What is better food, better health?

Am I a paleo blogger? No. Do I believe health starts with nutrition? Absolutely. If you're looking for a manifesto on clean eating and arguments in favor of a paleo lifestyle, you won't find it here. Check out The Whole9. In fact even if you're not looking for something radical check that site out anyway. It's a great starting point. It's got links and articles and a whole bunch of science - data - about nutrition and how our bodies use macronutrients. I'm not a licensed expert but I listen to experts who back up their claims with real compelling data. And I've tried a few different things to "eat healthier" over the years - Weight Watchers, Zone, starvation (that was a brilliant one) to name a few. Nothing has been better for me and yielded better results than eating low glycemic with a paleo foundation (it's actually similar to Zone too, but with less precision). I have a busy schedule, a two year old, a husband, a full time job, I work out and I have a closet for a kitchen. I figure there must be a few people out there who can relate to some of that. I used to think eating healthy and making time for regular meaningful exercise was "hard." It really just takes some guidance, awareness, and enthusiasm. So here's a start - here's what I cook and eat (and sometimes what I read).

Tuesday, April 9, 2013

Mushroom Gravy

Ingredients:
1 medium onion
2 trays mushrooms
Garlic powder
Onion powder
Parsley
Basil
Almond milk
Extra Virgin Olive Oil

Supplies:
Large nonstick skillet
Hand blender or emulsifier
Small mixing bowl

Slice mushrooms and drizzle with a very small amount of EVOO in the skillet. Season generously with garlic powder, onion powder, parsley and basil. I chose these spices merely because they were the first thing I saw when I opened the cupboard. Really, I took a photo as proof. Use whatever spices you wish. Don't forget to also season with salt and pepper. Sauté until mushrooms are cooked through, then add a small amount of almond milk (enough to cover the bottom of the pan) and bring to a medium boil. Simmer for several minutes then transfer to a small mixing bowl. You can do this ahead of time - I made my mushrooms last night to serve as a side dish to a different meal but sautéed three trays of mushrooms so I could have these to use for the gravy tonight. Slice the onion into thin slices. Back in the large skillet, caramelize the onions (and if simultaneously making Mushroom Onion Chicken sauté with the garlic also). Once the onions are golden and translucent, remove 3/4 of them to the bowl. (I used the other 1/4 in the Mushroom Onion Chicken, but if you're not making that go ahead and use the whole onion.) Blend with the hand blender. Add almond milk until the gravy reaches your desired consistency. Add salt and pepper as needed to taste.

I didn't put ingredient amounts because this really depends on your preference. If you're nervous, go easy at first and taste and add gradually. This makes kind of a lot of gravy so feel free to halve the recipe - Husband is a mushroom fanatic so I made a lot for him to use on whatever.











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