>First night – not bad…

>We had an excellent 22 hour trip from Boston to Orlando, in the mini-van, with 4 adults and 2 pre-schoolers.  So, while the trip was seamless, we are all exhausted.  The kids were fantastic, and the adults were well behaved too!  We had our healthy snacks that I prepped the night before, and really only stopped for dinner at the Salooms, and a few potty breaks.  Otherwise, we were well contained!  

Needless to say, tonight was an eat-out kind of night.  We went to the T-Rex restaurant in Downtown Disney – a place where the rib and burger portions were absolutely enormous!  That’s not even remotely appealing, which is nice 🙂
I ordered a salad with mixed greens, strawberries, goat cheese, craisins, and pecans – balsamic on the side.  I ordered it with grilled shrimp as a lean protein. I didn’t eat any dressing, and I only had one of the pecans after I discovered that they were candied (which it was really hard to only eat one!)  I did also order a Blue Moon draft.  Not so clean, but very tasty!  Here’s a pic of the salad!  Huge – and delish.  But I didn’t eat it all.  What control 🙂
and of course…the beer.
It was rather large…but very refreshing 🙂
Well – snacks are packed for tomorrow in the park.  We shall see what else it brings!  Lots and lots of water!!!  Good night!
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>Stuffed Portabella Caps with Chef Lisa Landry

>My apologies – it has been a while!  Crazy is an understatement!

However, I am bringing you a new twist – a business colleague in NH (Lisa Landry of Print Savvy) was the American Heart Association‘s guest chef on this month’s Cook’s Corner segment on WMUR.  Lisa was very accommodating with her schedule, so I offered to prep her completely – recipes, ingredients, and “finished dish”.  Lisa is a busy mom/business owner/friend/volunteer, aka supreme multi-tasker, so she fits in very well with us perfectionistas!

Click here for a video of our live segment on WMUR!

This is the recipe:

4 stuffed portabella mushroom caps, cleaned and stems removed
2c cooked quinoa
1 15oz can black beans – drained and rinsed
1t cumin
1/2c salsa
2T fresh cilantro, chopped
1/2c shredded low fat monteray jack cheese

preheat your broiler

*place mushroom caps gill side up on a baking sheet
*combine quinoa, black beans, cumin, salsa, and cilantro in a bowl
*fill mushroom caps with quinoa mixture
*sprinkle cheese on top
*broil for 3-5 minutes

Eat up!  This makes a great heart healthy snack for kids and grownups alike!