Roasted portabella mushroom with goat cheese, brown rice, salad, fruit

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This mushroom recipe (food assembling, more like) is really easy. Grab a nice-looking portabella mushroom, cut off the stem, and with a teaspoon, scrape out the gills. Bake at 350’F for 15 minutes, add some sliced goat cheese, and bake for 3 more minutes. Done. I quartered it to make it a bit more bento-friendly, but this would make all your Omni friends totally jealy at upcoming summer barbecues to throw this into a bun with some posh lettuce. I have the mushroom on a bed of sprouted grain brown rice. If vegan, some crumbled tofu with some tamari and nutritional yeast would probably work nicely (akin to Monday’s bento: https://veggiebentolove.wordpress.com/2013/04/28/soba-noodles-tofu-edamame-salad/ for the recipe).

Sides are a green leaf lettuce and baby tomato salad – dressing in the cup – with a lemon wedge on the side, and for dessert, a clementine and some sliced strawberries. My morning snack is a Taste of Nature bar. No afternoon snack, because I’m attending some leadership/training/stuff in Vancouver and my snack this afternoon will be a latte on the way to the airport. Don’t worry, I have a Cupcake Friday! scheduled!

Foodie penpal reveal!

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This month’s foodie penpal reveal comes courtesy of Carmen, just the other side of my lovely province of BC. I sent treats to Tiffany in Ontario. I confided in Carmen that I’ve been really trying hard to reduce cheese and find a plant-based coffee creamer that works in coffee, and Carmen really helped me out. This is a super-sized foodie penpal package filled with good intentions for me, and I really appreciate the care Carmen put into the package.

First to be eaten were the vegetarian gummy bears. I haven’t had those in years. When I went to try the jelly beans a few days later, I found that my son had snuck most of the package, but I got to try a few and both the gummy bears and the beans tasted fruity, sweet, and were very good. The next morning I tried the mimiccreme. It’s not the perfect creamer, but I would try it again if I could find it locally (or just bring some back next time I’m in Vancouver).

I love tasty bars, so I enjoyed the Taste of Nature and Kind bars as snacks in my bentos. I plan on using the Quinoa puffs in a Rice Krispie square kind of dish. I loved the Sea Snax, and they were a wonderful distraction during my study time! I used the coconut chips in a Lara bar recipe to rave reviews from both me and the hubs. I haven’t tried the almonds or the kelp noodles yet.

Thank you to Lindsay at The Lean Green Bean for hosting the program, and thank you to Carmen for an amazing package!

href=”http://www.theleangreenbean.com/foodie-penpals/” title=”The Lean Green Bean” target=”_blank”>The Lean Green Bean