Egg Muffins

In preparation for the start of my Whole 30 journey I spent a lot of time in the kitchen the past two days! One recipe that I’m excited about are my egg muffins. Don’t let the word muffin fool you, they’re simply baked in a muffin pan. They are 100% Whole 30 compliant! The recipe is below, feel free to make it your own as it’s pretty much a blank canvas for breakfast. If you’re starting on your Whole 30 journey tomorrow leave me a message! Do you have a blog or Instagram account you’re using to track your journey? I think support is going to be a huge part of the success. Let’s support one another! Find me on Instagram or here, I’ll probably be over sharing food pictures but that’s what I do :) 

Egg Muffins (adapted from Nom Nom Paleo

12 eggs

1/2 onion, minced

5 large mushrooms, sliced thin (I used large white mushrooms, you can use whatever variety you want!) 

1/2 pound asparagus, trim the ends, chop into pieces

1/4 bell pepper, diced 

3 tablespoons ghee or coconut oil

salt

pepper 

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Preheat oven to 375˚

Heat your fat in a skillet over medium high heat. Once it is shimmering add in the mushrooms and allow them to cook until they’re light brown. Add in the onions and continue to cook together until the mushrooms are a deep golden brown and the onions are soft and translucent. Add in the peppers and asparagus and cook for another 2-4 minutes until your asparagus is tender. 

In a large bowl, crack all 12 eggs and whisk together. Season with salt and pepper. 

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While you wait for your veggies to cool prep your muffin tin. Liberally oil each cup or line with cupcake liners and grease the inside of those.

Once the vegetables have cooled, stir them into the egg mixture. Evenly distribute the eggs into the muffin tin.

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Bake in preheated oven for 20-25 minutes, or until the eggs have set. 

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Notes:

* I used entirely too many vegetables. Or rather, next time I would prep 2 muffin pans and distribute between 18 instead of 12. Mine puffed up like crazy and poured out of the pan slightly as well. Go easy on the fillings or use an extra muffin tin :)

* I used coconut oil to grease my muffin tins and while they came out easily it made a HUGE mess. Next time I think I’ll try the foil cupcake liners and grease those instead. 

Keep in fridge and reheat as necessary throughout the week! I’ll be serving mine with a side of fruit and either some avocado or some chicken sausage. 

Testing Testing

Sunday dinners are one of my favorite family rituals. We cook dinner at my inlaws house every week. It’s time spent together in the kitchen, talking, catching up and goofing off, always ending with a yummy home cooked meal.

Lately I’ve taken to using Sunday afternoons to prep food for the week. A good relaxing way to start the week and it’s helpful to have a good base for healthy eating. It makes packing lunches so much easier, not to mention throwing dinners together. Meal planning is one of my favorite things to do.

Tonight we took our weekly Sunday trip to the grocery store. We had a meal plan in our heads and when we got to the store we found that the selection of fish was subpar for the fish tacos we were going to make. Quick change of plans and we decided to throw salmon and flank steak on the grill. I also figured it would be a good test run for my upcoming #whole30!

The flank steak got tenderized and a quick marinade of lime juice, ginger and soy sauce. (Need to figure out a replacement for the soy sauce to make it whole 30 approved.) The salmon got a dusting of lemon pepper. We also tossed some asparagus with salt, pepper and olive oil. Thrown on the grill as well, 75% of our meal was done, you have to love quick and easy meals! The salsa that we made would be so good over many different proteins, I’m thinking next time shrimp!

No pictures today, we were so hungry we dove right in!

Mango Jicama Salsa
1/4 red onion, diced
1/2 jicama, diced
1 mango, diced
1 jalapeño, reseeded and minced
1/2 bell pepper, diced
1/2 English cucumber, diced
1 avocado, diced
Combine all ingredients in a large bowl.

Dressing:
Juice of 3 limes
1 tsp freshly grated ginger
1/4 cup Olive oil or avocado oil
Salt and pepper to taste
Whisk all ingredients together. Pour over salsa. Serve immediately.

The Right Time Is Now (Well April 1st)

I adore Instagram. There are so many amazing people on there and it’s such a friendly and inspiring community. Recently I’ve seen a Whole 30 being mentioned a lot and it intrigued me. I’ve heard of it before, skimmed the book before but apparently I wasn’t ready to commit at that time. This past week I picked up my very own copy of the book  It Starts With Food by Dallas and Melissa Hartwig. I read the entire thing in 3 days and decided it was past time to reset my body.

I’m uncomfortable in my own skin these days. I’ve been eating like crap for some reason and that’s so not me. I drank soda THREE times this week and I haven’t done that in months. Why did I do it? I have no idea. It wasn’t even good but I kept drinking it until my cup was empty. I also ate fast food one night this week and that pushed me over the edge. It’s like I’m trying to torment my body and punish it. I rarely eat fast food, I love eating fruits and vegetables. I think that my body is screaming at me that it wants help and my brain has finally caught up to the idea. So now I have a plan. Beginning April 1 I will start my Whole 30 journey. I’ve found two new friends on Instagram who are going to start then as well and we’re going to form a little support group which I believe will be incredibly helpful and keep me accountable even more.

This isn’t going to be easy. I love sugar. I also highly enjoy coffee with cream, milk with cereal and cheese and crackers. I’m fairly certain my body does not. So by doing this little reset I’m hoping that my body will take some time to heal and allow me the chance to see what really makes it unhappy. And let’s be honest, I’m also hoping to loose some weight and feel better about myself.

I spent 45 minutes wandering around Whole Foods yesterday and I think the mindset is on it’s way. I picked up items and then debated if they would be a good choice and ultimately they were not. I left with 2 cartons of low sodium organic chicken broth (approved) 2 cans of crushed tomatoes (approved) 1 container of fresh chopped soup veggies (zucchini, green beans, onions, carrots and celery are approved, potatoes are not) 1 can of cannelini beans (not approved) and some fresh pears. I’d say overall that was a good start to resetting my brain!

If you’ve done this before and have tips, please share! If you want to join in that’s great! The more the merrier, go grab a copy of the book and see what it’s all about. I’ll be sharing my journey here, and trying to share pictures and recipes as well. Come back April 1 and join the journey!

 

Life Lately…In Pictures

March roared in like a lion, how did that happen?! So much happened in February, here’s a sneak at what I was up to. You can find more on Instagram {michellenaomi81} here’s hoping spring is on it’s way because these teasers that we’ve had are killing me!

Have a good week :)

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[ windy but sunny weather for much of February, definitely warranted a picnic or two || coffee date with the boy, ahem the husband. he came home for a few days!! || someone had a birthday and we had a blast celebrating. love that sister in law of mine || bathroom selfies are a must when you're all dolled up || he's home!!! || reunited and so happy || gorgeous denver day calls for a trip to the zoo || signs of spring ||

Half Way There

Happy Wednesday!! We’ve enjoyed some gorgeous days here lately. The taste of spring is making me excited about the possibilities that spring holds. I also know that there is the potential for more crazy snow here in colorado for a few more months. Oh well! At least there’s a lot of sunshine.

This year I’m participating in a photo project on Instagram called #my_365 Each week there is a list of prompts and I try to follow along. If I don’t follow the prompt they suggest I’m still snapping a photo. So far I’ve taken a picture every single day this year! Today marks day 42, the prompt they’ve given is door. You can get as creative as you want which is fun, some prompts open the window to lots of creativity. The gallery of photos from the people who are participating has some truly gorgeous pictures. Go check it out and join in if you’re so inclined! I’m also using the hashtag #mns365 to document my pictures for the year, although I haven’t been great at remembering to do so, I only have 27 pictures under that. Oops! Are you on Instagram?

Another reason I am enjoying this project is that it is helping me find creative ways to snap pictures of the everyday which I can then use in my project life album. My pictures for January are finally on their way so I’ll blog about what I’m doing this year soon!

Here are a few of my photos from this year so far.

 

Prompt: In The Air

Prompt: In The Air

Prompt: Red

Prompt: Red

Prompt: Lines

Prompt: Lines

Prompt: Bubbles

Prompt: Bubbles

Prompt: Daily

Prompt: Daily

Prompt: Name Begins With

Prompt: Name Begins With

Prompt: Enjoy

Prompt: Enjoy

Prompt: From Where I Stand

Prompt: From Where I Stand

Prompt: Cozy

Prompt: Cozy

Trader Joe’s!!

YOU GUYS!!!! Trader Joe’s has finally, finally arrived in Colorado. I know that I was not the only person doing a happy dance about this, especially with the insane crowds and crazy empty shelves in the stores. Seriously though? I’ve lived here for 5 years and patiently waited for them to open. I’ve lugged back bags of freezer goodies from Chicago and California. I’ve stuffed my carryon to the brim with snacks and goodies that can only be found at TJ’s. February 14 could not have come soon enough.

We braved the Denver store Sunday afternoon and while parking seemed out of control we just grabbed a spot on the street and walked into the store. It was slight chaos in the store but the employees were rockstars and on top of making sure things were moving along. We walked through the store and I was able to grab some favorite items and some new things to try as well. Sadly they were out of my most favorite pineapple salsa but I think I can survive without it for a while longer. One of the things I was most intrigued by was the box of frozen quinoa. Similar to their boxes of frozen white or brown rice, packaged in 2 smaller bags inside that are thrown into the microwave. I wanted a bag of dry quinoa but since there wasn’t any and I had a salad idea brewing in my head I snagged this to give it a try. I’ll report back on it later this week with the recipe that went along with it!

For Sunday dinner we picked up a package of Chicken Pesto Sausages (precooked) lots of assorted veggies, a bag of bow tie pasta, pesto and parmesan cheese. Dinner was a success, 2 out of the 3 of us liked the sausage. We all agreed it tasted slightly like beef salami (so strange I know) and I think this is an item I’ll bypass the next time I’m in the store. Too many other delicious things to eat out there. Below you’ll find the recipe for the first of many TJ inspired meals I’m sure! All items were purchased at Trader Joe’s. (I apologize for the quality of the photo. It was late, I was beyond hungry after a miserable brunch and I just snapped it and started eating.)

Enjoy!

Brown Butter Pesto Pasta with Veggies 

ImageIngredients

1 bag pasta (we used bow ties)

1 package Chicken Pesto Sausages (omit if you want this to be a vegetarian meal! substitute with your favorite sausage!)

1 pack of baby bella mushrooms, sliced

1 container of mushroom, onion and asparagus (sliced and ready to go in the refrigerator vegetable section)

1 bag english peas (found in the refrigerator vegetable section)

1 bag of small zucchini, chopped

1 jar Trader Joe’s Pesto

5 tablespoons butter

olive oil

salt

pepper

Italian seasoning

2 cloves garlic, chopped

2 lemons (zested and juiced)

Directions

Follow cooking instructions on pasta package.

While pasta water is boiling, heat up a large skillet with a drizzle of olive oil. Cook package of asparagus, mushrooms and onions until asparagus is tender. Transfer to large bowl. In the skillet add in 1 tablespoon of butter and once it’s melted add in mushrooms and Italian seasoning to taste. Cook mushrooms until golden brown. Transfer to bowl of vegetables. Add in chopped zucchini and additional seasoning to taste, cook for a few minutes until you’ve got some nice color on them. Add in 2 tablespoons of pasta water, cover with a lid and let cook for 3-5 minutes until zucchini are tender. Add in garlic and continue to saute until fragrant. Remove from skillet and add into the bowl of vegetables. Toss cut up sausages into the pan along with the bag of english peas. Cook until the sausages are warmed through and the peas are bright green. Toss together with all the cooked vegetables. Season accordingly with salt and pepper. In the same pan, place remaining 4 tablespoons of butter and cook over medium high heat until the butter turns a golden brown and smells nutty. Add in jar of pesto and cook down for a few minutes, stirring continuously. Add in lemon zest and lemon juice, give the sauce another stir and then add in pasta. Combine together so that pasta is coated by the sauce. Serve pasta topped with the vegetables and sausages. Top with parmesan cheese and enjoy!

*omit sausage to create a vegetarian meal.

*to make this into a vegan meal, whip up your own batch of pesto and omit butter from the sauce!

Happy New Year

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“Tomorrow, is the first blank page of a 365 page book. Write a good one.”  ― Brad Paisley

I welcomed in the New Year sick in bed, and I’m still here. Hopefully this won’t be a theme for the year. With that being said, here are some of the things I’d like to fill the 2014 book with!

- Travel More

- Eat Out Less

- Run a 5k

- Get Outside More

- Work On My Photography

- Read More Books

- Participate in a Photography Project (Either #My365 or 52 weeks of photos)

- Drink Less Coffee and More Green Smoothies

What are your plans for the New Year?

What A Year It’s Been

I can’t believe that we’re in the homestretch for the end of 2013. It’s been one whirlwind of a year and I am very much looking forward to what the new year has in store for us. Cheers to many more days of travel, laughter and continued love. Until next year…

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Project Life–April Edition!

I’m on a roll (yay!) Pictured ordered for June & July, the month of April is finished and May is 1/4 of the way done. I’m having so much fun mixing and matching pieces that I have and creating layouts. Below is my April Cover Page, I used cards from a few different kits and some embellishments that I had at home. It was a crazy month here in Denver. We were packing up and getting ready to move, our friends moved back from Texas, we had a blizzard, it was 70˚and we got to sit on a patio and enjoy beer & pretzels at Lowry Beer Garden. We also went to a rugby game, blue man group and I threw a baby shower!  I purchased a bunch of embellishments from Archiver’s and some ladies in a Project Life Facebook group that I am in. I’m looking forward to trying out my new goodies! I can’t wait to get my pictures so that I can keep working. At this rate it seems almost possible that I could be caught up by the end of the month (gasp!) Then it will be on to creating pages for our travels this summer.

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Items Used {I’m not affiliated with Amazon or any of these products in any way, I just like to be able to see the items that I read about when I read blogs…}

Thickers (purchased at Michael’s on clearance!)

Seafoam Kit

Midnight Kit 

Blush Kit 

Washi Tape {I buy this ALL over! Etsy is my favorite spot!}

Wood Veneers 

One Year

One year. Holy crap, time sure does fly. I can’t believe that just a year ago we walked down the aisle. I’d do it again in a heartbeat. What better feeling to be surrounded by friends and family that you love dearly.

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What a year it has been. There have been trips (Mexico, San Francisco, Chicago and Russia) baseball games, food adventures, moving into our first home together and so much more. There have been hard times too and I know with utmost certainty that we are both looking forward to what this next year might bring! [a girl can wish for a trip to Paris right?!]

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Good thing I love this guy. Looking forward to many more adventures together.

[all photos taken by the amazingly awesome Zach + Michelle Wear of Revert Photo.]