Since I have been resting for the past week I have been taking special care of what I eat. Not that I didn't before but since I am not burning as many calories as I was I try not to go overboard with food.
My body also seems to be craving lighter foods. Vegetables, fruits and maybe nuts. Weird.
This has given me a rare opportunity to explore recipes that I thought would not be filling. An all vegetables meal was always ruled out by my always hungry eater self.
I tried this recipe yesterday and it is a keeper!
You will need:
- Brussels sprouts
- Mushrooms
- 2 garlic cloves
- Extra virgin olive oil
I broiled the brussels sprouts by cutting them in half, sprinkling some salt and placing them in the oven.
While the brussels sprouts are roasting I cooked the mushrooms.
I diced the garlic and threw them in a pre-heated pan along with some olive oil. I waited for them to brown and then I added the sliced mushrooms. A little salt and pepper were enough.
The brussels sprouts should be done in 15 minutes. I took them out and added them to the sauteed mushrooms so they could absorb some of the flavor.
Twenty minutes later this salad was ruled as: substantial.
