Spending the year as a flavor correspondent for Sargento has proved to be a delicious endeavor. Not only are my monthly food truck visits filled with new and exciting foods, I now love perusing the mushroom section of the grocery store. There are so many varieties! So many possibilities! For this months mushroom experiment I picked up some Hen of the Woods mushrooms and smokey fontina. (As I was making this dish I realized how much I like pairing mushroom with cheese!) I’ve already made mushroom dishes for lunch and dinner so this time I wanted to see what I could make for breakfast.

Last summer my second trimester craving was milkshakes. If an ice cream could be whipped together with milk and sucked through a straw I was game. You name the flavor, I wanted it! Of course, this summer there is nary a dairy shake in sight. I am halfway to my baby weight loss goal and I am not going to so much as sip an Awful, Awful until I am comfortably back in my skinny jeans. Until then, I am making myself milkshake-like smoothies that totally satisfy all my shake cravings without the unwanted calories.