Here's a pic of tonight's tea: mushroom stroganoff.
I used a pack of chestnut mushrooms & two portobello mushrooms, sliced and fried in butter with two chopped leeks and two garlic cloves. When the mushrooms start to soften, add a pinch of nutmeg and a tsp smoked paprika. Cook for 5 mins then add a small carton of coconut cream (not creamed coconut!) or if you can't get a carton, use the cream off a tin of coconut milk. Warm through, season and add a tbsp of fresh coriander.
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monday1957
3kg
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It was - I ate it really slowly as although it's not that substantial, it's so tasty and filling. Coconut cream is mind-blowingly high fat so hopefully it'll keep me going until midday tomorrow - that's the plan, anyway!
Ps when's your weigh-in day Tubby, as I'm dying to know how much weight you're losing following your new regimen?
I’ve been vegetarian since 1982, then in 2018 I finally decided to go the whole live & kicking hog and go vegan. But then last November I was ill and when I was in hospital, all I wanted to eat when I got out was scrambled eggs on toast! So my vegan lchf plans went out the window for a few months, and once I recuperated, I didn’t return to veganism. I still incorporate lots of vegan aspects into my meals, but for the present, I’m just vegetarian 🌱
Have started doing a version of mushroom stroganoff after seeing an earlier mention from you. This is very helpful and will be on my menu this week. Thanks Monday.
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