Quinoa Stuffed Portobello Mushrooms


Quinoa has been trending for awhile but like with most things, I am late to the party. Last month I made quinoa for the first time and blah! it had no taste.  So I decided to change that. I cooked the quinoa according to the directions on the package and added Herbs de Provence, pepper, and kosher salt. A few spices kicked my quinoa up a notch.

To make a complete meal, I stuffed quinoa in a mushroom cap, topped them with Gruyere cheese and baked the mushroom caps in the oven for 20 minutes. Ah-mazing.

This recipe would be perfect as a Thanksgiving side. (How the h-e- double hockey sticks is it almost Thanksgiving!?) This recipe is vegetarian which will please Cousin Shirley. It requires very little hands-on work which is great because it’s Thanksgiving and you have plenty to do. You need to set the table, perhaps wrangle children, and most importantly you have a bottle of wine to drink before crazy Aunt Gertrude arrives. You know she’s going to call you by your sister’s name…just keep drinking…and eating!

Bottoms up!

Quinoa Stuffed Portobello Mushrooms

Quinoa Stuffed Mushrooms


  • 2 portobello mushroom caps
  • 1 cup pearl quinoa
  • 1 tablespoon Herbs de Provence
  • Gruyère cheese (you decide the amount)
  • a dash of kosher salt
  • a dash of black pepper
  • olive oil



  1. Cook quinoa according to the directions on the box. Add the herbs, salt and pepper to the water
  2. Preheat oven to 400 degrees
  3. Wipe mushrooms with a damp paper towel and place them on a greased baking sheet
  4. Stuff mushrooms with cooked quinoa and top with cheese
  5. Cook for 20 minutes










Summer Solstice Smoothie Popsicles

Tomorrow is one of my favorite days of the year, the summer solstice aka the first day of summer! It’s also the longest day of the year with 16 hours of daylight so I am going to take full advantage. The summer solstice signifies “growth and life, the event has a long history of being recognized as a critical event in the calendar, and many cultures have developed celebrations and rituals to coincide with it.” Nat. Geo

My agenda for tomorrow morning

  • rise with the sun
  • 1hr of yoga
  • make Summer Solstice Smoothie Pops (Say it three times!)

Haverhill, MA

Rising with the sun on the first day of summer sounds magical but to be honest, I’m tired so I’ll most likely use my eye mask tonight and sleep past 6am. As for yoga and popsicles? It’s on! I can’t think of a better way to celebrate the summer solstice than with a series of Sun Salutations and my favorite summer popsicle recipe. Ah, sweet sweet summer.


June 2013

Popsicle molds are sold everywhere this time of year. I have two plastic molds, both a set of 6, from Target that cost less than $3 each. You can also use dixie cups to make the pops. My molds are starting to crack so I’m considering buying this set of super cool stainless steel molds! So.Cool.

How are you celebrating the first day of summer?

Happy Summer Solstice

IMG_0566Whatever is dreamed on this night, will come to pass. William Shakespeare


Bacon and Green Bean Salad

I’m excited to share my Bacon and Green Bean Salad  recipe with you! You really don’t need a measuring cup for this recipe- just use your senses and get crazy. My favorite part of this recipe is crunching the bacon in between my hands…I’m a sucker for bacon but it’s time to say goodbye to pork. *Que the violins*

I’ll be enjoying my bacon and green bean salad sans bacon. I know-SHOCKER but I recently joined a gym and my new trainer, Katie Boyd, banned me from eating pork. Pridefully, I told her about my mass consumption of cured meats…especially parma proscuttio.

I decided to share my sick habit-I eat about a 1/4 lb to 1/2lb of parma prosciutto a week. Katie nearly gagged. “Pork is the the closest thing to human flesh! NO MORE VANESSA.” Whaaa!

Katie is a rock star and let me tell you, she will find out if you cheat on your diet!


Serrano Ham Display at Alimentaria 2014 Barcelona

This recipe is for you, Katie . My thighs and future abs bow down to you.


The Infamous Katie Boyd

Processed with Rookie

WAMC fans, please enjoy the crunchy salty goodness that is bacon.


Oh and don’t forget to show me some love on YouTube 😉

Bacon and Green Bean Salad

Bacon and Green Bean Salad



Vegetarian Goat Cheese Wrap


Vegetarian Goat Cheese Wrap

The last two weeks have flown by. It’s hard to grasp that the month of June is over and that our precious summer fun will soon be ending. To close out the month of June, Mr.WAMC and I spent the weekend at his aunt’s house in Connecticut for a large family gathering. It was my first time meeting 34 of the 40 people that reunited for a weekend of laughter and a LOT of eating. I eased my nerves with an endless amount of little neck clams, and wine, and beer, and many more libations.

Mr. WAMC’s family sure knows how to throw a party! They also do a really good job of making sure you know who is who within their large family.

Family Organizational Chart

Family Organizational Chart

While waiting for Mr. WAMC to pick me up in the ‘burbs, I decided to make a few snacks for our first road trip together. I figured if I kept him well fed then he wouldn’t mind me taking over his radio. What’s a road trip without a few hours of non-stop Whitney Houston? A peaceful one, you say? Nah.

Shameless selfies on the way to CT

Shameless selfies on the way to CT

I had a plethora of farm fresh ingredients leftover in my refrigerator from two events I hosted that week. Such beauties like local gem grape tomatoes bursting with flavor, crispy arugula hand picked just three days ago, smooth hummus, and bright green pesto. I’d rather give up my control of the radio than let my delectable produce go to waste.

Produce from Wilson Farm in Lexington, MA

Mr. WAMC was only 15 minutes away from my house so I got right to work and made a simple vegetarian wrap. I wanted something hearty yet light so as not to disturb my sensitive stomach on 3.5hr car ride with my boyfriend…can you blame me?

Yah, that's good!

Yah, that’s good!





Calamari Salad

I have neglected my blog and feel horrible about it. I hope you guys can forgive me. This spicy calamari salad is one of my favorite summertime recipes.  If the tentacles make you squirm, use them to scare a friend or your kids!

This salad requires very little effort but if you overcook the squid, it will be chewy-very very chewy.