Oven-Roasted Veggie Fajitas

I don’t make two-blog nights a habit, but I just made something that’s so good that I have to share. I had some old veggies in the fridge that I needed to use and I needed to make a bulk lunch for this next week, so I took the following:

  • two green bell peppers, chopped into strips and then halved
  • two white onions, diced into fajita-sized pieces
  • six or seven button mushrooms, sliced thinly

I covered them with olive oil (just a little), sea salt, hot Mexican chili powder, cayenne pepper, and cumin, and roasted them in the oven at 450 for 15 minutes and at 400 for another 15. I’m having them all week with 1/2 cup brown rice and some ro-tel (drained). Yum!

We also made green smoothies again tonight: this time with the following:

  • four ripe bananas
  • 4 cups spinach
  • frozen peach, honeydew, and grapes

They had a smoother texture than the ones we make with apple, and a very sweet banana flavor, and were this awesome bright green (the apple skin makes the others an olive green color).

Good night everyone!

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