"Thyroid disease is more common than diabetes or heart disease."

~ American College of Endocrinology

See Bookstore for Thyroid Health Manual

GYLB 3D cover  binder laying open


More than 30,000,000 people in the US and 200 million worldwide have a Thyroid Disorder Most affected are women. Some estimates are over 50 million in US and over 200 million worldwide, and growing.

Estimates vary widely as most patients are misdiagnosed or undiagnosed because doctors don't know what they are looking for.

Thyroid disease is also an autoimmune disease. This means that over 27 million people have one or more of the over 105 known autoimmune diseases.

Are you one?

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Thyroid Healthy Recipe – Mushrooms with Lentils

recipe - mushrooms with lentils

Take a little time more often to cook something new and different, tasty and very healthy. This recipe is really good and so earthy.

Serves two.


  • 3-4 tablespoons butter (adds flavor to the mushrooms but it also is important for softening and balancing the acidity from the tomato paste)
  • 4 large field or Portobello mushrooms, sliced
  • 9 oz cooked lentils (Prep time here as lentils need to be cooked. How to cook lentils: Simmer like pasta until tender. Depending on the type of lentil it will take from 15-30 minutes.)
  • 1-2 tablespoons tomato paste
  • 1 bunch flat leaf parsley, leaves picked (optional, but adds flavor and some nutrients)

1. Heat butter over a medium heat in a large frying pan.

2. Add mushroom and cook, stirring every few minutes or until mushrooms are browned and tender. About 10 minutes.

3. Add lentils and tomato paste and cook until warm.

4. Taste. Season and serve with fresh parsley on top.


  • lentils: use a drained can of lentils instead of cooking your own.
  • vegan / dairy-free: replace butter with coconut oil or olive oil.
  • paleo / lentil-free: replace lentils with minced (ground) beef – make sure it’s well browned and cooked through before serving.
  • different veg / mushroom-free: replace mushrooms with eggplant, kale, broccoli or Brussels sprouts.


Photo and recipe adapted from Stonesoup.

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