Thursday, September 29, 2011

Day 22 - Marinated & Grilled Portabella Mushrooms

I felt like I ate so much today but my calorie intake was way less than I expected! Just goes to show that you can feel full just by eating lots of vegetables (...and some chocolate :) ).



- Broccoli, Mushroom & Edamame Miso Soup

Threw this together but loved the simple clean flavors

1 tbsp oil
1/2 onion, diced
2 carrots, diced
8 oz baby bella mushrooms, chopped
2-3 C broccoli florets
1 C frozen edamame
2 tsp ground ginger
6 C water
2 oz rice noodle
4 tbsp brown rice miso

Saute oil, onion, carrots, mushrooms, and broccoli for about 5 minutes. Add ginger edamame, water, and noodles and bring to a boil. Reduce to simmer for a few minutes, then take off heat and stir in miso paste.



- Quinoa cooked in vegetable broth with pinto beans (beans were cooked in just a little oil, onion, vegetable broth, oregano, and garlic salt)
- Sweet potato with coconut oil and sea salt



- Grilled corn, yellow squash, zucchini, and onion
- Marinated and grilled portabella caps (used this recipe)

4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste

Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.

Grill for about 3-5 minutes, flipping once

1 comment: