Oh My Yum.

Well I have an entirely different post I want to write tonight but I just had to share this recipe first.  Y'all know anytime I eat something delish, I am compelled to pass it along so here's another one! I'll tell you right off the bat that it doesn't have any meat in it, so if you are a diehard-carnivore, then you might not want to try this one.  But if you're okay with just veggies... this is SOOOO good.  Like I was seriously doing a little happy dance in my kitchen while I was making it.  Plus it's cooked in a little foil packet so it's super easy to clean up too.

And where do you think it's from?  Why Clean Eating magazine of course!  :-)

Roasted Mushrooms & Asparagus with Raspberry Balsamic Marinade & Blue Cheese Drizzle

Serves:  4  Total Time:  30 minutes



  • Olive oil cooking spray (I used coconut oil spray)
  • 1/3 cup raspberries
  • 3 tbsp balsamic vinegar
  • 2 tbsp whole grain mustard
  • 1 tbsp pure maple syrup (I used agave)
  • 1 clove garlic, peeled
  • 1/4 tsp sea salt
  • 6 oz cremini mushrooms
  • 3 cups trimmed and sliced asparagus (2-3 inch slices)
  • 1 cup thinly sliced red onion
  • 1/2 tsp fresh ground black pepper
  • 2 oz blue cheese, crumbled
  • 1/2 cup 2% plain Greek yogurt (I used coconut milk yogurt)
  • 1 tbsp fresh lemon juice
  • 2 tbsp minced fresh chives


  1. Preheat grill to medium or preheat oven to 400.  Cut four 12 x 14 inch pieces of foil and mist with cooking spray.
  2. In a small blender or food processor, combine raspberries, vinegar, mustard, maple syrup, garlic and salt.  Blend until smooth.
  3. In a large bowl, combine mushrooms, asparagus and onion.  Add raspberry mixture and toss to coat.  Divide mixture evenly into the center of each foil piece and sprinkle each serving with pepper.  Bring the short edges of foil together.  Fold inward a few times along each long edge to seal.  Place packets directly on grill or on a large, rimmed baking sheet in the oven.  Grill or bake for 15 minutes.
  4. Meanwhile, rinse out blender or food processor and add blue cheese, yogurt, lemon juice and 1 tbsp water, and blend until smooth, adding additional 1 tbsp water if necessary to reach desired consistency.  Add chives and pulse once more to combine.
  5. Carefully open packets and transfer contents to serving plates.  Drizzle each serving with about 1 1/2 tbsp blue cheese mixture.  If you have leftover blue cheese sauce, try using it as a dip for veggies, a sandwich spread or as a topping for grilled meats!



There's a lot of liquid on the bottom because I chose to pour it onto my plate with the veggies but if you'd prefer, you can just scoop the veggies out of the foil packet.  Enjoy!