Portobello Mushroom Pizza
Lunch is a challenge for me! It’s hard to find low carb, healthy options that are easy and quick to prepare. After the holiday season my sugar levels were a bit too high, so I had to cut back drastically on the carbs. These Portobello Pizzas are a great option for an easy, diabetic friendly lunch! For more ideas on how to deal with Type 2 Diabetes naturally, check out The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes. I’ve recommended this book a few times, and can’t say enough good things about it. Dr. Fuhrman is a vegan, and even though I am not, I learned a lot from him!
Mushrooms are not only low in carbs and high in protein and fiber, they’re also great for your immune system! They have lots of vitamin D, which is essential for fighting off disease. Vitamin D deficiency is extremely common, especially in the winter, when there is less sunlight. Your skin actually makes vitamin D from the sunlight. Have you ever wondered why people are sick more frequently in the winter than in the summer? Make sure you spend some time in the sun, eat foods high in vitamin D, and it’s a good idea to also take a vitamin D supplement.
I also want to point out that olives get a bad rap, but they’re actually good for you. They’re definitely high in salt, so should be eaten in moderation, but they also have prebiotics. Prebiotics feed the healthy bacteria in your gut that are essential for proper digestion.
Before we get to the recipe for the Portobello Mushroom Pizzas, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 1 Large Portobello Mushroom Cap
- 1-2 Tsp Balsamic Vinegar
- Sea Salt (to taste)
- Freshly Ground Pepper (to taste)
- 2 Tbsp Marinara Sauce
- 1 Tbsp Fresh Parsley
- 2 Tbsp Black Olives
- 2 Slices Provolone Cheese
- Preheat the oven to 375 degrees F and spray a baking sheet with coconut oil.
- Remove the stem from your mushroom, wipe off any dirt, and add toppings in the order that they are listed above.
- Bake for 10-15 minutes. Make a few of these and serve them on a beautiful wooden platter. Enjoy warm!
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