Yesterday’s bike ride into work was a major fail. After about a 1/2 mile of riding my chain jammed up. I couldn’t even see where the jam came from, so I walked myself home. Luckily since I leave really early for riding in a had a few minutes to change when I got back home before driving into work.
So now I’ve got another bike out of commission! Geez I’ve got no luck when it comes to bikes. It did end up raining on my drive home yesterday, so I guess luck was on my side there… since I was in a car.
After 2 days of major DOMS from the hardest workout ever on Saturday, I feel like I can walk normal again. I can’t even remember a time I felt that sore… just about everywhere. The only place not sore was my biceps, so that means I need to try and incorporate them into the next workout. I can’t wait for my next power and endurance workout. I think they’re going to become a new thing again here!
What’s your newest workout obsession?
I seem to always have a workout or food obsession. This meal was no different.
Portobello pizzas turned out better than I could have wanted. Jacob is being very open minded about veggies and wants to learn to enjoy them more. I think if you go into something without certain expectations or preconceived notions, it will end up better and more positive.
So since he wants to learn to love veggies, and I already love em to pieces, this veggie filled dinner was created.
Seriously, we had to many veggies here!
- Portobello mushrooms
- Red + green onions
- Romaine lettuce
- Sweet potato
- Russet potato
They made me so happy and my tummy was pleased as well. This was almost a vegetarian meal, but with a bit of Italian sausage thrown in for the yummy flavors.
I think of portobellos as the meat of vegetables. They’re more hearty than other veggies. If you are looking for a meal to win your non-veggie loving friends over with, give this one a try. It’s filling and super delicious.
I know it’ll be requested by the hubs again, and that’s always a win-win for me.
Italian Sausage and Goat Cheese Portobello Pizzas
- 4 Portobello mushrooms
- 4 ounces italian sausage
- 1/2 cup tomato sauce
- 4 cups spinach, roughly chopped
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped green onion
- 2 ounces goat cheese
- Preheat oven to 425 degrees. Line a baking sheet with foil and coat lightly with oil spray.
- Heat a small skillet to medium-high heat and cook the italian sausage until there is no longer any pink meat. Drain on a paper towel.
- Using a spoon, remove the gills from your mushrooms. Spread 2 tbsp of tomato sauce into each mushroom. Next divide the sausage evenly between them, then add the spinach, both types of onions and lastly crumble the goat cheese on top.
- Bake for 15 minutes, or until your cheese is slightly toasted and your vegetables have softened.
I served these mini pizzas with russet and sweet potato fries + a simple green salad of romaine, cucumber and green onion. It was such a filling meal!
The pizzas even look tasty pre-bake. But you’ve got to try them baked. It’s an amazing pizza experience that you’ll want to have over and over again. No joke.
Have you ever tried Portobello pizzas? What would you top them with?
I’m off for a quick morning run with Joe. It’s time to get my legs loose and going again now that my soreness has dwindled. We’ve made it past Monday folks, time to rejoice!
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