Can I wonder, for exactly thirty-two seconds, why one must have hormones? Save me the science, yo. I want to know who’s plan it was to make progesterone somehow linked to an absurd craveability for Ben & Jerry’s Phish Food. I mean, hello body planning oversight. When does evolutionary biology kick in a desire for deer meat and wild grass? Rowr.
When I’m a really, really good girl on Primal eating, I hardly crave food at all. But start up the Moon Cycle, and suddenly my womanly wiles don’t give an ish about bikini season, or that beautiful separation between tricep and the rest of my arm bone. No matter how long I stand in front of the mirror and say, “baby girl, you love your skinny jeans so much” there is inevitably a three-day period where my body overrides all sensibility and demands naughty food. Shamey shamerton.
The one bright hope I’ve discovered in the middle of my monthly cycle of cellulitic doom is to have a few decent foods prepped and ready to snack on, sitting in the fridge all bright and happy.
After last week’s Tapas Party, I had just that. Tons of tiny little noshes. All healthy and gorgeous and ready to be downed at the first sign of estrogen-enhanced grumblings. Praise it.
My favorite leftover? These gorgeous White Wine & Garlic Marinated Mushrooms. I figure butter-soaked mushrooms are way better than a pint of Phish Food.
Save me the science. Ignorance, in this case, is utter snacktime bliss.
Herbed Garlic & White Wine Marinated Mushrooms
1/2 stick butter
5 cloves garlic, chopped
1 small shallot, finely chopped
2/3 cup white wine
24 ounces mini portabella or white mushrooms
salt & pepper to taste
fresh chopped parsley
1/4 cup fresh herbs (mint, chives, parsley, dill, basil), finely chopped
In a skillet, melt butter. Add garlic and shallot and cook for 1-2 minutes, until softened. Add white wine to skillet. Cook for 1-2 minutes, until boiling. Toss in mushrooms and herbs. Allow mushrooms to simmer, uncovered for 20-30 minutes on simmer. Serve & enjoy.