Eat to Live, June 22, 2017

Megan made this for dinner tonight.  It's called Portobello Veggie Fajitas. The picture above is of the inside and the picture below of what it looks like wrapped up. It was OK, but needs some changes. First, I would cut the mushrooms into thinner strips (and the summer squash too). Second, I would add more beans and probably try to find a few more vegetables that I could put in that would add some more flavor. It didn't last well for lunch the next day.

The picture below is of the salad we had with our dinner.  It is called Black Bean Mango Salad.  I learned how important it is to make sure the mango is fresh and not over ripe with this.  We had one that was a little old and it wasn't good.  If it was fresh it would be OK, but not something I'd want to have often.  I little orange might help too.