My weight is shifting nicely but I am eating! I am no under no punishing regimes at all. I am eating the same but in smaller quantities. After Christmas I had a "foggy" mind and I was tired and a little overweight too, but now just 3 weeks later I feel much more alive and full of energy simply by eating the same things but in smaller quantities. It is so true that we tend to eat far more than we actually need.
I find diets far too complicated. I could't follow pre-made diets; we are all different, with different metabolisms and different personalities. I am happy to reduce the quanties and have less sugar. Nothing can beat the Mediterranean diet anyway if you want to keep fit and yes, pasta is indeed on the menu.
These days I have different types of pasta, with different types of grains. Spelt in my number one choice then it is kamut khorasan and rye too. I also like to go gluten free every so often and I have brown rice pasta too. Rotating grains is always a good idea bearing in mind how modifidied modern wheat is.
Today I want to share what hubby and I had for lunch: a mushroom and cherry tomatoes pasta which is indeed light and tasty and only takes minutes to prepare. We really enjoyed it, it is tasty and makes January brighter and more cheerful, even if you want to lose weight.
Let's keep fit with pasta!
- Prep Time : 15 minutes
- Cook Time : 25 minutes
- Yield : 4
Stir fry the garlic cloves with 2 tbsp of olive oil. Add the sliced mushrooms and cook them for 3 to 4 minutes. Add the white wine, salt and pepper and let the wine evaporate. Add the tomato paste, the cherry tomatoes and a ladle of hot water. Cook over a gentle heat with the lid on for about 10 minutes or until the mushrooms are soft. When they are cooked add the chopped parsley and mix well.
Cook the pasta al dente, drain it, retaining some of the cooking water and add it to the pan with the mushrooms. Drizzle with olive oil and give it a good stir.
Serve with some grated pecorino or parmesan cheese.