Wednesday, January 15, 2014

Arbonne Detox Day 10, Lentil Stuffed Portobello


I woke up this morning and ACTUALLY ran.  It was way colder than I thought, but I pushed through it.  I got home, and Josh was really sick.  He came down with something overnight, so he stayed home today.  I headed off to work after making sure he had what he needed, and I made the best smoothie I have ever had!



Blueberry BADASS!

2 scoops vegan protein powder (I used Arbonne vanilla)
1 teaspoon chia seeds
1/2 cup blueberries
1 huge tablespoon of almond butter
1 cup almond milk
ice.

BLEND AND DRINK AND BE HAPPY!


Yes, I am the QUEEN of selfies this weekend, but I feel so happy and healthy, I can't stop smiling (and thus snapping pictures of those smiles.)


Fizzy drink!  I didn't realize they were so atomic yellow.  I will take this over coffee any day.  I went home for lunch to check on Josh, and since my smoothie was so good, I just went ahead and made another!  This time, since it was lunch, I threw some spinach in.





Back to work and color pencils!  At least I had almonds to keep me company.




When I got home, my back ordered Arbonne CHOCOLATE protein had arrived, so I made a chocolate, strawberry, coconut milk smoothie for Josh, and I had a little bit too.



After that, I hit my office and did a barre amped DVD.  It was awesome!  I really think this is going to compliment yoga and running so wonderfully!

Then, I started working on dinner.  This idea came to me when I was driving home for lunch, so I whipped out the crock pot and dinner was almost ready when I got home.




Lentil Stuffed Portobello

Ingredients:

1 cup lentils
2 carrots, chopped
3 stalks celery, chopped
3 cups vegetable stock (low sodium)
1 small onion, chopped

1 portobello mushroom

1 head of cauliflower
1/4 cup vegetable stock
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon garlic powder
2 tsp olive oil
3 basil leaves


  • Prep the lentils early, put in crock pot on low with carrots, celery, onion and vegetable stock for 4 hours.
  • Boil a large pot of water, add cauliflower, boil for 5 minutes or until soft.  Drain.
  • Add cauliflower to food processor with vegetable stock and curry powder.
  • Preheat oven to 400 degrees (F).  Lay mushroom gills up on a baking dish, sprinkle with olive oil, paprika and garlic powder.  Bake for 12 minutes.
  • Assemble, put mash on the bottom, followed by mushroom and top with lentils.
  • Add pepper liberally.  Add salt if it is in your diet.
  • Top with shredded basil



Hope this yummy, healthy dish makes it to your table soon!

4 comments:

  1. That lentil stuffed 'bella looks amazing! And so fancy. Brilliant! Hope Josh feels better soon. Glad you're feeling amazing!

    ReplyDelete
    Replies
    1. thanks Bianca! it felt super fancy. took josh to the doc today and it isn't the flu, so that's good. i hope you're feeling amazing on the crazy sexy diet!

      Delete

I'd love to hear from you!