Mushroom Veggie Soup and More...

March 2014

(I participated in "The 30 Day Mushroom Makeover Challenge" a campaign on behalf of mamavation for I received compensation as a thank you for participating) 

Here are the 4 mushroom makeover meals I made this week. I’ll post the basic recipes for them later in the post, but first I wasn’t to talk about the other aspect of the 30 Weight Loss Mushroom Makeover Challenge. First I want to talk about the assignment given by our awesome nutritionist Corrine. This week I was asked to focus being more aware of my body. What does this mean?

-Pay attention to when I am hungry (and then eat.) and know when I am satisfied (and then stop eating). 

-Savor my meals, and pay attention to how I feel after each one. 

Wow was this assignment revelatory. Last week I learned the importance of eating at regular intervals. But it was still more of a set my clock thing vrs a be aware of my body sort of thing. So this week I tried to listen to myself more. Guess what my body was better than a clock! Who knew that our bodies were so smart? I have found that stopping to savor my meals, to pay attention to the taste, texture, and experience of eating these healthy foods. Doing this really took my meals enjoyment to a new level. Additionally I have noticed that while after eating certain foods (like meals made of mostly vegetables, and lean meats) I feel light and full of energy, while on the other hand when I eat other favorite foods (like meals heavy on the carbs like bread or pasta) I feel heavy, slightly sick, and sluggish.) 

As for working out: since the weather has improved I have switched using my elliptical to walking outside with my kids. When you factor in all the hills, the distance I am going, the quick pace, and the fact that I am pushing a 2 and 4 year old in a double stroller…Yeah I am getting a decent cardio to team up with the weight training. I have been loving it! I am sore but I feel great! 

As for the mushroom makeover meals…I am loving them. I have found myself checking out the Mushroom Council’s Website and Pinterest site for ideas which I then customize to meet my taste and needs. This week I made:

Mushroom Veggie Stir Fry: Stir fry over rice is a favorite in our house. Usually I make it with chicken and veggies, but this time I switched the chicken with chopped mushrooms.


1 cup baby bella mushrooms

1/2 cup red bell peppers

1 cup onions

1 cup celery

1 cup carrots

1 1/2 cup broccoli

1-2 tsp coconut oil

2 eggs

2-3 tsp soy sauce

I cooked up the mushrooms in a bit of coconut oil with red peppers, onions, carrots, celery, and broccoli. Then I moved the veggies and cooked up 2 eggs. After I mixed it all together I added a bit of soy sauce let it simmer for 2 minutes and poured it over rice. 

Mushroom Spaghetti: My family was requesting spaghetti for dinner, so I decided to switch things up and instead of using ground beef or chicken like I usually do, I used mushrooms sautéed up in coconut oil with onions, tomatoes, red bell peppers and green onions.  I mixed this in with our favorite spaghetti sauce and poured that over angel hair pasta. 

Mushroom Veggie Soup: I was feeling a bit under the weather yesterday so I decided soup was in order. I chopped up mushrooms, tomatoes, celery, onions, and carrots. I added them to the pot of water with my favorite (non msg) beef Bouillon. I let this simmer for an hour and it was perfect.  

Mushroom Hash with Green Onion Omelet: This morning I wanted something hearty so I made mushroom hash and a omelet. For the hash I just chopped up mushrooms and onions and sautéed them in coconut oil then added the shoestring potatoes with seasoned salt and let them cook for 5 minutes together. Then I served it beside a green onion omelet cooked with a small amount of coconut oil. 


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