Red Potatoes, Portobello Mushrooms and Vegetable Medley

Today post is all about cutting unnecessary calories, meat and fat. Don’t worry; these dishes will still be tasty.

After some research I found out that after 30 years we are finally stabilizing obesity level in US. Many are joying gyms, working out at home, eating lighter meals, and are turning the future into brighter one not only for us but for our children too.

Last month, I started introducing my kids to healthier meals, exercising and we are making each day fun with different kinds of activities. I am taking them with me on this adventure to change our eating habits. Food is our medicine, and there is no lie when you hear “we are what we eat”.

When I spoke with chef Ameera yesterday she gave me several recipes and easy steps and directions.

I loved this whole meal. Two of the recipes had balsamic vinegar, which I’m not a big fan of so I just made a little adjustment. I replaced it with Garlic vinaigrette which gave the dish a nice kick and little bit of flavor. If you like balsamic vinegar try using that and I am sure that you will like it.

I changed my diet completely, and am still working hard to improve because of the health issues. I haven’t gained a pound since I made a lifestyle change 4 months ago. 

Hopefully the recipes that I present, and my posts will reach at least one person to give up unhealthy fats, avoid fast food chains and high caloric meals and try to eat good balanced meals which your body needs.

 I leave you with these recipes provided by Chef Ameera. I made with a few adjustments.

Buttermilk, Garlic & Parmesan Smashed Potatoes

Serves 4

Ingredients:

• 1 pounds Red potatoes, diced with skins
• 4 garlic cloves, smashed and roughly chopped
• 3/4 cup low-fat buttermilk
• 1/4 cup non fat milk
• ¼ cup grated Parmesan
• 3 tablespoons Italian parsley, chopped
• 1/8 teaspoon cayenne pepper
• Salt & Pepper to taste
• 1 tablespoon unsalted butter

Directions:

Place potatoes and garlic in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 12 minutes.

Drain the potatoes, add the butter and mash with a hand masher. Slightly warm milk and mash with potatoes to desired consistency. Stir in cheese, Italian parsley, salt and peppers. Enjoy! 

Grilled Portobello Mushrooms

Serves 4

Ingredients:

• 4 Portobello Mushrooms
• 4 tablespoons extra virgin olive oil
• 1/2 teaspoon Garlic Vinaigrette (in original 4 tablespoons balsamic vinegar)
• 2 tablespoons garlic, chopped
• 2 tablespoons shallots, chopped
• 2 teaspoons red chile flakes
• 1 tablespoon Italian parsley, chopped

Directions:

Wipe down mushrooms with a dry cloth or paper towel and remove stems. Place caps on a plate with the bottom/gills facing up.

In a bowl, combine the oil, shallots, garlic, chile flakes, parsley and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 -2 hours.

Pre-heat grill on high for at least 10 minutes. Grill 10 minutes.

Oven Roasted Vegetable Medley

Serves 4

Ingredients:

• 2 cups broccoli florettes
• 2 cups cauliflower
• 1 cup yellow squash, cut in 1-inch pieces
• 1 cup Italian squash(zucchini), cut in 1-inch pieces
• 4 tablespoons extra virgin olive oil
• 1/2 teaspoons Garlic Vinaigrette(in original 2 tablespoons balsamic vinegar)
• 4 tablespoons garlic, roughly chopped
• 2 teaspoons lemon zest
• Salt and pepper to taste

Directions:

Preheat oven to 450. Cut broccoli, cauliflower, yellow squash, and zucchini into bite size pieces. In a large bowl, add olive oil, vinegar, garlic, lemon zest and salt and pepper. Add chopped vegetables and mix until evenly coated. Place in a roasting pan or cookie tray lined with foil for easy clean up. Roast for 30 minutes, stirring occasionally. 






Thank you Chef Ameera because you gave me such a great recipes, they were really easy to prepare and incredibly tasty!

Enjoy your day!

Your Friend, 

                              Sandra

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