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Make 3 meals with mushrooms! - Pilates with Cindy
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Make 3 meals with mushrooms!

To make 3 meals with mushrooms is easy to do, but who’s got time to cook healthy meals everyday throughout the week? Not me!  So often I try to dedicate two nights a week to make multiple meals that will last us for the first and second half.  This Sundays meal prep and cook fest all focused on making these simple meals.

Here are 5 tips to help you achieve cooking success?

  1. Decide what basic ingredients you can use for multiple meals.
  2. Make a list and check it twice!  Get all the grocery items you need to create your meals.
  3. Strategize your prep and cooking process – no one wants to clean tons of pans or pots – can you use the same pot or pan for all of the meals you want to cook?
  4. I like to chop all of the vegetables I will use ahead of time and put them into bowls so I can grab it easy.
  5. Think about freezing anything you may not eat right away, to enjoy later.

INGREDIENTS BEFORE COOKING

dinner ingredients for 3 meals

3 VARIATIONS OF MEALS MADE WITH MUSHROOMS

3 dinner results

What are some health benefits of Mushrooms?

Mushrooms come in all different looks and sizes, are classified as a fungi and are packed full of nutrients, including vitamin C  and minerals like choline, potassium and selenium.  They are considered an anti-oxidant food and are full of a natural fiber called beta-glucans, which some evidence has shown may lower blood cholesterol levels (read more about the paper here).

In Chinese Medicine, mushrooms (especially Shiitake, Maitake) have been thought to promote good digestive health as well as providing nourishment for the blood.

Here are my 3 meals made with Mushrooms recipes!

Mushroom soup
4 cups chopped mushrooms (Cremini, oyster, shiitake)
750ml of stock (low sodium mushroom or vegetable)
1 shallot, chopped
1 clove garlic, chopped
Pinch of salt/pepper
Pinch of Dried thyme
Olive oil

Directions:
Cook onions for few minutes on medium in some olive oil. Add garlic, mushrooms, pinch of salt and pepper and stir until mushrooms are cooked.
Add stock and bring to boil then turn down to medium. Add a pinch of dried thyme and simmer to cook for another 20 minutes.

Turn off heat, allow soup to cook then transfer into blender to blend soup to desired consistency.

Mushroom pesto pasta
2 cups sliced mushrooms (Cremini, oyster, shiitake)
1 shallot, chopped
1 clove garlic, chopped
1 carrot julienne
5 asparagus spears cut in half
Pesto (store bought or homemade)
Pasta of choice
Pinch of salt and pepper
Olive oil
(Optional – add cooked chicken, sausage or salmon)
(Optional – top with grated Parmesan)

Directions:
Put pot of water on to boil – cook pasta as directed.

Cook onions for few minutes on medium in some olive oil. Add garlic, mushrooms, carrots, asparagus, pinch of salt and pepper and stir until vegetables are cooked. Add 2-3 big TBSP of pesto to pan then add cooked pasta. Give it a big stir and serve. Add cheese or some good quality meat to it if desired.

Mushroom and vegetable nachos
2 cups sliced mushrooms (Cremini, oyster, shiitake)
1 shallot, chopped
1 clove garlic, chopped
1 cup of favourite chopped vegetables (broccoli, beets, asparagus, cauliflower etc)
Pinch of salt and pepper
Olive oil
Nacho chips
Cheese of choice (optional)
Salsa
Guacamole
Sour Cream (optional)

Directions:
Cook onions for few minutes on medium in some olive oil.  Add garlic, chopped vegetables, pinch of salt and pepper and stir until cooked.

Spread out nacho chips on cookie sheet or glass pan, top with vegetable mix then top with cheese if desired and bake in 350 degree oven for about 10 minutes.  Enjoy with salsa, sour cream and guacamole!

About the author

Cindy smiling

Cindy is a registered holistic nutritionist and a foodie.  She takes a holistic approach to achieving whole body health.  Her training in eastern dietary therapy as an acupuncturist also gives her a larger view about the affect foods can have on our body and overall wellness.

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