Day 13 of Whole30 Eats

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Another day of Whole30 nosh while keeping my full-time mommy hat on.

This morning, I awoke to the sound of my six-year-old stomping/sprinting down the hall to tinkle in the toilet. So much for squeezing in some exercise before the kids got up.

After getting our older rugrat all presentable and decent-smelling for kindergarten, all four of us trudged the 0.2 miles in the crisp chill to drop him off. It was frigid today (for California, anyway); the grass at the school was frosted white. And shivering makes me hungry.

When I got home, I made myself a frittata again — this time, with three eggs, a ton of shredded chard, and half of a thinly-sliced onion.

While whisking the eggs, I threw in a large pinch of smoked paprika along with some salt and pepper. Smoked paprika adds a rich bacon-y taste to the dish. Man, I effing miss bacon! Today’s frittata consisted of more veggies than egg, but it was filling and tasty, especially after I topped it with salsa and homemade chunky guacamole. 

Lest you think I’m turning vegetarian, I also filled a little ramekin with a mini-portion of the beef stew I’m serving later this week.

After I returned from my younger rugrat’s yearly check-up (to my surprise, he’s growing quite nicely despite his refusal to eat anything but Neolithic agricultural products), 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 three-year-old settled down for a nap, so I recruited my older kid as my sous chef. 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 afternoon: I downed a hard-boiled egg, tons of coconut flakes and macadamia nuts, and whole 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.

Day 12 of Whole30 Eats

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Since the kiddos were spending the night at my in-laws, Fitbomb and I were able to sleep in today after a busy night of…blogging. We’re such nerds.

Shortly after getting up, I fixed myself some breakfast. I nuked some sous vide chicken breast and roasted broccoli over leftover vegetables from the chicken-in-the-pot left in the fridge (sadly, the drumsticks are long gone).

Then, we ventured to the local farmers’ market. Without the kids tagging along, I was able to make several rounds, slowly picking and choosing my produce. Although it was nice being able to stroll through the market, I was a little sad that the boys weren’t with me to gobble our weight in samples together. When you keep returning for the same samples as a kid-free adult, it’s pretty shameful.

After a short run around a nearby lake (just for the hell of it), we returned home and I whipped up a frittata for the hubs and myself.  To make enough for the two of us, I grabbed six eggs, a couple shallots, a handful of mushrooms, a tomato, and a bunch of chard.

I thought it was done after 10 minutes under the broiler…

…but I had to stick the frittata back under the broiler to finish cooking after I cut it and saw runny egg seep out of it. Guess I was just too damned impatient for that 6-egg frittata to make its way into my mouth. 

For dessert, I treated myself to a bowl of coconut milk and some macadamia nuts and coconut flakes.

After the dishes were done, the kids still weren’t yet home, so I had some time to do some extra cooking.

In preparation of my workweek (which starts Wednesday night), I made an oven-braised beef stew with carrots, parsnips, and lancinato kale.

You’ll see the recipe (and more photos) when I serve it later this week.

I was pretty pooped by the early evening, so I decided to take out the slow braised pork leg with citrus and fajita seasoning for tonight’s dinner instead of serving it during my workweek. Inspired by yesterday’s lunch at Chipotle, I made a salad with shredded pork, homemade guacamole, mini sweet peppers, cucumbers, tomatoes (from the farmers’market!), and shredded carrots.

I followed up my salad with a heaping tablespoon of coconut butter for dessert.

Today was nice, relaxing, and productive.  I was even able to flip through my new Dorie Greenspan cookbook, Around My French Table, to look for Paleo-friendly recipes. Too bad we still have our X-mas decorations up and our house is a pigsty — otherwise, I’d be gloating about our awesome homemaking skillz.