We revamped some of our scheduled posts and as a result we’ve moved our Whole Food Wednesdays to Thursdays. It’s now called Keep It Real Thursday. I hope the change does not put a bump in anyone’s stride.
Welcome to Keep It Real Thursdays! You’re invited to come and share your real food recipes using the Linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us!
I wanted to share something I did last week that was super simple but really tasty, and as a result, I’ve had them 3 times in one week.
Pretty tasty stuff.
These Honeyed Sesame Mushrooms first made their appearance last week as an addition to the Asian Soba Noodle Salad, but I have since had them with sauteed beet greens and spinach. Today I enjoyed them for lunch in lettuce wraps using some beautiful butter lettuce I got from my local farm stand.
The best part about these mushrooms is that they are flexible. Add onions, garlic scapes (oh yeah, I did that one too) and/or sauteed greens. You can also add some extra heat with a chili paste or fresh hot peppers. Roasted peanuts add a nice crunch and add some protein and healthy fat too. I love me some options.
Honeyed Sesame Mushrooms
- 1 Tbsp Olive Oil
- 1 lb mushrooms, cleaned and sliced (I used a mix of oyster, crimini and white)
- 2 Tbsp Tamari Sauce (soya sauce will work too but omit any added salt)
- 1 Tbsp honey
- 1 tsp sesame oil
- 1/2 tsp Sriracha sauce, chili paste or dried chilies (optional)
- 1 Tbsp toasted sesame seeds
- 1 diced or chopped onion
- 2 garlic scapes thinly sliced
- 1/4 cup dry roasted peanuts
In a large frying pan, heat 1 Tbsp olive oil. Add the mushrooms (and onions or scapes if using) to the pan and cook until starting to brown and becoming tender. Add the Tamari Sauce, honey, sesame oil and Sriracha Sauce. Continue to cook until the sauce becomes slightly syrupy and the bottom of the pan no longer looks watery. Sprinkle with toasted sesame seeds.
To make toasted sesame seeds, use a small frying pan over medium high to high heat. Add sesame seeds and, stirring frequently, brown the seeds until golden brown. Transfer the sesame seeds to a bowl once they have reached their desired color.
Keep It Real Thursday
Welcome to Keep It Real Thursday!
1. Introduce yourself, your blog, and what you’re about in the comment section and a small blurb about what you’re sharing. This way people can get to know you a little bit right off the hop and hopefully follow you as well.
2. Be sure to add a link in your post back to this post. Simple linky etiquette. This allows your readers to find other posts that may help them on their journey.
3. If you’re sharing recipes, the only requirement is that the ingredient list be comprised of real food only, that means non-processed food items. That being said, we are all in different places on our real food journey, some more advanced than others. I invite all of you to share, no matter where you are on your journey, but I ask you to stay mindful when sharing your recipes that this is a whole (real) food blog. This means, no ingredient lists that include edible oil products (velveeta, frozen whip topping), protein powders, ketchup, white flour, margarine or white and brown sugar.
4. Less of a rule but more a suggestion: Retweet, Stumble, or Pin this post so EVERYONE gets more exposure and traffic. It’s win-win for everyone.
Don’t have a blog? That’s ok, we’d still love to hear from you. Write your recipes or tips in the comment section so we can get to know you too!
Now it’s your turn to share your whole food recipes and ideas!
I’m sharing this with Mangia Monday, Monday Mania, My Meatless Monday, Slightly Indulgent Tuesdays, Tasty Tuesday, and Fat Tuesday, This Chick Cooks, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, What’s Cooking Wednesday, and Real Food Wednesday, Simple Lives Thursday and Full Plate Thursday, Pennywise Platter Thursday, Freaky Friday, and Foodie Friday.