I’d always heard things go “downhill” after age 40.
Sadly, I’ve found that isn’t as much of an exaggeration as I hoped it would be. It seems like all kinds of health issues started cropping up after I hit the big 4-0.
One of the ways I’m treating these issues is to try to consume as many whole foods as possible with lots of protein and fiber, and without preservatives or a lot of calories.
I also try to keep things simple, especially in the mornings. This dish is packed with protein, and the mushrooms, to me, make it feel substantial without adding a lot of extra calories. This comes together in minutes, and if you set your yolk more firmly, it can be eaten in the car on the way to work. Don’t ask me how I know that.
Portobellos with Eggs
2 portobello mushrooms, stems cut
2 large eggs
1 Tbs olive oil
fresh dill, rosemary and basil, chopped (to taste)
salt and pepper, to taste
Drizzle olive oil on portobellos, and season with salt and pepper. Place them on a greased baking sheet. Sprinkle the herbs on top. Crack open the eggs and carefully put one inside each mushroom. Bake for 10-12 minutes at 300° F.
Nutritional Information: Calories Per Serving: 152, Calories from Fat: 108, Fat: 12 g (3 g Saturated Fat), Cholesterol: 186 mg, Sodium: 70 mg, Potassium: 367 mg, Carbohydrates: 3 g, Fiber: 1 g, Protein: 9 g.
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