by: Rocco Dispirito

“I’ve dedicated my life to proving that healthy and delicious are not mutually exclusive concepts. Contrary to popular belief, you don’t have to sacrifice flavor to eat well. You can be healthy, lose weight, and still enjoy amazing food all day long,” Rocco Dispirito.

I have always been a big fan of Rocco Dispirito. One of my favorite dishes to make is a chicken cordon bleu from his cookbook Now Eat This!. I have always found his healthier recipes to be really easy to follow and delicious. Rocco’s Healthy & Delicious: More than 200 (Mostly) Plant-Based Recipes for Everyday Life delivers more of those mouth watering healthy recipes.

I picked two recipes that really spoke to me and they both happened to be mushroom focused. Don’t worry if you don’t like mushrooms there are plenty of other delicious dishes to try in Rocco’s Healthy & Delicious: More than 200 (Mostly) Plant-Based Recipes for Everyday Life.

Snap Peas & Mushrooms

Mushroom recipes always draw me in and this recipe is no exception. The recipe was very simple but full of so much flavor. I wish I had made more of it than I did I could have eaten another serving!

Snap peas and mushrooms are such an unexpected pair to me but make the perfect side dish. To make the dish a little faster I bought the already prepped snap peas at my grocery store, they were the same price as the unprepped ones. I can’t wait to make this again, next time I might double the recipe.

Mushroom Bruschetta

Bruschetta is such an amazing dish and something I love to eat. I have always found it so interesting that you can make or order such a wide variety of bruschetta. However, I don’t ever remember seeing mushroom bruschetta so I had to try it immediately.

The gluten free bread was impossible to find in our grocery store so I wound up just buying regular bread from the bakery, since no one in my house is sensitive to gluten it worked for us. I didn’t make it to Whole Foods the week I was shopping for the bread but bet they would have had some gluten free options.

This recipe is quick to prep and quick to make. One thing I would do is to cut the bread thinner than you think you should. I cut it way too thick, next time will make it much thinner. The mushrooms were delicious and full of flavor, I normally cook with button mushrooms but loved the cremini for this dish.

Can’t wait to make this again for a regular side at home and definitely will make it for an appetizer for a party!

Rocco’s Healthy & Delicious: More than 200 (Mostly) Plant-Based Recipes for Everyday Life is one cookbook I would recommend for anyone who is trying to eat healthier. It offers such a wide variety of recipes that can satisfy most cravings. I know I will continue to cook out of this book for a long time and can’t wait to see what I make next. What recipe are you going to try first?