Friday, April 19, 2013
This week's challenge was to incorporate 3 of the 9 superfoods, according to OrganicGardening.com.
I saw a big bunch of asparagus at the store, so I knew it was destined for my grill (and mah belly). I don't follow recipes too often, so I basically just chopped the asparagus into bite-sized pieces along with red bell peppers, zucchini, and some salt-free seasoning. I threw this into a grill basket and put it on the grill for about 15 minutes. The veggies get really bright when they're done (to my liking). I like them crisp, with some bite to them.
The next day, I made a big salad for lunch and topped it with leftover grilled veggies. Super yum!
Another night, I made mushroom pizzas! I got the idea from the lovely BEFIT_WITHGUSTO. I've been missing pizza SO MUCH lately. This gluten-free business is no fun when you really want pizza! So, I got two big portabella mushrooms, filled them with pizza sauce, then topped with spinach and cheese. I put them into a 375-degree oven for 20 minutes, I think. They came out pretty well, too! It was similar to having pizza, but much lighter. I wanted like 5 more though! haha
Finally, for snacks pretty much all week, I had sugar snap peas, which I ate with red pepper hummus that I made last weekend. I was worried that the hummus hadn't turned out right because it was runny earlier, but it thickened up nicely. I love making hummus.
I really like challenges like these. Especially seeing what others come up with!