Bootcamp and quinoa stuffed portabellas

Today was an extremely productive day. Bootcamp in the morning followed by groceries, cooking, baking and the delivery of the food I made.

Bootcamp was quite ridiculous!

5 rounds of:

6 power snatches (25lbs)

12 step ups holding 15lb kettle bells in each hand

18 burpees

I completed it in 15:53 which was pretty good. I know it would’ve taken longer had I gone higher in weight but I was taking care not to aggravate my left arm – I had a blood test yesterday which left it sore.

After coming home and showering (very important haha) I went to do groceries with one of my sisters. She then kept me company as I cooked/baked for one of our other sisters.

On the menu – The muffins I made last week since they were such a hit as well as quinoa stuffed portabella mushrooms. I have made these before and loved them. I didn’t follow a recipe but I have looked at so many I just winged it. This is what I did:

Quinoa Stuffed Portabella Mushrooms

Ingredients

  • 1 cup dry quinoa

  • 2 cups sodium free chicken broth

  • 1 small package ground turkey

  • 6 largle spinach leaves – chopped

  • 3 small tomatoes – diced

  • Oil for cooking and for brushing the mushrooms for baking in the oven

  • Handful slivered almonds

  • Lemon juice and spices to taste

  • 4 portabella mushrooms, washed and hollowed out (I used a lemon baller and just scraped until I was happy with it)

Directions

Cook quinoa with chicken broth by placing both in a pot on the stove at medium/high heat. When boiling, cover and lower heat to simmer until all of the liquid is absorbed.

While the quinoa cooks, place oil and ground turkey in a skillet at medium/high heat. Break it up into small pieces as it cooks, flipping to ensure even cooking.

As the turkey cooks you can chop the vegetables. It doesn’t take long at all!

Once the turkey is mostly cooked add in spinach and tomatoes. Continue cooking and add in lemon juice and spices.

When quinoa finishes cooking mix with turkey and vegetables in the skillet. Pour in slivered almonds and remove skillet from heat. Mix everything and let cool while you prepare the mushrooms.

Scrape out the insides of the mushrooms and clean the outside. Fill with quinoa/turkey mixture. (I forgot to take pictures of this step!) If you are eating these right away, brush the outside of the mushrooms with olive oil and place in the oven for a few minutes at 350 degrees. You can sprinkle with cheese too before placing them in the oven. That would probably taste really good! If you do not plan to eat these right away just stick them in the fridge and heat them up when you get hungry

I have also learned that these are very nice to look at but when you pierce with a fork they fall apart… Still tastes good though.

Enjoy, Mitzfits!

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