Portabellas, spinach and yumm

I have been working on lunches that we all enjoy that are 1) healthy, 2) easy, 3) cost-effective, 4) vibrant, 5) vegetarian, 6) and most of the children will eat and find joy in. I am not a vegetarian and love to eat just about everything but I have 1 daycare family that is exclusively vegetarian and another that the mother is but encourages her children to try everything and go with what they feel drawn to. I am gluten-free.  Anyway, today we had a simple lunch that took about 5 minutes actual cook time and about that much in prep for a total of only 10 minutes from start to searve. All the children liked the meal and most asked for seconds. I picked up  most of the ingredients at the local farm stand and after dividing up total costs $0.57 per person (main dish and then with sides went up to about $0.70 each). Nutrition facts are estimates.


For each person:

1 portabella mushroom cut into cubes (you can use other varieties as well)

a splash of olive oil

a splash or balsamic vinegar

a sprinkle of salt and frehs ground pepper (to taste)

a small handfull of chopped green onions

a good handful off sliced fresh spinach

1 small handfull of sliced fresh basil

a sprinkling of fresh grated cheese ( we used parm/ramono mix)

and a small smattering (2-4 each) cherry tomatoes (cut if desired)


I sauted the first half of these (through the onions) till the juiced were flowing then I turned the heat off, tossed the greens in till they just barely started to wilt, added the cheese and tossed a little more to coat in melting tastiness and then topped off with the tomatoes. Simple and pleasing to the eye. I served this with toast and milk and pineapple although next time I may make mashed roots or baked fries, or rice, or… you get the idea 🙂


Total nutrition (these are estimates on main part of meal):

calories 75

Fat: 3g

Protein: 4g

Carb: 11g

Points for those doing that style of diet: 2

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