girl vs. the wild

Coachella inspired outfits! #hmcoachella @vivadivabtq

MY BLOG HAS MOVED TO Girlvsthewild.BLOGSPOT.COM

MY BLOG HAS MOVED TO Girlvsthewild.BLOGSPOT.COM

Rockin’ the inner Tom-boy

Rockin’ the inner Tom-boy

My first cookbook critique for the Marin I.J.

Tart Collections makes the best maxi dresses!

Tart Collections makes the best maxi dresses!

Portobello Mushrooms Steak with Smothered Onions (courtesy of “Gluten-Free Vegan Comfort Food” by Susan O’Brien)
Serves 4
This recipe was so delicious, I had to share it with everyone.
4 portobello mushrooms, cleaned and stems removed
1/2 cup extra virgin olive oil
1/4 cup red wine
3 cloves garlic minced
2 teaspoons tamarind sauce ( I used 1/2 teaspoon white vinegar and a splash of fresh orange juice)
1 teaspoon molasses
2 teaspoons balsamic vinegar
1/2 teaspoon Celtic salt
1/4 teaspoon black pepper
Mix ingredients in a casserole dish. Coat mushrooms with marinade, and spoon marinade on top of gills. Let stand for 15 minutes on counter, flipping the mushrooms half way through. Heat grill pan, or grill, and grill for 3-5 minutes on each side. (Keep extra marinade for later)
Slice up one onion. Saute onions in olive oil ( 1/2 tablespoon) and cook until tender. Add a sprinkle of salt. Remove onions and set aside for later. In hot sauce pan add remaining marinade and keep over heat until hot. Remove mushrooms from grill pan , top with sauteed onions, and drizzle remaining warmed up marinade on top.
I have a meat lover at home, so I cooked up some chicken sausage from Trader Joe’s (removed from casing) and added to sauteed onions. I then topped mushrooms with the sausage-onion mixture. It was delicious with the extra meat, but tasty just by itself for the non- meat lovers.

Portobello Mushrooms Steak with Smothered Onions (courtesy of “Gluten-Free Vegan Comfort Food” by Susan O’Brien)

Serves 4


This recipe was so delicious, I had to share it with everyone.

4 portobello mushrooms, cleaned and stems removed

1/2 cup extra virgin olive oil

1/4 cup red wine

3 cloves garlic minced

2 teaspoons tamarind sauce ( I used 1/2 teaspoon white vinegar and a splash of fresh orange juice)

1 teaspoon molasses

2 teaspoons balsamic vinegar

1/2 teaspoon Celtic salt

1/4 teaspoon black pepper

Mix ingredients in a casserole dish. Coat mushrooms with marinade, and spoon marinade on top of gills. Let stand for 15 minutes on counter, flipping the mushrooms half way through. Heat grill pan, or grill, and grill for 3-5 minutes on each side. (Keep extra marinade for later)

Slice up one onion. Saute onions in olive oil ( 1/2 tablespoon) and cook until tender. Add a sprinkle of salt. Remove onions and set aside for later. In hot sauce pan add remaining marinade and keep over heat until hot. Remove mushrooms from grill pan , top with sauteed onions, and drizzle remaining warmed up marinade on top.

I have a meat lover at home, so I cooked up some chicken sausage from Trader Joe’s (removed from casing) and added to sauteed onions. I then topped mushrooms with the sausage-onion mixture. It was delicious with the extra meat, but tasty just by itself for the non- meat lovers.

TLW - Turkey Lettuce Wraps
The easiest way to replace sandwiches at lunchtime. 
I use Columbus Peppered Turkey, but any sandwich meat, canned tuna or chicken, or leftover cooked meat works just as well.
2-4 large lettuce leaves (wash and dry)
several slices of roasted red pepper
cheese slices (optional)
dijon mustard (optional)
sliced tomatoes
turkey slices
Roll up roasted peppers, tomatoes, and cheese inside turkey slices. Wrap lettuce around turkey rolls and eat!
Kid-friendly, great to eat on hikes, and versatile enough for any palette.

TLW - Turkey Lettuce Wraps

The easiest way to replace sandwiches at lunchtime.

I use Columbus Peppered Turkey, but any sandwich meat, canned tuna or chicken, or leftover cooked meat works just as well.

2-4 large lettuce leaves (wash and dry)

several slices of roasted red pepper

cheese slices (optional)

dijon mustard (optional)

sliced tomatoes

turkey slices

Roll up roasted peppers, tomatoes, and cheese inside turkey slices. Wrap lettuce around turkey rolls and eat!

Kid-friendly, great to eat on hikes, and versatile enough for any palette.

How to Spruce up your eggs!

1 heirloom tomato sliced thickly (sprinkle with celtic salt optional)

Fresh basil leaves (3-4)

Slices of fresh mozzarella (optional)

2 sunnyside-up eggs

Bacon or turkey sausage is great alongside

Chocolate Power Balls ( courtesy of Gluten free Vegan Comfort Food)
This recipe is very similar to my goji bars, and ingredients can be substituted with seeds, and dried fruits. 
Makes about 16 balls
1 cup walnuts
1 cup cashews
1 cup pitted and chopped dates
1 tablespoon chia seeds
1 tablespoon pure vanilla
1/2 cup semi sweet chocolate chips
1/2 teaspoon cinnamon
1 dash nutmeg
1 tablespoon orange juice
1. Place the nuts and dates in a food processor and pulse until ground. Add the rest of the ingredients and whirl until the mixture begins to form a ball.
2. Remove the mixture from the food processor and put into a large bowl. Form into tablespoon-size balls and place on a cookie sheet. Chill in fridge for about an hour until hardened. (They last in the fridge for about a week.)

Chocolate Power Balls ( courtesy of Gluten free Vegan Comfort Food)

This recipe is very similar to my goji bars, and ingredients can be substituted with seeds, and dried fruits.

Makes about 16 balls

1 cup walnuts

1 cup cashews

1 cup pitted and chopped dates

1 tablespoon chia seeds

1 tablespoon pure vanilla

1/2 cup semi sweet chocolate chips

1/2 teaspoon cinnamon

1 dash nutmeg

1 tablespoon orange juice

1. Place the nuts and dates in a food processor and pulse until ground. Add the rest of the ingredients and whirl until the mixture begins to form a ball.

2. Remove the mixture from the food processor and put into a large bowl. Form into tablespoon-size balls and place on a cookie sheet. Chill in fridge for about an hour until hardened. (They last in the fridge for about a week.)