How often do you have those nights where your tired, hungry and just feel like something easy for dinner? Whether that’s once a week or every night, prevent yourself from picking up the phone to order take away or using convenience meals which can be thrown in the microwave. Here is a healthy Mexican inspired, vegetarian dinner option that takes less than 5 minutes to prepare and can be baking while you do what you need to do. While I am not vegetarian, having 2 meatless days a week is highly beneficial for your digestive & detoxification system.

Low carb, paleo, vegetarian, gluten free, grain free and full of goodness. There is also the option to add a layer of chicken, mince or turkey if your not wanting the vegetarian option.

Serves 1

Recipe:

3 large mushrooms

1 handful of baby spinach leaves, finely chopped

1/2 handful of fresh parsley, chopped

1/2 tomato, diced

1/2 avocado

1/2 can organic kidney beans

Hymalayan/celtic salt & pepper

1 tbs goats cheese

1/2 lemon

Preheat the oven to 200 degrees celsius.

Take the stalk out of the mushrooms.

Combine the parsley and spinach and divide it between the 3 mushrooms.

Rinse the kidney beans. Mash together the beans, avocado & S&P generously. Fold through the tomato and add a heaped tbs of the mixture onto each mushroom.

Top with the goats cheese and place in the oven for approximately 15 minutes of until the mushrooms soften.

Serve with a drizzle of lemon juice.

Enjoy!