Portabellas, spinach and yumm

I have been working on lunches that we all enjoy that are 1) healthy, 2) easy, 3) cost-effective, 4) vibrant, 5) vegetarian, 6) and most of the children will eat and find joy in. I am not a vegetarian and love to eat just about everything but I have 1 daycare family that is exclusively vegetarian and another that the mother is but encourages her children to try everything and go with what they feel drawn to. I am gluten-free.  Anyway, today we had a simple lunch that took about 5 minutes actual cook time and about that much in prep for a total of only 10 minutes from start to searve. All the children liked the meal and most asked for seconds. I picked up  most of the ingredients at the local farm stand and after dividing up total costs $0.57 per person (main dish and then with sides went up to about $0.70 each). Nutrition facts are estimates.


For each person:

1 portabella mushroom cut into cubes (you can use other varieties as well)

a splash of olive oil

a splash or balsamic vinegar

a sprinkle of salt and frehs ground pepper (to taste)

a small handfull of chopped green onions

a good handful off sliced fresh spinach

1 small handfull of sliced fresh basil

a sprinkling of fresh grated cheese ( we used parm/ramono mix)

and a small smattering (2-4 each) cherry tomatoes (cut if desired)


I sauted the first half of these (through the onions) till the juiced were flowing then I turned the heat off, tossed the greens in till they just barely started to wilt, added the cheese and tossed a little more to coat in melting tastiness and then topped off with the tomatoes. Simple and pleasing to the eye. I served this with toast and milk and pineapple although next time I may make mashed roots or baked fries, or rice, or… you get the idea 🙂


Total nutrition (these are estimates on main part of meal):

calories 75

Fat: 3g

Protein: 4g

Carb: 11g

Points for those doing that style of diet: 2

Breaded Salmon and the Gluten Free Joy

Alright so I have been very negligent in writing and posting as of late but I have been busy with kids and life. Anyway, I have been really wanting breaded fish but had not wrapped my brain around a nice tasty gluten free way to do this. Wednessday night I just had to cave and wow was it amazing! Out of four girls (two who normally HATE salmon), a husband who normally can’t eat salmon due to digestive complaint and myself who could just about eat fish at every meal we all loved this meal. One daughter did not like the sauce and one other daughter did not like the breading (she never has).


Here is what I did:

I took about 6oz of salmon per person and dusted it through flour (I choose tapioca flour, a good amound of fresh cracked pepper, and a pinch of salt) then through a standard egg wash. After that I dredged it through the “breading” (hazelnut meal, glutino original crackers, a nice hand full of fresh rosemary, and another sprinkling of pepper that I ran through the food processor till well ground and mixed). While I was breading the fish, I heated olive oil in an oven safe skillet over medium high. Once the oil was hot, I browned all sides of the fish then moved the un-covered pan to a pre heated 375` oven to finish baking. The frying took about 3 minutes per side and then the final bake till the fish was cooked through and flaky was about another 9 minutes as the fish was really thick. On the side I placed a dolup of cream sauce (sour cream, fresh lime juice, and chopped cilantro, salt and pepper) Now, I have not included measurments as I made a LOT and really it is all a case of what you and your family would enjoy. The breading is mostly about even amounts nut meal and crackers after that it is about what made my mind flow with happy thoughts and what I figured we would like.  My family really likes lime but not cilantro so I put the juice of a whole lime in with hardly any cilantro. Others really like cilantro and would want more. Taste as you go. do a little experimenting and really enjoy playing with your food to create a scrumptious meal.



Breaded fish, red rice, and steamed broccoli