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This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge, for which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own and based on my own experience.
I cannot believe that week three of the Mushroom Makeover challenge is coming to a close (read about the first 2 weeks here and here)! I am so grateful for this experience. I eat a pretty clean diet normally, but I have been learning that there are so many ways to use mushrooms that I never thought of before! And I have been successful at getting my kids to eat them.
However, what I am most grateful for in this challenge is giving me the push to start exercising again. Before kids, I could have been considered a gym fanatic. I spent 6 days a week at the gym doing one hour of cardio, one hour of weights and either a one-hour yoga class or 30 minutes of stretching. I felt better during that time in my life than I ever have.
This challenge has pushed me to exercise 5 days a week and walk more. My trusty pedometer had me realizing I was only walking around 2500 steps on an average day. Working from home can be rough. Even though I haven’t been able to get to 10,000 steps a day (my goal), I am walking an average of 7,000 steps a day. That’s a big improvement.
I have noticed an increase in my fitness level in just 3 short weeks. Exercises that were very difficult for me just 3 weeks ago are becoming easier. When this challenge ends, I’m going to be starting a 90-day yoga challenge. I’m pretty excited about it.
But back to the food! I have to share with you all of my mushroom meal preparations from the week! Many of these are adapted from recipes I make regularly.
Mushroom & Buffalo Taco Salad
I had a lot of people ask how I get my kids to eat mushrooms. The secret is to mince them up super fine and disguise them. Criminis work best with ground beef because they’re darker in color. My kids had no clue that this taco meat was over half mushrooms.
Portobello Baked Egg
I love having eggs for breakfast (we have chickens after all) and I love portobellos. The trick to baking portobellos is to remove the gills. Then I like to bake them for a bit first to get the water to release. Then I add whatever filling I’m going to stuff them with.
Mushroom & Lentil Stew
Everyone loves my lentil stew recipe. Since I had been able to disguise mushrooms in ground beef successfully, I was curious whether I could do the same thing with lentils. It worked! Everyone devoured it.
Mushroom & Onion Sliders
I have a bit of an obsession with these organic corn sliders. I buy them regularly and often eat them with an egg for breakfast. They were also awesome with mushrooms! Here’s a recipe for them.
- 3 organic corn sliders
- 6 medium mushrooms, sliced
- 1/4 cup minced onions
- 2 tablespoons cilantro, chopped
- 1 teaspoon coconut oil
- Cholula to taste
- Heat the oil in a small frying pan.
- Add the mushrooms and onions, and cook until done. Set aside.
- Warm the sliders in a pan then remove to a plate.
- Add the mushroom and onion mixture to the sliders.
- Top with cilantro and Cholula (or your favorite hot sauce).