Spinach Salad with Mushrooms

This is also a recipe following Matt Ogus shredding diet. He eats it together with his lunch, a big burrito bowl, for what I will be posting the recipe as well soon. For me personally, thats just to much food at once, so I eat my lunch-bowl at 11:30 AM during my lunch break at work and eat the spinach salad between 2PM and 4PM.. depending when the hunger kicks in. For this salad I fried the mushrooms in a little olive oil – Matt Ogus doesn’t do that and if I take the salad to work, I don’t do it either. But it does enhance the taste of the mushrooms – so here and there, thats totally okay.

Ingredients:

  • 80-100g of spinach
  • 50 g tomatoes
  • 2.5 oz white mushrooms
  • 60 g baby carrots
  • 10 ml balsamic vinegar
  • 10 ml olive oil
  • 10 blueberries

Cut the tomatoes and carrots to bite-size pieces. Wash the blueberries and cut the mushrooms. Arrange in a bowl. If preferred, heat a little olive oil in a pan and frie the mushrooms until brown before setting them on top of the salad. Pour vinegar and rest of olive oil over the salad and enjoy.

Macros for this meal:
~ 1 g fat
~ 18 g carbs
~ 7 g protein

 

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