Monday Madness

 Yesterday, SJM managed to eat a LOT of veggies & drink her body weight in ounces of water, depite having a VERY jam-packed day!  Way to go!   Keep up the good work!

TAH ate very well, and drank almost all of her alotted water (3.5/4 liters).  She's going to go for it again today!

Helpful Hint of the Day: When you are having a hard time staying healthy, focus on your goal.  Do you really want to be healthy & get trim & fit?  If you do, that should motivate you to keep it up!  Find some sort of constant motivation that will propel you through the hard times.

Veggie Recipe:

Adapted from: http://www.eatingwell.com/recipes/cheese_spinach_stuffed_portobellos.html

Cheese & Spinach-Stuffed Portobellos

Ingredients

• 4 large portobello mushroom caps
• 1/4 teaspoon freshly ground pepper, divided
• 1 cup part-skim ricotta cheese
• 1 cup finely chopped fresh spinach
• 1/2 cup finely shredded Parmesan cheese, divided
• 1/2 teaspoon Italian seasoning (without salt)
• 3/4 cup prepared marinara sauce (no sugar-added if possible)

Preparation

1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.