Following the Bright Line Eating (BLE) lifestyle can seem difficult while cooking for a family, but it doesn’t have to be. Most BLE meals can be eaten by your entire family so you don’t need to worry about cooking separate meals for yourself and your family. I usually just add one additional side dish to my meals for my kids and husband. Sometimes it’s rice, or bread, or as in today’s post… mashed potatoes.
The other night as I was about to cook dinner, I decided I would record myself making dinner so you could see how I make Bright Line Eating family dinners. In my fridge I had some mushrooms and carrots to use up, and in my pantry were some potatoes that also needed to get used. Mushroom bourguignon it was! The recipe below isn’t a “perfect” recipe, it’s just what I happened to throw in the pot as I was recording the video. This dish is very forgiving and you can add more or less of any veggies you like (or don’t like). Also, white mushrooms are what I had on hand but crimini or even portobello would be delicious in this. Feel free to experiment!
- 1 medium yellow onion diced
- 1 pound sliced carrots
- 3 cloves garlic minced
- 2.5 pounds sliced mushrooms
- 2 cups vegetable broth
- 1.5 cups red wine
- 1.5 tbsp tomato paste
- salt to taste
- 1 tsp dried thyme (use mortar and pestle to grind to fine powder)
- 2 tsp Italian seasoning (use mortar and pestle to grind to fine powder)
- 3/4 cup frozen peas
- 2 tbsp arrowroot powder (make a slurry by adding a few tablespoons of water)
- Dice onion and water saute onions over medium high heat until they are soft and slightly caramelized.
- While onion is cooking, slice carrots then add carrots and continue to cook till carrots are slightly softened.
- While carrots are cooking mince garlic and slice mushrooms, then add to pot along with the remaining ingredients.
- Cover pot. Once stew is simmering, reduce heat and simmer until carrots are soft.
- Serve over linguine or mashed potatoes.