My family and I had a wonderful holiday and I hope you did as well. We were able to have a laid-back Christmas at home and then left the next day to visit my sister and her family in the mountains for a white post-Christmas and New Years celebration. Good people, good times.
I was motivated to not stray from healthy eating by the fact that I had a Swimspot.com 2013 swimsuit trends video shoot on January 8th (at a gorgeous private home on the water side of PCH in Laguna Beach…spectacular view!). Let’s just say that cookies and candies don’t look as appealing when you know you will be on display wearing a slew of swimsuits shortly after the holidays.
In preparation for the shoot I ate my fill of fruits and veggies and stayed away from processed foods, grains, and legumes. I ate a ton of roasted mushrooms because quickly add substance and heft to meals. It was my habit to make a huge batch at the beginning of the week and it usually lasted me 5 days or so.
One of my favorite meals lately has been a water saute of onions and cabbage over roasted kabocha squash topped with roasted mushrooms and low sodium tamari or a spicy Asian sauce…yum!
INGREDIENTS2 24oz packs mushrooms (I bought mine at Coscto and used one pack of baby bellas & one pack of criminis) 1/2 cup red wine 1/2 cup reduced sodium tamari
- Wash mushrooms to remove dirt and shake off excess water
- Place the washed mushrooms in a bag along with the red wine and reduced sodium tamari
- Marinate in the fridge for 2-4 hours
- Preheat the overn to 350 degrees
- Place the drained marinated mushrooms on a baking sheet and bake for 45-50 minutes (stirring a few times along the way) until all of the liquid has baked off (be careful not to burn).
- Cool to room temperature and store in the fridge