Have you ever thought “wow, that weekend went by really slow”? No? Me neither. It’s usually the opposite. I blink and I have some how transported from Friday afternoon to Sunday evening. This weekend was no exception.
Saturday was spent running errands and stopping into a birthday party for my friend Jenny’s son. Sunday was spent basking in the salt water and sun at New Smyrna Beach. Living in Florida has many perks but the beach life is quickly becoming my favorite. By Sunday evening Matt and I were ready for a cozy meal and to catch up on True Detective (if you’re watching, I’d love to know what you think of this season vs. last season). I started to get sleepy and ended up skipping out on TD. I’ll catch up this week. I’m working on listening to my body’s sleep cues. Normally, I can push through the first sleepy feelings that creeps up around 9pm. Lately, I’ve been more inclined to listen to my body and get into bed when I start to feel sleepy. It makes it easier to fall asleep.
Post beach, I wanted something savory and light. BBQ baby bellas were the way to go. Lately, when I eat BBQ sauce I think of my friend Christine. It mostly reminds me of the delicious BBQ tofu she made me while we were in Maine. As a vegetarian, I tend to go for mushrooms over most meat substitutes or tofu. I enjoy the taste and texture of mushrooms, probably more than most people I know. I’m also obsessed with anything BBQ. Adding these bellas to a salad is a great way to enjoy a salad and still keep your Meatless Monday vows.
- 10 oz sliced baby bellas
- 2 tbsp coconut oil
- 2 tsp balsamic vinegar
- 1 tbsp BBQ sauce
- Sriracha to taste
- Sea salt to taste
- Heat the coconut oil, when warm and sauté your mushrooms for 3-4 minutes. Add a sprinkle of sea salt.
- Add the balsamic vinegar and cook the mushrooms in the vinegar until it is reduced and the liquid has nearly all evaporated from the pan.
- Add your BBQ sauce and sriracha. Coat the mushrooms and allow them to cook for an additional minute.
- Serve over a bed of fresh arugula.
Your turn: what is your favorite summer salad? Do you have a killer dressing recipe?