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.0