Archive for the ‘Mushroom News’ Category

Being a Role Model for Good Health

As a parent, you want to instill healthy lifestyle habits in your children early on. Elizabeth M. Ward, M.S., R.D. suggests some great tips for helping yourself and your children to good health.

Moms encourage their children to finish their milk, eat their veggies, and stay away from too many cookies and chips.

If you’re a mother, it may seem like your admonitions to eat better fall on deaf ears, but research and personal experience say otherwise. As it turns out, mothers possess the power of persuasion in more ways than one, especially when it comes to influencing what their daughters eat.

My mother often jokes that my grandmother, who arrived in the U.S. from Italy at the age of 17, was the original dietitian in the family. “Nana” didn’t have all the scientific facts and figures about food that I often spout to my children, but she did have the right idea about preparing balanced meals. She passed that knowledge on to her daughter.

My mother worked full-time outside of the home, yet resisted the temptation to serve us processed foods for meals and snacks. She was raised on the idea that a balance of colors on the plate made for a healthier meal. In a way, she was right: brightly colored vegetables, such as carrots, contain different beneficial compounds than paler produce, such as mushrooms, yet both vegetables are equally good for you.

Don’t get me wrong: We didn’t eat perfectly. My family’s love of bread and desserts (my brothers, parents, and I often overate), created weight control challenges for all of us.

While my mother struggled with her weight, she never strayed from serving healthy, balanced meals. That’s noteworthy, since moms who constantly diet influence their daughters to think about dieting, possibly leading to disordered eating.

As the mother of three girls, I can see how strongly daughters identify with their moms, and how actions speak louder than words. I’m like my mother in that I am nearly militant about family meals. We eat together as often as possible.

 

 

The meal may be as simple as take-out pizza, salad, and fruit. That’s okay, because family meals need not be elaborate to be effective: Studies show that the more often you eat together, the greater the chance of consuming fruits and vegetables, whole grains, calcium-rich foods, such as milk, and fewer soft drinks.

Being a mom is no small feat. You serve as a role model for healthy eating and an active, healthy lifestyle, and you support your child in doing the same. Mothering can be exhausting, but it’s important to remember you don’t need to feed your family perfectly every day. Do the best you can and you’ll be paying it forward by passing on the healthiest lifestyle possible to your children, and beyond.

Here are tips for helping yourself and your child to good health:

  • Eat the healthy foods and drink the beverages (water, low-fat milk, and 100% juices) that you want your children to consume. For example, research shows a mom’s own milk drinking habit is linked to more milk and fewer sugary drinks in her child’s diet.
  • Make every effort to have family meals at home and serve as a healthy role model. Keep those meals full of enjoyment and free of criticism.
  • Exercise together (take a walk, bike ride or do yard work) and exercise independently to serve as active role models.
  • Avoid pressure or restrictive feeding practices at mealtime. Pressuring, cajoling, and threatening will not get kids to favor healthier foods in the long run, and the opposite may occur.
  • Engage in healthy lifestyle changes to address a healthy weight, rather than restrictive, unhealthy diets.

 

How do you encourage your children to lead a healthy lifestyle?

 

Celebrate Cinco de Mayo with Mushroom Tacos

Cinco de Mayo (May 5) is a Celebration of Mexican heritage and pride observed nationwide with food and fiestas!

I’ve always loved this holiday, especially since one of my lifelong friends hosts an annual Cinco de Mayo party to celebrate her heritage and pride. Her father was born and raised in Mexico and brings rich cultural traditions to the party even adding some American flair, like stuffing a colorful piñata with candy. He prepares the most delicious chicken enchiladas topped with Chihuahua cheese, guacamole, fresh flower tortillas and Spanish rice. The music of the Mariachi band is always playing in the background.

This year I still plan to celebrate in-style (with my sombrero, of course!) – but I’ve decided to bring a lighter meal option to the table that will taste just as great with half the fat and calories. By substituting the creamy chicken enchiladas with mushroom tacos, I will be able to enjoy a fresh tasting Skinny Girl Margarita with my meal!

Mushroom Tacos with Salsa Verde (Makes 8 servings)

Taco Ingredients:

  • 2 Tbsp. Olive Oil
  • ¼ lb. 85% lean ground beef
  • ¾ lb. white button mushrooms
  • ¾ lb. crimini mushrooms
  • 2 cups julienne of sweet onions
  • 1 Tbsp. minced garlic
  • 4 Tbsp. ground chile pepper
  • Salt and pepper if necessary
  • Lime juice to taste
  • 8 Corn Tortillas
  • 1 cup shredded green cabbage
  • 2 Tbsp. chopped cilantro
  • 4 Tbsp. Cotija Cheese, grated

Avocado Salsa Verde Ingredients:

  • 1 large, ripe avocado, peeled, pitted and cut in ½-inch dice
  • 1/3 cup diced tomato
  • 2 Tbsp. finely chopped onion
  • ½ Tsp. seeded and minced Serrano chili
  • ½ Tsp. minced garlic
  • 1 Tbsp. lemon or lime juice
  • 2 Tbsp. chopped cilantro
  • 1/4 Tsp. sugar

Directions:

  1. Heat a sauté pan over medium-high heat. Place ground beef in pan and cook; season with salt and pepper. Sauté for 3 to 5 minutes until golden brown. Chop mushrooms to approximately the size and texture of ground beef and sauté in a separate pan with 2 tablespoons olive oil for 3 to 5 minutes.
  2. Combine mushrooms and meat and set aside.
  3. Heat sauté pan used for ground beef over medium-high heat. Add onions and sauté until golden brown. Add garlic and cook until fragrant. Add the mushroom/beef mixture and ground chili pepper. Sauté 2 to 3 minutes, stirring. Adjust seasoning with salt, pepper and lime juice.
  4. To serve, toss shredded cabbage with salt, pepper, lime juice and cilantro. Place 2 tablespoons of shredded cabbage on a tortilla, and top with 2 tablespoons of mushroom and beef mixture. Top with a generous tablespoon of avocado salsa, and sprinkle with Cotija cheese to taste.

 To make Avocado Salsa Verde: Combine all salsa ingredients and refrigerate for at least an hour.

For more great ideas, check out the Huffington Post slideshow: Cinco de Mayo Recipes: 10 Simple Nutrition Tricks For a Healthier Fiesta.

Tips to Get Your Kids to Eat More Veggies

After a long day at the office, running errands and getting the kids to soccer practice, finding time to cook as a parent can be stressful. What’s worse is trying to get your kids to eat what you cook, especially VEGGIES! Sometimes it is dejecting to deal with what it takes to get kids to eat the amount of fruits and veggies suggested by MyPlate – the government’s nutrition guide. Part of you just wants to give in and allow the children to eat what they want.

MyPlate recommends half of the dinner plate be full of fruits and veggies. That’s right – half of what children (and everyone, really!) are supposed to eat are wholesome veggies like broccoli and squash and fruits, including bananas and apples. That does not include kid-favorites like hotdogs, french fries, mac ‘n’ cheese and chicken fingers.

Which leads to the question, “How do I get my kids to eat more veggies?” Here are two useful tips that can help:

1. “Sneaky Mom” – Use the “Sneaky Mom” technique by hiding veggies in your kids favorite dishes, like pizza, burgers and lasagna.

 

One way is by using the “swapability” cooking technique. Substitute mushrooms for a portion of a higher calorie ingredient, such as meat. You not only add an extra serving of vegetables to the plate, but you also reduce calories and fat in a meal.

The swapability technique is as simple as three-steps:

  • Chop mushrooms to similar texture as meat, like ground beef
  • Cook the chopped mushrooms
  • Combine the cooked mushrooms with the meat

2. Make Cooking Fun – Involve your kids in the kitchen with the food preparation. Give them small tasks, such as washing fruits and veggies. Let them mix the salad or stir the sauce. When you have your kids help in the kitchen, it allows them to learn about nutrition and the foods they eat. Also, they’ll be more likely to try new foods they’ve helped make.

Feel free to share a comment below to let us know how you get your kids to eat more veggies!

Take a (Spring) Break with Easy Mushroom Fajitas

It’s finally spring! This time of year always makes me itch for a fun getaway. Since there is no spring break vacation on my calendar this year I decided to give myself a staycation, complete with my favorite vacation food…fajitas!

Fajitas have always been a favorite of mine because they are tasty no matter what I’m craving – beef, chicken or even veggie. This time I settled on using steak. It’s the perfect complement to the medley of crisp-tender spring veggies like onions, bell peppers and mushrooms. And besides, who doesn’t love the flavor-packed combo of steak and mushrooms?

This recipe was a total breeze to put together. While the steak marinated, I chopped all of my veggies and preheated the grill. In less than 15 minutes, I was ready to savor the flavors of vacation without having to leave my backyard!

If you share my love for fajitas and appreciate leisurely meal preparation, then you’re going to enjoy this Mushroom Steak Fajita recipe.



Mushroom Steak Fajitas (serves four)

Ingredients

  • 12 oz sirloin or other boneless steak, about ¾-inch thick
  • 1 tablespoon no-salt fiesta lime seasoning (Like Mrs. Dash), divided
  • 1 tablespoon olive oil
  • 3 cups sliced crimini mushrooms
  • 1 medium green bell pepper, sliced into strips
  • 1 medium red bell pepper, sliced into strips
  • 1 medium yellow or white onion, sliced into strips
  • 8- 6-inch whole wheat tortillas
  • 1 medium tomato, diced
  • 2 cups shredded iceberg lettuce
  • 4 tablespoons non-fat sour cream

 

Directions

  1. Slice beef across the grain into ¼-inch strips. Place in a medium bowl with ½ tablespoon fiesta lime seasoning’ toss to coat.
  2. Place mushrooms, peppers and onion and remaining fiesta lime seasoning in a large bowl; toss to coat.
  3. Heat oil in large, non-stick skillet. Add beef strips; cook about 3-4 minutes. Remove from skillet. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes. Add beef back to skillet and sauté mixture 1-2 more minutes.
  4. Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.

The Mushroom Council and Partnership for a Healthier America

When we think about kids, food and nutrition, one topic comes to mind lately: childhood obesity. According to the CDC, childhood obesity rates in America have tripled over the past three decades, and today, nearly one in three children in America are overweight or obese. It’s a serious problem that calls for serious efforts from our government, food companies, corporations and ourselves to solve.

Today the Mushroom Council is proud to announce that we’ve joined with the Partnership for a Healthier America (PHA) as a key sponsor of the inaugural “Building a Healthier Future” Summit and true partner in PHA’s mission to end childhood obesity.

We are involved for one simple reason – we believe mushrooms can be part of the solution to improve the health of children and families across the country. Our mushroom growers are proud to help families put healthy foods on their tables, offering low-calorie, nutrient-rich produce that can easily be added to their favorite meals. One easy example: replace some of the higher-calorie items in a recipe with finely diced mushrooms to help cut calories in dishes like burgers, tacos, spaghetti or sloppy Joes.

Highlighting all of the reasons and ways our loyal fans have come to love mushrooms, we’re bringing mushrooms’ outstanding nutritional benefits and meaty, satisfying texture straight to Washington for the inaugural summit, November 29-30. We’ll be dishing up some of our favorite mushroom recipes for more than 600 like-minded attendees. Guests of the event represent foundations, advocacy groups and businesses committed to finding solutions to childhood obesity from every angle, as part of the larger hope to end this crisis within a generation. Stay tuned to the Channel for more updates from the event!

The Doctor is In!

Take three mushrooms, and call me in the morning

Most doctors don’t make house calls, but lucky for us, Dr. Oz does! This week he invited one of our favorite dietitians, Liz Ward, onto the show to talk about the mighty mushroom. Watch the video to learn more about three different kinds of mushrooms – white buttons, creminis, and maitakes – and fun ways to cook with them to get more nutrients onto your plate!

Tasting is believing! Try one of the recipes mentioned on the show with your family today:

Like what you see?

Check out the Facebook page for Liz’s new book, MyPlate for Moms, for more nutrition and cooking tips.

‘Shrooms Shine in Sunny San Diego

The Mushroom Council recently travelled to sunny San Diego to meet and mingle with nearly 10,000 of the best and brightest nutrition and health professionals at the American Dietetic Association’s Food & Nutrition Conference & Expo (FNCE).

We hosted a booth on the expo floor where attendees could stop by, learn about the health benefits of mushrooms, chat about nutrition and sample our healthy Mushroom Tacos with Salsa Verde. These weren’t your ordinary tacos, though… We put our own spin on a traditional all-beef taco filling by using a blend of 75 percent mushrooms (a mix of buttons and creminis) and 25 percent beef.

And how did it taste? Incredible! By chopping up mushrooms extra fine, mimicking the texture and consistency of ground beef, the blend was seamless and delicious. Plus, the resulting dish has less calories, fat and sodium than the original all-beef filling.

Food is just one component of FNCE. Keeping with the nutrition tradition, we also dropped in on educational sessions covering all aspects of health and nutrition. Here are some highlights from the experts on key learnings and trends/tips:

  • What’s new in healthy foods, ABC15 –Michelle Dudash, RD, highlights some food trends from the conference including our scrumptious Mushroom Tacos (we hope these become a trend!)

We had a great time seeing familiar FNCE fun-guys and making new friends.  Thanks to everyone who visited our booth. Can’t wait to catch up with you all again in Philadelphia for FNCE 2012!

Mr. Food Celebrates Mushroom Month!

Our friend and fellow fun-guy Mr. Food recently traveled to the Mushroom Capital of the World, Kennett Square, PA., to celebrate National Mushroom Month. After a couple days in town soaking up local inspiration, he whipped up two new easy-to-make mushroom recipes: Mushroom Lovers’ Chicken and Overstuffed Portabellas. Try your hand at them this month, and tell us what you think!

Also, check out Mr. Food’s blog detailing his mushroom-centric travels. Have you got any trips on the books for National Mushroom Month?

Mushrooms in the News

Mushrooms add the ‘meat’ If you needed an excuse to add mushrooms to your menu, the Bismarck Tribune makes the case.  Not only do mushrooms offer something toothsome and remarkably “meaty”, but they give off bursts of flavor with every bite.  As the journalist describes, “Mushrooms are also fantastic little sponges, soaking up the briny, salty or savory flavors of liquids in a dish and happily releasing them as you chew.”  With three recipes included, you won’t be hard pressed for options.  The difficult part is deciding which to try first!

Table Talk: Mushrooms really are magical Some people love mushrooms and some people love mushrooms.  Debbie Salomon of the Burlington Free Press is definitely one of the latter.  Really, what’s not to love?  Low in calories, high in taste, satisfying texture and versatility are just a few of mushrooms’ strengths.

The Magic of Mushrooms From nutrients to disease fighting phytochemicals, mushrooms have it all. Indeed, this brief from Reader’s Digest is probably the tightest, most credible, fact-filled description of why everyone should eat mushrooms, for the health of it.

Never underestimate the power of mushrooms As this Miami Herald article points out, “those ancient healers might have been onto something” when prescribing mushrooms to patients.  The article notes that white button mushrooms have been shown to help boost the body’s immune system and the mushroom family as a group contains the nutrients necessary to help prevent skin aging.  That’s one beautiful food!

Your Questions Answered: Keri Glassman Talks "Superfoods" and Nutrient Preservation

Today we are thrilled to have author and nutrition expert Keri Glassman answer nutrition questions submitted by our amazing fans and followers on Facebook and Twitter. Fresh off the release of her new book, The O2 Diet, Keri dishes with us on nutrition, superfoods and her tips for maintaining a healthy diet. And we can’t help but notice she’s a big fan of mushrooms. We had some really excellent questions come through- too many for one post.  Keep an eye out for Part II next week!

Q: It feels like everyone is talking about “superfoods.” What are some examples, and what makes them special? Stephanie (Los Angeles, CA)

A: I like to think of superfoods as nutrient-rich foods that provide incredible health benefits and should be included in a balanced diet. Personally, I focus on those that are high in antioxidants. When you consume nutrient-rich foods, you feel good, you look better, and as a result, you are more likely to live a healthier lifestyle.

When I hit the grocery store, the following must-have foods are always in my shopping cart:

  • Mushrooms are a best-kept secret to make any diet possible thanks to their flavor, value, nutrition and versatility. I toss a handful into whatever I’m cooking; they are low in fat and calories, but will fill you up. Mushrooms are also the only source of vitamin D in the produce section
  • Olive oil, avocados and nuts are a great way to add healthy fat into your diet.
  • Berries! On their own, in a smoothie, for a snack or dessert – you can’t go wrong.
  • Spices go a long way when you’re cooking. They add flavor without adding calories, and can help you feel more satisfied as a result. Chile pepper, cinnamon, cumin, rosemary – go nuts and reap the benefits, they’re usually heart healthy and full of antioxidants!
  • Green tea is always at the top of my list. It’s rich in antioxidants called catechins, which stimulate the body to burn calories and decrease body fat.

Q: I’m always afraid that I’m cooking the nutrients out of my mushrooms. What is the best way to preserve the nutrients in veggies when I’m cooking? Do mushrooms lose their nutritional value when dried? — Linda (San Jose, CA) & Kathi (Kennett Square, PA)

A: Before you step into the kitchen, check out some easy tips on how to prepare mushrooms to ensure you’re cooking them properly. When it comes to drying foods, this process usually increases the nutrient count because by removing water you increase the concentration of other nutrients per gram. So when considering the same volume of fresh or dried mushrooms, the dried mushrooms will have more nutrients than their raw counterparts because the water weight has been removed.