Shrimp and Mushroom Power Bowl

Today's power bowl has tasty protein and vegetables, and whips up in no time. I got the idea to add roasted mushrooms to everyday dishes (like pasta, salads or sandwiches) from a cookbook I was reading this week. I'll let you know my impressions after I try out some of his recipes.

I cooked almost everything you see here in the same pan on the stovetop, including toasting the peanuts, and each separate ingredient only took a few minutes. The mushrooms are a mix of black trumpets, portobellos, and porcinis. I seasoned with garlic and pepper, as well as a splash of ginger soy dressing. So delish!

The taro chips I tossed on a baking sheet in the toaster oven with some olive oil. You have to watch those to make sure they don't burn, but they only take a few minutes as well, if you slice them thinly.

Have a great weekend, friends!

😊❤🍱

Recovery Bowl

As a part of my 2020 goals, I've been adding variety and intensity to my daily exercise regimen, and following it up with a protein-rich recovery bowl. 

For years I have been a regular swimmer but not until recently have I started adding weight-bearing cardio (hiit and trailrunning). I want to make sure I get enough protein to build muscle. 

One of my favorite sources of protein lately is split peas, and pulses in general. I also like quinoa and millet. I cook them only enough to keep some toothsome chewy consistency (no mush here). I add in whatever vegetables I have on hand, and top with a fried egg. So good!
😊❤🍱🍚🥗🍳