Brown Rice Penne with Sautéed Mushrooms Over A Bed of Sautéed Kale – Day 28

Threw this together last minute .. but, who doesn’t love mushrooms?!  YUMMY!


This recipe will make 1 meal

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 400

Ingredients Needed:

  • 2 oz Brown Rice Penne (I used Hodgson Mill Gluten Free Brown Rice Penne w Golden Milled Flax Seed : )
  • 2 cups FRESH Kale
  • 1 cup of organic steak cut mushrooms
  • 1/2 cup Organic, Low Sodium Chicken Broth (I use Pacific:
  • 2 Fresh Garlic Cloves
  • Garlic Powder
  • Onion Powder
  • Extra Virgin Olive Oil


  • Rinse and dry fresh kale
  • Place kale in a pot with some extra virgin olive oil, fresh pressed garlic cloves and onion powder
  • Once kale starts to cook down, pour 1/4 cup low sodium chicken broth in and let cook down more
  • Boil water for Brown Rice Penne
  • Place Penne in water and let cook (time will depend on the brand)
  • Place steak cut mushrooms in a heated pan with some extra virgin olive oil
  • Sprinkle mushrooms with garlic powder and flip on occasion
  • Once mushrooms start to brown, pour in 1/4 cup low sodium chicken broth
  • Once mushrooms, kale and pasta are all done cooking:
  • Place kale on plate, top with brown rice pasta and top off with the mushrooms
  • Sprinkle with a TINY bit of extra virgin olive oil
  • Serve and Enjoy :)

Happily and Healthily Yours,