LEAN GREEN PORTOBELLO, PESTO & ARTICHOKE PANINIINGREDIENTS: 2 teaspoons coconut oil 2 slices of sourdough (or your favorite) bread  1 medium portobello mushroom 3-4 tablespoons of  hemp seed basil pesto 2-3 artichoke hearts, roughly chopped thinly sliced onion (I like a lot. Put as much as you like!) 1/2 avocado, thinly sliced

DIRECTIONS: Gently clean the mushroom cap, remove stem, and thinly slice the cap. Lightly sauté in 1 teaspoon of coconut oil in a medium frying pan for 3-4 minutes, until slightly softened. Remove from heat. Meanwhile, heat 1 teaspoon of coconut oil on a large griddle over medium heat. Spread each slice of bread with pesto on one side & assemble portobellos, artichoke hearts and sliced onion on top. Place sandwich on the griddle and cook

until golden, then flip. When finished, remove from heat and add the avocado slices. Slice, and enjoy!

FETTLE VEGAN www.fettlevegan.com

This recipe is: VEGAN

SOY-FREE NUT-FREE