Archive for the 'portabella mushrooms' Category

09
Dec
09

savory roasted veggies with maple agave syrup.

I’m having the hardest time eating socially acceptable portions these days. I was in my element on Thanksgiving when everyone was eating monstrous, heaping plates of food and returning for seconds and thirds, but Nov. 27 hit and suddenly I look greedy. To be fair, those baked goods were not going to eat themselves. I usually budget for one or two sweets a day, but that week was lady balls to the wall. Chocolate peu de creme? Hit me. Pumpkin ice cream? You only live once. Now I’m feeling all kinds of tubby. Thanks, Thanksgiving.

I ran around my favorite lake a handful of times during my week-long stay, but a few miles weren’t much of a match for the lady balls on the wall. Gross imagery? I’m just trying to prove a point here.

Upon my return, I’ve been attempting to shed the excess with some healthy foods and way too much gym time. Running has been my main/only source of cardio these days, so I’ve been forced to up the ante with the treadmill. This past week, I’ve been increasing the incline for the last half mile on each tenth of a mile. By the time I get to .9 of a mile, I have increased the incline to 5 until I reach a mile. It’s considerably harder than it seems, and when I’m done my skin is a pretty shade of fuschia and my quads have had it. This has been going on for a couple of weeks already, so eventually I’ll be running on an incline for the whole mile(s). Believe it.

In the hopes of fast-tracking a Miss Fitness America-worthy body, I’ve decided that vegetables are my world. This past week, I loaded up on cauliflower, brussels sprouts, butternut squash, mushrooms and parsnips. My dad made this roasted vegetable dish with many of those for Thanksgiving, and he actually used maple syrup to flavor. Amaazing. I had about three helpings the first time we met.

I started my version with the aforementioned veggies, which I cut into pieces that are roughly the same size. You want them to cook evenly, so as not to confuse the toaster oven:

I tossed them in some olive oil, rosemary, salt and pepper, and then roasted them for 20 minutes at 400 degrees in the toaster oven. I then opened it, tossed them around some more, covered them in maple-agave syrup, and then roasted for another 20 minutes. They were insaaaane. Repeat for two nights.

On the third night I was a little bored with the formula, so I decided to make it more savory. I left out the rosemary, and instead used cumin and curry powder with the salt, pepper and olive oil. It’s pretty much the easiest recipe of all time. Maybe this is my 10 p.m. dinner speaking, but it really fills me up until breakfast. Also, there’s so many veggies that I can eat for days until they rot. Best poor man’s food ever.

See below:

10
Nov
09

portabella mushroom & tofu burger.

I’m a couple of weeks deep in Project: Get Hot for Thanksgiving, and I’m coming away with a few lessons learned. First off, I’m not fit to give up cheese. I stayed cheese-free all last week, and then come Friday I chose a pear, brie and walnut crepe for dinner. I thought, “you’ve had your fun; that was the last time,” and then Saturday hit. I had lots of queso blanco for dinner at Caracas, and then I went to a house party during which time I gave the cheese and cracker platter quite a bit of action. So, yeah, the anti-cheese collective (me and dairy-free me, obviously) has disbanded and gone our separate ways. Secondly, I learned that I miss dancing so badly it hurts. It’s gotten to the point where I can’t listen to Jay-Z without some sidewalk hip action. It’s awkward, so I’ve decided to bring it indoors where it belongs. Tonight I’m starting a new hip hop class. It’s too soon to tell, but it just may be my favorite thing on the planet.

My exercise routine could use a little variety. I’ve been running every day, and honestly it all starts to feel a little tedious. Like, where the hell is this going? I’m not saying I’m done with it, but I’m running miles and getting nowhere. After Sunday brunch on the Upper West Side, I decided to walk all the way home. And that’s approx 9 avenues and 70+ blocks. In short, it’s a shitload. My feet were feeling it when I tried to take that motivation to the gym that night. In the name of ped preservation, dancing it is.

I stole this from google images, but it's hip hop

Although I’ve given up on giving up on cheese, I’m still trying to severely limit its presence in my diet. I decided to make a Portabella mushroom burger for dinner last night, and I held the cheese. Believe it.

I started with a Portabella mushroom and a yellow bell pepper, and I seasoned both with salt, thyme and olive oil. On the side, I cut some sweet potatoes into mini chips, and I seasoned them with salt, chili powder, cayenne pepper and olive oil. I roasted all in the toaster over at 400 degrees for 20 minutes.

I cut a thin piece of tofu and pan fried it in some olive oil over medium heat. It took about five minutes on each side, and then it got all goldeny brown. Delicious. I cut a ciabatta roll in half and put a little olive oil on each side, and then I toasted that for about five minutes in the Panini Press.

Once the mushroom and peppers were ready, I removed them from the oven and built my sandwich. I looove seedy mustard, so I put lots of stone ground mustard on one side along with my ever-present arugula. The other side housed my tofu, the shroom and the pepper. I served it alongside my chip shaped roasted potatoes. It was enormous and delicious, and the sweet pepper contrasted really well with the savory pepper and mushroom. See below:

portabella mushroom and tofu burger alongside sweet potato chips

 




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