Fun fact! “Less than 3% of Americans get even the recommended minimum adequate intake of fiber” and “more than half of Americans think steak is a significant fiber source.” Contrary to popular belief, fiber is only found in plant foods – not animal foods. So, what can you do to include more fiber in your daily routine? Eat plants! Even if you start small – add an apple here, some roasted broccoli there, or a salad with dinner – you’re on your way to getting more fiber, which has an impressive list of health benefits. Think more about adding fiber-rich foods and less about removing certain foods. When you focus on adding the good stuff, you start to crowd out bad stuff.
Portobello mushrooms are a good source of dietary fiber, among other nutrients, and have a wonderful texture, making them a great addition (or replacement) for meat. If you’re thinking ugh, mushrooms are the worst, why is she telling me to eat fungi? Hear me out. I used to despise mushrooms. I used to think they tasted terrible and the thought of eating them made me queasy. But, then I learned how to season them, cook with them and finally I started to really enjoy them, and now I love them. For real.
If you’ve already been down that road and you still don’t like mushrooms, this recipe isn’t for you. But, if you’re willing to give them another shot, I encourage you to do just that. You have nothing to lose, and if you end up enjoying them, you have a lot to gain!
PORTOBELLO “STEAK” SALAD WITH MASSAGED KALE IN CREAMY AVOCADO TAHINI DRESSING
Recipe by Jentry Lee Hull
Yields 2 servings
Portobello Steak Ingredients:
- 3 Portobello mushrooms
- 1 small onion
- 1 Tbsp. olive oil, optional
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. Dijon mustard
- 1 Tbsp. vegetable broth or water
- 2-3 cloves garlic, crushed and minced
- pinch of Himalayan salt
- pinch of cayenne pepper
Massaged Kale Salad Ingredients:
- 1 large bunch curly kale, removed from stems
- 1 large avocado
- 1 Tbsp. tahini paste
- 1 orange or lemon, juiced
- pinch of Himalayan salt
- pinch of turmeric powder
- shredded carrots
- diced bell pepper
- sliced tomatoes
- sliced cucumber
- sliced red onion
- pomegranate seeds
Directions:
- Prepare massaged kale salad:
- De-stem kale and tear into small, bite-sized pieces.
- Place prepared kale in a large salad bowl, combine with 1 avocado, tahini, orange/lemon juice, pinch of salt, and pinch of turmeric
- Using clean hands, massage ingredients with kale leaves (for ~1 minute) until kale becomes bright green and fragrant. This will turn tough, bitter kale into sweet, juicy, tender kale!
- Incorporate kale with veggies, toss mixture and set aside in fridge until Portobello/onion mixture is ready to serve.
- Prepare Portobello “steak” and sauce:
- In a small glass dish, whisk together olive oil, balsamic vinegar, Worcestershire sauce, Dijon mustard, broth/water, garlic, salt, and cayenne. Set aside.
- Rinse portabellos and pat dry. Slice and set aside.
- Thinly slice onion and set aside.
- In a large pan over medium-high heat, add mushrooms and onion, and cook for ~5-8 minutes, or until contents is browned and crispy on the edges.
- Reduce heat to low, add sauce, and cook for another 2-4 minutes, until mushrooms are saturated with sauce and remaining sauce is reduced.
- Remove from heat.
- Assemble salad:
- Divide massaged kale salad into two serving bowls, top with Portobello “steak” and enjoy!
Cheers to your health!
Coach Jentry
Gumsaba Outdoor Fitness Class schedule Saturday 11/7/15
8:30 AM Saturday Co-Ed Boot Camp – Coach Jentry – Met Con Saturday!