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  • Oh-6-Ate-Ate-Oh, Jerri

What I Fed Cat - April 14, 2020

Chickpea Mushroom Broccoli Rice with Avocado and Lemon


It's been five weeks since we've been locked down here in Westport. Cat has been working from home and I'm keeping busy trying to find work, not go crazy, and figuring out the next steps for Jerri 6.0. During all of this, I've been focusing even more on the care and feeding of Cat.


Cat is 19, totally able to cook for herself, and my one and only daughter. Making sure she has food that's healthy, delicious, and "restaurant quality" has been a goal of mine since she was a toddler. I plate her food, layer flavors, and make sure that the ingredients are as wholesome as I can get them. She has benefitted from being an only child in so many ways. Most of the time, her food is organic and stuff that I know I wouldn't buy if I had a whole bunch of kids to feed.

Every evening when I start to figure out what I'm going to make, I look at my fridge. Lately, it hasn't had the best of foods in it. Way too much free wine from a friend, cheese that's going bad, and a lot of celery because I'm on this kick. However, I know that no matter what, I can pull something out of thin air and make a meal that Cat will enjoy and I won't feel like such a shit person for giving it to her. Don't get me wrong, I make plenty of crap food. I'm a master at it, but I'm the mom who is trying to think longterm about her health. I hope that the food that goes into her now will dictate her tomorrows.


This mixture is one of her favorites and is full of so much nutrition and goodness. The flavors are deliciously balanced and there's a ton of texture. Try out this recipe and let me know what you think.


Ingredients

2 large portobello mushrooms cut into 1/2 pieces

8 oz of sliced baby portobello mushrooms

1 red onion chopped

1 can of organic chickpeas

1/2 bag of broccoli slaw

1 tsp umami seasoning (Trader Joe's brand)

2 tbsp of coconut oil

1/8 cup of water

2 cups of cooked rice

1 avocado

lemon wedges

salt and pepper


Directions

In a large pan, melt two tbsp of coconut oil. Add in both types of mushrooms. Cook for ten minutes and add in the chopped onions. Cover with a lid to help speed up the cooking. Sprinkle in a bit of salt to help, too. Once they've browned a bit, add in a can of drained chickpeas and 1/2 a bag of broccoli slaw with the umami seasoning. Add in water and cover. Cook until the broccoli slaw has become tender and the chickpeas are browned. Fold in two cups of cooked rice. Stir fry and coat the rice with all of the vegetables and flavors. Add in a little bit of coconut oil if you feel so inclined.


Serve

Find a great bowl that you love, scoop out as much as you'd like and serve with 1/2 an avocado and squeezes of fresh lemon.






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