As the nights get darker, the days colder, and my stomach hungrier for warm, hearty foods, it’s hard not to think about the best ways to satisfy those wintry cravings without turning to meaty, carby, cheesy dishes. You know the drill. We ALL know the drill.
And it’s not that there’s anything wrong with the gooey, the heavy, the endlessly satisfying meals that leave us practically lifeless on the couch. It’s just that, sometimes, especially as runners and athletes, it’s equally important to find ways to fill that need without winding up like a Thanksgiving turkey. After all, those of us who spend our mornings (or evenings) running (or sweating in some other capacity) tend to treat our bodies (most of the time) as temples. So, while I love me a chocolate croissant on a holiday morning and a big bowl of parmesan coated spaghetti on a December night, I am also a strong believer in moderation, and in that spirit, I tend to experiment with the healthful, the nutritious, and the generally good.
In that light, I absolutely loved this veggie-stuffed portobello that Noah and I enjoyed just the other night. Hopefully, you will too. It’s super simple and takes about 30 minutes between preparation and roasting, so it’s perfect after a long day at work.
What You Need
Veggies: portobello caps, yellow or orange pepper, chives, asparagus
Cheeses: smoked mozzarella, parmesan
Spices: black pepper, cayenne pepper
What To Do
1. Wash your portobello mushroom caps and remove any over-sized stems. Place on a baking tray first. Moving them once they’re loaded with ingredients won’t be easy.
2. Add a layer of smoked mozzarella cheese.
3. Chop your asparagus, pepper and chives into small, roast-able (is that a word? definitely not), bite-sized pieces. Sprinkle on top of your mushrooms.
4. Add black pepper to taste along with a hint of cayenne pepper. Don’t be too liberal with the cayenne — it’s pretty spicy!
5. Coat with freshly grated parmesan cheese.
6. Roast at 350-degrees for approximately 25 minutes. Check often though, because my 100-year-old NYC oven is hardly trustworthy.
What are your go-to wintry meals? Are they healthy, or do you say “screw it” during the holiday season?