Open face shroom sandwich

I had a very good idea for lunch today and it involving a Portobello mushroom cap.

I marinated the ‘shroom in a small bowl of 1:1 Worcestershire sauce and fig balsamic vinegar.  Then I grilled it on my grill pan with 1/2 a sliced yellow bell  pepper.  I was then ready to create my masterpiece. Muah, huah, ha ha.

On a slice of toasted Ezekiel bread, I spread about 2 Tbsp. of Brad’s recent obsession, pimento cheese, topped it with the Portobello, mashed about 1/4 of a ripe avocado on top of it, then topped it with the bell pepper.  I reheated this at lunch and it was ooey gooey delicious.

I paired my shroomy open faced sandwich with a salad of: romaine lettuce, cherry tomatoes, sprouted peas, carrots, celery, and a drizzle of honey and lemon juice.

Lunch can’t be over until I’ve had some form of fruit.  I feel like I need a sweet ending and a navel orange is the perfect thing for my sweet tooth.

I also had some green Chai tea on the side.

Is anyone else sooo happy that it’s Friday?

Here’s my agenda for the weekend in no particular order:

- Bike shopping with Brad
- Hot yoga and running, including a 12 miler
- Working on my Savor NC blog post in the kitchen
- Grocery shopping, as always
- Breakfast with my friend Jess
- Catching up with old friends on Saturday night

I can’t wait!

What can you not wait to do this weekend?

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It won’t be long  now until until I pick my Tropical Traditions Virgin Coconut Oil Hair Treatment winner!  You still have time to enter!