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More To Love teaches plus size women how to learn body-acceptance and end dieting for good. 

Recipe: Portabella Tuna Melts

Rachel Estapa

portabella

portabella

I love making up meals on the spot, so this weekend for lunch I threw together a very quick, very easy AND yummily healthy meal -- all from ingredients I had on hand. Portabella Tuna Melts

  • Two large-cap portabella mushrooms
  • 1 can of tuna (preferably the good stuff in-oil)
  • 1/4 cup shredded low-fat cheese (or whatever cheese you fancy)
  • Little colored pepper (I picked yellow!)
  • Salt/pepper and some olive oil + balsamic vinegar

Heat up your frying pan over medium heat & add a little spray-oil if you like. Julianne the pepper (aka, long, thin slivers) and toss them in your heated pan for about 5 mins until tender, but still got a crunch to them. Put about 1 tsp olive oil for each whole mushroom (front & back) and then sprinkle with some kosher salt . Add those babies to the pan and let cook on each side for about 3-5 mins (***you may want to add a little more olive oil to the pan so they cook a bit better)

While the caps are cooking, open up your tuna and flake into a bowl, adding about 1/4 tsp black pepper or whatever other seasoning you like too. Probably a good time to check on your caps, and if they are ready to flip do so & at that same time, remove the peppers from the pan. Let the other side of the caps cook until you see that the whole mushroom has shrunk down a bit and is a darker, richer color. Remove the pan from the heat & turn on your broiler to LOW with a rack near the top.

(NOTE - I kept my caps inside the pan while I did this next step.) Lay your peppers across the mushroom cap,  add on about two tablespoons of tuna per cap, then sprinkle evenly w/ your cheese.  Once the broiler is ready, let them melt under it for about 3-5 mins.  Remove, plate & drizzle some lovely balsamic vinegar over it.

And then you can enjoy!