Mushroom marinade

Grilled Mushroom Salad Subs by Rachael Ray
Today I'm making a basic marinade for my chopped portabellas. I've made these sandwiches before and they are fantastic, especially if you have the right kind of cheese--a sharp one.

It looks like I'll be using up some roasted red pepper hanging out in my fridge and top a slice of millet toast.

I have two GF grain projects to complete tonight. The first is a sprouted, non-yeasted bread. The second is a renegade blueberry coffee cake type thing I'm going to throw together. I have Bob's Red Mill Gluten Free Rolled Oats soaking with some whey and water right now and plan to add eggs and almond flour tonight. If the "coffee cake" works, I'll also do it with peaches.

Some of the things we are enjoying: fresh blueberries, organic grapes, lots of on-the-go snacks, almond flour bread, and sprouted english muffins with cream cheese. We have relied on Egg in the Nest this summer. My son likes "duck pond" which is the classic egg in the nest with a runny yolk. My daughter likes "Cuckoo's Nest" which is scrambled egg soaked into the bread (so it's essentially like a french toast, but instead of sweet, it is salty).

I will be repairing my blender in the next couple of days so we can get back into some smoothies.

Now that television is at a bare minimum (the kids only watch something every few weeks or so), we don't eat so much popcorn.

I am focusing on better choices, in hopes of reducing what we shouldn't eat. Husband is not eating bread (but I'm not sure where he draws his own lines). I and the kids will eat only sprouted grains or gluten free. It must be either sprouted, or gluten free, or both! If it has gluten and is not sprouted, it can't come in the house. No super-hard-fast rule that can't be bent, but working for it, you know?