Monday, March 24, 2014

  • This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own and based on my own experience. 
Well here we are Yummies, Week Three of the Mushroom Makeover and I am feeling fabulous. The last two weeks have focused on dinners but this week I chose to makeover my lunches with a variety of mushroom based dishes.

I'm still eating a vegetarian diet full of fresh ingredients, following the meal plan tips provided by nutritionist Corinne Dobbas, and I am working out daily thanks to the exercise plan provided by Mark Segedie


So what do I weigh? Corinne made an interesting point in our last webinar. She said that, despite the challenge being coined a "weight-loss" challenge, the goal is to get healthy. Mark's plan has us building muscle as well as burning calories. Keep that in mind when I tell you that my weight is…

March 24
135 lbs.

I know two pounds in three weeks doesn't seem like a lot, but it's not just about the weight, it's about how I feel and I feel lighter, more vibrant and healthier. So much better than I did before I started. 


Mushroom and Spinach Spaghetti Squash 

1 head of spaghetti squash
4 cups of fresh spinach leaves
1 red onion diced
2 cups of sliced mushrooms
1 tbsp minced garlic
1 tsp salt
1 tsp pepper
1/4 cup of olive oil

  1. Preheat your oven to 400 degrees.
  2. Cut the spaghetti squash in half and remove the seeds and pulp from the squash.
  3. Use 1 tbsp olive oil and rub down the center of the squash then sprinkle with 1 tsp salt.
  4. Bake at 400 for 20-30 minutes.
  5. Add the remaining olive oil to a pan and heat over med-high heat.
  6. Add the garlic and onion and cook until tender.
  7. Add the mushrooms and spinach and cook until tender.
  8. When the spaghetti squash is fully roasted remove the halves from the oven and scrape the insides into the pan with the other vegetables.
  9. Toss all of the ingredients together then serve.

Mushroom and Green Lentil Soup

1 cup of green lentils
2 quarts of organic vegetable broth
3 portobello mushrooms caps chopped
1 red onion diced
2 tbsp of olive oil
1 tsp salt
1 tsp black pepper
2 tsp garlic powder

  1. Rinse the lentils under cold water until the water runs clear.
  2. Boil the lentils in 1 quart of green lentils and cook until they have absorbed the broth and become tender.
  3. Add the olive oil to a pan and cook down the mushrooms and onion until tender.
  4. Add the cooked mushrooms and onion to a food processor and pulse until fine.
  5. Transfer the mushroom mix to the pot of lentils.
  6. Add the other quart of vegetable broth and bring all of the ingredients to a boil.
  7. Stir and serve.

Mushroom, Sage and Butternut Hash

1 medium butternut squash
1/4 cup of fresh sage leaves (about 1 packet)
12 button mushrooms
3 tbsp olive oil
1 tsp sea salt

  1. Preheat your oven to 400 degrees.
  2. Remove the seeds and thick outer layer of the butter nut squash then slice it into 1" pieces.
  3. Remove the stalks from each mushroom but leave the caps whole.
  4. Lay the diced squash, sage leaves and mushrooms out on a roasting tray.
  5. Drizzle the olive oil over the top of all of the vegetables and toss to make sure they are well coated.
  6. Sprinkle the sea salt over the top.
  7. Roast in the oven for 30 minutes until the squash browns and is tender.
  8. Serve as a main course or side dish.

Garlic Portobello Mushroom Sandwich

1 large portobello mushroom cap
3 cloves of fresh garlic
1/2 tsp salt
1/2 cup of sliced romaine lettuce
1 tsp mustard
3 tbsp olive oil
2 slices of whole wheat bread

  1. Heat the olive oil in a large pan.
  2. When the oil is hot add the mushroom cap and let it sit on one side for two minutes.
  3. Flip the cap over and add the minced garlic cloves to the oil in the pan.
  4. Cook the cap and the garlic in the oil for an additional two minutes.
  5. Lay the bread out flat on a cutting board, top one side with the sliced romaine, add the mustard to the other side.
  6. Lay the portobello cap on top of the fresh romaine and sprinkle with salt.
  7. Top with the mustard side of the bread and slice to serve.
I hope you'll share your quest for a healthy lifestyle with us in the comments section below. Remember, anything written regarding the Mushroom Makeover Challenge is up for grabs and can be used by our friends at Mamamvation and/or The Mushroom Council in their promotion of this program.

  • This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own and based on my own experience. 


1 comment:

  1. How fun! I've got a mushroom and lentil soup coming up too :) and am going to enjoy it for lunch today. Yum yum.