Portabello Mushrooms

Ever since we went shopping, I've been anxious to make the portabella mushrooms! Ahhhh!! They are so delicious! I put a mist of olive oil on them and seasoned them with garlic, curry, and pepper and cooked them in the oven. About 5 minutes before taking them out I added just a little bit of low sodium soy sauce.

I topped the portabella with some sauteed onions (so savory) and some green onions (just because I had them). On the side we had some brown rice and asparagus. I also made a little salad with mixed greens, cucumbers, shredded carrots, sliced strawberries, lemon zest and olive oil and balsamic vinegar for our dressing. I filled a pitcher with cucumber and lemon for a refreshing drink.

And I remembered to take a pic! Not the most beautiful presentation, but it really was tasty!

Wheat Gnocchi Dish

Before the New Year, I was so excited in anticipation of participating in the Awakening fast with our church, but as the start date drew near I knew that the timing wasn't right to take part in it. So Matt and I agreed that we would fast in March, which really is perfect because it falls into the Season of Lent anyway. After March 31st we may add in some fish (or at least I'm sure Matt will).

For our fast, we decided to do a raw diet during the day and prepare a full meal at night. Since I work from home I'll be doing juices and smoothies for my raw diet during the day, but Matt will be bringing raw veggies and fruits to work. Week 3 we're going to push ourselves and do a raw diet for the entire week! It will be a challenge, but I feel so ready for this physically, emotionally, and spiritually!

For dinner tonight, I made some wheat gnocchi. I prefer to roll my own gnocchi, but I've never made a wheat version and I don't even know if our local grocery store would carry what I need, so we just bought the wheat version packaged gnocchi. I sauteed some onions, garlic, and spinach in olive oil and tossed in some tomatoes toward the end. We sprinkled some soy "parmesan" on top. The wheat gnocchi isn't my fave because of the texture (I just adore soft, pillowy texture of regular gnocchi) but the sauteed spinach was fabulous! Definitely going to add this to our regular rotation of recipes!