After our busy morning of working out, market and cleaning we decided to spend a few hours down at the local coffee shop to get some work done. My classes at IIN officially start May 3rd but there are a number of warm up/fundamentals classes. I decided to get a single soy latte to start.
As the afternoon went on we got hungry so hubby and I shared a bagel with hummus and tomato and a bowl of veggie chili. The veggie chili was really hearty and filled with tons of veggies and beans. It was filling and I spent another hour working on readings for IIN.
We returned home after a successful afternoon of school work and decided that it was time to spend 30 minutes doing a mega pick up around the house so that we could just sit and relax for the evening with a little future vacation research and catching up on Criminal Minds. For dinner I decided to head the kitchen and see what came to me. We had a number of vegetables that we had to use up so I created a few fun dishes. We had roasted broccoli and mushrooms, sauteed cabbage and onions and a chickpea mash with a yummy Red Hen Rustic Roll.
The roasted broccoli and mushrooms were so easy and delicious to make! I think that this is going to be a new go to dish.
Ingredients:
- 4 cups of broccoli florets
- 1.5 cups of baby bella mushrooms, quartered
- 1T olive oil
- 1T soy sauce
- a sprinkle of black pepper
- 1T palm sugar (you can use regular sugar but cut back by half)
Directions:
Preheat oven to 425F. Toss all of the ingredients together to coat. Place in the oven and bake for 20-25 minutes until broccoli is soft and tips are slightly browned.
Now hubby and I are relaxing on the couch with a big mug of Art of Tea Earl Grey Creme and a couple of Lucy’s Sugar cookies. Q: What are you up to this evening?
The Clif bar and the soy latte and the tea….YUM 🙂
xoxo
All of your food looks delicious! I could so go for a soy latte right about now…