dust the salt off

More than 200 women (and a few men!) gathered in Philadelphia this past weekend for the third annual Healthy Living Summit.  My already-packed summer travel schedule kept me from going this year, but many of my blogger friends here in Charlotte attended.  While reading their blog reviews of HLS, a few mentioned a talk given by Dawn Jackson Blatner, which focused on the flexitarian diet.  After just blogging about how I define my own diet and lifestyle, I’ve realized that I’ve been flexitarian all along! Who knew!?

While my blogger friends were off to healthy living heaven in Philly, I had a relaxing weekend back here in Charlotte. Lots of cooking, hot yoga at Charlotte Yoga, and a long 5-mile walk with Maggie at the Riverwalk.

mama pea's vegan peanut butter dough balls

cookies were most definitely made (mama pea's vegan peanut butter dough balls)

 And in the spirit of the Healthy Living Summit, I even branched out and tried something new too!

I’m the kind of girl who gets sugar-rimmed margaritas, dusts the salt off my stadium pretzels, and you can bet I’m not a fan of olives. No salt? No problem. Don’t get me wrong, I’ve always wanted to drink dirty martinis and Bloody Marys, I just can’t get past the salty brine of it all.

Yet, despite hating all things salty, it turns out that I love the taste of tapenade.   I picked up this brand at Harris Teeter this weekend and it became a star ingredient in Saturday night’s dinner. I’m a big fan of sautéed mushrooms and onions, and the combination of olive tapenade with grilled portabella mushrooms really highlights those flavors. It’s so much more savory than briny and really takes what I love about stuffed mushrooms to another level.  Best of all, two of them work perfectly as an entrée!

portabella mushrooms with olive tapenade on grill

portabella mushrooms with olive tapenade
recipe source: viva catalina
serving size: 1


  • 2 portabella mushroom caps
  • basil, a handful
  • sautéed onions
  • tapenade
  • olive oil


  1. Preheat the grill.
  2. Brush entire mushroom with olive oil on all sides.
  3. Place mushrooms cap-down on the grill for 2-3 minutes to warm the insides (this helps even the temperature after stuffing it).
  4. Remove mushrooms from grill.
  5. Add layer of basil, layer of sautéed onions, and then top each mushroom with tapenade.
  6. Place stuffed mushrooms on grill and cook until soft, approximately 5-7 minutes.
  7. Enjoy!
portabella mushrooms with olive tapenade

portabella mushrooms with olive tapenade

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2 Responses to dust the salt off

  1. I’m a Flexitarian too!:) Just did a post on it today, actually. You’ll have to join us next year!

  2. Jen says:

    i would like one of those dough balls…right now! yum!

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