Mushroom Makeover Challenge Week 4

April 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) 

And so my 30 day mushroom makeover Challenge draws near its end. When I think of this last month I am thankful for being a part of this challenge. Before I started this challenge our Nutritionist Corrine had me fill out a vision worksheet. The very first exercise of this “Best Me Worksheet” had me closing my eyes and envisioning where I want to be in my life in 3 months. As I followed this exercise, I had to stop myself from breaking down in tears.  In three months I would be facing the last days and weeks of my 3rd pregnancy. With both of my last pregnancies this was a time of pain and fear and low esteem. I wanted with all my heart to be healthy, happy, and feel beautiful as I expected the arrival of my blessing from God. Later in the worksheet I was asked what I am doing and plan to do to help me achieve my vision. The truth is this is something that has been on my mind a lot over this last year. It is because of this that I started earnestly working out this last year and improving my diet. And yet I know I needed more. 

This 30 day challenge has helped me immensely. The workout plan (MushroomMakeover Workout Plan.pdf (44.39 kb) given to me by Mark Segedie has kept me on track even when I had to occasionally modify it when I wasn’t feeling well. I have noticed that I have more energy, I feel better and even my husband has noticed how well I am looking for being almost 7 months pregnant. 

I think however that the greatest difference has been my diet. Thanks to the nutrition counsel, meal plan ideas, and nutritional focuses (eating at the right time and interval, being aware of how the foods I eat make me feel, Be aware of when my body tells me I am hungry and full, savoring the food I eat, watching my internal language…) in addition to the mushroom meal makeovers (substituting meat for mushrooms or supplementing the meat with the mushrooms in at least 4 meals a week.) I have been eating so much healthier. Some of the recipes were makeovers of family favorites. Other were inspired by recipes I found on the and the Mushroom Channel's Pinterest boards.  I find as I have been adding the mushrooms I naturally add more vegetables. I love how easy it has been to blend mushrooms into my diet and with how healthy they are this is a good thing. 

I never thought I could look and feel as great as I do while being so pregnant. I have hope that as I continue to apply the principles of this challenge in my everyday life, that two months from now will find me better then today. I look forward to finishing this pregnancy and recovering quickly so that I can be a happy healthy presence in my children’s lives. Thank you momavation for this opportunity. 

Ok, so now to the mushroom makeover meals for this last week of the challenge:

Breakfast Casserole: This was a hearty and delicious breakfast dish that was most filling. I love how well the mushrooms worked with this traditional morning dish. 


2 Cups Frozen Shoe String Potatoes

1 Cup Mushrooms

1 Cup Chopped Onions

½ Cup Red Bell Pepper

¼ Cup Cheese

4 Eggs

2 Tbl Milk

1-2 Tbl Coconut Oil




Preheat the oven to 350. Evenly spread the potatoes in a 9x9in pan. Sprinkle lightly with salt and pepper. Spread the grated cheese over the potatoes. Then in a pan sauté the mushrooms, onions, and red peppers in coconut oil with a touch of salt and pepper. Spread the veggies over the potatoes and cheese. In separate bowl beat the eggs and milk together and pour evenly over veggies in pan. Season according to taste with salt and pepper. Place in oven for 45-55 min. 

Beef/Mushroom Veggie Stir Fry: 

We love stir frys in our house. I was happy to note how well the beef chucks and mushrooms complimented each other taste wise. To make it I first cooked the beef in a pan with a little water. Then in another pan I sautéed the Mushrooms, Onions, Red Peppers, Celery, Broccoli and Carrots in a bit of water. Once the veggies were cooked yet still crisp I added in the beef and some Mandarin sauce.  This I served over rice.


Scrambled Eggs and Mushrooms:

I was in the mood for simplicity so I opted to make good old Scrambled eggs topped with mushrooms. For the eggs after whipping them in a bowl with a fork (I am a fanatic about having my egg yokes and whites completely mixed. I also added a touch of milk to make them fluffier. Then I cooked them in a small amount of coconut oil. I topped the eggs with some mushrooms I sautéed in a small amount of coconut oil and seasoned with salt and pepper.


Mandarin Noodles:

For lunch I sautéed in a small amount of coconut oil mushrooms and red bell peppers then mixed them with shell noodles (the kids love it when I cook fun shaped noodles) and added Mandarin sauce. A very simple dish that was light on the stomach yet filling. 


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