Week two has come to a close with my #MushroomMakeover with MushroomInfo.com (AD) and Mamavation and I haven’t felt better in years! My food has been delicious, I no longer have headaches and random body aches and pains, and I’m even moving around easier (that is, when I’m not sore from my workouts!). The Mushroom Makeover is all about incorporating mushrooms into delicious meals by replacing some or all of your meats, as well as eating whole grain and fiber rich foods that are rich in protein and healthy fats rather than carbs and empty calories.
Week two consisted of the following:
-Traditional spaghetti meal made over incorporating more mushrooms & less meat, served over zucchini noodles
-Open faced wheat muffin with sliced tomato, scrambled eggs, & spinach, onion, and chopped mushrooms
-Veggie platter showing how easy it is to incorporate these eating habits into everyday life
-A mushroom and kale omelet.
To be honest, when I first told my family about my new food and fitness plan they weren’t too excited about being a part of it. They liked all their food just how I’ve always made it so I assured them in the beginning that I’d only alter my meals. That first week I bought all the things I’d be incorporating into my own meals, as well as the normal groceries I make for my typical family meals. Every time I made my own meal, they’d be peeking over my shoulder and asking for a taste. Slowly but surely my older kids and husband were begging me to make my meals for them too. They just remarked how good everything looked and smelled as well as noticing the change in how much better I’ve been feeling as well.
With a family my size, I think it can be difficult to just change everything about the way you eat and expect everyone to be accepting. It’s hard enough to make and create meals with all the ingredients that everyone likes and will eat as well. I think the slow and steady change is effective and slowly but surely they will follow. For a long time I let that be the deciding factor on why it would be more difficult to change my own habits. But since the first week I’ve found ways to incorporate changes in everyone’s diet without causing too much distress, if anything everyone is eating all my fruit and veggies!
If you’d like to follow along with us during the #MushroomMakeover, you can follow these easy tips and recipe ideas to get an idea on what we’re eating, or follow the Mushroom Channel Pinterest Board. You can also follow along with our workout plan. Don’t let those workouts fool you, it looks easy enough but it’s serious business!
This past week one of my favorite meals made over with mushrooms was this delicious Mushroom & Kale Omelet. Instead of adding meat into the omelet or as a side, Instead I incorporated mushrooms into the omelet with kale and served with a spoonful of nonfat Greek yogurt. My favorite thing about many of these meals is that they do not taste like diet food. They are filling and delicious, and look more like a cheat than a treat. When most people think of eating healthy they think of bland food and liken the meals to rabbit food, but this plan is not like that in the least bit. All of my meals taste amazing! This omelet is by far one of my favorite meals I’ve incorporated to date.
Mushroom & Kale Omelet Ingredients:
- 1 tablespoon extra virgin olive oil
- 1/4 cup chopped yellow onions
- 4 medium white button mushrooms, sliced
- 1/3 cup chopped kale
- 1/3 cup chopped spinach
- 1/8 small yellow bell pepper, diced
- 1-2 cloves garlic, minced
- 2 large eggs
- 2 tablespoons unsweetened almond milk
- 1 tablespoon sharp cheddar cheese
- 1 tablespoons salsa (optional)
- 1 tablespoon nonfat Greek yogurt (optional)
Directions:
Begin by adding olive oil in a medium skillet and heating over medium.
Add chopped veggies and saute until soft and fragrant.
In a separate skillet that’s been sprayed with non-stick canola, heat the egg and milk combined.
Once partially heated, add the sauteed veggie and sharp cheese.
Once cooked, carefully fold one half over the other, then flip to cook both sides.
Serve with salsa and Greek yogurt (in place of sour cream) and enjoy!!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/4 cup chopped yellow onions
- 4 medium white button mushrooms, sliced
- 1/3 cup chopped kale
- 1/3 cup chopped spinach
- 1/8 small yellow bell pepper, diced
- 1-2 cloves garlic, minced
- 2 large eggs
- 2 tablespoons unsweetened almond milk
- 1 tablespoon sharp cheddar cheese
- 1 tablespoons salsa (optional)
- 1 tablespoon nonfat Greek yogurt (optional)
Instructions
- Begin by adding olive oil in a medium skillet and heating over medium.
- Add chopped veggies and saute until soft and fragrant.
- In a separate skillet that's been sprayed with non-stick canola, heat the egg and milk combined.
- Once partially heated, add the sauteed veggie and sharp cheese.
- Once cooked, carefully fold one half over the other, then flip to cook both sides.
- Serve with salsa and Greek yogurt (in place of sour cream) and enjoy!!
This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own and based on my own experience.
[…] I’ve got better and don’t get winded as quickly. In my first week I lost 2.5 pounds, my second week I didn’t gain or lose at all, and in my third week I’ve lost another 1.5 pounds! For […]