Another day of Whole30 nosh while I had my full-time mommy hat on.
This morning, I awoke to the sound of my older son running down the hall to tinkle in the bathroom. So much for waking up before the kids to squeeze in some exercise… We got the our older rugrat presentable and nice-smelling for kindergarten and the four of us trudged the 0.2 miles in the crisp chill to drop him off.
When I got home, I made myself a frittata (again). This one was made with three eggs, a ton of shredded chard, and half a thinly sliced onion.
When I whisked the eggs, I threw in a large pinch of smoked paprika along with some salt and pepper. Smoked paprika adds a bacon-y taste to the dish. Man, I effing miss bacon! My frittata actually turned out to be more veggies than egg but it was tasty, especially after I topped it with some salsa and guacamole.
Lest you think I’m turning vegetarian, I also had a little sampler ramekin filled with the beef stew I’m serving later this week.
After I returned from my younger rugrat’s yearly check-up (who is growing quite nicely despite his abysmal grain-heavy diet), I made myself another Chipotle inspired lunch salad with shredded pork, greens, sliced jicama, shredded carrots, sweet peppers, sliced tomatoes, salsa, and a humongous dollop of guacamole.
Post lunch, my younger son took a nap so I recruited my older one as my sous chef and we baked more kale chips…
…and made some garlic cauliflower mashed “potatoes.” It’s amazing how much pride kids take in the foods they help cook. Sarah Fragoso at Everyday Paleo, who cooks with her adorable sons all the time, has definitely inspired me to get my kids more involved in my Paleo cooking adventures.
I felt like I was snacking all effing afternoon. I ate a hard-boiled egg, tons of coconut flakes and macadamia nuts, and handfuls of kale chips. I gotta stop with the mindless snacking. Luckily, I’m returning to work in a couple days so I’ll be sleeping most of the time I’m actually home.
Tonight for dinner, I made a roasted rack of lamb seasoned with Dukka and I served it with garlic cauliflower mashed potatoes, roasted Portobello mushrooms with balsamic vinegar, and sautéed spinach and orach with sliced shallots.
And because Melicious says I should eat some coconut butter when I feel like a cookie, I ate a heaping tablespoon for dessert.1