Tag Archives: mushroom

This is getting to be a challenge

23 Oct
Pop em in your mouth

Spinach and Mushroom mini quiches

Am I regretting my decision to give the blood type diet a chance? Yeah.

Am I beginning to question how such a restrictive diet could work in the long run? Uh-huh.

Am I going to give up? Hell, no! Cos my pride is the only thing bigger than my craving for tofu.

Yes I know that sounds ridiculous. Whoever craves tofu, right?

Anyways, back to my progress.  I have decided to stay away from broccoli for a few days — I”ve been having it so often, them florets are starting to invade my dreams. Me and broccoli — I think we need some space.

And so, I’ve decided to turn to spinach (good for me) and eggs (good for me about 3/4 times a week) and cheese (good for me) and mushrooms (neutral — i.e. they arent beneficial but they ain’t gonna do me harm).   Mix all these up — with salt, pepper, chilli flakes and some milk) and I got myself six pretty little muffin quiches (no pastry, as wheat is the enemy) that are delicious, healthy and type-B friendly.

Muffin Quiches (makes 6) ♣

3 or 4 medium to large button mushrooms (fresh is always better), sliced

2 tbsp leaf spinach (I used canned spinach), chopped

1 green chilli, chopped

1 tbsp crushed tomatoes (I used canned Italian tomatoes)

3 eggs

1 cup milk

leek (about a 3 inch stem), sliced.

chilli flakes

mozerella cheese, cubed small

4 black olives for garnishing, sliced

1 tbsp butter

1. Heat butter in a skillet and add leek. Saute for about 3 mins, then add mushrooms. Cook till brownish (about 4 mins) and add spinach, tomatoes  and green chilli. Cook for a few minutes and add chilli flakes, a pinch of salt and black pepper — be generous with the pepper. Take off the fire.

2. Heat oven at 180 C

3. Whisk eggs with milk, add salt and then add in the cooked  ingredients.

4. Divide mix and half fill the muffin cups. Add cubed mozerella — distribute evenly in all six cups. Fill with remaining egg mix.

5. Top with sliced olives and bake for 40 mins.

New day, new diet. Why do i do it?

18 Oct

I have been on a diet since I was 16 — I am now … 37. Yup. Don’t roll your eyes because I know I need help.

The latest diet I am trying is pretty controversial. It’s not really a diet, more a way of eating “healthier” — therein lies the controversy. Ever heard of Dr Peter D’Adamo? Sometime in the late 1990s, he write a book titled Eat Right 4 Your Blood Type where he recommends food to suit your blood type. His theory (based on studies he and his father before him had done) is that not all blood types react with food the same way. If you eat food that is not quite suitable or agreeable with your blood type, you suffer the consequences. Not serious consequences, exactly … but you don’t feel the best you could and your metabolic rate could be slow because of it.

Yumm. This could work

Ok. I ain’t gonna make this post a summary of his study — check him out on the web if you want.

I am a type-B (blood that is) and although most people with this  blood type have hardy and flecible digestive systems and can therefore enjoy a wider variety of food, it’s not a very friendly blood type for vegetarians as many vegetarian staples like soy and lentils are not type B friendly.

What? Just my luck cos  I am a vegetarian!

Should I stick to it?

I decide to give it a try .. for a month. And am going to chart my meals for this month with food thats beneficial for type Bs.

My first meal is a Broccoli and Mushroom soup with cheese (cos dairy is good for me, thank god)

Broccoli and Mushroom Soup ♣

2 cups broccoli, cut small

1 cup white button mushrooms, cut small

leek, 3 inch, sliced

3 – 4 cups vegetable stock


1 cup milk

parmesan cheese

salt and pepper

ground oregano

Melt butter in saucepan. Add leek and saute till soft. Add mushrooms and broccoli and cook for about 5 -7 mins. Add stock and cook till it simmers. Add milk and keep on stove till it simmers. Remove from heat. Blend. Return to heat, add cheese, salt, pepper and a dash of ground oregano.

chewy and creamy too