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Archive for the ‘What’s for Dinner?’ Category

When my husband and I started our primal lifestyle, we went meat crazy! This resulted in a disproportionate consumption of meat versus nutrient dense vegetables. It also blew our food budget out of the window! As a way to fix both of these problems, on occasion, we have a meatless dinner. One of my favorite ways to do this is with portobello mushrooms.  These “meaty” mushrooms help you forget you aren’t eating actual meat and can serve as a “bun” or “pizza dough” for various toppings.

The Portobello mushroom boasts a great nutrient profile being high in dietary fiber, protein, phosphorous, potassium, vitamin B6, folate magnesium, zinc, manganese, and iron. When buying a portobello mushroom make sure it is not slimy or shriveled and it should have an earthy smell. To clean, carefully wipe and cover the mushroom with a dry paper towel and place in the refrigerator in an area that air can circulate. They can be kept for 5-6 days.

How to make Italian Baked Portobello Mushrooms:

Ingredients

2 portobello mushrooms (for 2 people)

diced tomatoes

parmesan cheese (I found freshly shaved, made from raw milk, parmesan, asiago, and romano cheese from Trader Joe’s – so good!)

fresh basil, lightly chopped

olive oil

salt, pepper, and garlic powder

Directions

Wipe mushrooms with a paper towel. They do not need to be run over with water. Carefully take out the stem and scrape out the black gill-like fibers. Preheat oven to 350 degrees. Coat the entire mushroom lightly in olive oil. Mix together tomatoes, basil, cheese (as desired), and salt, pepper, & garlic powder. Fill mushrooms with mixture and bake for about 30 minutes!

What is your favorite way to eat portobello mushrooms?

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As a way to help you in your primal meal planning efforts and as a way to keep myself accountable, I’ve decided to make Mondays “Meal Plan Monday”. I use Sunday nights as my meal planning/brainstorming session and grocery list time, however, because of my personality, I sometimes stray just a bit from my “list” when I make my weekly Monday trip. Therefore, I am posting what we ate the previous week. It will be much more accurate this way. 😉 So, here goes …

Monday: Stuffed Roasted Red Peppers (I added ground beef this time, very filling!) & Roasted broccoli

Tuesday: Crockpot BBQ pork (had leftovers for lunches during the week) & leftover roasted broccoli

Wednesday: Baked Portobello mushrooms w/ diced tomatoes, basil, and parmesan (recipe to come, although it’s pretty self explanatory) & sweet potatoes

Thursday: Crockpot artichoke chicken bake & roasted brussel sprouts

Friday: Grilled out with friends – Grilled sausages w/ grilled veggies (zucchini, squash, & onions)

Saturday: Taco salad – baked cod, mixed greens, quinoa, sour cream, tomatoes, onion, salsa, avocado)

Sunday: My first Mother’s Day, I actually cooked a non primal brunch for my mom! 😉

Lunches consist of various mixed green salads (with lots of veggies on top) and leftover meat from dinner or sometimes meatless. We might throw some almonds & fruit in as well.

Breakfast is a scrambled egg variation, sometimes with a side of bacon or sausage. We had lots of Green Smoothies this week as we were trying to knock out a cold that has gotten all three of us down!

I hope this helps you in your primal meal planning! We are not always perfect (as this week was not “everyday” primal), but our goal is create a grain-free, real food lifestyle.

What did you have/are you going to have for dinner this week?

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In an effort to make a easy, affordable, delicious meal, I came up with a new recipe that also saves time and money. I love the crock pot, so any chance I can use it is a plus for me. This recipe starts in the crock pot and then 30 minutes before you are ready to eat you simply transfer to a baking dish and let the oven do the rest of the work.

Ingredients

In Crock pot:

1 package of chicken thighs or breasts (I like to use thighs because they are inexpensive and much more tender. And I almost always double recipes in the crock pot to have leftovers for later in the week)

1 tablespoon olive oil

1 tablespoon balsamic vinegar

salt & pepper

1 small can diced tomatoes

For baking dish:

artichoke hearts

fresh parmesan cheese

fresh basil, lightly chopped

Directions

Add Crock pot ingredients and cook for 4-6 hours on low. Transfer chicken mixture to a baking dish and top with artichoke hearts, parmesan cheese, and basil. Bake at 350 degrees for about 15 minutes or just until cheese starts to melt and artichoke hearts are warm.

Pair with a side of roasted broccoli, sauteed kale, or a green salad.

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In the right hand side of the blog there is a section called “what’s for dinner?” – here I will post some of the things we are eating at our house!

BBQ Pork cooked in the crockpot with homemade bbq sauce

Red cabbage slaw with carrots

Baked sweet potato with butter and cinnamon

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