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Archive for the ‘Breakfast’ Category

For Fall, A Return to Routine

Elizabeth M. Ward, M.S., R.D. shares tips to establish healthy habits at the start of the school year.

Forget January: September is New Year’s for moms.

The start of a new school year signals a return to business as usual at home. Long days of lounging by the pool are behind us, and it’s time for more activity, and more nutritious meals and snacks.

Fall offers families a chance to turn over a new leaf, and as the season changes, most moms vow to help themselves and their family to live better. Sustaining resolutions made at any time of year is challenging, however, there are a few out-of-the-box strategies that can help keep healthy routines on-track and interesting for parents and children.

Think different

Your child doesn’t like cereal for breakfast and won’t touch sandwiches at lunch? No worries. As long as it’s healthy, any food can be enjoyed at any meal.

We’ve all heard the saying that breakfast is the most important meal. Eating in the morning energizes the body and brain after a long period without food. A slice of thin-crust pizza topped with mushrooms, peppers, and onion paired with orange juice, or turkey and cheese on whole grain bread and carrot sticks or fruit are just as good for you as more traditional choices, such as cereal, milk and fruit.

A healthy lunch sustains children through the second half of the school day. Children who don’t favor sandwiches can tote hummus or another bean dip, along with celery, cherry tomatoes, and sliced white button mushrooms for dipping, and pair that with string cheese, a whole wheat roll, and fruit.  For another balanced meal option, thread chunks of leftover cooked chicken, cubed cheese, cherry tomatoes, and mushrooms on skewers, and pack with half a whole grain bagel or whole wheat roll, and milk.

Dinner can be hectic once after-school activities resume. When you’re in a rush, make breakfast for dinner instead of ordering take-out, which is often more expensive and less nutritious than homemade fare. My family loves omelets with leftover vegetables, such as broccoli, red bell peppers, sautéed mushrooms and onions, along with whole grain toast, fruit, and low-fat milk.

Children and adults snack more than ever, and that means snacks should be nutritious foods, not treats, like sweetened beverages, snack chips, and cookies. Stock the kitchen with healthy choices, such as low-fat yogurt and fruit to make smoothies, peanut butter and sunflower seed butter, whole grain crackers, nuts, and raisins.

Treat yourself

Forget about giving up your favorite foods and asking your kids to do the same. Allow yourself a small treat every day, such as a piece of chocolate, a few chips, or a frozen dessert. Most people, even those trying to lose weight, can spare about 100 calories a day for treats.

Change up your workout

Once children return to school, it’s typically easier for them to get the 60 minutes of daily physical activity health experts suggest. It may not be so easy for mom to include the minimum of 30 minutes of exercise on most days of the week.  Exercise doesn’t have to be elaborate to be effective. If you can’t work out for at least 30 minutes in a row, find other ways to include exercise, such as three 10-minute walks during the day. Any physical activity counts toward wellness. Play tag or catch with your kids, and go for walks or bike rides as a family.

What tips do you have for starting out the new school year on a healthy track?

 

 

A Perfect Weekend Brunch

There are two ingredients for success when it comes to creating a relaxing and charming weekend brunch: delightful company and delicious food. Whether you’re a host-extraordinaire or you’ve never hosted weekend brunch, take the time to prep recipes and drinks beforehand so you can spend time socializing with guests.

I like cooking with mushrooms because I can sauté and freeze them days before the brunch then easily use them the morning of the get-together. Mushrooms are also versatile, so they make a great option to toss into a classic dish like a quiche or omelet, or a more gourmet dish that takes homemade brunch to a new level.

Reinvent typical pancakes with this recipe for Sweet Potato Pancakes with Balsamic Maple Mushrooms. It provides just the right combination of savory and sweet, and is the perfect dish to transition your plate from summer to fall.

 

When hungry guests arrive, have an appetizer ready to serve before the main event. A top-notch brunch appetizer option is Sage and Mushroom Filled Croissants. Simply prep ingredients the night before so you can throw them in the oven the morning of the brunch and make your meal seem effortless.

And brunch with friends is always better with a few fun drinks. Thankfully, Pinterest is a great source to find creative beverage ideas like a do-it-yourself Mimosa bar.

What are some of your favorite brunch recipes?

Celebrating Breakfast with Mushrooms

It’s that time of year again! The kids are heading back-to-school, the casual days of summer are coming to a close and the daily calendar’s starting to get full of places to be and things to do. When the daily routine starts to get hectic, quick breakfasts become essential to get your family fueled and out the door. During the week, it’s a challenge to whip up a breakfast that isn’t pre-made. However, with a few staple ingredients, and plenty of mushrooms on hand, a healthy and delicious breakfast can be prepared in no time at all.

The Mushroom Channel is celebrating “Breakfast of Champions” through the month of August. Whether it’s planning for the workday routine or weekend brunch, breakfast is important and The Mushroom Channel is here to also make it enjoyable.

 

Easy Monday Breakfast
Did you ever think that a healthy and delicious egg scramble could be made in less than ten minutes? A scrumptious Mushroom Egg Scramble in a Mug takes just minutes to prepare and cook in the microwave. As an extra bonus, it’s easy enough for kids to do help prepare and eat out of their favorite mug.

Weekend Brunch
When company comes over for the weekend and you’re scrambling for ideas, impress guests with Swedish Pancakes with Mushrooms. It provides a savory twist on a classic dish. You can even add additional veggie favorites for an extra dose of nutrients!

The Leftover Breakfast
Don’t let your leftover veggies from dinner go to waste. Scramble an egg, toss in your leftover mushroom vegetable mixture and wrap it up in a burrito for a healthy on-the-go meal. To get started, check out this Mushroom Breakfast Burrito recipe.

For more delicious breakfast ideas, visit our full breakfast database  and our breakfast board on Pinterest.

Fourth of July Recipe Round-Up

From breakfast to dinner, from Sunday to Saturday, meals are prepared every day. It can become a repetitive routine until a holiday sneaks up on you and meals turn into a celebration of the food we love.

Now that the Fourth of July has passed it would be easy to dive right back into the daily humdrum of meal prep.  However, there is no reason that with a table full of loved ones and a bounty of delicious ingredients you can’t turn a warm summer night into a celebration.

To honor summer meals, we’re sharing a roundup of some of our favorite Fourth of July mushroom recipes that make every day worth celebrating!

Roasted Poblanos with Mushrooms

Mushrooms bring out an earthy and hearty flavor in this classic Mexican recipe by Stacie Billis from One Hungry Mama. It is the perfect option for a summer fiesta with tortillas.

It doesn’t need to be Cinco de Mayo to get this mama hungry for Mexican food. Mexican cuisine is among my favorites, and not just the cheesy Tex-Mex dishes most popular in the States. Don’t get me wrong—I love those, too—but Mexican food is so much more than burritos and quesadillas, and mushrooms play a significant role in Mexican regional cooking. Mushrooms’ meaty texture and earthy flavor perfectly paired with chiles.

Mushrooms—hongos, in Spanish—have long been enjoyed by cooks from the mountainous regions of Mexico where they grow wild. Their texture is ideal for many traditional Mexican preparations. They are great in moles, stews and as a stuffing in anything from peppers to quesadillas. Cook them in beans and fried with onions, and they pair well with fish, meat, cheese or just other veggies. And, if you ask me, that’s the best way to enjoy mushrooms in Mexican food: in hearty vegetarian dishes that satisfy even the most serious meat eater.

This recipe is one of my favorite ways to incorporate mushrooms into traditional Mexican cooking. Rajas con crema—strips of roasted poblano peppers cooked in cream—is popular in, among other cities, Puebla and Oaxaca, both of which are surrounded by mountains. It only makes sense, then, to add mushrooms—so I did!

This dish, rajas con crema y hongos, is as gratifying as vegetarian food gets. It’s complex, filling, delicious, and not just in a delicious-for-vegetarian-food kind of way! It’s great all year around and with whichever mushrooms are in season. I especially love this dish in summer when roasting the poblano peppers is as simple as throwing them on the grill. Serve with warmed corn tortillas for a fresh take on taco night or do like many Mexican locals and enjoy these for breakfast. They are delicious alongside scrambled eggs!

Rajas con Crema y Hongos (Roasted Poblanos with Mushrooms)
Serves 6

Ingredients:

• 8 poblano peppers
• 4 tablespoons salted butter, divided
• 1 cup chopped shallots
• 24 ounces cremini mushrooms, wiped, trimmed and sliced
• 3/4 cup Mexican crema (you can substitute sour cream)
• 1/2 cup shredded sharp cheddar cheese
• Salt and pepper

Directions:

  1. Begin by roasting the poblano peppers. If you have a grill, set it to high and place peppers on the rack; close the grill and allow the down side to   blacken. Turn peppers and repeat. Continue until the peppers are completely charred on all sides. (You can also do this on a gas stovetop, using the open flame to char the peppers.)
  2. Put blackened peppers in a brown paper bag or in Tupperware and seal shut; allow peppers to cool, about 5-10 minutes. Remove peppers from bag or container and peel off the blackened skin—it should come right off leaving you with soft flesh. Remove the stem and seeds, and cut the flesh into ½-inch wide strips. Set aside.
  3. Heat 2 tablespoons of butter in a large frying pan set over medium-high heat. Once melted, add shallots and sauté until caramelized. Add mushrooms and sauté for about 4 minutes, stirring occasionally, at which point the mushrooms will shrink and release their liquid. Continue cooking until the liquid evaporates, another 2-3 minutes.
  4. Add remaining butter and roasted peppers; cook for 2 minutes. Add crema and cheese. Stir and cook for a minute or so, just until the cheese melts and the flavors come together. Be careful not to overcook or it will get gummy.  Season with salt and pepper to taste. Serve warm with warmed tortillas or scrambled eggs.