Day 125 Fennel and Mushroom Stir Fry

Cooking at the campsite

Fennel and Mushroom Stir Fry

1 Clove Garlic, minced
1/2 Teaspoon Kosher Salt
1 Lemon, zested and juiced
1/4 Teaspoon Fennel Seeds, ground
5 Tablespoons Olive Oil
8 Ounces Mushrooms, sliced
1 Fennel Bulb, chopped
1 Tablespoon Fennel Greens, chopped
1/4 Cup Parsley, chopped
 Salt and Pepper to taste
2 Ounces Nutritional Yeast

1. Whisk the garlic, salt, lemon zest and juice, fennel seed and olive oil together to make a lemony vinaigrette.

Lemon vinaigrette

2.  Mix the mushrooms, fennel and parsley.  Toss with the vinaigrette.  Season with salt and pepper.  Mix in the nutritional yeast.

3.  This can be eaten cold as a salad.  Otherwise, heat in a skillet until evenly warm.  Do not cook until mushrooms are soft.


Goes well with Pasta and Tomatoes

Soundtrack - Alice Cooper - A Fistful of Alice

Addicted to Results 4/30

Tea of the Day

I don't think the tea actually helps with weight loss, but it is made with roobios which is one of my favorite non tea 'teas'.  It also has orange peel, carob and cinnamon. Breakfast was one the Apple Banana Muffins with apple butter, a fiji apple and the rest of the breakfast scramble sans tortilla.

Lunch was an Eggplant Sandwich with Tomato Sauce. The eggplant slices were dipped in milk and egg substitute and dredged in a mix of flour and breadcrumbs.  The slices were roasted in the oven until they were crunchy.  The Tomato Sauce was made by cooking a yellow onion in olive oil until the onion was very soft.  Then the onion was removed and peeled and seeded tomatoes were to the oil and cooked into a sauce.  Some basil, salt and pepper were added at the end.  I saved the onions and some were on the sandwich made from the last of the Black Pepper Roll.

Eggplant Sandwich

I made a simple side salad of spring mix greens, almonds and Tomatillo Avocado Salsa.

Dinner was a Tofu Stir Fry over Brown Rice.  The tofu was cooked in a mix of olive and sesame oil.  I added onion, sweet potato and carrot.  This was cooked until the tofu was crispy and the veggies were soft. I made a sauce from vegetable broth, soy sauce and rice starch.  The sauce was added with a mix of different mushrooms.  This was cooked until the sauce thickened and served over brown rice.