Breaking Routines

“Sometimes, a break from your routine is the very thing you need.”

My summer workout schedule has been all over the place. During the school year, my schedule guaranteed I’d be out the door by 7:15am. After dropping off the kids, I would head straight to the gym, and I didn’t have to think about it, because it was simply routine. Now that summer’s here, my mornings are slower, and all the routines are out the window. However, this lack of structure has made me come to some realizations about my exercise regimen.

First of all, my body absolutely needs these workouts. Even if I go only a few days without exercise, I can feel the negative effects. Instead of viewing workouts as a chore or punishment, I like to treat them as fuel and nourishment for my body. I’ve reached a point where I actually enjoy working out, and constant movement makes me sleep better at night and improves my overall mood.

Secondly, I’m working toward a more well rounded exercise regimen with more variety. When I first purchased my Fitbit, it was instrumental in rekindling my interest in running and helped motivate me to move more. As time passed, my exercise became more about quantity (steps) rather than quality and variety. I’ve got the cardio and running down, but I’m lacking strength training (I'm toying around with the idea of getting a personal trainer to help me with this). Trying new classes at the gym would be another great way to mix up my routine and maybe, just maybe I’ll jump on the pilates train. I have also gotten back into a regular yoga practice which I find is essential to recovery after long runs and also helps with my overall mood. 

Do you often break your exercise routines? How do you add variety to your workouts? Any recommendations for some fun at home workouts that you love?

Paleo Parfait

I love dessert. There. I said it. And I will never stop loving dessert for as long as I live. While I will have the occasional slice of cake, cookie, or piece of pie (on a special holiday or someone’s birthday), nowadays I satisfy my sweet tooth with foods that have minimal/natural sugar and are dairy/gluten free, and I’ve never felt better.
 

These Fruit Parfaits with Paleo Pie Crumbles and Coconut Whipped Cream hit the spot last night. Please, please, make this!
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I adapted the pie crust recipe from  @wholesomeyumblog to make these Paleo Pie Crumbles, and I couldn’t have been more pleased. Seriously. So. Good.
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For Paleo Pie Crumbles:
1 1/4 cup almond flour
2.5 T coconut sugar
3 T ghee, melted
1/4 tsp vanilla
Pinch of sea salt
~In a large bowl, mix almond flour, coconut sugar, and sea salt together. Add melted ghee and vanilla and stir until combined.
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For the paleo whipped cream:
-1 can coconut cream (refrigerated overnight… I used @thaikitchen )
-1 T organic maple syrup
-1 tsp vanilla
~Whisk by hand or use an immersion blender to combine ingredients until you achieve a whipped-cream-like consistency.
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Layer pie crumbles and your favorite fruit and top with coconut whipped cream and any other topping you desire (I added some walnuts to mine). This will make about 6 servings.

Whole30 Deviled Eggs (8 Ways)

Here I show you eight different topping combinations (based on ingredients I had on hand) to please all of your guests' taste buds. I used homemade mayo (avocado oil, egg, mustard, salt, and lemon… see @thewholesmiths instagram story highlight “mayo” for perfect homemade mayo) so these are Whole30 compliant!

(pictured top left to right)
1.Avocado + black pepper
2.Lemon zest + black pepper
3.Sriracha sauce (not whole30… you could sub your favorite compliant hot sauce)
4.Plain Jane (no topping)
5.Smoked salmon + dill
6.Jalapeño + paleo bacon
7.Kalamata olive + red onion + tomato
8.Jalapeño + avocado
9.Chives + paprika
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I used @fifteenspatulas “Easy-to-Peel Egg” technique to cook the hard-boiled eggs and it worked perfectly! You can search for it at fifteenspatulas.com. After you hard-boil your eggs (I cooked 5 eggs) and they are peeled, dry them off on a paper towel, cut in half, and place the yolks in a bowl with homemade mayo (to taste), a small dollop of dijon mustard, salt, and pepper and mix until you achieve the consistency you want. I put my mixture in a plastic bag, cut one corner of the bag, and squeezed the mixture into each egg white.

Summer Berry Salad

“Stop scrolling and make this salad!” ~Me

This unintentionally red, white and blue Summer Berry Salad is perfect for any Independence Day celebration you may be attending. Minimal ingredients and easy to put together=WIN. It also happens to be the latest BEST (non-kale) SALAD EVER!! Seriously, my husband was ooohhhing and aaahhhing over it...and well, he never does that for salads. The components are the stars and they work so perfectly together, that you don’t even need a special dressing!  Make this very soon, you won’t regret it.

Ingredients (The amounts will vary based on how many you are serving and whether this is a side or main salad. See below for my amounts:

Mixed greens

Blueberries

Strawberries

Dried cranberries (tough to find compliant, but my grocery has them sweetened only with apple juice)

Crumbled feta cheese (omit for #whole30)

Maple roasted pecans (Make a mixture of maple syrup and ghee, 3 parts to 1 part, coat pecans lightly and spread evenly on parchment lined baking sheet, bake for ~10 minutes @ 350 degrees, let cool before adding to salad)...for whole30, I would replace these with raw pistachios

S&P

Olive Oil

Balsamic vinegar

Protein of your choice (I used chicken, but next time I will use blackened salmon or trout)

This salad served 2 adults as an entree: I used ¾ clamshell of mixed greens, ~ 1 cup each of berries, ¾ cup of pecans (roughly chopped), ⅓ c of crumbled feta, ¼ c of dried cranberries and 1 -½ c chopped grilled chicken (with a touch of spice). Added fresh ground pepper and salt, and lightly drizzled it all with olive oil and balsamic vinegar. Dig in, devour and then go out and buy the ingredients again!

Farm Stand Goodies

“He who plants a garden, plants happiness” ~Chinese proverb

What is your favorite summer veggie? Let us know below!

One of my favorite parts of the drive between Asheville and Lake Lure is making a pit stop at Flying Cloud Farm's self serve produce stand. It’s always open and I love the idea of getting veggies that were grown less than 10 miles from my home. I hit the jackpot on this stop and found my favorite summer vegetable, the pattypan squash. I usually eat it raw in salads or a simple quick grill with s&p and a little olive oil. The blueberries are going in a summer berry salad (stay tuned for that recipe!), I’ll be making “the best kale salad ever” since I haven’t made it in 2 weeks, cauliflower will be roasted on the grill since I hate turning on my oven in this kind of heat and the garlic scapes will go on everything (a mild garlic flavor, they can be used in place of green onions)!

Peach & Basil White Sangria

Today we’re kicking off the holiday weekend (week?) with this refreshing Peach & Basil White Sangria. Not too sweet, not too strong, but just the right amount of peach with a hint of herby basil.
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Start by infusing vodka with peaches and basil (separately) for a minimum of 24 hours.
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Ingredients:
2 bottles white wine (I used a vinho verde bc of the lower abv and effervescence)
8 oz peach vodka
3 oz basil vodka (adjust ratios to your preference)
1 oz orange flavored liqueur
Garnish with fresh sliced peaches and fresh basil
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Directions: Mix all ingredients in pitcher. Pour over ice and top with club soda! Cheers!

Shrimp & Cauliflower "Grits"

I was born and raised in North Carolina, so southern food is part of who I am. Unfortunately, southern staples are usually loaded with flour, dairy, and/or sugar which isn't fabulous if you're trying to live a healthy lifestyle. Fortunately, I stumbled upon this shrimp and "grits" recipe (which is Whole30 compliant!) so I can have my shrimp and grits and eat it too. OK, OK, the grits aren't actually grits and definitely do not compare to my grandma's southern recipe, but it's a fun alternative when you're trying to eat clean. I've never been a fan of cauliflower substitutions, but I surprisingly enjoyed this, so thank you to Cheryl from 40 aprons for creating this recipe! Only five ingredients are needed and it takes only 15 minutes to prepare... talk about easy. In addition, it's spicy, flavorful, and fulfills my southern comfort food craving when I'm having one.

*Note: I adjusted the recipe/cooking method to what I had on hand... for original recipe please visit Cheryl's website here.

Ingredients (serves 2):

• 1 pound shrimp, peeled and deveined
• 4 T ghee (2 for shrimp, 2 for grits)
• Cajun seasoning (I didn't have any so I googled how to make my own)
• 1 12oz bag frozen cauliflower rice
• 1 clove garlic, chopped
• salt to taste

Directions: 

1. Heat ghee and garlic in a pan on medium heat. Add cauliflower rice and stir until heated through. Reduce heat to low while you cook the shrimp.
2. Pat the shrimp with a paper towel and season shrimp with cajun spices. Heat cast iron skillet on medium high, and add ghee. Once pan is hot, add shrimp and cook for 1-2 minutes on each side until shrimp are cooked through. Set shrimp aside while you blend cauliflower into "grits."
3. Add cauliflower to a food processor along with a tablespoon or so of water. You could also use an immersion blender. Blend cauliflower until you achieve desired consistency, adding more water if needed.
4. Spoon "grits" into a serving bowl and top with shrimp, and enjoy!

Muhammara Dip

“Cooking is the art of adjustment.” ~Jacques Pepin
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After trying the Muhammara dip from BimBeriBon last week, I was hooked and knew I had to give it a go at home. I found a recipe from Minimalist Baker which was adapted from the Ottolenghi recipe and I ended up somewhere in between the two recipes. Ingredients include roasted red peppers, pomegranate molasses (which was simple to make, and I turned the leftovers into a delicious vinaigrette), Aleppo chili (absolutely worth seeking out, I got mine at Spice and Tea Merchants), gluten free panko bread crumbs and raw walnuts which added great texture. I was going for a chunkier dip and used the mortar and pestle instead of a food processor this time around. This is the type of recipe that is easy to customize and adjust to your own preferences. It works well as a dip for veggies or crackers, but would also be a great topping for grilled meats and veggies...slightly sweet and savory with a perfectly balanced spice. While there are several steps to this recipe, overall it is pretty simple and you are left with a versatile dip that can be used in many ways! Give it a try!

Hillman Beer

Hillman Beer is one of my favorite spots to go with my husband to grab a snack and a beer. They always have seating available, I love their airy indoor space and their huge outdoor area, and I haven’t tasted a beer/sandwich I haven’t liked. Plus they are located in Biltmore Village, right next to Catawba Brewing (another one of my favorite places), shopping, and other restaurants.

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Things to consider:

-Vegetarian and vegan options

-They serve wine too! (this is rare for most Asheville breweries) and usually have a local cider on tap

-They source their food locally (woohoo!)

-They have their own parking lot plus other nearby parking lots

-Large outdoor area with games

-Good for large groups

-Tuesday nights they have Trivia from 7-9

-No table service. Order drinks/food at the bar and they’ll give you a number and deliver your food to you

-Burger Wednesdays: Burger (flavors change weekly), beer, and side for $12 every Wednesday

Pictured above is the kale salad. I get it every time I go! It’s light, tart, and a little bit sweet. The ingredients as listed on the menu are pickled raisins, pumpkin seeds, pecorino cheese, lemon, and extra virgin olive oil...yum! If you're not a kale person, try one of their mouthwatering sandwiches like the Patty Melt or Grilled Cheese (that’s what my husband went for), apps, and/or desserts, all by Rise Above Deli. And then wash it down with one of Hillman’s refreshing brews. 

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Hours

Monday-Thursday: 11:00am-10:00pm

Friday: 11:00am-11:00pm

Saturday: 12:00pm-11:00pm

Sunday: 12:00pm-10:00pm

Address

25 Sweeten Creek Road Asheville, NC 28803

Website

www.hillmanbeer.com/

Grilled Peach Sticky Wings

 “Eat A Peach” ~Allman Brothers Band

I can’t resist a perfectly ripe peach! And with them currently in peak season, I’ve been trying to incorporate them into my meals any way I can. These grilled peach sticky wings are amazing...can’t wait to make them again!

Ingredients for wing sauce:

3 chopped ripe peaches (I left skins on and easily removed them during the cooking process w/ tongs)

1 sm shallot (finely chopped)

Drizzle of oil

2 sprigs of rosemary (leaves only)

1 tsp coconut aminos

2 tsp balsamic vinegar

1 T lemon juice

1-2 tsp honey

1 T ghee

Pinch of salt

A few dashes of cayenne (I used about 4 good dashes, and it wasn’t spicy, but had a nice lingering heat)

Start by cooking the shallot in a small drizzle of oil for 1-2 minutes on medium heat. Next add the peaches and with a wooden spoon, stir and break down peaches. Remove skins, they should be loosened up after about 5 minutes or so. Once you’ve got the skins out, add the rest of the ingredients and simmer for another 10-15 minutes. Remove from heat and blend until smooth (regular blender or handheld immersion blender). Set aside until wings are ready to be tossed in sauce.

Process for cooking wings:

Preheat your grill to hot and grease your grates. Season your dry wings with s&p. Once grill is preheated, turn off one burner and place wings over that section of your grill (indirect heat, no flame beneath the wings). Shut the lid and leave them be for 15 minutes. Check them at 15 min, and move any around that look like they need more/less heat. At 30 minutes, it’s time to flip them...if they are sticking give them another 5 minutes. They should be getting golden at this point. Check again at the 45 minute mark, and again move any that are getting too much/not enough heat. At 1 hour it is time to toss with sauce. Get a large bowl, pour about half of the peach mixture in. With tongs, add chicken wings (I had about 24), then top with remaining peach mixture (you can also toss the wings in smaller batches) and toss lightly with tongs. Return wings to indirect heat on grill and cook in increments of 3-5 minutes, until desired crispness is reached. Remove from grill and devour! They are fantastic dipped in homemade ranch! Have questions? Ask away!

High Five Coffee

Looking for a place downtown to sip a cup of coffee next to some beautiful succulents in an inviting yet modern atmosphere? Look no further! High five coffee is where you need to be. High five has two downtown locations. There is one located right next to the Rankin Parking Garage (which is free for the first hour) and it's a bit smaller, but there's usually always sitting room, and I like grabbing a seat by the window if I can (pictured above). Then over the street and down the way there is another high five located on Broadway, and it's a bit bigger and provides outdoor seating. Both serve exceptional coffee and are my go-to places when I want a cup of joe. They also serve sandwiches, pastries, and other bites to eats if you're hungry.

Things to consider:

-For Rankin location, park in Rankin parking garage (free for one hour)

-Their Broadway location has its own parking lot across the street from their café (also free)

-Since they're making a quality cuppa, you will have to wait a few minutes for your order

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Hours

DAILY: 7AM - 8PM

Locations

• 3 Rankin Ave, Asheville, NC 28801

• 190 Broadway St #102, Asheville, NC 28801

Website

http://highfivecoffee.com/

Sweet Potato Toast with Smoked Salmon & Poached Eggs

“Why don’t they call Sweet Potato Toast ‘Sweet Potatoast’?” -My Husband

This might be our hundredth post about sweet potato toast… but I just can’t help it! I am obsessed. I am also obsessed with saying, “I am obsessed” even though it’s probably more annoying of a phrase than “on fleek” or whatever those crazy millennials are saying nowadays (oh wait, I’m one of those millennials).
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Anyway, let’s talk about sweet potato toast. Again. It’s so wonderful and easy and healthy and there are endless toppings to choose from. It’s everything. (That’s another millennial phrase, isn’t it? Well, sorry not sorry. OK, someone stop me please.)
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Today I went with smoked salmon and poached eggs. I buy the pre-sliced sweet potatoes at Earth Fare (which saves so much time) bake them for 20 minutes at 400°, flipping them over halfway through. Then, I store them in the fridge for the week and plop them in for one round in the toaster when I want one.
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For the poached eggs, I bring some water to a boil, then turn it down to a low boil, crack the egg into a measuring cup, give the water a little swirl, and then carefully lower the egg into the water, and let cook for 3-4 minutes. I place them on a paper towel and pat them dry before placing on the toast. This method has worked for me… what’s yours? Also, if you make any sweet potato toast this weekend, tag us and show us what toppings you went for!

Mini Hasselback Tots from The Whole Smiths

 “You gonna eat your tots?” ~Napoleon Dynamite

Since receiving The Whole Smiths Good Food Cookbook two weeks ago, I have already made or been inspired by so many of her recipes. And these Mini Hasselback Tots + Horseradish Dip might be my new favorite potato recipe. So simple and fun to eat, they please kids and adults alike...great as a side dish or an appetizer. If you are looking for a cookbook with straightforward ingredients that you can use every day or just get inspiration from...THIS.IS.THE.BOOK!

Avocado Tuna Salad Bites

These Avocado Tuna Bites scream “summer” and are a fun appetizer to share with your friends while enjoying the warm, sunny weather. They are light, refreshing, Whole30 compliant, all while being a satisfying snack!

Directions:

Mash together 1 avocado, 1 can of tuna (I love Safe Catch), some salt and pepper, and a couple tablespoons of homemade/paleo mayo in a bowl. Spoon onto cucumber slices (or any flat veggie of your choice... GF crackers would also be delicious) and top with small red onion & jalapeño slices. I also added Trader Joe’s Everything But the Bagel Seasoning because… YUM. This will make 15-20 bites.

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Now, all I need to do is buy a new house with a pool so I can enjoy these poolside with a cocktail. 😂

Spaghetti Squash Pad Thai

“If at first you don’t succeed, try, try again”
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Or in the case of spaghetti squash...if you prepare it a hundred times and are never really impressed by it...keep trying, you may finally have an a-ha moment when you go to cook it the 101st time. Which is what happened here. I was trying to decide on dinner, and had a craving for pad thai, but didn’t want to order takeout and didn’t have any noodles...that’s when I basically did an irl superzoom onto the spaghetti squash sitting on my counter and knew I would have my craving fulfilled. I thought the texture of the ss “noodles” are very similar to rice noodles and would work perfectly with asian flavors...and I was right! This will be my go-to spaghetti squash recipe. This isn’t a traditional pad thai, but pad thai-ish...but these are all ingredients I always have on hand.
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Ingredients:
(for the sauce, double or triple depending on the size of your ss, mine was small)
2 T tahini
1 T red curry paste (adjust to your preference)
1-½ T fish sauce
½ tsp coconut aminos
1 T rice vinegar
½ tsp @the_ginger_people ginger juice
1 tsp lime juice
½ tsp minced garlic
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1 small spaghetti squash (cooked your favorite way, the instant pot is my preferred method, and once done, shredded with a fork into bowl)
1 egg (whisked lightly)
Crushed raw nuts
Sliced green onions
Extra lime for garnish
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Combine all the sauce ingredients. Add egg to a hot pan with a little bit of oil and scramble, add the shredded spaghetti squash and sauce. Toss until heated through and sauce is incorporated. Top with crushed nuts, green onions and serve with lime wedges. I served this with steamed broccoli and grilled chicken and will happily make this again and again!

Milk & Honey

Milk & Honey in South Asheville is serving up local, organic, and delicious food. They also use free range and grass-fed meat and sell artisanal products and baked goods. And I can't not mention their refreshing cold pressed juices and superfood smoothies that will give you the fuel you need to get through the day.

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Things to consider:

1. Gluten free & dairy free options are available

2. Plenty of seating, so large parties won't have a problem.

3. Vegetarian and vegan options galore

Pictured above is the Nourishing Salad and to drink, the Jun (known as the “champagne of kombucha”). This salad is simple, straightforward and definitely something I will recreate at home. Massaged kale, chopped romaine, cucumbers, shredded carrots, avocado, smoked salmon, topped with hemp seeds and a lemon tahini vinaigrette. A great combo for a simple summer dinner that can be thrown together in a flash!

Pictured below is their avocado toast: whole smashed avocado, pickled red cabbage, House aioli, and chives. I switched the multigrain toast out for gluten free toast. 

Paired with the toast is Milk & Honey’s “Golden Latte” made with their organic coffee, turmeric spice blend, and raw honey. #yum

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Hours

Monday-Friday 9AM-6PM
Saturday-9AM-4PM
Sunday-closed

Address

200 Julian Ln #220, Arden, NC 28704

Website

https://milkandhoneyorganiccafe.com/

Iced Collagen Mocha Latte by @paleomg

“Life begins after coffee.”
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So glad I stumbled upon this Iced Collagen Mocha Latte recipe by @paleomg . This naturally sweet coffee will wake you up and delight your tastebuds. Make a batch, store in the fridge, and shake before serving and you can have this any day of the week!
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Ingredients:
-2 cups cold brew coffee (I used Stōk)
-1 1/2 cups almond milk (I used So Delicious)
-1/4 cup collagen peptides (I used Vital Proteins)
-3 tablespoons organic maple syrup
-1 1/2 tablespoon cocoa powder (Or go with cacao... I used Navitas Organic)
-1 teaspoon vanilla extract
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Combine ingredients in a blender, and pour over ice. Or, if you want to be extra fancy like me, use coffee ice cubes, (or Coffee Cubes as I like to call them) to avoid a watery drink! I poured some leftover regular coffee into ice molds I bought at World Market and let them freeze overnight. All you need now is to drink up!

Buffalo Chicken Dip (by the Defined Dish)

“Good food is all the sweeter when shared with good friends.”
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Having some people over this weekend? Try this delicious 3-ingredient whole30 approved Buffalo Chicken Dip from @thedefineddish … it's a crowd pleaser!
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Combine 3 cups shredded cooked chicken (about 3 chicken breasts), 1 cup homemade or @primalkitchenfoods mayo, 3/4 cup Frank’s Original hot sauce, and salt and pepper to taste in a bowl. Spoon into a 1 quart baking dish and bake at 350° for twenty minutes. Serve with veggies, or add some @vansfoods gluten free crackers like I did!
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For perfect cooked chicken, you can either use your crockpot or if you’re in a hurry you can pound chicken breasts to even thickness and cook on 425° for about 20-25 minutes, flipping halfway through… or leftover cooked chicken works too!
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I love when I find easy, healthy recipes, that anyone and everyone will like. This appetizer is perfect for a summer gathering with friends or family. It’s a must-try!

Rosemary Grapefruit Gin Cocktail

“Summer, summer, summertime...Time to sit back and unwind”
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It’s officially summertime now that my kids are finally out of school and this cocktail is calling my name. Herby, a little tart and refreshing with just a little kick...can’t beat a combo like that!
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Ingredients:
2 oz fresh squeezed grapefruit juice
1½ oz gin
2 sprigs of rosemary (leaves stripped from stalk)
¼ tsp honey (I used @ashevillebeecharmerfirecracker hot honey, which is infused with chilis)
Pinch of chili flakes
2 dashes bitters (I used @crudebitters“Rizzo”)
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In a cocktail shaker add rosemary, honey, chili flakes and some grapefruit pulp...muddle until fragrant. Add juice, gin and bitters. Top with ice and shake. If using a metal shaker, shake until your hands hurt and then shake for 10 seconds more. Pour through a strainer into a chilled glass and garnish with a sprig of rosemary, twist of grapefruit peel and a few chili flakes. Very easy to drink, so take it slow and enjoy! 😉

BimBeriBon

If you're in West Asheville and looking for a healthy food option for breakfast, lunch, or dinner head over to BimBeriBon, a new restaurant serving up a blend of Thai, Korean, Vietnamese, and Persian dishes. Their belief is that the true test of good food is how you feel afterwards, and we couldn’t agree more. Good food, as written on their mission statement posted above, should energize us and make us feel nourished, and that’s exactly how we left!

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Things to consider:

1. Their entire menu is gluten free! YAY for those of us who have dietary restrictions!

2. They serve all three meals, plus snacks, plus coffee!

3. They also serve no sugar added cocktails! And cider and wine. Is there anything they don't serve?

4. Yes. Sorry beer lovers... this isn't the place for a brewski. But with all the other options to choose from, I'm sure you'll find something you love.

5. This place isn't for picky eaters... the menu is creative and eclectic so check out the menu online if you're with someone who isn't into trying new dishes.

6. They can get crowded at peak hours/days, so finding a seat can sometimes be tricky.

(Pictured above) We ordered the Harissa Hummus & Red Pepper Muhammara Dips which came with toasted pita and vegetables. This was no ordinary hummus… full of flavor and so good we took the little bit we had left in mini to-go cups. Our main meals were the Farm Market Salad with wild salmon and the vegan Thai Larb Salad with wild mushrooms and toasted rice. For drinks, Sarah went with a Green Tea Vodka Sour made with, vodka, chilled organic green tea, and lemon and I opted for a @spindriftfresh sparkling water since I’m not drinking this week… but don’t worry, I’ll be back for a BimBeri Fizz!

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Hours

Breakfast
Monday-Friday: 8 am — 11 am
Saturday: 8 am — 12 pm
Sunday: 8 am — 2 pm

Lunch and Dinner
Monday-Friday: 11 am - 9pm
Saturday: 12pm — 9pm on Saturday

Address

697 Haywood Rd, Asheville, NC 28806

Website

http://bimberibon.com/