I stopped into Zen 5 sushi for a quick snack and wasn’t in the mood for a roll so I opted for a sunomo salad. Surprised and the beautiful presentation and at only 6 bucks it was a very filling salad. Seaweed , octopus and sesame seeds all in a cute little martini glass.

MMmm,…easy drinker for 10 bucks! From our friends in Australia, Milton Park Shiraz. Perfect for a Sunday sipper!

I’m not the type to go on and get a a slice of pizza every time I get the urge, but,.. with recipe you can curb those cravings and get your fix too!!! I used a nice sized portobello mushroom, and low cal ingredients to get a delicious satisfying pizza imitation in the most positive sense!

What you’ll need:

1 grilled  portobello mushroom (per person)

Main ingredients:

Canned seasoned tomatoes

veggie sausage

sliced black olives

Toppings:

goat cheese

italian seasoning

Mix all main ingredients together and simmer (3-5 mins.)

Place on mushroom and add toppings.

Broil until cheese bubbles.

When I got to the gym this morning I realized that I hadn’t eaten breakfast and was stirring up quiet an appetite. In search for a quick and filling snack I stumbled on the Apex iced oatmeal cinnamon roll breakfast bar. I plucked it off the shelf and began to much. This little bar boasting to have more protein than 2 eggs was being put to the test.

The texture was good, one typical of a performance bar, chewy compact, not super reminiscent of a cinnamon roll but a nice sweet flavor which I often crave in the mornings.(Who am I kidding?? I want sweets all the time) About the size of my palm, I wanted more to eat but it did fill me up for the duration of a 50 min cardio work-out. All in all it was above average compared to other bars I’ve tried. My only negative,… all the ingredients, I’m not a huge fan of the 40 and some odd number of them.

Other dietary info:

220 cals

15 grams protein

27 grams carbs

7 grams fat

To make this fun and filling appetizer I started with about a dozen white mushrooms, dust them free of dirt and remove the stems.

Heat a pan with a couple tablespoons of olive oil and sautee the mushies for ten minutes or so, until they become soft. Drain and let them cool.

In a small bowl add 4 ounces of goat cheese a clove of minced garlic, a teaspoon of herbes de provence, a chopped up veggie sausage and a handful of chopped spinach. Mix well.

Spoon the mixture into the mushroom caps and enjoy!