Tonight’s dinner was closer to the “whole foods” mark. I threw some dried chickpeas into my InstaPot (electric pressure cooker–love!). When they were done, I peeled the stem and chopped broccoli, onions, garlic, jalapeno pepper (always), and tossed in some – baby Portobello mushrooms into my “green” frying pan with a couple of tablespoons of water to steam.
At the end, I added a dash of peanut sauce, Bragg’s Liquid Aminos, and a 1/2 tsp. sesame oil. It was scooped onto brown rice and topped with chia seeds (not shown here). Hearty, tasty & delicious!