Work some healthy mushrooms into diet

A study by a team at the University of Western Australia in Perth found that women who ate just one-third ounce of fresh mushrooms daily were 64 percent less likely to develop breast cancer than women who didn't shroom it up. When the same women added green tea into their diets along with the mushrooms, they saw their risk reduced by almost 90 percent!

CARROT MUSHROOM SPINACH LOAF

1 pound organic carrots, washed and shredded

Organic coconut oil

1 teaspoon of sea salt

Garlic powder to taste

1/2 pound organic spinach, washed and stemmed

1/4 pound organic sliced mushrooms

Organic butter

Pinch of nutmeg

Pinch of black pepper (or to taste)

3 organic eggs

1/2 cup organic egg whites

4 ounces organic shredded mozzarella or cheddar cheese (or a combination)

Preheat oven to 350 degrees.

Saute shredded carrots over medium heat in one tablespoon of coconut oil until carrots are soft. Add 1/2 teaspoon sea salt and garlic powder to taste. (Stir often, do not leave unattended on stove.) Set aside.

In a separate pan, saute spinach and mushrooms in 1 to 2 teaspoons of butter on medium-high heat until soft, stirring continuously. Add 1/2 teaspoon of sea salt, pinch of nutmeg and black pepper to taste. Drain off any excess liquid and set aside.

Beat eggs with egg whites in a medium bowl. Add in cheese and divide egg/cheese mixture in half. Add cooled carrots to one half. Add cooled spinach/mushroom mixture to second half.

Butter 81/2 by 41/2 by 21/2-inch nonstick loaf pan. Spread half the carrot mixture into bottom of the pan, cover with entire spinach/mushroom mixture then top with the remaining carrot mixture.

Bake on middle rack of oven for about 50 minutes, or until a knife inserted into the center comes out clean. Run spatula around sides to loosen loaf and cool slightly. Using oven mitts, invert loaf onto a serving platter. Draw designs on top using squeeze-bottle organic ketchup. Cut into slices to serve. Serves 6 - 8.