Then of course, in this heat, I look for something that makes me break out the barbeque sauce. Glazed Beef Medallions with Mushrooms? Was that my stomach speaking? Perfect. Not only are these delicious but they are also an excellent source of both Iron and Zinc!
I’m sure at this point everyone has seen the #hashtag and has embraced the concept of eating meat-free meals on Mondays. If you have no idea what I’m talking about, Meatless Monday is an online initiative that encourages the elimination of meat from meals, one day a week.
There are many personal health benefits of going meat-less including fighting the risk of Diabetes, improving your diet and curbing obesity and long-term weight gain. Replacing meat in your diet means lower calorie consumption and a larger intake of essential vitamins and minerals. That’s where mushrooms come in!
Many mushroom varieties have a meaty texture (like crimini and portabella) that make them very versatile in meals that typically contain meat. Try adding mushrooms to your meal- replacing the meat with mushrooms instead. This is great for burgers and lasagna; cut up mushrooms, cook them the same way you would cook the meat, and enjoy in any recipe. This is an easy technique that will cut down on calories and cost and will up your nutritional intake.
Try going Meatless today with some of my favourite recipes:
- Fragrant Thai Curry Dinner
- Lasagne with Slow Roasted Mushrooms and Goat Cheese
- Easy Mushroom Ravioli with Three Cheese Sauce
What are your favourite Meatless Monday recipes?
I have returned to the Land of the Cold! Leaving California was just about the hardest thing I have ever had to do, leaving behind 12 days of sunny, glorious weather with temperatures reaching as high as 37 degrees! Of course, I came home with memories including all of my feasting adventures. We made an effort to eat as much seaside and Mexican cuisine as possible, since that’s a favourite of mine anyway, and what better time and place! I spent 12 days eating nothing but tacos, burritos, enchiladas, empanadas, chili relleno and sure, I even threw in some taco salad and fresh Californian fruit for self-esteem purposes.
Coming home I knew the food wouldn’t be the same, so to fill the void and sadness we had, I decided to recreate one of our favourite dishes from the trip, fish tacos!
I baked breaded haddock at 425°F for 25 minutes, turning once. While the fish was baking, I mixed up some light mayonnaise with habanero sauce and chili powder which was an excellent spread for the flour tortillas. I sautéed a handful of sliced crimini mushrooms and diced tomatoes in a pan and added a cup of homemade spicy coleslaw towards the end and topped the mixture with fresh lime juice.
What are your go-to Mexican dishes at home?