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?
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!