4 tomatoes, diced
4 large portobello mushrooms
4 cloves garlic, chopped
1 leek, chopped
1 onion, chopped
Parmigiano reggiano cheese
Heat up about 2 tblspn of olive oil. Add chopped onion & sauté until slightly brown. Add chopped tomatoes, garlic, leek, & pinch of salt. Sauté until tomatoes are soft. Squeeze about 1 tblspn lemon juice over ingredients. Add about 5 leaves of chopped fresh basil. Spray baking sheet with olive oil & place mushrooms in sheet, bottoms up. Add the mixed ingredients into each mushroom & top with cheese. Bake 12 minutes at 400 degrees. Sprinkle with fresh parsley when done. Ready to serve. *** I had never cooked with a leek before so I didn’t buy it because it came in a bundle with 3. I added celery instead but it was too crunchy. I have singed asked my friend, Robin Shea, is Southern Fried Fitness, how you use leeks and I will definitely buy the bundle next time! I thought this was VERY YUMMY & fresh. I might add a bit more salt because I think my pinch was too small. AGAIN, ENJOY!!!
***recipe from http://www.bodyrock.tv
Jamie Eason’s Carrot Cake Protein Bars
1 cup oat flour
2 scoops vanilly whey protein
2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp allspice
1/8 tsp nutmeg
4 egg whites
3/4 cup Stevia
8oz. baby food carrots
4 oz. water
1.) preheat oven to 350 degrees
2.) Mix flour, whey protein, cinnamon, appslice, nutmeg, baking soda, and salt together in a bowl.
3.) Mix egg whites, Stevia, baby food carrots, and water in a bowl.
4.) Add wet ingredients to dry ingredients and mix together.
5.) Spray 8×8 dish with butter spray.
6.) Pour ingredients into dish and bake 20-30 mins.