Monday, March 17, 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. 
It's been an entire week of Mushroom Makeover madness and I feel oodles better already. Seriously, Yummies. I had no idea how easy it is to eat healthy. I was so into short cuts due to time constraints and  flavor addictions, that I didn't realize how much faster and flavorful life becomes when you concentrate on clean, fresh eating.

So here's a little update on what my meals have looked like this last week. I prepared every one of the mushroom recipes you'll see below and ate them for dinner.  For the remainder of the week I prepared other meals that were meat and processed ingredient free, those are already up on the blog so feel free to comb through them.

I know what you're thinking. "What about when you go out to eat?" Trust me, there are smart choices you can make there too. Rice, beans, veggies, salads, and don't ever be afraid to ask your server to hold an ingredient or ask them where the food you're about to eat came from.

WEIGHT LOSS

Alright, the part you've all been waiting for, the weigh-in. Drum roll please….

March 17
136 lbs

Okay, so far I've only lost a pound. But every little bit helps and just seeing that one pound slide off has made me want to keep going.

The exercise routines are great. I am running about 12-15 miles per week and still practicing Mark's workout plan with a "burn it, build it, rest it" rotation. I'm also keeping up with Corinne's tips on eating every 4 hours and drinking plenty of water as I go.

All good stuff Yummies. All. Good. Stuff.

Speaking of stuff…how about some stuffed mushroom recipes?

MUSHROOM RECIPES



ONE
Spinach Stuffed Mushroom

1 tbsp coconut oil
1 large portobello mushroom cap
2 cups of fresh spinach leaves
2 minced cloves of garlic
1 tsp sea salt
1 tsp sunflower seeds
1 tsp shredded carrots to garnish

  1. Add the coconut oil to a frying pan and let it melt.
  2. Add the garlic and spinach to the oil and let everything cook down until soft.
  3. Hull the mushroom cap by scraping the insides and stem out with a spoon.
  4. Use a slotted spoon or fork to transfer the cooked spinach to the mushroom cap then set the cap inside the remaining juices in the pan and let it cook until it tenderizes and softens.
  5. Top the mushroom with sunflower seeds and carrots then serve.



TWO
Avocado and Tuna Stuffed Mushroom

1 cup of fully cooked tuna
1/2 cup of avocado
1 tbsp chopped cilantro leaves
1 tbsp lime juice
1/2 jalapeño pepper sliced
1 tsp salt
1 tsp black pepper
1 large portobello mushroom cap
2 tbsp olive oil

  1. Preheat your oven to 400 degrees.
  2. Hull the mushroom cap by scraping out the insides and stem to form a bowl.
  3. Add the tuna, avocado, cilantro, lime juice, salt and pepper to a large bowl and stir together until the avocado is smooth.
  4. Rub the mushroom cap with 1 tbsp of olive oil then spoon the tuna and avocado mixture into the cap.
  5. Top with sliced jalapeños and add to a 9x9 baking dish lined with olive oil.
  6. Bake at 400 for 10 minutes or until the mushroom tenderizes then serve.



THREE
Salsa Bean Stuffed Mushroom

1 cup of pinto beans
1/2 cup of fresh salsa
1 lime wedge
1 large portobello mushroom cap
2 tbsp olive oil

  1. Preheat the oven to 400 degrees.
  2. Soak and cook the pinto beans as instructed on the packaging.
  3. Stir the cooked beans into the fresh salsa. You can make your own from scratch or buy jarred organic salsa to save time.
  4. Hull the mushroom cap by scraping out the insides and stem to form a bowl.
  5. Rub the mushroom cap in 1 tbsp olive oil then spoon the bean and salsa mix into the cap.
  6. Bake at 400 for 10 minutes or until the mushroom tenderizes then serve with a lime wedge.



FOUR
Caprese Stuffed Mushroom

1/2 cup of halved cherry tomatoes
1/2 cup of diced, fresh mozzarella
1/4 cup of fresh spinach leaves
1 tsp minced garlic
1/4 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
2 tbsp olive oil

  1. Preheat the oven to 400 degrees
  2. In a large bowl mix together the tomatoes, mozzarella, 1 tbsp of olive oil, oregano, salt, pepper and garlic.
  3. Hull the mushroom cap by scraping out the insides and stem to form a bowl.
  4. Toss the mushroom cap in the other tbsp of olive oil.
  5. Lay the spinach leaves into the bottom of the hulled cap.
  6. Spoon the cherry tomato and mozzarella mix on top of the spinach leaves.
  7. Bake at 400 degrees for 10-15 minutes until the mushroom tenderizes and the mozzarella begins to bubble and melt. 

We're heading into Week Two and these little beauties are on the menu. I hope you'll try them and join us on this quest for a healthier lifestyle.

Don't forget to share thoughts and comments below, but please know that anything written regarding the Mushroom Makeover is up for grabs and can be used by our friends at Mamavation and/or The Mushroom Council in their promotion of the 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. 




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8 comments:

  1. Yum! Love the sound of the Avocado and Tuna Stuffed Mushroom!!!

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    Replies
    1. It was so yummy. Any time you put avocado and tuna together. BOOM! Flavor town. :)

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  2. Great progress, and great recipes! Love it!

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  3. 12-15 miles per week? I better get running too! :) Nice theme going for Week 2 - I'm going to do Asian cuisine this week.

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    Replies
    1. Oooh that sounds yummy. Can't wait to see your dishes. I'm thinking I'll do casseroles next week. Lots of whole grains and other veggies with mushrooms mixed in of course! :)

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  4. All these selections look so scrumptious congrats on being part of the #MushroomMakeover campaign!

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  5. 3 Researches SHOW Why Coconut Oil Kills Waist Fat.

    The meaning of this is that you literally burn fat by consuming coconut fat (including coconut milk, coconut cream and coconut oil).

    These 3 studies from large medicinal magazines are sure to turn the conventional nutrition world around!

    ReplyDelete