Every Tuesday prior to starting my nightshifts, I’m scrambling to get all the laundry washed, grocery shopped, and food prepped for the week ahead. Today was no different but I did stay on the straight and narrow in terms of Whole30 chow.
Guess what I had for breakfast again? A frittata? Yes, I’m that predictable. This morning’s frittata was made with three eggs, two huge handfuls of prewashed baby spinach, sautéed mushrooms and onions.
Three egg omelets never need to be popped back under the broiler due to oozy middles. Note to self, I’m only making frittatas that serve one. Sorry, honey.
I topped it with some salsa and I had me a satisfying breakfast.
At lunch, I roasted some Portobello mushrooms in the toaster oven and I topped one with leftover braised pork and homemade guacamole.
I shouldn’t buy tomatoes at the farmers’ market in the dead of winter but I couldn’t resist. They were tasteless and mealy — no big surprise.
In the afternoon, I prepared a baking dish of World’s Best Braised Cabbage.
I LOVE this side dish and it will reheat well for dinner tomorrow. I also sous vided some boneless pork chops for 3 hours at 135 F.
These chops will be seared off later this week.
While I prepped all this food, I noshed on carrots with sun-dried tomato pesto, a hard-boiled egg, a few mac nuts, and a couple handfuls of coconut flakes.
I listened to Robb Wolf’s podcast with Sarah Fragoso this morning and she inspired me to make our kids go Paleo. I know it won’t happen over night but I’m going to be persistent and stick to my guns. She talked about how her weekly go-to meal is taco night so that’s what I made for the gang Chez Fitbomb/Nom Nom Paleo tonight.
I’ve made seasoned ground beef many times before but tonight I added some sliced mushrooms and I used Spice Hound’s fajita and taco seasoning.
I served them with butter lettuce (my favorite type of lettuce for tacos), sliced jicama, diced tomatoes, homemade guacamole, and salsa.
My older kiddo loved the meat and it made me a proud Paleo mommy.