Nom Nom Paleo

Roasted Portobello Mushrooms (Easiest Version)

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I love the meatiness of roasted Portobello mushrooms but sometimes I just don’t have the time or inclination to marinate them before roasting them in the oven. Luckily, there’s a quick and dirty method that does the trick. 

Once these ‘shrooms are roasted, I slice them up and drizzle on my favorite vinegar or spritz on some lemon or lime juice. Voila!  Easy and tasty side dish! Alternatively, you can use the caps as “bread” for Paleo sandwiches since they come out nice and flat.

Follow the jump for the pics and steps!

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Day 14 of Whole30 Eats

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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 sticking to 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.

Luckily, single-serving three-egg omelets never need to be popped back under the broiler due to oozy middles. Note to self: From now on, I’m only making frittatas that serve one. Sorry, honey.

I topped it with some salsa and 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 looked great, but turned out to be 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 nibbled on carrots with sun-dried tomato pesto, a hard-boiled egg, a few mac nuts, and a couple handfuls of coconut flakes.

By the way, I listened to Robb Wolf’s podcast with Sarah Fragoso this morning, she inspired me to make our kids go Paleo.  I know it won’t happen overnight, 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 here at 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! I’m a proud Paleo mommy.

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.