Only four more days. I can’t believe it. 

Last night, I want out to eat with my best friend. Haven’t seen her in a while, and we need some catching up time. I had a delicious grilled shrimp salad from my favorite restaurant. You can check it out on my Facebook page. So good. 

But tonight’s supper was no slacker. After a day spent kayaking on Greers Ferry Lake, dinner was a must. The Boyfriend was hangry. You know, so hungry he was angry. I’ll be honest. I’m usually the hangry one in the relationship. When we first started dating, I had to remind him I wasn’t one of those girls who doesn’t eat. 

Shrimp Stuff Mushrooms

What you need:

• 1/2 pound shrimp, peeled and uncooked
• 1/2 onion, chopped
• 1 jalapeño, chopped
• 1/2 red bell pepper, chopped
• 2 portobello mushrooms, gills and stem removed
• Garlic powder
• Salt
• Pepper
• Red pepper flakes
• Lime juice

Pre-heat the oven to 425 degrees. Prep the mushrooms by removing the stem and scraping out the gills. Drizzle olive oil on the bottom of a baking pan, and then drizzle olive oil on the mushrooms. Season with salt and pepper. 

Heat a skillet on medium heat. Add a little coconut oil. Toss in the onion, jalapeño and bell pepper. Season with salt and pepper. While those cook down a bit, chop up the shrimp. Add the shrimp to the hot pan. Season with garlic powder, salt, pepper and red pepper flakes. Cook until the shrimp turn slightly pink. 

Top the mushroom with the shrimp mixture. Squeeze half a lime over the top. Bake for 15 minutes. Remove from oven, and squeeze the remaining half of the lime over the warm shrimp stuffed mushrooms. I served the mushrooms alongside a homegrown tomato slices. 

This was absolutely delicious. Full of big flavors. I scored major points with the Boyfriend. He came right out of this hangry state. You have to add this recipe to your meal routine. It’s one of those that can be easily adapted to what you have on hand. I invented it because I didn’t want to go to the grocery store. 

So that means I have no idea what we will eat tomorrow. Seriously. It could be a big problem.

How was your weekend? Anyone starting Whole30 soon?

I absolutely did not want to go to the grocery store tonight. 

It was one of those days where I just wanted to come home and be done with the day. 

I didn’t feel creative. Didn’t want to cook. I’ve lost count of how many meals I’ve made. 

But I went to the store. The Boyfriend and I went without eggs in our breakfasts, and it was a tough morning for me. 

We grilled some pork chops, and I had baked some sweet potatoes a couple days ago. So dinner came together quick tonight. I whipped up a side salad with a homemade red wine vinaigrette. 

A very tasty dining experience. 

It’s later than I’d like to be writing, but Whole30 has given me more sustainable energy. I’m not falling asleep on the couch at 8 p.m. But I do sleep soundly, and I wake up feeling more refreshed. 

Still trying to figure out what happens after Whole30 is over. Still taking suggestions.