On this new video of the #mitufit challenge, Rawvana teaches us how to make two quick and healthy lunch ideas that will help substitute a regular burger and pasta. A regular burger now becomes a portobello one and the pasta is now made of zucchinis and natural tomato sauce. The #mitufit challenge is almost over, but keep participating and you could still win a trip to Cabo. Register here to participate:
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Portobello Burgers
INGREDIENTS
• 4 portobello mushrooms
• 2 bell peppers (different colors)
• 1 tomato
• ½ cucumber
• 4 sprigs of cilantro
• 2 lettuce leaves
• 1 green onion
(Spreadable cashew cheese)
• 1 cup cashews
• ½ cup chives
• 1 small lime
• 2 sprigs of cilantro
Wash and rinse all your veggies.
With a knife, slice off the stem of your Portobello mushrooms.
Scrape and remove the black gills of the underside of the mushrooms with the help of a small spoon. Set aside.
Blend cashews, chives and lime juice until creamy consistency; stop blending and add 2 sprigs of cilantro. Pulse once or twice and serve on a small bowl. Spread “cashew cheese” on the underside of the Portobello mushrooms. Slice bell peppers, cucumbers, green onions and tomatoes and add on top of one mushroom.Add one lettuce leaf and one sprig of cilantro on each burger and finally top with another mushroom to create your “top-bun”.
Enjoy your healthy burger!
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Zucchini Pasta
INGREDIENTS
• 2 zucchinis
(Tomato Italian sauce)
• 3 tomatoes
• ¼ cup of dehydrated tomatoes
• ¼ cup of mango
• 2 celery sticks
• ¼ cup of basil leaves
Wash and rinse all your vegetables.Remove stem and flower end of zucchini with a sharp knife. Use a spiralizer to create zucchini noodles or a traditional peeler for fettuccini-like pasta. If you choose to use the peeler, peel into a bowl and stop when you get to the seeds of the zucchini. Blend tomatoes, dehydrated tomatoes, mango, celery and basil. Serve sauce on top of your zucchini pasta and add a small basil leaf as garnish and enjoy this delicious low carb meal.