Achievers Wellness

An Ideal Protein Partner

Recipe: Prime Rib Portabella

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By Lisafern (Own work) [CC0], via Wikimedia Commons

By Lisafern (Own work) [CC0], via Wikimedia Commons

As a mushroom lover, a hearty portabella can often times be a good replacement for animal protein.  If you are not a meat lover, this recipe is a great one to have on hand for those dinner parties with friends.  If your friends are more on the omnivore side, they too can enjoy this amazing side dish to accompany a beautiful piece of red meat (or any animal protein of choice).  The options are endless with this recipe.  It is soooo simple, that one could even whip it up for a quick lunch option.

Prime Rib Portabella with Pan- Fried Brussels

Serves 3-6

Ingredients:

  • 6 portabella mushroom caps
  • 2 tablespoons Worcestershire
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons olive oil
  • 4 cups Brussels sprouts, shaved
  • 1/4 teaspoon salt

 Directions:

  1. Clean the portabellas and remove the stems. Place in a large shallow bowl. In a small cup, mix together the Worcestershire, 2T olive oil, garlic salt, onion powder, salt, and black pepper. Drizzle over the mushroom caps, turning so that it covers both sides.
  2. Heat two tablespoons of the olive oil on a large sauté pan over medium-high heat. Add in the mushrooms, cap side down. Cook for 4-5 minutes, until the gills start to sweat and the cap starts to brown just slightly. Flip to the gill side and continue to cook until mushrooms are cooked through. Remove from pan and set aside.
  3. Add remaining 2T oil to the pan. Once the oil is heated, add in the brussels sprouts and sprinkle lightly with salt and sauté in the mushroom juice and oil until cooked, 3-5 minutes. Pour the sprouts over the mushroom caps.  Serve immediately.

 

 

Fighting the Cravings

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Many of us are at a point in our journey to where we just want something else to eat.  We are thinking about the ways in which we used to eat causing us to develop cravings for those foods that can make us FAT.  Convenience foods are all around us.  We can be tempted by a drive thru almost every block we drive down.  Because we have taken the initiative to change our bad habits, we know giving in to temptations are not worth it.

To lose weight – we must eliminate the foods that elevate insulin – the sweet and starchy ones!!   So many people struggle with eliminating starches and sugars from their diet due to intense cravings.  Instead of giving into those horrible cravings that set us back and only hinder our willpower and weight loss, we can look for alternatives to our previous “so-called” favorite foods.

SAY IT WITH ME – “I NOW CONTROL THE FOOD I EAT; IT NO LONGER CONTROLS ME”.

Let me reassure your that changing your diet is WORTH the EFFORT!!  You will feel better, your cravings will eventually become a thing of the past, your mood will be better, and blood sugar spikes will diminish.

You will feel happier, healthier, absorb nutrients better, and prevent future illness and health related diseases.

 

 

Recipe: Roasted Veggies and Maple Dressing

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Roasted Bell Peppers, Broccoli and Squash - small

There are many ways to prepare your veggies. With this recipe you can enjoy the flavor of the roasting with the sweetness of the maple dressing.

Roasted Vegetables

Ingredients:
1 medium zucchini, sliced
1 medium red pepper, diced
1 pound fresh asparagus, cut into pieces
1 red onion, sliced
Fresh mushrooms
3 Tablespoons olive oil
Salt and pepper, Mrs. Dash, or other seasonings

Directions: 2 cup servings: 170 calories, 5 grams protein, 15 grams carbohydrates

  1. Heat oven to 450 degrees.
  2. Place all ingredients in a bowl with a lid; toss to coat.
  3. Place vegetables in a large roasting pan in a single layer.
  4. Bake for 30 minutes, stirring occasionally until veggies are lightly browned and tender.

 

Maple Dressing (Phases 1-4)

Ingredients:

1/2 cup soy sauce
1/2 cup cider vinegar
1/2 cup Ideal Protein maple syrup
2 Tablespoons Splenda or Stevia
2 Tablespoons Dijon mustard
1 small clove garlic
1/2 teaspoon ginger, finely chopped
salt and fresh ground pepper, to taste
1/2 cup canola or olive oil

Directions:

  1. In a blender, mix all ingredients together.
  2. Slowly drizzle in the oil, blending constantly, until thickened.
  3. Adjust the seasonings to taste.
  4. Serve maple vinaigrette at room temperature.
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