Happy Sunday! Hope ya’ll had a great weekend and are gearing up for another busy week ahead! Ben and I started our weekend at the Carolina Ale House watching Duke smack down Robert Morris (who?), then enjoyed a lazy Saturday parked in front of the TV/laptop watching more of the NCAA tourney. I also got to sing all services this weekend with the Summit All Campus Choir, which was a real treat. I always forget how much I love to worship through song until I’m back up on those risers, my voice melding with the members around me, feeling like I’m right where I’m supposed to be. Have you ever had that experience of just knowing God has you exactly where He wants you? Nothing like it. Oh, and- *Shamelessplugalert* Did I mention that we’re going to be giving an EPIC concert on Maunday Thursday and Good Friday? *Endshamelessplug*
Anyway, tonight I had a craving for something light and springy tonight (and also something that would make a lot of leftovers). Some of you may remember my recipe for my Stuffed Mediterranean Portobellos from last year, and while I didn’t quite have the energy to clean and stuff all of those mushrooms, I was happy to whip up the quick and easy filling! I served it on top of spinach with a drizzling of balsamic vinegar, poached egg, almonds, and avocado. Oh, and a dollop of Greek yogurt for good measure.
Perfect for Meatless Monday tomorrow! Enjoy.