One cannot think well, love well, sleep well, if one has not dined well. —-Virginia Woolf
For Lunch I made my version of a Portabella Sandwich!
I am a vegetarian and also try to stay vegan as much as possible. For those who are first starting a vegetarian diet portabella mushrooms are perfect for supplementing into your meal instead of meat. Its thick and gives you substance and meaty texture.
I love to EAT! Its the first thing I think about when I wake up and constant battle through out the day to make sure that I feed my body and mind. Over the years I have noticed that not eating can really hurt me and my performance especially when I am training hard. So I am here to promote healthy eating and being able to indulge in your favorite treats without all the guilt!
1 small portabella mushroom cap
1/4 an onion
1 small green onion
3 slices of a tomato
a handful of fresh spinach (or mix greens)
1 slice of organic sprouted bread
1 free range organic egg
(Also if you like to put mayo on your sandwiches , sub it for Hummus)
Saute all veggies and mushroom in a pan, cook egg in separate pan over easy (or to your liking)
Cut up tomato and prepare spinach
Toast your bread or leave it soft
Then once it is all cooked and ready I layer the spinach first (so it gets warm and wilts a little bit), then tomato, egg and veggies!
Dill dip (1/2 cup vegan mayonnaise, lemon juice, dill, salt and pepper)
To cook asparagus- I am always in a rush with school and practice so time is precious. I take a paper towel roll the asparagus in it and dampen it with water, then i put it in the microwave for 1 minute and 30 seconds.