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| Namaste Welcome to Body/Spirit Fitness This is a site of information and ideas to support your physical health and inner journey. |
westerville, reynoldsburg,
new albany pilates ashtanga
aerobics Columbus Gahanna
Ohio OH
diet weightloss weight loss
new albany pilates ashtanga
aerobics Columbus Gahanna
Ohio OH
diet weightloss weight loss
Patti Helsten Petrella
teaching Pilates and Yoga
teaching Pilates and Yoga
URL:
http://www.yoysearch.
com/
Description: A
convenient interface
to ten types of
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http://www.yoysearch.
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Description: A
convenient interface
to ten types of
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| Body/Spirit Fitness offers you ideas and information for fitness and health for the body, mind and spirit. |
Give us your favorite recipe and we will show you how to make
the original much healthier. Since I am a vegetarian, I will
make the recipes vegetarian. You can make them with
whatever substitutions you want. Send your recipe to
Fitness@bodyspiritfitness.com
Beef Stroganoff
4 servings
These are the ingredients for the normal high fat version.
12 ounces wide egg noodles
1 pound boned beef sirloin
3 tablespoons butter
1/2 cup finely chopped onion
2 teaspoons pressed or minced garlic
3/4 pound fresh shiitake or mixed mushrooms, cleaned and
thinlysliced
3/4 cup dry red wine
3 tablespoons cognac
1 1/2 cups whipping cream
1 1/2 teaspoons cornstarch
8 tablespoons sour cream
Salt and pepper
2 tablespoons chopped parsley (optional)
Per serving: 978 cal., 47% (459 cal.) from fat; 42 g protein; 55
g fat (24 g sat.) OUCH!; 74 g carbo (3.1 g fiber); 260 mg chol.
Healthy Version - Beefless Mushroom Stroganoff
4 servings
10-12 ounces wide whole-wheat egg noodles (or any psata
thatyou like, but a whole grain is healthier)
8 oz Meat Substitute (Beef or Chicken-I like seitan with this
recipe, but there are lots of good substitutes available.)
1/2 cup finely chopped onion
2 teaspoons minced garlic (I use the kind you buy in the jar)
1-pound (total) fresh shiitake and portobello (or any
mushroom that you like)
3/4 cup of vegetable bouillon
3/4 cup dry red wine
½ cup of light sour cream (or sour cream substitute)
1-2 T cornstarch
Seasoned Salt and pepper and parsley
I like to add some spicy red pepper also, but this is a matter of
taste.
1. Cook noodles according to directions and drain.
2. Slice mushrooms and onion.
3. Heat half the bouillon and half the red wine add onion and
garlic and stir until onion is limp, 3 min. Add mushroom pieces
and stir often, about 3 minutes. Add rest of bouillon and red
wine and simmer to blend flavors, about 1 minute.
6. Add seitan or other meat substitute and bring to a simmer
until heated through. In a small bowl, mix cornstarch with 1-2
tablespoon cold water until smooth. Add to mushroom mixture
and stir until it boils and thickens, about 2 minutes.
7. Add sour cream and stir just until heated through, about 1
minute. Add salt and pepper to taste.
8. Pour the mixture over hot noodles. Sprinkle with parsley and
red pepper, if desired.
Variations:
Leave out meat substitute and just use mushroom mixture.
Vegans-Use sour cream substitute and any non-egg whole
wheat pasta.
the original much healthier. Since I am a vegetarian, I will
make the recipes vegetarian. You can make them with
whatever substitutions you want. Send your recipe to
Fitness@bodyspiritfitness.com
Beef Stroganoff
4 servings
These are the ingredients for the normal high fat version.
12 ounces wide egg noodles
1 pound boned beef sirloin
3 tablespoons butter
1/2 cup finely chopped onion
2 teaspoons pressed or minced garlic
3/4 pound fresh shiitake or mixed mushrooms, cleaned and
thinlysliced
3/4 cup dry red wine
3 tablespoons cognac
1 1/2 cups whipping cream
1 1/2 teaspoons cornstarch
8 tablespoons sour cream
Salt and pepper
2 tablespoons chopped parsley (optional)
Per serving: 978 cal., 47% (459 cal.) from fat; 42 g protein; 55
g fat (24 g sat.) OUCH!; 74 g carbo (3.1 g fiber); 260 mg chol.
Healthy Version - Beefless Mushroom Stroganoff
4 servings
10-12 ounces wide whole-wheat egg noodles (or any psata
thatyou like, but a whole grain is healthier)
8 oz Meat Substitute (Beef or Chicken-I like seitan with this
recipe, but there are lots of good substitutes available.)
1/2 cup finely chopped onion
2 teaspoons minced garlic (I use the kind you buy in the jar)
1-pound (total) fresh shiitake and portobello (or any
mushroom that you like)
3/4 cup of vegetable bouillon
3/4 cup dry red wine
½ cup of light sour cream (or sour cream substitute)
1-2 T cornstarch
Seasoned Salt and pepper and parsley
I like to add some spicy red pepper also, but this is a matter of
taste.
1. Cook noodles according to directions and drain.
2. Slice mushrooms and onion.
3. Heat half the bouillon and half the red wine add onion and
garlic and stir until onion is limp, 3 min. Add mushroom pieces
and stir often, about 3 minutes. Add rest of bouillon and red
wine and simmer to blend flavors, about 1 minute.
6. Add seitan or other meat substitute and bring to a simmer
until heated through. In a small bowl, mix cornstarch with 1-2
tablespoon cold water until smooth. Add to mushroom mixture
and stir until it boils and thickens, about 2 minutes.
7. Add sour cream and stir just until heated through, about 1
minute. Add salt and pepper to taste.
8. Pour the mixture over hot noodles. Sprinkle with parsley and
red pepper, if desired.
Variations:
Leave out meat substitute and just use mushroom mixture.
Vegans-Use sour cream substitute and any non-egg whole
wheat pasta.
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