:Recipes:

Sometimes even the most creative cook has trouble coming up with a meal that’s super, speedy quick and nutritious at the same time. In watching what I eat, I have to make sure that even my desserts fit the quick and nutritious bill. Friday I needed a q&n meal from the ingredients I had on hand (didn’t grocery shop yet) and came up with this.

Ingredients

10 ripped kale leaves
2 Italian spicy sausage (if you’re vegetarian, tofu can be substituted)
1 packet soy noodles
chopped onion
chopped green pepper

Instructions

Cook soy noodles according to package instructions
Chop sausage into smaller bits and cook with chopped onions and green peppers.
Add kale pieces and cook with the sausage bits until the kale pieces begin to get softer.
Add noodles and stir into kale and sausage bits until fully mixed together. (Not too long since you don’t want the noodles to become to rubbery)
Enjoy!!!!

This weekend, I recommitted to eating better than I have in the last couple of months. I started off the week with this very easy made-up recipe.

Stuffed Portobello Mushrooms

3 portobello mushrooms
1/2 red bell pepper (finely chopped)
3 stalks of chives (finely chopped)
1/4 cup onion (finely chopped)
2 cloves of garlic (grated)
1 tbs mayonnaise (veganise can be used)
1/4 cup shredded soy cheese (mozzarella flavored)

Ingredients

Mix all ingredients except mushrooms in a small bowl
Spoon mixture over portobellos
Bake in preheated oven at 425 degrees for 25 mins.
Cut the baked mushrooms length-wise and serve over brown rice. I used a mixture of brown rice and spinach.
The other two mushrooms — one will be used to make a sandwich for lunch tomorrow and the other for dinner with a salad later in the week.