Monday, May 16, 2016

Hey there!

Remember when I was complaining about not being in the shape I wanted to be?

So, we had a baby the next summer. :D And I'm still too fluffy for those shorts I was griping about! Now my days are spent running around after the new little fellow (a year old next month!), getting fresh air with him in our new jogging stroller, and going back and forth to help in my second grader's classroom. Once in awhile I'll pull out my blog for some meal ideas, but mostly I've been winging it.

One resource I always turn to is my copy of Squeaky Gourmet.

I love the recipes in this book because they're quick, clean, and easy. Sometimes the ingredients list doesn't make sense (where do I put in X, or what size container of Y?) but it hasn't been a deal breaker yet. This book is marked up with notes on things we've made, sticky bookmarks on things to try, and no doubt a few cooking splatters as well. When it's not open on my counter, I like to keep it in the car. It's paperback and very thin, so it's easy to slip into a seat pocket, and that way I can flip through it quickly in the grocery store or while I'm waiting in the school pickup line.

What's new with you?

Sunday, June 29, 2014

Running more, weighing more?

That is not how it should be! But alas, that's my fluffy reality. I've been running several days a week with my neighbor, who is a mom of three, and it's been so fantastic! But my stupid jeans remain tight, and don't get me started on the shorts that shrunk in storage over the winter. ;) My physical activity is in the right place with 5 weekly runs (20-30 miles per week) and yoga twice a week, so I'm spending time logging my food/exercise into My Fitness Pal to see where I'm going wrong. In the meantime, thank goodness for stretchy skirts and running clothes!

Thursday, June 12, 2014


Grapefruit, pear, blueberries, tomato, carrots, celery, and one great little sous chef. This was a fun and tasty way to refuel after a 4ish mile run.

Wednesday, June 11, 2014

Summer has begun!

At least, the little guy's summer vacation has begun. I feel a lot more work coming my way. Ha! I absolutely cannot believe he's a first-grader now. I might have to come up with a new nickname for him. We kicked off the season with a grocery-getting jogging-stroller run--man, that's hard now that he's so big! He turns six in a few weeks. Because it is summer, and I didn't have a school dropoff to make, I just didn't feel like getting up early to run. :p

We picked up some locally-made multigrain bread, a few fruits and veggies for dinners and juicing, and a bag of local tortilla chips to shuttle guacamole to our faces. Most importantly, we beat the rain that was headed our way, and I didn't have to wait for The H to come home before I could exercise. :)

Tomorrow's juice will be a concoction that includes melon (from the reduced rack--nice and sweet), carrot, tomato, grapefruit or lemon, celery, an old spotty pear, and maybe some cranberries.

Thursday, May 29, 2014

Lunch is ready!

A delicious way to refuel following a 5 mile run and 75 minute hot yoga class (after my "extreme peach" smoothie at the local deli next to the studio):

Strawberry caprese salad with garden basil, a touch of salami, heirloom tomatoes, chipotle olive oil, and blueberry balsamic vinegar. A little sweet, a little tart, with just a touch of salty zing. Fresh foods are so much fun in the summer!

Wednesday, November 20, 2013

Behold, my raw materials

This is what I'm working with this week, in terms of fruits and veggies. Of course I'm filling in the blanks with quality proteins and carbs where applicable.

If I write down what I have to work with, it helps me remember what's lying around and prevents me from finding limp brown celery at the bottom of the crisper in a month. So far, we've only completely crossed off "kale" because I made a batch of my one true love for lunches. The little guy and I made great progress on the green beans, onion, mushrooms, and cucumber tonight, but haven't completely wiped them out yet. Our oven stopped working--it doesn't come up to temperature and smells like gas when it's on--so I'm trying my best to work with stovetop, slow cooker, Foreman grill, and microwave (last resort_ as much as possible. Lucky for me, little man prefers his veggies raw.

Tomorrow I plan to use the celery, remaining bit of onion, carrot, brussels, and last few mushrooms to make chicken noodle soup with some leftover frozen rotisserie chicken. The forecast shows more rain and the potential for my least-favorite weather EVER (hint: it rhymes with NO!) for the next few days, so it'll be a nice addition to the menu.

Got any brilliant ideas for sweet potatoes? My preferred prep is thinly sliced and baked/broiled, but that's obviously out.

Monday, November 4, 2013

Clean Eating Wheat Bread

The past few weeks around our house have been all about getting creative with the meat in the freezer, using the all the veggies languishing in the crisper, and making do with what we have. I've gotten tired of shopping when the first layer--the "good stuff"--gets used up, leaving the same old rock-hard roasts and soggy celery dreaming of their chance in the spotlight.

OK, maybe I'm dramatizing the contents of my kitchen just a little. But for real, we did need to start using what we already had. Some unexpected expenses this fall have made me very aware of where our money is going. Bonus, I've always loved the nerdy satisfaction of using something up completely, whether it's toothpaste or a loaf of bread. Maybe it reassures me that I can provide for my family without going overboard or leaving them up a creek. In the name of provision, tonight I found myself making bread. Because a hunk of frozen lunchmeat just isn't very tasty by itself.

As I was making this, and a loaf of GF bread for The H, I wondered why I got away from homemade bread to begin with. The recipes are so simple! They come together remarkably quickly. And they saved me about $10 off the grocery budget this week.

I posted a link to this bread recipe years ago, but recently discovered it no longer works. Here is the recipe, from Clean Eating Magazine, with my minor tweaks at the end.

Whole Wheat Bread
3 cups whole wheat flour
2 teaspoons yeast
1 tsp kosher salt
2 Tbsp honey
2 Tbsp olive oil
Warm water

Mix 1 3/4 cups warm water with the flour and yeast. Let this mixture rise until doubled in size, approximately 30 minutes. Add salt, honey, and oil to the dough and stir in completely; dough will be sticky. Let rise another 30 minutes, then knead or stir and let rise for 30min once more. Bake at 350* for 40 minutes. Slice and serve.

Tweaks: I know, from making this in the past, this has the texture of primordial ooze and will not tolerate kneading. It works well to simply punch/stir instead of kneading. Also, I moved 3/4 of the dough to a greased loaf pan before the final rise and made a flat focaccia out of the leftover. Tonight I was out of olive oil, but substituted blood orange infused oil with amazing results. Place a baking sheet under the loaf pan just in case.