LUNCH: portobella wraps with watercress salsa
4 portobella mushroom caps cut into strips
1 bunch watercress, remove tough stems, remaining chopped
1/4 cup red onion
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon lime juice
1 ripe avocado, peeled, pitted, diced
4 cups chopped romaine or mixed baby greens
2 100% whole grain tortillas
Directions: heat 2 tablespoons of water in a skillet and saute mushrooms until tender/
Combine watercress, onion, garlic, vinegar, lime juice. Then fold in diced avocado.
Top each tortilla with lettuce, cooked mushrooms and watercress salsa. Roll
DINNER: romaine salad with red pepper with banana walnut dressing
We did not add the corn to this soup.
DESSERT: (for those who need extra calories wild apple crunch)