Vegetarian: portobello mushroom burger, yam chips, and spring salad with nuts and berries

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Veggie Chips

Make the yam chips (or veggie chips) first because it will take time to bake.  Try using a mandolin (special slicer) that can cut the slices thinly. Preheat oven to 400 degrees F.  Place the slices on aluminum foil sprayed lightly with olive oil.  Season with whatever you like.  Bake for 15-20 minutes.  You want the chips crispy!  Take out when slightly browned along edges.

Portobello Mushroom Burger

I remove the gills of the mushroom with a spoon.  Lightly brush off any soil from the mushroom cap.  Pluck off the stem.  Pour some balsamic vinegar or worcestershire sauce on the underside of the mushroom (so it’s like a mini bowl) and drizzle some olive oil and let it sit to soak up the juices.  Sprinkle some salt/pepper/garlic powder for flavor.  Slice some red onion rings for the grill.  I picked up some alfalfa and onion sprouts, roma tomatoes, spring salad mix, and spicy guacamole to dress the burger.  Preheat the grill on medium heat.  Place the cap side of the mushroom on the grill first so the juices can sizzle and continue to soak the mushroom.  Also, grill the red onions as well.  Flip the mushroom after 5-10 minutes.  Pour any excess juice onto the grilling onions.  Grab some hamburger buns and butter each side and throw them on the grill as well.

Spring Salad

Grab some spring salad mix.  Place some walnuts or whatever nuts you have at home on an aluminum foil or baking sheet and drizzle with olive oil, salt, chili powder, and agave syrup.  Toast them at 400 degrees F for 10 minutes.  Remove from heat.  Cut up fresh fruit that is in season and mix with spring salad.  Dress with your favorite dressing and place toasted nuts in as well.

Open your favorite beverage and enjoy!!