How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Thursday, eat the meals that will be posted on Wednesday. Eat sensibly the other days of the week. That’s it. Simple way to lose weight and be healthier. Welcome to SistaSoul who is now Following.
As a locavore, how can one resist the foods that grow within a few miles of home? As a cook, I love their flavor and the way they go well with so many other ingredients. As a Faster, I can appreciate how a few mushrooms in a dish will elevate the flavor without raising the calorie count. When it comes to foraging, you must learn from a reliable source — in person. You cross-reference before you pick: where it grows [under spruce trees? on the grass?]; the recognizable traits [color of gills, ring or no ring, texture of stem]; what it is growing on [wood? soil? other?] to be sure of your identification. No one has ever sickened from eating mushrooms at our house. September and October are the best — Fall Chanterelles, Horse Mushrooms, Meadow Mushrooms, Fairy Ring Champignons, the occasional Field Bluwit. Some are huge!
Some are tiny! And for the rest of the year, our meals are delicious with the mushrooms we froze in season. Hope you will enjoy mushrooms in our baked eggs for breakfast and in our Vindaloo dinner. In the latter, if you wish to make the dish vegetarian, just eliminate the pork and keep the mushrooms.
O-M-G Bake: 282 calories 7.7 g fat 2.8 g fiber 14 g protein 38 g carbs 271 mg Calcium PB GF Think: Oh My Goodness! Or: Olive-Mushroom-Gouda. What Flavor!
1 two-oz egg 1 black olive, oil cured ½ oz raw mushroom, chopped, poached in enough simmering water to cover for 20 sec. ¼ oz Gouda cheese, grated 2 oz applesauce nearly black coffee or tea or lemon in hot water 6 oz green or fruit smoothie or natural apple cider
First set the toaster oven to 350°F. My Dear Husband is the one who prepares the breakfasts. He says to start the coffee next and then to prepare the smoothie. Spritz a ramekin with oil or non-stick spray. Pit and chop the olive. Put the olive and mushroom in the ramekin. Whisk the egg with the cheese and pour into the ramekin. Bake in the toaster oven at 350 degrees F. for 12-15 minutes, depending on how you like your eggs. Dish up the applesauce and pour the beverages. Delicious.
Pork & Mushroom Vindaloo: 250 calories 7 g fat 4.9 g fiber 21 g protein 15 g Carbs [10 g Complex] 52.5 mg Calcium PB GF This unique curry dish comes from southern India. If you can’t find packaged Vindaloo Seasoning, you can prepare your own. HINT: this recipe serves 2 [two].
1.5 Tbsp Vindaloo seasoning, feel free to use more 2 cloves garlic ½ tsp fresh ground ginger 2 tsp canola oil ¾ cup onions [2.5 oz] 3 Tbsp cider vinegar ½ tsp sugar 5 oz pork tenderloin or turkey breast [1.25 cups cubed] 7 oz mushrooms [200 g] 3 oz broccoli florets, steamed ½ cup cooked brown rice
Press the garlic and stir into the vindaloo powder. Combine with the vinegar. Marinate the meat in that mixture for 30-60 minutes. Saute the onions in the oil until beginning to brown. Add the ginger, then add the sugar right away. Pour in the meat with the marinade and stir-fry until the meat is almost cooked. Add the mushrooms and cook over low heat until the sauce is thick. Plate with the rice and top with the broccoli.