Carbs and protein, carbs and protein – my new mantra as I try to come up with pre-workout and post work-out bites.
Remember the leftover from yesterday’s tuna balls? Here’s what I did with it (and there’s still enough left for a few more balls).
The mushrooms are stuffed with minced garlic, grape tomatoes, shredded cheese, and ground thyme. I used a mini-muffin pan, which was the perfect size for keeping the mushrooms upright. Before putting everything in the oven, I infused the olive oil with garlic by heating them up in a pan. Don’t forget to spray coat the baking pan with olive oil. It only takes 5 minutes to cook it at 400F. The bell pepper stuffed with tuna and mushroom stalks took 15 minutes, and if you want it softer make it 20-25 minutes.