I don’t have an exact method of determining what/how to post here on HHH. I knew when I started this blog that I didn’t want to be one of those healthy living blogs where I posted about every meal I ate (don’t get me wrong, I read and love those blogs, but I just knew it wasn’t for me). Usually I try to base my posts around either a meal or a specific theme. But this post is a little theme-less. It’s just composed of bits and bites of things I’ve eaten/made/done of the last few days. Okay with you? Good. Let’s get going.
First, observe the photo to the right. This is something that I mean to tell you guys about almost every time I make something with a portabello mushroom. I like to remove the black “gills” before I use the mushroom (particularly important when cooking the sliced mushrooms with something else, as they can make the whole dish look sort of grey-ish). My favourite tool for this? A grapefruit spoon (small spoon with a serrated edge)! The spoon makes it SO easy remove the gills in one fell swoop. Just remove the stem, insert the spoon under the gills and run all around the underside of the mushroom. There! SO glad I got that off my chest!
Second, another low carb dessert (but I am “back” on carbs, as of Sunday night). Again, this one was so good, I’d eat it any time, not just when i was cutting carbs. It’s a twist on my tea-poached pears with brie and chocolate. I poached a halved, cored pear in water with a Maple tea bag, Epicure poudre douce and some sweetener until tender. I topped the pear with 3 tbsp of light ricotta mixed with vanilla and Splenda, and cacao nibs for the chocolate-y crunch. YUM! Like the mug? I got it in Vegas. In case you can’t read it, underneath the “eat chocolate” it says “not preservatives.” It’s from Ethel M, a chocolate company that makes delicious chocolates with no preservatives (I tried some, and brought a few home for special treats. )
…speaking of which, one of Ethel’s sea salted caramels was one of the first “carbs” I ate on Sunday night for dessert…that a rather ice crystal-y Skinny Cow bar that I think had been in the freezer since last summer. Trust me, the caramel was better.
This is my twist on Hungry Girl’s egg mugs (basically a microwave omelette). It was part of one of my low-carb breakfasts. I microwaved a couple of spears of chopped asparagus in the bowl in a bit of water for a minute. I drained the asparagus, wiped out the bowl, and sprayed it with non-stick spray. I put the asparagus back in, poured in 1/2 cup fat-free egg substitute, and mixed in salt, pepper, and dried dill. I microwaved for 2 minutes and voila: breakfast is served (plus a couple other things)! Easier to clean up from than a stovetop omelette, that’s for sure!
Last but not least, onto the BAM! No, I haven’t gone all Emeril on you. BAM stands for brie, avocado and mushroom – the type of panini I had for supper on Sunday night to welcome myself back to the wonderful word of carbohydrates. And it was so wonderfully delicious I wanted to share it with you. In the photo, you’ll see what I used to make it: PAM; 2 slices light bread; 1 portobello mushroom cap, de-gilled as above, then grilled with PAM and seasoning of your choice (I went for the grill pan since I was panini-ing anyway and the weather was iffy); light brie, a few slices red onion, 1/4 avocado (it needed to be used up, and so was the inspiration for the sandwich), salt and pepper, fresh basil and parsley; and my mustard crush: balsamic cracked pepper (almost out…BOO!).
I sprayed one side each of the bread with PAM, spread with mustard, then mashed the avocado on, then the mushroom (I actually had to trim it to fit, it was so big), salt and pepper, brie, onion, herbs and more salt and pepper. I grilled it in my grill pan over medium heat with the panini press on top, turning once. Mmmmm….up close and personal with the BAM! You want this sandwich, oh yes you do. Just look at those layers of flavour. I can’t think of a better way to re-introduce myself to my favourite macro-nutrient: the carbohydrate!
I hope you enjoyed the randomness of this post. What is the most random thing you’ve said or done lately?