Portobello Mushroom Burger: my new favorite meal

• 4 portobello mushroom caps
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon minced garlic
• salt and pepper to taste
• 4 (1 ounce) slices provolone cheese

~serve on a bun with lettuce, tomato, and mayo.

*The bun can really add to this amazing meal. I got this recipe from my sister-in-law, Brooke, and fell in love at-first-bite! Since then, I've made it several times... 

even those meat-lovin-guys really enjoy this burger. So I am officially claiming 

that it is perfect for summer entertaining! My sis-in-law chose to serve this burger with a fresh asiago bun from a local bakery... all I can say is AMAZING!!!

Directions:

*Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.

• *Preheat grill for medium-high heat.
• 
  
• *Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling. Place on asiago bun, or bun of your choice with toppings. Seriously enjoy every bite!

Inspiration for Big Boy Bedrooms

So, it is time to change my baby boy's room {pictured above} into a big boy room... 

I've been stalling. 

I'm not prepared, not ready to let him, I mean watch him grow up. So I've been trying to gather inspiration photos to get ideas for my boy's room.  I find that I keep saving images from Serena & Lily. There is quite a challenge to decorating a boy room and creating one to be fresh, modern, 

timeless and ready to grow with the boy. 

Here are a few photos that are my favorites for boys right now.

images: Serena & Lily, PB Teen, my pinterest & my baby boy's room

Healthy & Tasty Bean Salad

Healthy & Tasty Bean Salad

1 15 oz. can of kidney beans or black beans

1 15 oz. can of garbanzo beans

1 15 oz. can of white beans

1 can of corn (sometimes i add, but don't need)

small cucumber, chopped 

2 celery stalks, chopped

1/2 red onion, chopped

1 Tbsp rosemary (fresh is best)

1 cup fresh flat-leaf parsley (chopped fine)

*I add quinoa sometimes. 

1/2 cup apple cider vinegar

1/4 cup organic sugar 

(or use stevia or agave to sweeten)

1/3 cup olive oil

1 1/2 teaspoon sea salt

1/4 teaspoon pepper

In a large bowl mix the ingredients, toss, and chill.

Best if you can prepare a few hours a head of time so all the flavors 

can soak and mix together. 

**Oh, and the picture above actually has some quinoa in it...

I add it sometimes if I want the salad to be a little more substantial, like a meal,

 or if I want a little more protein. If it is a side, I wouldn't normally add the quinoa.

Basically you can add or remove items

 to this salad and it still tastes great! Tomatoes are good in it too. 

ENJOY!