Well worlds collided tonight when I made some stuffed mushrooms. A few years ago, one of the local restaurants used to serve them as appetizers and it was my favourite thing to split with my mom but they have taken them off the menu. While grocery shopping the other day, I bought a 4-pack of portobello mushrooms and thought that maybe I would try to replicate them.
4 portobello mushrooms
10 oz of frozen spinach (I bought the packaged stuff)
3/4 tsp of garlic powder
pinch of cayenne pepper
1 250g package of cream cheese
1/4 cup parmesan cheese
1/2 cup cheddar cheese
1/4 cup mozzarella cheese
Here’s what I did:
Line a baking sheet with parchment paper and preset the oven to 375.
Remove the stems and gills from the portobello mushrooms. Drizzle olive oil on the mushrooms. Place on the baking sheet and set aside.
Cook the frozen spinach according to the directions on the package, drain excess water, and set aside.
Combine all the cheeses together (except for the mozzarella) with the garlic powder and cayenne pepper and add the spinach.
Stuff the mushrooms with the spinach dip and sprinkle each mushroom with mozzarella cheese.
Bake in the oven for 15 minutes.
These recipes were used as a guide in the creation of my mushrooms:
TEN. DAYS. LEFT. Not that I’m excited to be done or anything but I am starting to reach the point where I’m a bit over the whole thing. I’m so close to being done – but not quite there. My energy levels continue to be great. My digestion is better than ever. I’m learning day by day that more and more of my favourite things have non-compliant ingredients in them and I have had the inner strength to say “no thank you” even if I really want it. Thankfully, the people in my life have been nothing but supportive and when I have been over at other people’s houses, they have had compliant options for me for meals and have been open to me bringing my own oil and salad dressing options. I am so grateful ❤️
What I Ate
Breakfast: I had two eggs (surprise) with turkey breast.
Lunch: salad with roast chicken, a hard boiled egg (cut up on the salad), and some olives. I used my dump ranch as the dressing.
Dinner: Roast beef with roasted potatoes and sweet potatoes, carrots, onions, and green beans. Dessert was a fruit salad.
I’m currently packing my lunch for tomorrow. I made some cauliflower rice for the week and have chicken (made with coconut milk) in the fridge to use up. I forgot I didn’t have any veggies prepped so I am making some Brussel sprouts in the oven using roughly this recipe. Whole 30 Changes: I used Whole 30 compliant bacon and dump ranch and did not add parmesan cheese. I’ll let you know tomorrow how it turns out!
I love cauliflower rice. I discovered it in my Whole 30 days and haven’t looked back. It can be a pain to make if you’re grating the cauliflower by hand, but a food processor is a saving grace to have. Alternatively, some grocery stores sell pre-grated cauliflower which is what I used in this meal (thank you, Farm Boy).
Lasagna, especially homemade lasagna, is one of my favourite meals of all time. While I was trying to find low-carb alternatives to some of my foods on Pinterest, I found a recipe that called for using zucchini instead of pasta.
I was sold on the idea of using zucchini as noodles during my Whole 30 experience (which I will talk about in a later blog) so I was excited to try this recipe!
The link for this recipe can be found on Ketogasm’s website. My only variations for the recipe were:
I used 2-3 smaller zucchini rather than 1 large
I used 1 400mL tub of ricotta cheese
I used PC Blue Menu marinara sauce rather than Rao’s marinara sauce
Definitely easy to make and very delicious. I can’t wait to have it for lunch this week!