Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
A+ For Asparagus
Like onions and leeks, asparagus is actually a member of the lily family.
It’s been prized as a delicacy since Greek and Roman times and is a good source of vitamin A.
Asparagus’ peak season is in spring and early summer; look for apple green stalks with tightly closed tips that are purplish to dark green.
For the most tenderness, cook asparagus the day you buy it or store it for a maximum of 4 days in the refrigerator.
Recipe of the Day: Portobellos And Asparagus
Makes 4 (1/2-cup) servings
2 teaspoons olive oil
3 cups sliced portobello mushrooms (about 2 large portobellos, stems and black gills removed)
2 tablespoons chopped shallots
3 cups 1-1/2-inch asparagus pieces, from about 1 pound (see note)
1 teaspoon low-sodium soy sauce
3 (1/2-ounce) slices nitrite-free turkey (or pork) bacon, cooked until crisp, drained well, and crumbled
1 tablespoon grated Parmigiano-Reggiano cheese
*Use as many organic ingredients as possible.
In a nonstick skillet, heat the oil over medium-high heat.
Add the mushrooms and cook for about 3 minutes, or until they just start to soften and release their liquid.
Add the shallots and cook for another minute.
Add the asparagus and cook for 3 minutes longer, or until the asparagus is just crisp-tender.
Drizzle the soy sauce over the veggies and sprinkle with the bacon crumbles and cheese.
Toss well and serve hot.
Note: Instead of asparagus, you can substitute 1 (9-ounce) bag (12 cups) fresh spinach.
Add to the mushrooms and cover for a few minutes until wilted.
Stir well and add the remaining ingredients.
Per serving: 60 calories, 1 g total fat (<1 g saturated), 20 mg cholesterol, 110 mg sodium, 7 g total carbohydrates (2 g sugars), 2 g fiber, 6 g protein.
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from Flavor First by Cheryl Forberg, RD