As promised, here is another simple, delicious recipe using fennel. I really enjoyed the flavor combination of the fennel and mushrooms, and I think you will, too. It only takes a few minutes to prepare, so you can easily add it to your dinner! Serve it on top of baked red potatoes for a complete meal.
This dish is bursting with antioxidants, phytonutrients, fiber, protein, and healthy fat. I cooked the veggies in coconut oil, which boosts your metabolism. The fiber from the mushrooms and fennel will move food through your system quickly, so that less calories are absorbed. If you are trying to lose weight, this recipe is for you, because it’s also very filling. The antioxidants in the fennel, and the vitamin D in the mushrooms will also help you fight off disease. Both are particularly good at fighting cancer.
Before we get to the recipe for the fennel and mushrooms I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 2 Tbsp Coconut Oil
- 2 Cups Sliced Mushrooms
- 1 Bulb Fennel, Sliced
- 1/2 Tsp Sea Salt (or to taste)
- 1.2 Tsp Freshly Ground Pepper (or to taste)
- 1/2 Tsp Organic Garlic Powder
Melt the coconut oil over medium heat in a large ceramic non-stick pan. Add the mushrooms and fennel, and sprinkle them with the sea salt and pepper. Cook until they are light brown and soft (about 10 minutes). Sprinkle with the garlic powder and serve warm. Enjoy!