maybe it’s just because you need some warmth from the cold and a long day at work. When people think of comfort food they may think of heavy and rich dishes that taste good in the moment, but do nothing for the tummy afterwards, leaving you needing more comfort to feel better.Read More

Italian Chicken Meatballs & Sweet Potato Spaghetti

September 9, 2015 by Rebecca @ Strength and Sunshine 151 Comments

Italian chicken meatballs baked and simmered in a homemade tomato sauce, served over easy sweet potato spaghetti. Gluten-free, allergy-free, and paleo, this delicious version of the classic will quickly become a new family dinner favorite.

By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.

Mediterranean cuisine encompasses the likes of Italian, Greek, Turkish, Moroccan, any county that creates the region around the Mediterranean cuisine. That’s why it’s so large, lovely, full of so many flavors and ingredients. One notable ingredient that all these cultures of the cuisine use is olives. Lucky for us here in the states, we have amply supply of California Black Ripe Olives. You know I am pretty fond of black olives already, evidenced here. They are just such a great healthy addition to the diet. From their healthy monounsaturated fats to their values of vitamin E (.25 mg per serving), iron (.49 mg per serving), vitamin A (60 IU per serving), and fiber (.5 grams per serving).Read More