Food for fuel

As I embarked upon this journey as the UberClydesdale, I had to admit that I really didn't know how to cook healthy. I did a lot of research, talked to my doctor and my fellow swimmers, I embarked upon this journey to teach myself what was healthy for me. I knew that if I was going to do this, I needed to give myself a challenge.

One challenge I embraced was a movement called "Meatless Monday". The challenge was eat vegetarian one day a week: Monday. I made sure to pay attention to such nutrition facts guidelines as making sure it has sufficient protein and carbs. One of the dishes that became a favorite was this "Grilled Portobello Sandwich". I've made some adjustments to match my tastes, but this recipe was my starting point. Enjoy it and let me know what you think! --Tom

Grilled Portobello Sandwich

Ingredients
For the portobello mushroom:
1 teaspoon olive oil
1/3 clove garlic finely chopped
1/2 teaspoon chopped fresh basil
salt to taste
freshly ground black pepper
1 portobello mushroom

For the sandwich:
2 tablespoons cream cheese, low-fat whipped, or goat cheese
1 piece of focaccia or other quality bread, sliced in half, lengthwise
1/4 cup spinach or arugula leaves, washed and dried
1 slice of tomato

Cooking Instructions

 For the portobello mushroom:

1. Preheat the grill.

2. Mix the olive oil, garlic, salt, pepper and 1/2 of the basil together. Remove the stem from the mushroom and brush both sides of the caps with the olive oil mixture.

3. Grill the mushroom until they are soft in the center, about 3 to 4 minutes on each side. Slice each cap on the diagonal into 1" strips.

For the sandwiches: 

4. Mix the cheese, the remaining 1/2 of the basil, salt and pepper together.

5. Spread the halves of bread with the cheese mixture, then top with the spinach or arugula, a slice of tomato and the sliced portobello. Place the other half of the bread on top.

Serving Size: 1 sandwich

Nutrition Information 

Number of Servings: 1

Per Serving

• Calories - 256
• Carbohydrate - 37 g
• Fat - 10 g
• Fiber - 7 g
• Protein - 11 g
• Saturated Fat - 3 g
• Sodium - 578 mg

Recipe source

http://www.foodfit.com/recipes/recipe.asp?rid=76