After our race on Saturday, but before we ate lunch, Chris and I decided to go grocery shopping. That was a bad plan.
We were starving. Shopping when hungry has been shown to increase our grocery bill by up to 50%.
We had left the list at home. Shopping without a list has a variety of effects on the grocery bill which have a strong correlation to time constraints, hunger level, and end cap items.
We live in a very small town and had to explain to multiple co-workers what we were doing in the grocery store covered in a salt crust, limping along due to blisters, and looking half dead.
If those reasons alone were not compelling enough to drive home after our half marathon instead of directly to the grocery store, we should have at least had the sense to leave after seeing the dismal state of the produce section. It may not have been re-stocked for a week or more. Be on the lookout for interesting new concoctions at Duke’s House. (This one excluded, it seems pretty standard.)
We ended up buying only three types of veggies this week: Portobello mushrooms, jalapenos, and scallions. Fortunately we have a few items left over from last week.
Adapted from The South Beach Diet Cookbook.
- 1 cup spaghetti sauce
- 2 large Portobello mushroom
- 56 g goat cheese (crumbled) – Goat cheese haters, please use an alternate fromage.
- 2 cups baby spinach
- 1 tsp garlic, minced
- 1 tbsp pine nuts
- 1/2 tsp oregano
- Pre-heat oven to 375 degrees.
- Scrape out the gills from the underside of the mushrooms.
- Coat the bottom of a baking dish with 1 cup of spaghetti sauce.
- Arrange the mushroom caps, stem side up in the baking dish.
- Place 1 cup spinach in the cup formed by each mushroom cap.
- Spread 1/2 tsp minced garlic on each mushroom cap.
- Crumble the goat cheese onto the bed of spinach.
- Season each mushroom with 1/4 tsp oregano and 1/2 tbsp of pine nuts.
- Bake the mushrooms for about 30 minutes until they are tender and the cheese is melted.
Servings ~ 2
Calories ~ 190, Fat ~ 10 g, Carbohydrates ~ 17 g, Protein ~ 11 g