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!