"It's not a diet, it's a lifestyle." I used to want to punch people in the face when they said that! Gimme a break, right? Every diet I've ever tried was all about what you COULDN'T eat. That's not the kind of lifestyle I want to live.
It's been almost two and a half months since I started a whole grains/plant based diet! Tonight at dinner, my husband (while chomping on a juicy grilled hamburger) asked me if I miss meat. I honestly don't. I did...a lot in the beginning. Probably the first month and a half, at least. But I feel so much better, along with an almost 10 lb weight loss that was effortless. I've also learned to modify it for what works for me, while still retaining all (or most) of the health benefits.
So, my diet isn't about what I can't eat, it's about what I CAN eat. And what I want to eat. When I eat at home, which is about 95% of the time, I eat a low-fat, whole grains/plant based diet. When I go out, I eat the healthiest and tastiest choice of what's available. There are no foods on my "can't" list. If I want to eat something, I will. But, as good as I feel on whole grains and plants, I don't usually want to eat meat, dairy, or eggs anymore.
So, tonight, while we were in the mood for grilling, my husband got a juicy hamburger, and I got these delicious portabella mushrooms, with grilled sweet onions and peppers! I have to say, I think mine was better than his...
6 Portabellini Mushrooms (baby Portabellas), stems removed and wiped clean
1/2 C Gluten Free Tamari Soy Sauce (or regular Soy Sauce)
1/2 C Light Brown Sugar (Seems like a lot but most of it stays in the marinade bag)
1/2 tsp Ground Ginger
2 tsp Minced Garlic
3 Vidalia (Sweet) Onions, sliced into 1" thick slabs
2 Red, Yellow, or Orange Bell Peppers, sliced into 4 slabs from each pepper
1/2 Avocado, sliced
About an hour ahead of cooking time, whisk the Soy Sauce, Brown Sugar, Ginger, and Garlic until the brown sugar is dissolved. Pour into a large zip-lock bag with the Portabellini Mushrooms. Turn several times to coat, and let sit, bottom side up (to let all the soy sauce mixture soak in) until ready to grill.
When ready to cook, heat your grill to medium-high. I have a gas grill with a thermometer and I kept it at about 350 degrees F.
Seal the sweet onion and bell pepper slices in a foil packet (I used two packets), poke some holes in the top, and set over the heat on the grill for about 20 minutes. Remove from heat.
Remove the mushrooms from the marinade and set directly over the hottest part of the grill, stem-side down. Grill for about 10 minutes, turn over and grill another 5 to 10 minutes, until tender all the way through (check with a fork).
To serve, place two mushrooms on a plate, stem-side up, top with the grilled onions and peppers, a slice of avocado and a slice of tomato. Top with another mushroom, stem-side down.
This was plenty for me, but would also be good with any kind of whole grain, or roasted potatoes, if you're super hungry.