Portobello Mushroom Burgers

I've been very leery about trying the whole substituting mushroom for beef idea but after trying this burger I'll never make another beef or "veggie burger" again.



Ingredients


4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese

Tomato slices

baby spinach leaves



Directions


Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.


Preheat grill for medium-high heat.


Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.



Top with tomato and spinach

Zucchini, Corn, and Potato Tacos

Made this last night. Very filling and tasted great. I also used the left over filling as a breakfast side dish this morning.

Ingredients:

1 Medium Potato, cut into 1/2 inch cubes (1cup)
2 Medium Carrots, chopped
12 Taco shells
1Tbs olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 small zucchini, cut into thin bite sized strips
1 cup cut fresh corn or frozen whole kernel corn
1Tbs chili powder
1/2 tsp salt
1/8 tsp black pepper
8oz firm tofu cut into 1/2 inch cubes
1 cup shredded cheddar and/or Monterey Jack cheese
2 Tomatoes chopped
taco sauce

Directions:

1. In a covered medium saucepan cook the potato and carrots in a small amount of boiling water for 7-8 minutes or until tender; drain and set aside. If desired, heat taco shells according to package

2. Meanwhile, in a large skillet heat oil over medium-high heat. Add onion and garlic; cook and stir for 2 minutes. Add zucchini and corn; cook and stir for 3 minutes. Add chili powder, salt, and pepper; cook and stir for 1 minute more. Gently stir in the potato mixture and tofu; heat through.

3. To serve, fill the shells with vegetable mixture. Top with tomato, taco sauce and cheese

Long Run Training for Stone Steps 50K

Ok Peeps, I finally sat down and scheduled my long runs leading up to the 50K. Most of them are on Sunday mornings due to work on Saturdays. They can be adjusted to Fridays or Mondays if given enough notice. I know most of you will not be doing some of the higher mileage but if interested we could start or finish a run together. Here is what I'm looking at

Sun 7/11 13miles

Sun 7/18 Vacation

Sun 7/25 Vac

Sun 8/1 16miles

Sun 8/8 18m

Sun 8/15 20m

Sun 8/22 10m

Sun 8/29 22m

Sun 9/5 Cheetah Run 5k

Mon 9/6 26m

Sun 9/12 17m

Sun 9/19 24m

Sun 9/26 State to State Half

Sat 10/2 Reggae Run 5k

Mon 10/4 26m

Sun 10/10 20m

Sun 10/17 15m or C-Bus Half

Sun 10/24 STONE STEPS 50K

I will also be doing shorter runs throughout the week some morning some around 11pm

Roasted Chickpeas

Ok, so I've been M.I.A. for a few weeks due to 1) slacking on my training and 2) lack of internet. Here is a really short and easy recipe. These roasted chickpeas "Chickers" are a great protien packed snack to grab on the go.

Preheat oven 400degrees.

Drain and rinse one can of chickpeas and coat with 2tbs of olive oil. Place beans in a large baking dish and sprinkle with salt. Roast for 20 minutes or until golden brown. Eat at room temp.