Saturday, November 28, 2015
It’s Day 5 of my “30 Recipes in 30 Days” journey! If you’re still looking at Thanksgiving leftovers—and who isn’t?—this is the recipe for you. Because, let’s face it: everyone loves stuffed mushrooms. When they’re an hors d’oeuvre, they just contribute extra calories to the meal. But if it’s one giant portobello
or two served on a bed of garlicky greens for a main meal, then you can eat your stuffed mushrooms guilt-free. I use my wild mushroom and spinach stuffing, but you can include whatever you have on hand.
Click here for the how-to.
I’m currently doing a series where I’ll share some of my “best of” recipes and tips that take me through the holiday season healthfully and happily (and avoiding weight gain). I hope you join me! The menu will feature all of the things that comprise a salubrious diet for both your body and our planet, like vegetables, fruits, whole grains, nuts and beans, and sustainable proteins. In other words, what Cooking & Eating the PK Way looks like in practice during the holidays. (Learn more about my mission here). My philosophy is built upon the basics of healthy eating as shown in Harvard’s Healthy Eating Plate, yet the food-loving PK Way features my flair for global flavors—and a tantalizing taste of moderation. Because healthy food shouldn’t suck.