FOOD

MUSHROOM PIZZA BITES

Over the years, dietitian nutritionist, educator, published author, mom and health enthusiast Ilana Muhlstein M.S., R.D.N. has become a sought-after weight loss expert. Ilana is an acclaimed public speaker and influencer and sits on the prestigious Executive Leadership Team for the American Heart Association. She has been lecturing for the Bruin Health Improvement Program at UCLA since 2013 and is a contributing writer for distinguished publications including The Journal of Obesity, and has been featured in the LA Times, The Washington Post, Reader’s Digest, SHAPE, Health and Women’s Health.

“My mission is to show people that a healthy lifestyle is easier and much more attainable than they think. I love to empower people through their journey, free them from their insecure past times, and take them into the next amazing chapter of their lives”.

Ilana also created the popular weight-loss program called the 2B Mindset™ based on her experience, advanced education, and her hundreds of personal clients both at UCLA and in private practice. Over 200,000 participants have joined the program since its inception. And has since launched The Mindset Membership as well as her new book You Can Drop It!

Here is one of her recipes, perfect for Passover.

Join Sharsheret on March 17th at 11 a.m. PST, to watch Ilana Muhlstein, MS, RDN demo this recipe (and others) and share tips for a healthier Passover from Beachbody.

MUSHROOM PIZZA BITES

(Makes 1 serving)

What You’ll Need: Parchment paper Nonstick cooking spray 12 large white mushrooms, stems removed 1/4 cup chopped raw spinach 1/4 cup all-natural marinara sauce Garlic powder (to taste; optional) 1/4 cup shredded mozzarella cheese 2 Tbsp. chopped fresh basil leaves

DIRECTIONS

1. Preheat oven to 375° F. Line baking sheet with parchment paper; coat with spray. 2. Arrange mushrooms on prepared baking sheet, stem-side down; coat lightly with spray. Bake for 6 minutes; leave oven on. 3. Flip mushrooms; let mushrooms sit for 1 minute to release liquid. 4. Pour out any liquid that has collected inside the mushroom cap, then blot dry with a paper towel. 5. Fill each mushroom with 1 tsp. spinach, 1 tsp. marinara sauce, and garlic powder (if desired); top with 1 tsp. cheese. Bake for 3 minutes, until cheese is melted. 6. Garnish with basil; serve immediately, or store refrigerated in an airtight container for up to four days.

Note: You can replace spinach with your favorite veggie pizza toppings. Cook harder vegetables, like bell peppers or onions before using. You can even finely chop the mushroom stems, cook them with garlic, and add to your “pizzas.”