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Stuffed Mushrooms: Apricot + Parmesan

July 24, 2013

Some days I don't have anything to write but have a fabulous recipe to share and other days I have nothing to share and something fabulous to write. Sometimes this happens. That block in your mind that doesn't let you speak out what's really in there. Today, I have to prepare my anniversary gifts because it's tomorrow! According to this post anyway, it was two days ago. Sometimes I also pre-post my posts as I have days I have nothing to cook but already did a food photoshoot for these pretty little apricot and parm stuffed babies that I had to share this!!

Yesterday, we went to WonderWorks after a nice family dinner at Sweet Tomatoes around the corner on I-Drive. Dinner was awesome! Spinach, baked beet, tomatoes, quinoa, cilantro, corn, sweet potato, and Italian vinaigrette. It was the perfect salad! It seems like a lot but it was fully raw, fully vegan, and fully wholesome! This week I have been back on the 5 day vegan detox by Nikki Sharp. I love doing that at least once a month but in the last few I really hadn't done it.


Marylex and I thought it would make the perfect anniversary week to go fully raw vegan with our favorite detox. Of course, that means we cannot have these but our house guests sure can. We are saving all the wonderful stuff that's not vegan for when I get back from my next trip to the Bahamas as a cruise interpreter. I will be back on Thursday. Don't worry, my posts will keep on coming even while I am not here. It's my new thing. I want to keep posting all the stuff I have stocked on my phone, iPod, and a million pieces of paper while I am gone cause if not it's way too many recipes. I just cannot keep up with.



Sadly, as for my anniversary, although it has become a week long event, I have to follow it by leaving the very next day on a cruise to work. I love my job and I enjoy every challenge or even obstacle that it brings me but I really miss my family while I am away. Last time was extremely difficult for me. I cried often and felt very sad. At the end of the day, I gotta do what I gotta do for my babies.



Stuffed Mushrooms: Apricot + Parmesan


Anything with Apricot + Parmesan calls for immediate attention. Two perfect flavors meeting for the first time in this Stuffed Mushrooms appetizer.





Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 10-20








  1. Preheat oven to 350° F.

  2. Pulse apricots and parm in the food processor until crumbly.

  3. Remove stem from mushrooms. Pack each mushroom with apricot and parm mixture.

  4. Lightly spray a baking sheet with coconut oil. Place mushrooms on baking sheet with about an inch distance from each other. Bake in the oven for 30 minutes.

  5. Remove from oven. Allow to cool for 5 minutes.

  6. Serve on a nice platter.

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My name is Estefanía but you might know me as chefNia* 


125 lbs gone forever, eHealed is my real life beyond the scale.







Intention, healthy food recipes, fitness advice, essential oil healing, DIY projects, crafts tutorials, life hacks, travel tips, pups, home decor and more...


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