This past weekend, I managed to survive a 3-day obstacle race involving crazy things like climbing over a bus, jumping over a fire pit, running up a hill with a sandbag, crawling under barbed wire and other such things.
I spent Sunday afternoon relaxing and making a mango dragon roll. It was phenomenal! It had banana and avocado inside, and sliced mango on the top, dragon style. I topped it with toasted coconut and drizzled with some dark chocolate melted and spiced with cayenne.
It was so fun to make that I posted a photo on Instagram, and it spurred a question from Collette about how much dark chocolate she should eat. I responded there, but it was such a good question that I wanted to share my thoughts here!
I managed to load this salad up with protein, from a red lentil dip, fava beans and a tahini-salsa dressing.
I also love making this kind of salad with homemade hummus, like in the free 3-day meal plan. If you haven't picked up your copy yet, sign up in the top right corner of this page.
Quick Protein-Rich Salad
Makes 1 big salad
This fresh and light vegan mushroom recipe makes a delicious appetizer, or you could make it a meal by putting the stuffed mushrooms on a bed of greens or grains.
I used to hate mushrooms, but now I love them. When I stuff and bake them, I love their juiciness. What do you think of mushrooms? Let me know below.
Almond-Spinach Stuffed Mushrooms
Time from start to eating:
Makes enough for 12 mushrooms