Tag: food

Prosciutto Egg Muffins

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Weekday breakfasts on the Whole30 can get boring. Usually I make hard boiled eggs with a little bit of Wholly Guacamole. It’s the best I can do most days.

But some days I feel adventurous (and obviously tired of hard boiled eggs) so I whip up some egg muffins.

And these beauties are perfect in every way.

You don’t need much to make it happen. Just a package of Applegate Prosciutto (check your labels), eggs, coconut oil, salt and pepper. You could add in tomato and basil. Or peppers and onions. But I just went classic.

Everybody likes eggs and ham.

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Line the muffin tin with a piece of prosciutto. Crack an egg into the muffin tin. Sprinkle with salt and pepper. Not much salt since the prosciutto is pretty salty. But you need a little to season the egg.

Bake in a 400 degree oven for 15 minutes.

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The end result are gorgeous egg muffins with a crispy prosciutto cup. That’s pretty hard to beat. I bet we will have these egg muffins a few times during this round of Whole30.

What are your favorite breakfast treats?

Crockpot Vegetable Beef Soup

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The key to being successful with Whole30 is to prepare. If you don’t prepare, you will have a terrible experience. Don’t get me wrong, you can still do it and be successful, but you will stress about preparing food on the fly. Trust me. I’ve been there.

Part of my meal prep and planning success happens because I always try to make enough dinner for lunch the next day. After my first Whole30, I realized I need to double my dinner so we could eat it for lunch.

Whole30 lunches are the toughest thing to prepare. We live off sandwiches or wraps for lunch, but I know bread isn’t the best for my tummy so I try to limit it as much as possible.

This round of Whole30 I am trying to simplify even more. That’s where my trusty Crockpot comes into play. I love the convenience of the Crockpot, but I usually forget I have one.

But I woke up Sunday morning feeling extremely terrible. Had a bout with my reactive hypoglycemia, and worked through my low blood sugar issues with a fresh peach and a little bit of scrambled eggs. Cooking was the last thing I wanted to do. So I ventured into the depths of my cabinet for the Crockpot. I knew I had the makings for a delicious Vegetable Beef Soup, and the goal was to throw everything into the Crockpot so we could eat a nice, hot dinner. (And I was off the hook for standing over a hot stove/thinking up what to make).

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What you need:

  • Crockpot
  • One bag of frozen root vegetables (mine had sweet potato, red onion, parsnip and turnips in it)
  • 1/2 onion, roughly chopped
  • 1/2 red bell pepper, roughly chopped
  • 2 zucchini squash, sliced into half-moons
  • 5-6 baby red potatoes, roughly chopped
  • 1/2 bag frozen okra
  • 1 box of beef bone broth (I used Thrive Market brand)
  • 1 can fire roasted diced tomatoes
  • 1 can tomato sauce
  • 1 lb. grass fed ground beef (I get mine from the Farm at Barefoot Bend)
  • Salt and pepper, to taste
  • Italian seasoning, to taste

Directions:

Brown the hamburger meat in a skillet. Season with salt, pepper and Italian Seasoning. Once the hamburger meat is brown, throw all ingredients into the Crockpot. Turn it on high and cook for six hours. Check the seasonings, and add more salt, pepper and Italian seasoning, if needed.

We both really enjoyed this hearty soup. It’s full of simple ingredients, but it doesn’t lack in flavor. You can add whatever veggies you have on hand, and I bet it will be just as delicious.

Roasting Veggies

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My favorite way to cook after a long day at work is with the handy-dandy oven.

I love roasting veggies in the oven.

Magic temperature of 400 degrees, give it 12-30 minutes (depending on what you are roasting) and boom, it’s all done.

I’ve even gone as far as briefly pan-searing meat in a oven-safe skillet and throwing it in the oven with the veggies. It’s life-changing.

Case-in-point: These roasted chops with okra, Japanese eggplant and baby tomatoes.
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This whole meal was sourced from Me and McGee Market, my favorite farmers market in North Little Rock. The grow the okra, tomatoes and eggplant in their backyard garden, and they get their meat from The Farm at Barefoot Bend in Crowe, Arkansas (right outside Hot Springs Village).

But the true beauty of this meal, outside of I know exactly where it came from and who grew it, is the fact that I made it all in the oven.

As much as I love cooking an elaborate meal, I love convenience and speed of cooking just as much. Roasting veggies in the oven gives a deep flavor and a crispy texture, and I can’t get enough of it. As I said earlier, I’ve started pan-searing my meat with a little avocado oil for a couple minutes on both sides, and then I throw it in a 400 degree oven for about 10-15 minutes, depending on the size, until it has a nice golden crust on the outside.

I love how oven roasting meat and veggies doesn’t get my stove all messy. I love that I don’t have to stand watching over the stove. The oven just takes a lot of undue stress off of cooking dinner. Plus, if you are a good with meal prep, you can have all of your veggies for the week prepped and ready to go in the oven so making dinner is super easy.

What are your favorite veggies to roast in the oven?

Adventures to Wellness is Coming

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Things are changing around here. And I’m super excited. The most excited I’ve been in a long time about a personal project.

If you’ve followed me for awhile, you know I’ve had a designated blog space since 2009. It started on Blogger as It’s Always Something… and then evolved into Barefoot ‘N Running, the space I wrote the longest.

But when I quit running regularly, I quit writing there. When I finished grad school and started working full-time, I quit writing for a little while.

Then about two years ago, I create When I Grow Up I Want to be a Chef. I always thought I wanted to be a food blogger. To create recipes and share them. To take food photography.  But I felt pigeon-holed and lacked creativity to share recipes. And to be honest, I’m terrible a writing recipes because I don’t measure anything. My cooking style is intuitive. It’s how it looks and smells and tastes more than it is measurements for people to recreate.

And to be honest, I felt like I failed at When I Grow Up I Want to be a Chef. Because it wasn’t like everyone else.

But in reality it wasn’t me at all.

So here we are. Eight years into having a personal writing space on the web, and I have it no more figured out than when I was 22.

Truth bomb: I’m not ever going to have it figured out.

But what I do know is I need a space to write and share and build community. And if the spaces I developed in the past are no longer serving me, I need to evolve.

So here we are.

Adventures to Wellness is a space to help me find balance. Or share how I’m constantly finding balance in the everyday. It’s about being able to adapt. And finding gratitude. And loving the beautiful, messy life I’ve been given.

It’s an adventure to living my healthiest life.

It’s about sharing food in a way that I want to share food with photos, links to recipes, sharing bloggers I love, recipes, food prep, farmers market shopping, buying local.

It’s about sharing exercise practices, exercise failures, lack of motivation, finding motivation, taking care of myself.

It’s about sharing life with music, movies, love, best practices, worst practices, failures, storytelling and just being a real person that you can relate to.

It’s about figuring it out on the fly. Being open and honest.

Finding balance is an ever-changing, ongoing adventure. Finding my own version of wellness is an ever-changing, ongoing and, ultimately, life-changing adventure that I can’t wait to share with you.

Welcome to my new space.

With love,
Ashten

P.S. Official site launch and new content begins September 1, 2017. I have lots of ideas and things to share with you. Get. Excited.

Steak Tabbouleh 

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Green Chef is killing it with their Paleo menu this week. 


I whipped this up in about 20 minutes after my one mile evening run. I loved the cauliflower rice mixture with tomatoes, cucumber, fresh mint, fresh parsley and a lemony vinaigrette. But I think it could have been better with chicken.  

Tonight’s one mile put the hurt on me. 

I’ve not been watching my pace. Just seeing what feels comfortable to my lungs and legs. 

I was much faster today without intending to be. And I felt every step. My calves hurt. My legs cramped up. I had multiple side stitches. I chalk it up to not drinking enough water (and the three very small cookies I ate before leaving work). 

Three days. Three miles. Things are on the up. I love these long summer days.