Health knowledge made personal
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In her comment about her favorite comfort food Libby said, "The traditional family recipe that means the most to me is probably Swedish rosettes, which my family has been making in this country since they got off the boat in the 1880's. Each year during the holidays, I get a little closer to perfecting a version that's safe for my son's food allergies. Maybe this December..." Congrats Libby! Email me with your address and I will have the publisher send out your copy. I am so happy Friday is here. It has been a long, crazy week. I am looking forward to some downtime this weekend to get around and see what everyone has been posting. Happy Weekend! 
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Mushroom Stroganoff
"The Engine 2 Diet"
(Serves 3 to 4)
1 large yellow onion, chopped
8 oz crimini or other wild mushrooms, sliced (I used crimini and shitake)
8 oz white mushrooms, sliced
4 cloves garlic, minced
4 Tbsp whole wheat flour
3 Tbsp balsamic vinegar
1/2 cup milk substitute (I used almond milk)
thyme to taste
16 oz cooked whole wheat fettuccine noodles (I used rotini)
Cook the onion in a nonstick skillet on high heat for 3 minutes. Add the sliced mushrooms and garlic, then cook until the mushrooms begin to release their juices. Sprinkle the flour over the mushrooms. Stir continuously with a whisk or wooden spoon until the flour is evenly dissolved. Add the vinegar and milk substitute, stirring constantly until the sauce thickens. Add thyme to taste. Serve warm over cooked noodles.
***Giveaway Winner***