Noodle Bowl with Sesame Ginger Peanut Sauce – flavorful peanut sauce poured over perfect noodles and fresh veggies? deliciously satisfying lunch or dinner!
SPABETTIE IS A FINANCIALLY COMPENSATED BLOGGER AMBASSADOR FOR THE MUSHROOM COUNCIL, AND IS PARTICIPATING IN THE #MUSHROOMMAKEOVER 30 DAY. THE OPINIONS EXPRESSED HEREIN ARE THOSE OF SPABETTIE AND ARE NOT INDICATIVE OF THE OPINIONS OR POSITIONS OF THE MUSHROOM COUNCIL OR MAMAVATION.
I am wrapping up week four of the Mushroom Makeover, and I have all kinds of emotion and elation going on. I have loved this process. All of it.
Okay, perhaps not all of it – those workouts were killer to start. The awesome thing is? They do get easier! Going from finishing two or three circuits (always with a promise to Mark that I’d complete all four by end of day) to feeling stronger (oh my arms!) and seeing progress and change (oh my arms!). There is more than that, though – there is also this feeling of accomplishment, of seeing the proverbial mountain in front of you and then making your way to the top. This is my elation – or is it just adrenaline?
I will be incorporating several of Mark’s workouts into my normal routine – there are a few of Mark’s circuits I always look forward to (GUNS! CORE!), so those are staying.
I recently read something about it takes four weeks for us to see changes, eight weeks for those close to us to see changes… sitting in my hairstylist’s chair in front of the mirror last week – I saw definite changes! I also have had two people give me similar feedback, so I know these daily workouts, drinking lots of water (I always do), getting my 10,000 steps in – all the hard work I’ve been doing is paying off. Elation.
Then there is the other work, with our dietitian Corinne. This week our main focus was to be in tune with our hunger, and also recognizing when we are full. This is how I try to eat anyway, but I did have a snafu or two this week. We had some planned events that got in the way of my eating schedule, which found me making a sandwich at 10pm one night. Oddly, this seemed to contribute to the fact that I woke up so hungry the next day! I generally stop eating by 7pm at the latest, because I have some paranoia about being able to fall asleep. Normally my mornings begin with a coffee, and breakfast comes later – when I am hungry.
Corinne also gave us a second focus this week – whatever we wanted to work on. I joke with her that it’s almost like she has done this before – this week it is as if she knew I needed to revisit the electronics – or rather the turning off electronics – during mealtimes. I went right back to eating lunch in front of my laptop – even if I wasn’t working, simply catching up on social media – it is something I want to work on. I added that back to this week’s focus, which also ties in to being present while eating and doing so intuitively. I will miss working with Corinne – her guidance has been essential.
Our mushroom’ed eats this week:
One of my favorite things, a baked avocado. If you love avocados and have not yet tried this, it is time. They become a bit softer, but not mushy. The flavor is enhanced, and it turns one of my favorite foods into something of a comfort food. The mushrooms bring a satisfying bite of hearty flavor with few calories. Baked Avocado with Mini Shiitakes:
Shiitake Sesame “Scallop” Fried Rice. Scallops? My own plant based take on scallops, yes! I can never go wrong with fried rice at our house – one of Jason’s favorite foods, I believe. He will even eat the broccoli. A little bit of it. The shiitakes add the umami – adding to the unique nature of this dish.
I am still dreaming about this one – Taco Loaded Baked Potato. A stuffed baked avocado will always be my number one, but a loaded baker comes in a very close second. Finely chopping the mushrooms transforms them into a “ground meat” consistency, which works very well as a taco filling, again with fewer calories and fat.
A few mid morning chocolate cravings were satisfied this week with this Cordyceps Cocoa! This rich dark chocolate actually has both cordyceps and reishi mushrooms… a lovely hot chocolate.
Having fun with puns – my Pulled Porcini Sliders have already snagged a spot in next week’s dinner lineup. I’m already looking forward to them – might be a wrap situation this time. Adding mushrooms to the jack fruit really added to the hearty consistency – more like a traditional pulled pork – bringing satisfying and flavorful portions with lower sodium and calories.
last but definitely not least, these Mushroom Noodle Bowls with Spicy Peanut Sauce. This has sauteed baby bellas and shiitakes, a nice mix of my first pick mushrooms. I could drink this peanut sauce.
Noodle Bowl with Sesame Ginger Peanut Sauce
YIELD: two bowls
dairy, egg, and gluten free, vegan
2 servings rice noodles
1 tablespoon coconut oil
5-6 fresh baby bella mushrooms, wiped clean and sliced
6-7 fresh shiitakes mushrooms, wiped clean and sliced
1 large carrot, peeled and cubed
handful fresh basil, chiffonaded
1 green onion, sliced thin
1/4 cup Ginger Sesame Peanut Sauce
handful chopped peanuts, for garnish
Cook rice noodles according to directions.
Meanwhile, prep ingredients: slice mushrooms, chop carrot, basil and onion. In large saucepan, saute mushrooms and carrot in coconut oil until softened. Remove from heat.
Transfer cooked noodles into saucepan with mushrooms and carrot. Add basil, toss to combine. Divide between two bowls, garnish with green onion, chopped peanuts, Ginger Sesame Peanut Sauce and sriracha.
Loving the mushroom creations lately? Want to hear about my fellow ambassadors experiences? Come join the Mushroom Council for the #MushroomMakeover twitter party – this Tuesday, April 8th from 6:00-7:30pm PST (9:00-10:30pm EST). Read more here.
SPABETTIE IS A FINANCIALLY COMPENSATED BLOGGER AMBASSADOR FOR THE MUSHROOM COUNCIL, AND IS PARTICIPATING IN THE #MUSHROOMMAKEOVER 30 DAY WEIGHT LOSS CHALLENGE. THE OPINIONS EXPRESSED HEREIN ARE THOSE OF SPABETTIE AND ARE NOT INDICATIVE OF THE OPINIONS OR POSITIONS OF THE MUSHROOM COUNCIL OR MAMAVATION.
week one recap and Miso Arugula Greens with Roasted Portobello recipe
week two recap and Spinach Scramble Stuffed ‘Shrooms recipe
week three recap and Cheesy Nacho Mushroom Melts recipe
follow The Mushroom Council on twitter
like The Mushroom Channel on facebook
learn more at Mushroom Info AD
- 2 servings rice noodles
- 1 tablespoon coconut oil
- 5-6 fresh baby bella mushrooms, wiped clean and sliced
- 6-7 fresh shiitakes mushrooms, wiped clean and sliced
- 1 large carrot, peeled and cubed
- handful fresh basil, chiffonaded
- 1 green onion, sliced thin
- ¼ cup Ginger Sesame Peanut Sauce
- sriracha, optional
- handful chopped peanuts, for garnish
- Cook rice noodles according to directions.
- Meanwhile, prep ingredients: slice mushrooms, chop carrot, basil and onion.
- In large saucepan, saute mushrooms and carrot in coconut oil until softened. Remove from heat.
- Transfer cooked noodles into saucepan with mushrooms and carrot. Add basil, toss to combine.
- Divide between two bowls, garnish with green onion, chopped peanuts, Ginger Sesame Peanut Sauce and sriracha.