Down 1/2 pound! Count it!
Today sure was long, wasn’t it? Anyone else giddy with the prospect of crawling into bed before 9pm with a book and Ibuprofen PM? This Wednesday night certainly has my name all over it.
After seemingly hours and hours of work, I was able to attend one of my favorite Spin classes of the week. The instructor (Brandy) and her music are all the motivation I need to stay on that dang bike for an entire hour… success!
With all the positive momentum of the day, a healthy meal was pretty mandatory. I chose an Isa favorite from Veganomicon. Roasted Protobello Mushroom Salad with Chickpeas:
(Sara’s letting me borrow her fancy lens! Remember when I broke mine on Halloween night? Bah.)
I posted this recipe over a year ago, but here it is again. This is the perfect meal when you’re having meat-eater’s remorse. We know my thoughts on mushrooms… best food ever.
Salad: Mixed greens, avocado, sliced red onion and a drained can of chickpeas.
Dressing: 1/4 C spicy mustard, 3 T olive oil, 1/4 C red wine vinegar, 2 TBSP maple syrup
Marinade for mushrooms: 1/2 C cooking wine, 1 TBSP olive oil, 2 TBSP soy sauce, 2 TBSP balsamic vinegar, 2 minced garlic cloves, chopped basil (optional)
Mix marinade ingredients. Marinate two mushroom caps in the mixture for 20 minutes. Bake mushrooms, covered with foil, in a pan for 20 minutes at 400 degrees. Remove foil, flip mushrooms, bake for 10 more minutes.