Mushroom Stroganoff

There is so much conflicting views online as to what is the best sort of diet to follow.  I think the ‘fast results’ fads are beginning to fade as realistically they are not (1) healthy (2) sustainable.  Everybody’s goals are different and it is not a one plan fits all area.

More and more studies show the specifics of a diet ie Low carb high protein  etc don’t actually matter that much for weight loss in the long run, as long as it’s a healthy and realistic reduction in calorie intake.

Plant based diet however has shown to have numerous benefits.  It is based on increasing the amount of whole natural foods in the diet, eliminating highly processed meals.  Plant based is the solid base on which many weight loss programmes are derived from.

However its requires a bit of organisation, as with all healthy eating plans, if you are going to follow it strictly.  I’m not quite at this level of organisation re meal preparation (a girl can keep hoping and trying!!) so the plan is to increase plant based meals gradually without putting too much pressure on myself to do it 100%.  More of a better me project.

I made this mushroom stroganoff recipe for myself and my toddler, who ate it all so that’s a good sign she enjoyed it also!!  It was so simple, so quick and delicious. Ticking all the boxes.

Mushroom Stroganoff

1 tbsp olive oil
1 onion, diced
2 cloves garlic, grated
400g mushrooms, sliced
200g dairy yogurt (you could use soya for vegan)
1 TBSP of dijon mustard
1 tsp paprika
A bit of parsley
Salt & pepper to season
Basmati rice, to serve

Instructions
In a frying pan heat the olive oil and then add the onion and garlic, cook until they are soft and translucent.
Add the mushrooms gradually to ensure they are cooked evenly for 5-10 minutes.         Add the paprika, mustard and yogurt.
Reduce the heat and simmer for 5 minutes.
Add the parsley and seasoning and serve immediately with warm Basmati rice.

I hope you enjoy it 🙂

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