One Day, Two Recipes

The plan for today was to prepare the Quinoa recipe for breakfast and then have leftover lentil soup for dinner. However, when it came time for dinner tonight, we really missed not preparing something fresh. We decided to go ahead and cook the portobella burgers and have the leftovers tomorrow. This commitment to Seasoning Lent has already gotten us into the habit of preparing and enjoying fresh meals every day.

The quinoa was great! It was a nice to have something a little different from the oatmeal I've been having for breakfast for the last two weeks. We've used quinoa before in some things we have cooked, but never thought about having it for breakfast. This recipe was easy enough to make, but it is not something I would normally have time to cook in the morning before going to work. Like the previous recipe, the 5 minute prep time is not really accurate. The recipe recommends using Splenda as a sweetener, but I used stevia instead. I don't like using chemical sweeteners like Splenda, so stevia is a great all natural alternative. This is definitely a recipe I will use again and tweak by mixing in some different fruits. I will just have to prepare it the night before and reheat in the morning.

Tonight was a perfect night to fire up the grill for the first time this year! Preparing this meal was just a matter of mixing up the marinade, letting the mushrooms soak for an hour, and then grilling them for about 10 minutes. Very simple, and they turned out delicious!

I got to fire up the grill for this recipe!

We chose these buns as a healthier option.

Carmen made some green beans
to go along with our burgers.