Hi Everyone! Sorry, it has (once again) been awhile since I have posted in my blog. It has been an extremely busy week. It is hard to believe that I have been writing now regarding leaning out for summer for 10 weeks. I have 4 weeks to go until the process is officially complete. I have been monitoring my food intake as well as my training sessions and feeling very good overall about my progress. I think the biggest challenge is deciding, “should I or shouldn’t I eat that?” For me, doing daily workouts is just part of my routine and something I enjoy and need. On the other hand, eating clean, 80 or 90% of the time can pose a challenge especially on the weekend and late in the afternoon (in my case).
On to food…I have been cooking with mushrooms over the past few days. I don’t know how all of you feel about mushrooms, but I think most either love them or hate them, there seems to be no middle ground. My kids don’t really care for the slimy consistency or in their opinion, the lack of taste. My husband, on the other hand, loves them. I have been learning to like them. Growing up, I don’t think we ever ate mushrooms so it was easy to think that I didn’t like them.
Last night (because I had so many Portobello mushrooms in the refrigerator) I created my very own mushroom soup. My husband had a bowl of Cream of Mushroom soup at David’s Chophouse in Woodbury, MN last weekend and thought it was the best Cream of Mushroom soup he had ever had so I thought I would try to duplicate it and keep it as healthy as possible. The soup at the restaurant was very creamy so I assume there was quite a bit of heavy cream mixed in. My recipe did not include cream. Here are my ingredients:
-2 Tbsp. Olive Oil
-Chopped Garlic (3 Tbsp.)
-Mushrooms (chopped) I used 9 Portobellos
-2 chopped medium onions
-3 Cups (light) Coconut Milk
-1 Cup 40 calorie Almond Milk
-2 Cups Vegetable Broth
-1/4 Cup Brown Rice flour to add to the consistency, stir in until smooth
-Spices included: parsley, thyme, black pepper and lemon juice
This mixture is heated in a large pot on medium heat until in cooks down to half of the original mushrooms. I take it off the heat, let cool a bit then blend in the food processor in batches.
Remove and put back into the pot. Reheat and add between 1/4 and 1/2 Cup Feta Cheese and approximately 1 Tbsp. of your favorite margarine or butter along with about 1 cup of chopped mushrooms (any type).
Serve plain or with bread or crackers. The soup turned out great. It is creamy and tasty.
In addition, tonight I made Portobello Mushroom Burgers on the grill. These were marinaded for about 2 hours in basalmic vinegar, olive oil,dried basil, dried oregano, dill week, garlic and black pepper. I topped the burgers with a piece of smoked cheddar cheese, tomato and onion. This was also a tasty and filling meal.
I like experimenting with new recipes and most of the time, our family enjoys what I cook. Sometimes; however, the recipe can be thrown in the garbage. In both of these cases, the recipes were a success and have been filed away for another day.