After our busy morning of working out, market and cleaning we decided to spend a few hours down at the local coffee shop to get some work done. My classes at IIN officially start May 3rd but there are a number of warm up/fundamentals classes. I decided to get a single soy latte to start.
As the afternoon went on we got hungry so hubby and I shared a bagel with hummus and tomato and a bowl of veggie chili. The veggie chili was really hearty and filled with tons of veggies and beans. It was filling and I spent another hour working on readings for IIN.
We returned home after a successful afternoon of school work and decided that it was time to spend 30 minutes doing a mega pick up around the house so that we could just sit and relax for the evening with a little future vacation research and catching up on Criminal Minds. For dinner I decided to head the kitchen and see what came to me. We had a number of vegetables that we had to use up so I created a few fun dishes. We had roasted broccoli and mushrooms, sauteed cabbage and onions and a chickpea mash with a yummy Red Hen Rustic Roll.
The roasted broccoli and mushrooms were so easy and delicious to make! I think that this is going to be a new go to dish.
- 4 cups of broccoli florets
- 1.5 cups of baby bella mushrooms, quartered
- 1T olive oil
- 1T soy sauce
- a sprinkle of black pepper
- 1T palm sugar (you can use regular sugar but cut back by half)
Preheat oven to 425F. Toss all of the ingredients together to coat. Place in the oven and bake for 20-25 minutes until broccoli is soft and tips are slightly browned.