Round 2, Day 17: Burger and Fries

I'm sitting here with my fancy pants drink (sparkling water, muddled strawberries, lime juice), watching cooking shows for recipe ideas (Food Network is like freaking crack, people), and all I can do is smile because I'm really pretty happy with my life. I haven't felt that in a long time. Not that I've been completely unhappy and now suddenly I haven't a care in the world. I still have rough days, but I feel like I've been a little lost, and now I'm slowly figuring out a direction and I really love it. 

I love to cook. LOVE. IT. I'm not sure if this is a natural result of sticking to the program for this long or if it's something that has been brought out of me because of it. In either case, it makes meal planning something I really look forward to. I do it a week at a time so I don't go too crazy. Having a daily meal plan has been incredibly helpful. Every night I know exactly what we're having for dinner and I know it's something nutritious because I've taken the time to really plan it out. Then I can look at what proteins I need to pull out of the freezer for the next night. It's an organizational step that I couldn't possibly do without. 

So meal planning: Yay! Grocery shopping: Mehhhhhhh. Sometimes I don't mind it at all; in fact I really enjoy it. Other days, especially when I'm at bigger chain stores like Hy-Vee or Hen House, I just notice all the things I want to eat but can't and I get pretty ticked about it (my usual go-to store is Sprouts. It makes me happy and there are far fewer temptations there). I'm really hoping my food envy will improve as I near the end of this program. I can tell it is getting better, but my concerns still linger that once I'm done, I'll go back to old habits and this will all have been for nothing. . . 

But as my dear husband reminds me constantly, there are so many things I have already learned in such a short amount of time; I have improved my ability to compose well-rounded meals, I'm becoming a better cook, my passion for nutrition that has been dormant since my days as a Taco Bell-craving pregnant woman has been brought out again, my energy levels are steady now, etc., etc., etc. Sometimes my Whole30 myopia takes control and I can only see the expectations not being met. Thank goodness for friends and family who see the improvements and can remind me that this has done nothing but good things for me so far. I really can't wait to see what the next two weeks will bring.

What I ate:

Breakfast: Scrambled eggs over greens and leftover Mexican Boat filling

Lunch: Sunshine Sauce with apples and celery, cantaloupe (we have A LOT of cantaloupe. I'm not mad about it), and a small salad.

Dinner: "Hamburger and Fries": Hamburger patty, roasted portobello mushroom cap "bun" topped with roasted red pepper aoli, and roasted carrots

I've been craving a burger and fries for a while. This dish had more
flavor without the bloat and swelling that I normally get from Five Guys
and the like. Oh. My. Heaven. This was SO GOOD. I'm not sure if it's
because I haven't had the real thing in a while, but even my husband and
daughter found this appetizing. That's saying something. So, the recipe is below.
You're welcome.

Portobello Mushroom Burger and Roasted Carrots (Thanks to W30 book for the inspiration)

Serves 3

Ingredients:

1lb ground beef

1 tsp salt

1/2 tsp pepper

1/2 tsp mustard powder

1/2 tsp garlic powder

Six portobello mushroom caps

1 clove garlic, minced

5 T cooking fat (olive oil, ghee, etc.), divided

4 medium carrots, cut into 2 inch pieces

Salt and pepper to taste

Directions: 

1. Preheat oven to 400

2. Combine beef, salt, pepper, mustard powder, and garlic powder in a medium bowl until just combined. Form into three patties. Press thumb into the center of the patties to make a dent about half the thickness of the patty to ensure even cooking. Put patties into the freezer while preparing the vegetables. 

3. Clean mushroom caps, line baking sheet with aluminum foil and place them upside down. Drizzle with 3T cooking fat, garlic, salt, and pepper. Set aside

4. Toss carrots in salt, pepper, and 2 T cooking fat. Place them onto a parchment-lined baking sheet. Be sure not to crowd them or they'll steam instead of roast.

5. Roast mushroom caps and carrots in oven for 10 minutes. Remove and flip them over. Return to oven for an additional 10 minutes until they are fork tender.

6. During the second 10 minutes, remove hamburger patties from freezer. Using a grill pan or skillet, sear patties on high for 4 minutes each side. Transfer to oven safe cooking dish or baking sheet.

7. Turn oven down to 350, remove veggies, cook hamburger patties for an additional 4-5 minutes or until cooked to desired temperature.

8. Place burger patty between two portobello caps, dressing as desired with tomato, lettuce, etc. 

You might need a knife and fork for this. . .  or a lot of napkins.