W30 Round 2, Day 12: Snack Attacks

I did almost what I said I was going to do last night – get to bed early so that I could get up early to put my egg bake in the oven. But my husband came home from his business trip so I wanted to catch up with him and hang for a bit before getting my stuff done. That meant I was in bed a little later than I had planned. But no big whoop because I checked the recipe and figured that my bake time would only be about 15 minutes. SERIOUSLY. So I got up at the regular time and popped it in the oven and about 20 minutes later the much-anticipated (at least on my end) Spinach-Mushroom Egg Bake was finally breakfast! I took the eggs a little further than intended because I HATE runny whites and always err on the side of well done vs. under cooked. But I love runny yolks so next time I’ll bake for 15 minutes like I’d planned and make sure my kids don’t distract me with juice requests and yogurt foil removal issues 😂

Smitten Kitchen-inspired Spinach-Mushroom Egg Bake + Mangoes & Blueberries

I will keep this short and sweet, but the Spinach-Mushroom Egg Bake is DELICIOUS. It was inspired by Smitten Kitchen’s Baked Eggs with Spinach and Mushrooms recipe and I thought I could easily update this with Paleo-friendly ingredients. It absolutely works! And it’s an awesome way to get a ton of dark leafy greens + protein in first thing in the morning. The spinach mixture – minus the eggs – would be great on its own as a side dish to a steak dinner. I can’t believe it took me so long to sit down and make this because the actual hands-on time was next to nothing. It probably took 20 minutes to make the spinach-mushroom mixture and then the rest of the time it’s in the oven. All-in this dish is ready to eat within 45 minutes. My only modification after my Whole30 will be to top the bake with grated parm when it comes out of the oven. I miss cooking with grated parmesan somethin’ awful right now. It just enhances and elevates so much! I will survive, and if this is one of my big “I can’t wait to have that again” then I’m in pretty good shape on Day 12.

I love a good baking progression

Spinach-Mushroom Egg Bake

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 2 meal servings; 4 side dish servings

Serving Size: 2 eggs; 1 egg

Spinach-Mushroom Egg Bake

Inspired by Smitten Kitchen and updated w a Paleo/Whole30 spin.


2 10-oz boxes frozen chopped spinach, thawed

1/4 cup onion, chopped

1 teaspoon minced garlic

1 tablespoon ghee

2 cups sliced baby bella (cremini) mushrooms

1/2 cup full fat coconut milk

1/2 teaspoon kosher salt

fresh ground pepper

1/8 teaspoon ground nutmeg

4 large eggs

2 tablespoons fresh grated parmesan (optional)


Preheat oven to 450 degrees with the rack in the upper third of the oven.

Use a kitchen towel to squeeze spinach until as much liquid as possible has been drained. Set aside.

Melt ghee in large skillet over medium heat. Add onion and garlic; cook until softened, 2-3 minutes.

Turn heat up to medium-high; add mushrooms and sweat until softened and liquid has evaporated, 5-10 minutes.

Add coconut milk, salt, pepper, nutmeg and spinach, stirring to incorporate and heat through.

Transfer spinach-mushroom mixture to 9x9-inch baking dish. With a spoon or small spatula make 4 wells in the mixture, each large enough to hold an egg.

**You can prepare this dish up until this point and refrigerate for up to 24 hours until you’re ready to bake it off**

Crack one egg into each of the wells. Bake until the whites are set, about 15-20 minutes. Use a toothpick to check egg white doneness.

Remove baking dish from oven, sprinkle with grated parmesan if using. Serve and enjoy!


Today my youngest had a presentation at school mid-morning, right before lunch. I hadn’t eaten since 7am so right before we went in at 11am my husband and I split a Pecan Pie Lärabar. Then back home by 12:30 too cook up lunch.

Just a nibble.

Cauli-Fried Rice. OMG I love this meal. It all comes together in one pan and I make it a little different every time. Today I had leftover mushrooms from the egg bake so I chopped those up and added them in with the carrots. I usually use the Trader Joe’s shaved beef but I felt like trying it with shrimp. DELISH. I used 3 eggs instead of 2 today, just to see. In the past I’ve divided the pan into 4 servings but GOOD LORD NO WONDER I WAS HUNGRY. Today I divided it into 2 portions because in my mind that meant I was having a serving of shrimp and 1.5 eggs, plus a ton of veggies. The other half is for this weekend.

Cauli-Fried Rice w Shrimp + Scallions

I don’t think I’ve been drinking enough water the past day or two. I’m not sure what that has to do with a snack but if I was hydrated maybe I wouldn’t be dry-mouthed and looking for something to eat? I dunno. And yes, I did drink a good amount of water before I decided to have a little nibble. I haven’t had banana straight out of the peel in forever and that sounded good with a little almond butter dipper. Big meal tonight so that was plenty.

Best tasting store-brand almond butter I’ve found

Kabob Koobideh night!!! Family favorite. If you told me 3 ingredients could be this mind-blowing delicious I’d have called you a liar to your face. And I’d have been dead wrong. This is one of those food items that makes me wish I had a grill. We’ve made due with the broiler. And the vent hood. And an open window. And an open door. Ventilation is key in our apartment! For a side dish I like kabob best with rice and I usually make tadiq. Don’t know what that is? IT’S AWESOME. Google that immediately. You cook rice until it’s almost done and then drain it. When you put it in a heavy-bottomed pan you poke holes in the top and pour a butter/olive oil mixture into the holes, throw a kitchen towel over it and seal it with a heavy lid. Let that cook until there’s a crispy rice crust on the bottom and turn it out onto a serving platter. Then you cut the rice almost like a cake, into wedges. OMG I can’t talk about it anymore, my drool is getting on the keyboard. So yea, I’m not making that tonight. There’s absolutely NO WAY I can make tadiq and not eat the crunchy rice crust. I asked my husband if he wouldn’t mind if I just made the rice plain and thankfully he was on board with that. MERCY. For my plate I dished up a big scoop of the leftover Cauliflower Mash since I’m the only one in the family that likes it. Hmph. Plus I thought it’d be a great base for the koobideh. And it was.

Kabob Koobideh + Leftover Cauliflower Mash + Side Salad w Balsamic Vinegar

After drop-off I came back and prepped the koobideh for dinner tonight. It has to sit for at least 6 hours to marinate and set up so that was done before 9am. Then this afternoon I prepped some veg so that we have carrot sticks and cucumber on hand to snack.

I started off the day like peaches & cream over here! Dropped the kids at school and saw a friend who’s following me on Instagram and she asked how it was going. When I said I was loving it she said she could tell – my face was glowing! Well wasn’t that nice to hear at 8am without a stitch of makeup on and what felt like the most tired eyes ever hanging down my face! The day then proceeded to take a nose dive. And I’m not sure why.

Aside from Days 2 & 3 today is the day I’ve most felt like hell. And the first day I thought, for just a second, that I’d like to quit. It was that time in the evening when you need to make dinner but wish you didn’t have a family to feed so that you could just have half a bottle of wine, say your dinner was fruit, and then face plant in bed. What. Stop staring. But instead I poured myself a cherry-lime Lacroix with a heavy splash of cranberry-apple juice and tried to mellow out with that. My husband was going to be an hour later for dinner than I had thought and this mama was HANGRY. So I had 2 handfuls of plantain chips and a handful of the Epic pork rinds. Both Whole30 compliant but I wasn’t snacking in the right way. And that ticked me off at myself. But seriously. AN HOUR?! I’m chalking it up to hunger and starting fresh tomorrow.

And this little stumble has me wondering what parameters I need to put up for myself to ensure that I’m successful with my eating AFTER my Whole30. How often is “occasionally” for treats? What makes a treat a “treat?” Is gluten-free enough? Should I try not to eat between meals? Is snacking THAT bad? I still have plenty of time to figure this out and I’m not worried. Before the day spiraled I treated myself to my first manicure since before Thanksgiving.

I’m obsessed w the cabbage in the planters that define a NYC winter. If it wasn’t 65 degrees today! 😧

Now THAT was a treat – no sugar added!


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