One of my favorite ways to enjoy mushrooms is in these Mushroom Carnitas Tacos. Tacos are an easy, healthy dinner recipe and I also love that this plant-based dinner is also packed with flavor and fiber that keeps us feeling full.

How To Eat Mushrooms

Here are some additional ways in which we cook and enjoy mushrooms on a regular basis!

• Tacos
• Burritos
• Soups
• Sauces
• Stir-Fry
• On Pizza

Health Benefits of Mushrooms

1. Gut Health! Mushrooms contain a type of carbohydrate known as polysaccharides which can stimulate the growth of healthy bacteria in the gut! 

2. Support Immune Health: Mushrooms contain a variety of nutrients such as Selenium, Vitamin D and Vitamin B6. 

3. Vitamin D: Mushrooms are the only produce that are a source of vitamin D! Vitamin D supports immune health and helps the body absorb calcium. 

4. Support Cognitive Function: Lion’s Mane, Chaga and Reishi are 3 mushrooms known to support brain health!
5. Mushrooms may give you energy! Mushrooms contain B-vitamins. B vitamins help the body break down and release energy from food.

How To Make Mushroom Carnitas Tacos

You’ll need 1 pound of oyster or shiitake mushrooms, I like a little of both! Slice the mushrooms into thin strips and then place in a bowl with oil and spices. Let marinate for 15 minutes. Then roast in the oven at 425 F for 30 minutes, stirring occasionally, until browned. Top with fresh lime juice and cilantro. Serve on warmed tortillas topped with black beans, a jicama, carrot and cabbage slaw and avocado!

How To Make Jicama, Carrot, Cabbage Slaw

To make the slaw, shred jicama, cabbage and carrots and add to a small bowl. Top with juice from one lime, fresh cilantro (chopped) and a pinch of salt. Toss and let marinate in the fridge.

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Mushroom “Carnitas” Tacos

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 2

Ingredients

Tacos

• 4 tortillas
• mushroom “carnitas” see below
• 1/2 cup black beans
• jicama slaw see below
• 1/2 avocado

Mushroom "Carnitas"

• 1 pound mushrooms – King Oyster and/or Shiitake
• 3 limes
• 1 navel orange
• 2 tablespoons avocado oil
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon Fresh cilantro

Jicama Slaw

• 1/2 cup shredded jicama
• 1/2 cup shredded cabbage
• 1/2 cup shredded carrots
• 1 lime
• 1/4 cup fresh cilantro
• 1 pinch sea salt

Instructions

Mushroom "Carnitas"

• Juice the navel orange and 2 limes into a small bowl, add the oil and spices then whisk.
• Slice mushrooms into strips. Add to a large bowl and toss with the marinade.
• Let marinate in fridge for 15 minutes.
• Lay on a baking sheet and roast at 425 F for 30 minutes, stirring occasionally, until browned.
• Remove from the oven and top with lime juice and fresh cilantro.

Jicama Slaw

• Shred the jicama, cabbage and carrots, add to a small bowl and add juice from one lime, fresh cilantro (chopped) and a pinch of salt.
• Toss and let marinate in the fridge.

Tacos

• Serve warmed tortillas topped with mushrooms, black beans, slaw and avocado!

Okay so Aaron and I can’t agree on a name for this dish… so what would you call it? Homemade Veggie Noodle Takeout is what we’re calling it for now unless you can help us think of something better ha!

Aaron is back in the kitchen sharing how to make this amazing recipe that is perfect if you’re feeling like saying in + enjoying some healthy takeout! Also make sure to give Aaron lots of kind support in the video comments! Being on camera is not easy but he is an awesome cook & I think he does such as great job explaining how to create recipes!

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Homemade Veggie Noodle Take-Out

Servings 0

Author Healthy Grocery Girl

Ingredients

• 8 ounces rice noodles I prefer wide ones
• 3 baby bok choy
• 4 large carrots
• 1 cup sliced sweet onion
• 2 tablespoons liquid aminos or soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon 100% real maple syrup
• 2 teaspoons Thai red chili paste
• 1/2 teaspoon sea salt
• 1/2 teaspoon paprika
• 1 can chickpeas
• 2 tablespoons of coconut oil or cooking oil of choice

Instructions

• Begin by soaking the rice noodles in a bowl; cover with hot/boiling water, this will soften them.
• Drain and rinse the chickpeas and add to a baking dish with sides, place in a 350 degree Fahrenheit (preheated) oven for about 10 minutes. Then remove from the oven and add 1 teaspoon of coconut oil, the sea salt and paprika to the pan and shake to coat the chickpeas. Place back in the oven for 10 to 15 minutes.
• Prep the veggies; peel and slice the carrots into rounds 1/4 - 1/2 inch thick and slice the bok choy keeping the harder parts from the base separate from the leafy parts. Give all of the sliced bok choy a very good rinse.
• Warm 1-2 tablespoons of coconut oil in a large deep sauté pan over medium heat; add the sliced onion, carrots and sliced bok choy base, keeping the leafy parts to add in later. Sauté for about 10 minutes.
• Make the sauce; add liquid aminos, rice wine vinegar, maple syrup and Thai red chili paste to a small dish and whisk together. When the noodles are soft, drain the excess water and pour the sauce over the noodles, stir together.
• Once the veggies are almost done, stir in the leafy parts of the bok choy and a little salt and pepper.
• Finally add the noodles to the pan with the veggies and cook for about 3 minutes.
• Plate the noodles and veggies and top with roasted chickpeas, enjoy!

Lastly if you’re not yet, make sure to subscribe to our YouTube channel! You can also follow me on Instagram @HealthyGroceryGirl for daily recipe, wellness & healthy living inspiration!

Now let’s get to our recipe!

NUTRITION HIGHLIGHTS

Brazil & Cashew Nuts add protein and fiber to this dish which are both essential for feeling full and helping manage blood sugar levels and energy levels. Did you know that Brazil nuts are also one of the world’s best source of selenium?! Selenium can support heart health, blood flow and has antioxidant properties.

Nutritional yeast adds a cheesy taste to this parmesan while keeping it dairy-free and nutritional yeast contains energizing B-vitamins, selenium and immune boosting zinc.

LEARN MORE ABOUT THE HGG MEMBER’S COMMUNITY HERE!

The 5 Day Juicing Diet includes everything you need to know to start making fresh homemade juices from how to select the right juicer for you to over 100 recipes including juices, simple snacks and plant-based suppers! The book includes a 5-Day Plant-Powered Plan that is designed to nourish your body – no deprivation! You’ll enjoy a combo of fresh juices, blended juices, snacks and meals to help you sip and eat your way to long-term health.

Why I Love Juicing!

Here is an excerpt from my book on why I love fresh homemade juices and how it has helped improved my health…

I started juicing as a way to improve my energy levels and nourish my body. As a business owner and entrepreneur, I wear many hats, and soon realized that it’s easy to feel run-down. Like many people I fell in love with the power of coffee as fuel. I even worked in a coffee shop in college where I learned the history of coffee and how to make a fabulous espresso. I was hooked! I could easily enjoy one or two cups of coffee in the morning and then another cup in the afternoon, or maybe a latte, depending on my mood. While I loved coffee, I did not feel great about my dependency. If I didn’t have my morning coffee, I felt tired, inefficient, and pretty grumpy. If I didn’t get my afternoon latte, I would get a headache and experience a major energy slump. I also started to notice that my love for coffee meant I was not drinking enough water. My skin was dry, and I was breaking out in acne. While coffee helped me get through stressful workdays, it was also taxing my adrenal glands (glands that produce important hormones), which left me feeling even more exhausted. Oh, I still love coffee! Thankfully, coffee beans are packed with antioxidants and can fit into a healthy lifestyle. However, I no longer depend on it or need it as urgently as I did. I still enjoy one cup of a hot caffeinated beverage like coffee or tea on most days, but now it’s more about the experience. I mindfully enjoy a small cup of coffee or make a matcha latte with coconut milk. Today, I am all about balance and moderation, not deprivation, which is a key philosophy for a healthy food-and-body relationship. And this leads us to juicing. I started drinking juice and blended juices (see Juicing versus Blending, page 5) in an attempt to replace my afternoon cup of coffee. Almost immediately, I noticed how much better I felt. One of the signs of dehydration is mental fog, and wow, does juicing lift that fog. All the fruits and veggies in juices are energizing and surprisingly filling, especially when in a blended juice, which we’ll talk more about throughout this book.

The 5-Day Juicing Diet contains:

• A Fool Proof 5-Day Plan with a juicing schedule and shopping lists to guide you
• 100 Recipes with energizing flavor combinations of fruits and veggies for juices, snacks, and suppers
• Helpful Tips with instructions on making your own juice, and guidance for incorporating juicing into your diet after the 5-day plan

Order a copy of my book here!

I’ve partnered with Dr.Praeger’s for today’s recipe post. I love adding Dr. Praeger’s to recipes like this Nourish Bowl or adding to tacos, burritos or topping on a salad! Their new Brussels Sprout cakes are so delicious and great at really any meal; breakfast, lunch, dinner or even as a snack! They are made with brussels sprouts, red bliss potatoes and scallions and are gluten-free, vegan and NON-GMO Project verified.

 WHAT I LOVE ABOUT DR. PRAEGER’S

What I love about Dr. Praeger’s products is that they are made with only real, recognizable ingredients such as vegetables, herbs and grains. Dr. Praeger’s products taste amazing, they are nutritious and they are also incredibly versatile.

Disclosure: Thank you Dr.Praeger’s For Sponsoring This Post. All Opinions Are My Own.

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Detox Waters

Servings 0

Author Healthy Grocery Girl

Ingredients

Lemon Blueberry Water

• 2 tablespoons blueberries
• 2 slices fresh Limoneira Lemon
• 1 cup of filtered water

Lemon Cucumber Water

• 4 slices of cucumber
• 2 slices fresh Limoneira Lemon
• 1 cup of filtered water

Pink Lemon Mint Water

• 2 tablespoons of fresh mint
• 2 slices fresh Limoneira Pink Lemons
• 1 cup of filtered water

Instructions

• Wash and slice fruits & veggies
• Add to mason jars with water
• Add ice
• Enjoy right away or store in the fridge & enjoy within 3 days!

This video was created for the Limoneira YouTube Channel! Megan Roosevelt, RDN is the Spokesperson for Limoneira. To see all our tips & videos makes sure to visit & subscribe to the Limoneira YouTube Channel! 

If you give this recipe a try & share a picture online make sure to tag your photos @HealthyGroceryGirl so I can find & like them! Speaking of social – make sure to follow Healthy Grocery Girl on Instagram! I post food + whole body wellness inspiration everyday!

Also if you’re wondering… these are the brown rice noodles we love and use for this recipe!

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Turmeric Noodle Soup

Servings 6

Author Healthy Grocery Girl

Ingredients

• 1 large bok choy
• 1 small broccoli
• 2 carrots
• 1 cup red onion
• 1 inch fresh ginger
• 1 inch fresh turmeric
• 1 can full fat coconut milk
• 2 cups vegetable broth
• 1 tablespoon coconut oil
• pinch of sea salt
• 4 oz brown rice pad thai noodles

Optional Garnish

• Fresh cilantro and lime

Instructions

• Wash, peel and chop the carrots, broccoli and bok choy.
• Next peel and slice the turmeric and ginger; and thinly slice the red onion.
• Add the ginger, turmeric, vegetable broth and coconut milk into a blender jar and blend on high for one minute.
• Add one tablespoon coconut oil into a deep pan over medium with the red onions and saute for five minutes.
• Next add the turmeric ginger broth to the pan and simmer for 20 mins.
• Finally add all of the vegetables and brown rice noodles into the pan, making sure the noodles are completely covered in liquid, simmer for 15 minutes and enjoy topped with a fresh cilantro and a squeeze of lime!