Staying healthy means having the proper mix of diet and exercise. Running always seems effortless when my body is fueled by the proper nutrients, so before tonight’s run I decided to cook a healthy stir-fry so I could eat clean before I trained mean.
Growing up, I was a very picky eater. But over time, my palate expanded and I now enjoy foods I would have gagged just thinking of. Mushrooms are one of them. My taste buds can’t believe that I went so many years without having them. I used to think they were dirty pieces of fungus, and now trip out over the fact that I love them so much.
Lately, I’ve been on a portobello kick, and decided to cook a healthy, organic and vegetarian friendly dish for dinner.
What you’ll need is:
1 cup of brown rice
1 cup of diced onions, carrots, celery, mushrooms, peppers, broccoli
1/2 of portobello mushroom slices
Balsamic dressing – I use Annie’s Natural Herb Balsamic
What you need to do is:
very simple! Boil 2 1/2 cups of water in a saucepan and put in brown rice. The rice I use takes about 40 minutes to cook, so give yourself some time on this step.
Assuming your veggies are diced, marinate the portobello slices in balsamic dressing while your rice cooks.
When the rice is nearing being ready, on a skillet, drizzle some oil and throw all the veggies including the portobello slices. I even poured the balsamic dressing onto the veggies while they cooked.
When the rice is ready, portion some onto a bowl and add the veggies on top.
1 cup of rice was too much for me to eat, so this meal could easily be split into two portions, just make sure you load up on veggies.