My favorite day of the week is Funday.

Ok, it’s the only day I really adore.

It all started with sleeping in, which I LOVE.  I can rarely stay asleep past 9a any more, which was the case this morning.  However, I turned back over and didn’t wake up again until 1030a.  *insert sigh of happiness*

This luxury was followed by a hot cup o’ tea and Man vs. Food – in Atlanta!  Adam Richman ate the Double Bypass burger at The Vortex.  This burger is “topped with 2 fried eggs, 6 slices of American cheese, and 8 slices of bacon.”  Served between 2 grilled low-fat cheese sandwiches.

Mr. Richman needs a cleanse after that one. 🙂

After drooling over red meat some TV watching, I made a tasty salad with grapefruit, daikon, cucumber, guac, and grilled chicken.

And a little bit of my new favorite soup for dessert.

Then it was looking rainy… so I went shopping.  It couldn’t be helped – it was Gap’s 30% off Friends and Family!  Reusable and good at Gap, Old Navy, and Banana Republic

You better believe I made good use of it at all 3! 🙂

---

Tonight I adapted KERF’s Stuffing.  The SP Cleanse doesn’t allow bread or nuts (oh sweet peanut butter, how I miss thee…), so I had to make a few adjustments.

Now that I’m on the the lean protein portion of the cleanse, I added grilled chicken.  You could easily leave it out though.  My version is gluten and nut-free.

This dish was one I’ll definitely make again!  The wild rice and mushrooms had a great earthy taste.  I was tempted to just serve it as a stir-fry without adding the broth and putting it in the oven.  That would have been a mistake – those additions gave the dish a creamy texture you don’t want to miss.  The figs provided just the right amount of sweetness, too.

---

Wild Rice with Figs & Mushrooms

• 1 1/2 C Wild rice (cooked)
  
• 2 T EVOO
• 2 T butter (I used black truffle butter)
• 3 Celery stalks, chopped (about 1 1/2 C)
• 1/3 C Yellow onion, chopped
• 3 C Mushrooms, sliced (I used a mix of shiitake, baby bella, and oyster)
• 2 Garlic cloves, minced
• 2 Rosemary springs, chopped (about 3 T)
• 4-5 Sage leaves, chopped (about 4 T)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 6 Fresh figs, quartered
• 2 Chicken breasts, grilled and chopped
• 1 1/2 C Vegetable broth

Preheat oven to 350 degrees.

Melt butter and oil in a large iron (oven-proof) skillet over medium heat.  Add celery and onion.  Cook for 4-5 minutes, stirring occasionally, until celery and onion are tender.

Add garlic, rosemary, sage, salt, pepper and mushrooms.  Cook for 5-6 minutes, stirring occasionally, until mushrooms are tender.

Add cooked rice and stir.  Then add figs and chicken, tossing evenly to combine.  Pour in broth.  Cook until just warmed through, about 3-4 mins.

Cover the skillet with foil and bake for 10 mins. Remove foil and bake 10 more mins, until top is slightly crisped and broth is (mostly) absorbed.

***

Figs are fun.

Are you a fig-fan?

Do you ever sleep in?