The plan was to put the "steak" on hoagie rolls. The reality is that last week's trip to Wisconsin wreaked havoc on my weight. Cutting out bread just seemed like the right thing to do. Turns out, it was also the delicious thing to do.
Made a Sandwich Recipe by Veggies Don't Bite Breadless| Serves: 4 peppers | Time: ~20 min
Ingredients 2 #portobello #mushrooms , de-stemmed
1 cup fresh spinach
1/2 yellow onion
1/2 tsp garlic, chopped
1/2 tbsp fresh parsley
Oil for sauteing
1 tbsp brown rice flour
1/4 cup veggie broth
S&P, to taste
4 red bell peppers
Cheese sauce topping (made from #cashews & #carrots)
Instructions
Preheat the oven to 350F.
Wash and thinly slice mushrooms, spinach and onion.
Saute garlic in a pan in EVO until lightly browned.
Meanwhile, slice off the tops of your bell peppers. Put on a baking sheet and pop it in the oven. Bake 10 min. Continue with mushrooms while it bakes. When 10 minutes is up, remove from oven and set aside.
Add veggies and cook covered until mushrooms release some liquid.
Add parsley, salt and pepper and mix well. Remove cover and add flour and veggie broth and continue to cook until juice thickens.
When mushrooms are ready, add to peppers and drizzle with cheese sauce. Return the baking sheet to the oven for an additional 5 minutes.
Remove from oven and top with additional cheese sauce if you'd like. Serve hot.
Today's veggies & fruits: blueberries, spinach, kale, tomato, bell peppers, and carrots (in the "cheese" sauce)
What I ate and drank today
1 cortado
1 bowl of oatmeal with blueberries
5.5 glasses of water
1 decaf coffee
Spinach, walnut and cranberry salad with a piece of bread
1 Eggenberg beer
Some leftover kale quinoa salad
2 stuffed peppers
Adult beverages
Exercise
~4.3 miles of walking
Note about my walking: during the week this means I'm almost always walking with a heavy laptop on my back or lugging groceries. So it's a little more intense than just walking, just sayin'.