Inspired by Chef AJ’s most recent video on “The Chef and the Dietician,” I decided to make her “saucy glazed mushrooms” and add them to a quick and easy dinner I made for myself and the wife. I usually run out to the gym right when I get home from work, but before I left, I cut up some mushrooms (I got the “stuffing portabellos” from Trader Joes) and started to marinate them in some low-sodium tamari. By the time I got back from the gym they were ready to go! I followed the rest of AJ’s recipe (sauteeing onions and garlic without oil, then adding in the mushrooms and a little of the leftover tamari/mushroom juice mix), cooked up some quinoa, steamed some kale, and opened a can of no-salt beans. Pile them all up on a plate and here’s what you get! This literally took me a total of 20 minutes, minimal effort, minimal clean-up. It was so tasty and filling. You can do this with literally any combination of a whole grain (quinoa, brown rice, wild rice, etc.), a bean (black, cannelini, adzuki, garbanzo, etc.) , and any kind of green you’d like (mustard greens, spinach, chard, beet greens, etc.). Give it a shot and let me know what you come up with…take some pictures and send them in!