Summer holidays are over, officially at least, now it’s up to us to make the most of the beautiful weather during the weekends!
Even if you are super disciplined, holidays always mean change of eating habits and maybe just maybe going a bit overboard! It’s OK – it’s all part of being human!
So this is the first post holidays dinner I had – easy, virtually fat and calorie free, high in fiber, protein, vitamins A, C, folate, manganase amongst others!
Ingredients: 
2 portobello mushrooms
1/2 cup cooked quinoa
juice of 1/2 lemon
6-7 asparagus
cumin
oregano
How to:
- Cook your quinoa with some cumin
- Meanwhile, place in your preheated oven the portobello mushrooms and asparagus, sprinkled with some olive oil and if you like some oregano on the mushrooms. Cook for 20 mins at 180 degrees
- When they are finished, put in a plate and pour the lemon juice on them
- Fill the mushrooms with the quinoa and enjoy!
Maggie's Food Stories 