Week 2: PWC In the Kitchen

pwc week 2What did you all think of the pasta recipe from last week? We hope you enjoyed it and would love to hear some feedback in the comments! Today we’re introducing a recipe that Ginger created¬†– portobello mushrooms with quinoa and veggies. As exacting as she is in the Pilates studio, she’s a little looser in the kitchen.

Being low in sodium, fat, cholesterol and calories, mushrooms are a functional food. This means they provide health benefits beyond basic nutrition by containing antioxidants and dietary fibers. Some of the benefits include cancer prevention, diabetes prevention, heart health, immunity and weight management.


  • Portobello mushrooms
  • Olive oil
  • Quinoa
  • Zucchini
  • Red peppers
  • Any other vegetable of choice
  • Fresh spinach
  • Goat cheese
  • Toasted walnuts


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mince garlic and then drizzle the garlic and olive oil over the mushrooms.
  3. Cook mushrooms partially.
  4. Top mushrooms with quinoa, zucchini, peppers and other vegetables.
  5. Once fully cooked, top with spinach, goat cheese and roasted walnuts.
  6. Enjoy!

If you have a crave-worthy recipe, comment below or let us know on Facebook and we may feature it during our series!

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