INGREDIENTS
1 tbsp
Coconut Oil (virgin, unrefined)
1 1/2 cups
Cremini Mushrooms (stems removed, sliced, 86g)
2
Pieces of Naan or Flatbread
1 cup
Your favorite Pesto (50g-72g)
1 cup
Shaved Asparagus (loosely packed with leftover stem sliced thin, stem tips in tact, 100g)
1/4 cup
Kalamata Olives (quartered, 28g)
1/8 tsp
Crushed Red Pepper Flakes
1/8 tsp
Dried Oregano
1/2 cup
Mozzarella Cheese (52g)
1/2 cup
Feta Cheese (35g)
1 1/2 cups
Spinach Arugula Mix (loosely packed (I use Earthbound Farm) 38g)
2
Hand fulls of Sliced Cherry Tomatoes
Balsamic Vinegar for Drizzling