The Magic of Mushrooms

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.

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mushrooms

The Magic of Mushrooms

Loaded with nutrients, mushrooms are also very high in water (which makes them filling).

Great in salads and stir-fries, they’re also delicious when stuffed and baked.

Large mushrooms are excellent when grilled and make a great replacement for meat.

When buying fresh mushrooms, make sure they’re firm.

Store them wrapped loosely in plastic in the refrigerator.

Before using, wipe them with a damp paper towel, or, if necessary, rinse them with cold water and dry thoroughly.

Recipe of the Day:  Roasted Fennel with Lentils

Fennel is sometimes overlooked as an ingredient in hot dishes, because it’s often served raw, in salads.

But roasting fennel brings out a sweeter, more complex flavor.

Here, the addition of roasted fennel adds big flavor to the simplest ingredients.

Makes 8 (1/2-cup) servings

1 teaspoon olive oil

1 medium yellow onion, chopped

1/2 cup chopped carrot

1 tablespoon chopped garlic

1 bay leaf

1 teaspoon chopped fresh thyme or 1/2 teaspoon dried

1 teaspoon ground mustard

1 cup brown lentils, rinsed and picked over

2-2-1/2 cups fat-free, low-sodium chicken broth or vegetable broth

2 medium bulbs fennel, trimmed, quartered, cored and cut crosswise into 1/4-inch-thick slices

1 tablespoon olive oil

1 tablespoon balsamic vinegar

Salt and ground black pepper to taste

1 tablespoon chopped parsley, for garnish

Freshly grated Parmesan cheese, for garnish (optional)

*Use as many organic ingredients as possible.

Preheat the oven to 450 degrees Fahrenheit

In a 2-quart saucepan, heat the canola oil over medium-high heat.

Add the onion and carrot and cook for 5 minutes, or until the vegetables are soft and just starting to brown.

Add the garlic and cook for 1 minute longer; don’t let the garlic brown.

Add the bay leaf, thyme, mustard, lentils, and 2 cups of the broth.

Bring the mixture to a boil.

Reduce the heat and simmer, partially covered, for about 20 minutes, or until the lentils are tender.

Stir occasionally while simmering and add the remaining 1/2 cup broth if necessary.

While the lentils are simmering, combine the fennel and olive oil in a medium bowl and toss well.

Spread evenly on a baking sheet and roast for about 15 minutes, stirring occasionally, until the fennel is cooked and just starting to brown.

Remove from the oven and drizzle with the vinegar.

Toss gently to coat.

Stir the roasted fennel into the cooked lentils.

Season with salt and pepper.

Transfer to a serving dish and garnish with the parsley and Parmesan, if desired.

Per serving:  130 calories, 3 g total fat (0 g saturated), 0 mg cholesterol, 150 mg sodium, 21 g total carbohydrates (2 g sugars), 8 g fiber, 8 g protein.

If you have any questions, send us an email!

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Have an awesome day!

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Dick and Lenay

email: lenay@dickandlenay.com

from Flavor First by Cheryl Forberg, RD

P.S. If your diet isn’t working for you, join us on our natural weight loss journey.


 

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