Life via the Camera Roll--plus a recipe!

Ah, life gets a bit busy sometimes, huh? I promise I am not ignoring any lovely readers out there! I am still trying to learn the ropes and get my feet wet. Isn't that what new journeys are about?! Comment and let me know what you guys would like to hear about :)

Here are a few things that sum up my past week!

I decorated for Valentine's Day! I love this lighthearted holiday full of red, pink, and hearts. It isn't 100% finished and I have some crafts up my sleeve to share!

Who doesn't enjoy a glass of wine with your besties? #winenot?

This is one of my little snuggle-muffins, Shorty. He's adorable and not the only time he will make an appearance on Bright Eyed and Bushy Kaled! Doesn't he look so peaceful? :)

We booked our honeymoon and got our passports! We are thrilled to head to Couples Resort: Swept Away in Negril. Dreaming about it already!

Now that we have booked the honeymoon it is SERIOUS tone up/slim down time! Above is a portobello fajita served with some black beans. Delish and fiance approved. Recipe below!

Portobello Fajitas with Mango Salsa

Makes 4 servings

Gather up:

      4 portobello caps

      1 red bell pepper, sliced in long, thin strips

      1/2 onion, sliced in thin strips

      1 TBS coconut oil

      8 large lettuce leaves

      1 avocado, sliced

Marinade:

     1/2 cup balsamic vinegar

     2 Tablespoons olive or grapeseed oil

     1 lemon squeezed

     1 lime squeezed

     pinch of sea salt

Mango Salsa

      1 mango, peeled and diced

      1 tomato, diced

      1/2 onion, finely chopped

      1/2 red bell pepper, chopped

      1 Jalapeno (optional...take out seeds to make it let spicy)

      Cilantro, chopped

     1 tsp cayenne pepper

     1 tsp black pepper

     1 lime squeezed

Step 1: Wash your mushrooms and remove the stems. Place these in a 9 X13 or similar size baking dish

Step 2: Mix all marinade ingredients together in a small bowl and then brush marinade liberally on both sides of the mushrooms. Put extra on the underside of the mushroom cap--that is where they absorb the most flavor! Save any extra marinade for later.  Put the lid on your baking dish or wrap in plastic wrap and allow the mushrooms to marinate in the fridge for at least 1 hour (I did mine overnight since I prepped these during my Sunday meal prep!)

Step 3: While mushrooms are marinating chop up all salsa ingredients and stir together. Allow these flavors to marry in the fridge as well. 

(TIME SAVING TIP: I used some leftover pico from taco night instead of chopping a tomato, onion, and cilantro! Then added the remaining ingredients) 

Step 4: When you are ready to cook, preheat your oven to 425 degrees.  Next, heat coconut oil in a large skillet over medium heat. Place all 4 mushroom caps on the skillet, cover, and let cook for 5 minutes on each side. After they are finished cooking in the skillet, move the mushrooms back to your baking dish, brush with extra marinade and bake for 5 more minutes.

Step 5: While the mushrooms are baking, sauté your onion and bell pepper in the skillet you just cooked your mushrooms. 

Step 6: Slice mushroom caps and place in a lettuce leaf then top with the mango salsa, avocado, and sautéed onion and bell pepper. Serve with black beans! Enjoy your healthy meal!

XOXO,

Brittany