Burger
- 4 large portobello mushroom caps, wiped clean with damp cloth
- 4 slices red onion, each round about 1/4-inch thick (about 1 medium onion)
- 1 1/2 tbsp extra-virgin olive oil
- 4 whole-wheat hamburger buns
- 2 oz blue cheese, crumbled (1/2 cup)
- 4 romaine lettuce leaves
- 2 tbsp nonfat plain Greek yogurt
- 1 tbsp extra-virgin olive oil
- 2 tsp Dijon mustard
- 2 cloves garlic, minced
- 2 tsp dried basil
- 1 tbsp finely chopped parsley
- 1/8 tsp sea salt
INSTRUCTIONS:
- Heat a grill pan on medium-high. Lightly brush mushroom caps and onion with oil. Grill mushroom caps and onion for 4 to 5 minutes per side or until mushrooms are tender. (NOTE: Mushrooms will begin to release their juices when they are tender.) Set aside on a separate plate. Grill buns, cut-sides-down, for 1 to 2 minutes per side or until toasted.
- Meanwhile, prepare sauce: Combine all sauce ingredients in a small bowl. Spread sauce on bottom half of each bun, dividing evenly. Top with onion, mushroom caps (smooth-side-down), cheese and lettuce, dividing each evenly.
Cardio Core Workout Outside
Tabatta Format- 6 times each exercise 20 seconds with a 10 second recovery
1. Touch down jump, ( Squat jump,but touch the ground with your finger tips)
2. Reverse crunch to leg drop
3. Mountain Climbers
4. Seated Tuck Crunches
5. Burpee push up tuck jump combo
6. Roll ups with legs Indian style ( Very hard try to keep your feet on the ground)
Next
Hold a plank for 30 seconds then pike up and back to a plank 10x's
Crab kick 30 seconds 2x's
Bicycle 45 seconds
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