My physiological psychology class was great – it will be a lot of work, but still very interesting!
Did you know that the menstrual cycle affects the memory? I didn’t…
Lunch was leftover pasta puttanesca. I was very tired so I took a short power nap and then went at the drugstore (where I left an operation beautiful note!) and at the grocery store. I made dinner for two tonight!
Adaptation of portobello mushroom recipe on BodyRock.tv
- 5 portobellini mushrooms (or use 3 portabella)
- 1 green bell pepper
- 8 cloves garlic, pressed, divided
- 2 tbsp balsamic vinegar
- 2-3 tbsp extra-virgin olive oil
- salt, pepper to taste
- 2 portions long-shaped pasta of your choice (I used Garden Flavours fresh fettuccine)
Directions: Gently clean the mushrooms with a damp cloth, remove the stems and cut in cubes. Heat the olive oil in a skillet over medium-low heat, add the mushrooms and 5 cloves garlic, stir, cover and reduce to low. Cut the bell pepper in cubes, add it to the mushrooms and stir. Cook, covered, over low heat, stirring occasionaly.
Cook pasta according to package directions. The time it takes for the water to boil and the pasta to cook should be perfect for the veggies to be tender.
About 5 minutes before pasta is ready, add remaining garlic, salt, pepper and balsamic vinegar to the mushrooms and stir. When the pasta is ready, serve in a bowl topped with the veggies.
Nutrition Facts: 396 calories, 137 calories from fat, 16 g fat, 2 g saturated fat, 0 g trans fat, 0 g cholesterol, 20 mg sodium, 58 g carbohydrates, 10 g fiber, 4 g sugar, 10 g protein – 9% Vitamin A, 96% Vitamin C, 3% Calcium, 11% Iron
This was quite an awesome meal!
Diran – It looks exotic! What’s in there?
Me – Mushrooms and peppers.
Diran – Ah…
Me – Well, the important thing is that it looks exotic!
And the name is quite exotic too 😉
After dinner, we went at Starbucks to study and I had a hot chocolate. I was quite impressed with myself since I read more efficiently than I usually do!