Yesterday, I started my month of March with a green juice to get me going in this month of GREEN.
(Kale, celery, green apple, cucumber, orange.)
To continue with the green-theme, for dinner I modified a recipe from Power Foods, which was Roasted Brussels Sprouts with Pear and Shallots. The recipe called for shallots (as you might be able to tell from the title) and thyme. I had neither, and since I was already getting home late from work – I didn’t want to stop so I just went with what I had.
I also decided to make semi-stuffed mushrooms for some more protein… using my imagination. I combined evoo & white wine and coated the inside of the mushrooms, then just added Parmesan and seasonings – nothing too crazy, just something SIMPLE after my headache of a day ;), although I’d love to find & try a really awesome stuffed mushroom recipe sometime soon!
I may or may not have put the oven at 450 degrees this time in an attempt to cut down on my bake time… it was late & I was hungry despite an apple & peanut butter afternoon snack.
Take it out of the oven, inhale in a few bites, and relaxxxxx while watching Sex & the City.
Here’s to hoping the rest of March is less stressful than the first day, despite my green efforts! 🙂