I am an official Mushroom Ambassador for the Mushroom Council. While I am being compensated for my time in this ambassadorship, all opinions are 100% my own.

This week I started a new challenge — a 30 day weight loss challenge that involves mushrooms. I am being challenged to trade out meat or part of my meat in exchange for using mushrooms instead. I was provided a few meal plans, a workout plan, and some great ideas on how to incorporate these delicious veggies into my everyday life. I’ve been doing the challenge for one week now, so I thought I would share with you everything I learned this week — as well as a couple of new recipes!

Mushrooms

My experiences this week

For starters, I have lost weight this week. I have lost about 5 pounds — and I feel great. Since staying away from foods I don’t need to eat, such as processed foods and sugary sweets, and have started eating healthier, I have started slimming down. I can see it in my face.

They gave us the challenge this week of eating healthy — at least 5-6 times per day, and drinking lots of water. For me, this has been HARD — because I don’t hardly ever eat breakfast, and being a blogger, I lose track of time and sometimes only eat twice a day. I had to use my timer on my phone to ding me when I needed to drink or eat a snack or meal so I wouldn’t forget. One thing is for sure — I am not going hungry!

The reason for this, is because our wonderful nutritionist says that in order to reset our metabolism, we have to eat like this. I told her that I am never hungry — and she said — “don’t worry, you body will start responding soon — and she was right. This morning was the first morning I woke up hungry.

The workouts

@mrbookieboo has been an amazing fitness coach during this week. He provided us with a workout plan that has us building it, burning it, cardioing it up, and resting (thank GOD for rest!). We are doing things like burpees, which I absolutely hate, and lunges. Squats are okay — I can handle those, but I abhor the burpees. That is my least favorite exercise.

We are also walking at least 10,000 steps a day. That for me, is kind of hard, because I blog, which means I sit on my butt for several hours a day, so I have had to get creative on how to get those steps in.

The Food

So many have asked me — why mushrooms? Well, to be honest, mushrooms are an amazing source of protein. On average, mushrooms have 90 percent fewer calories than a ground meat alternative.  Finely chopped mushrooms look similar and blend seamlessly with meat, so classics can be made healthier without losing taste or satisfying texture. Simply substitute flavorful mushrooms for some, or all, of the meat in a traditional dish to reduce calories and fat.

Here are a few dishes I made this week that turned out to be simply AHmazing!

Breakfast

Spinach, Egg, and Mushroom Scramble

Spinach Egg and Mushroom Scramble #mushroommakeover

Lunch

Chipotle Mushroom Tacos

Chipotle Mushroom Tacos #mushroommakeover

Dinner

Spaghetti and Mushroom Bake Featuring Spaghetti Squash

Spaghetti Squash with Mushrooms #mushroommakeover

Grilled Steak with Mushrooms

Grilled steak with mushrooms #mushroommakeover

With each of these meals, I either traded out all the meat, or a portion of it in exchange for mushrooms, and you know what? I did not miss the meat at all! The mushrooms blended so well, and really made the dish heartier and more flavorful.

Here is my recipe for the Spaghetti Squash

Spaghetti Squash
 
Ingredients
  • 1 large spaghetti squash
  • 1 cup of sliced portabella mushrooms, diced finely like meat
  • 1 jar of spaghetti sauce
  • Parmesean Cheese for sprinkling
Instructions
  1. Preheat oven to 350 degrees.
  2. Slice the spaghetti squash in half lengthwise and then clean out the seeds like you would a pumpkin.
  3. Brush the inside with olive oil and sprinkle with salt and pepper. Place face down on a cookie sheet and place in the oven.
  4. Bake for about an hour.
  5. While the spaghetti squash is baking, sautee your mushrooms in 1 teaspoon of olive oil. set aside once they are done.
  6. Heat your spaghetti sauce and add sauteed mushrooms to the sauce.
  7. Once your spaghetti squash is done, take a fork and begin pulling it loose from the skin. It will flake off just like spaghetti.
  8. Add your sauce to the top and then sprinkle on Parmesan cheese. Enjoy!

Mushrooms are a great source of adding healthy flavor to your meals. :)

I will be sharing all the recipes from this week, next week on the blog so keep your eyes peeled for them!

Each week I will be sharing with you my progress, new ways you can incorporate mushrooms, and more!

Do you like mushrooms? What is your favorite variety?

I am an official Mushroom Ambassador for the Mushroom Council. While I am being compensated for my time in this ambassadorship, all opinions are 100% my own.

 

 

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