2 for the price of 1.

*This cookbook on the left is phenomenal for anyone interested. I love it!*




Since I am lame and didn't post a sugar free recipe yesterday, I am going to post 2 today. Lucky you!! ;)

Portabella Mushroom Salad

3T olive oil
1-2 large portabella mushrooms
1 lb. asparagus
1/4c cilantro

Dressing

2T dijon mustard
1T dark chile powder
1/4c balsamic vinegar
1/2c olive oil
salt & pepper to taste

Wash the asparagus and cut in half. Chop off the ends you would not eat anyways. Put in a pan with 2T olive oil and cook until somewhat soft. You don't want it mushy, unless you like mushy asparagus then by all means mush away. Remove the asparagus from the pan and put on a plate. Wash and chop mushrooms into 1" pieces. Put 1T olive oil in pan and cook mushrooms until soft. Remove from heat. Add the cilantro, asparagus and dressing. Season with salt and pepper. Enjoy!

*Note..... I double this recipe for my family, well mainly because my kids are good eaters. So if you have a larger family of big eaters I would suggest doubling it*



Carrot-Cumin Slaw

1/4 head green cabbage, shredded
1/4 head purple cabbage, chopped
3 carrots, grated
1 jalapeno, minced
1 green onion, chopped
1/4c craisins or chopped green apple (optional)

Dressing
1/4c olive oil
1T balsamic vinegar
2T lime juice
3T cilantro
1/2 tsp. cumin
salt & pepper to taste

Throw all veggies and fruit together in a bowl. Whisk dressing ingredients together and pour over slaw. Refrigerate 30 mins and enjoy!