An Egg On It

I was reading this article on NPR the other day about how to get better nutrition by pairing certain foods. Definitely a fascinating concept, especially with my current quest for cleaner eating habits. One of the combinations particularly piqued my interest, possibly because I’m addicted to eggs. But if you combine eggs and greens, you’re in for a treat.

Here’s the deal: "adding eggs to salads makes it easier to absorb the carotenoids in the raw vegetables.” They even did a study where one group of people ate plain salad and the other group added eggs. The egg group’s absorption of the good stuff was a whopping 3.8-fold higher on average.

We already know all the absolutely incredible nutrition that are in eggs alone.

So, why not?

AWESOME EGGS

Soft Boiled Eggs for Breakfast (above)
Avocado Egg Salad
Rustic, Egg-Topped Pizza
5 Ways to Eat Hardboiled Eggs
Easy Egg Bake for One
Scrambled Egg Bites
Laughing Cow Deviled Eggs
Guacamole Deviled Eggs
Mayo-Free Egg Salad

Other great food combinations include black beans + peppers (vitamin C foods), hummus and whole wheat bread, and turmeric + black pepper. Here’s the whole article for more information. Pretty neat, don’t you think?

What’s your favorite way to combine eggs + greens?

Mine: Eggs florentine!

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5 Vegetarian Foods To Boost Immunity

Over the last half a year, I’ve been sick more times than I can count. And I’ve probably had a bug more times in this short period than in the last five years combined. Some friends and family have commented on my predicament, and the best I can do is explain that this first year of exposure to germs through preschool is kicking our butts. I highly underestimated how crazy things can get when you leave that bubble of being at home most of the time.

Rather than dwell on the misfortunate of having 18 other kids (their siblings, their families, etc.) and their sniffles and fevers to worry about, I’m being proactive. Diet has a powerful impact on how our bodies operate and deal with germs and sickness. So, I’m incorporating more and more immune-boosting foods into our everyday lives. The next time we get a letter saying we’ve been exposed to STREP or something else, I’ll take a deep breath and know at least we’re doing all we can do to prevent the worst from festering.

Yogurt

I’ve been meaning to write more about our dairy intake these days. Yogurt is one of those foods we always have on hand, though the exact type changes from week to week. We’ll do plain non-fat, Greek, Icelandic style, etc. All for those probiotics that keep the gut and intestinal tract happy. I spent a good part of my life hating yogurt, so if you have trouble with the taste or texture, try adding it to a smoothie.

I also love kefir, which is a yogurt-like beverage you can find at most stores. Get this: We can even get a delicious kefir at our local Aldi on the cheap. (Here’s more about shopping at Aldi.) The name comes from the Turkish word "keif" which means good feeling. In the bottle, you’ll unlock probiotics, calcium, tryptophan (making it a great before bed treat), protein, B vitamins, and even phosphorus.

Oats

Ada loves eating “mush” each morning, so we’ve gotten into quite an oats habit over here. And it’s a good thing, since oats contain tons of soluble fiber that lowers cholesterol and helps to fight inflammation. In a study conducted by the University of Illinois, lab rats were fed diets with different fiber content (soluble versus insoluble) and then injected with illness. Those rats who ate the soluble fiber diets recovered from sickness 50 percent faster than the others. Impressive findings.

Garlic

I remember several years back when taking garlic pills was all the rage. It may still be a popular supplement, but adding garlic to your diet has some major benefits. It’s actually an immunity-boosting superstar! Why? Well -- along with calcium and potassium -- it contains 100 sulfuric compounds that work to wipe out bacteria and infection. Chives, leeks, onions, and shallots have similar benefits -- so add these guys to your cooking routine for better health. Plus, it just tastes good.

Sweet Potatoes

I’ll admit I had some sweet potato fatigue -- especially when they became a staple of the most popular diets around these days. But we’re adding them back to our weekly cart because (fad or not), they pack some major nutrition. Sweet potatoes contain phytonutrient beta carotene, which your body turns into vitamin A -- fighting off infection and bolstering the immune system. Pumpkins and carrots pack a similar punch, but sweet potatoes also contain a nice dose of vitamin C.

Miso

Just like kefir, miso is one of those living cultured foods with innumerable benefits for the immune system. Fermented foods -- like miso, kefir, kimchee, sauerkraut, etc. -- increase antibodies and create antioxidants to fight off free radicals. Not only that, they also help with digestion. Now, when you’re purchasing these foods, you want to make sure they aren’t pasteurized or processed, which basically kills off all the benefit. The same goes with using in cooking. For example, if you’re making miso soup, don’t boil the miso (it will kill the good stuff). Instead, simmer it to help release all the good enzymes.

+   +   +   +   +   +   +

I’ll be back someday soon with some recipes that incorporate these ingredients. But I’d love to know what you’ve done to keep your family’s immune systems strong during cold and flu season. We also take multivitamins and try to get in lots of greens and other fruits and veggies. I’ve noticed a huge number of pluses since I started my green smoothie routine again. Here are some tips of blending the best green smoothie ever. I’m off to make mine now . . .

Happy Wednesday!

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What Healthy Eating Looks Like

Meal planning and prepping is always the key to my healthy eating. If I don’t shop with purpose, I eat tons of junk. If I don’t chop and cook ahead of time, I grab whatever bread and cheese is closest to my proximity. With the whole attempt at taking better care of myself, I’ve been starting with food, as I (we all) often do. Because even if I exercise like a pro, I’ll feel like crud if my diet is lacking.

I’m trying to remind myself that this is what healthy eating + living looks like. This is the kind of food diary that results in higher energy, a clearer mind, and -- ultimately -- a more stable mood. If I can just keep the momentum going, I think I’ll bust out of some unhealthy habits that were a symptoms of my overall level of stress right now.

BREAKFAST

When I get tired of my usual bowl of morning oatmeal, I start my days with hardboiled eggs and cinnamon raisin Ezekiel Bread.


Over the holidays, I’d toss in a few leftover cookies in before breakfast for good measure. No wonder my weight was climbing so rapidly. The reason I hard boil eggs versus cooking them on demand is simple: They become mindless protein bombs that I desperately need at the start of the day. I have been eating relatively light because when Ada goes to preschool, I’ve been trying to get my run in versus waiting until the evenings.

(When I find tons of excuses to skip workouts.)


Yesterday I ran 4 miles in 8 degree temps. Today I ran 4 in 28 degrees. Same time of day. Totally different feeling. I’d be lying if I told you I am in love with winter running. It’s wearing on me this year. But the 28 feels quite balmy by now, which will come in handy since the forecast doesn’t look much warmer coming up. That’s so sad to type out. C’mon, spring!

SNACK

Mid-morning (post-run), I’ve been making green smoothies.


Adding a green smoothie back into my morning has energized me. Not only do I benefit from the added fruits and (more important) veggies, Ada -- too -- loves sipping on them. She’s terrified of the blender, so I try making the smoothie when she’s at preschool. Now when she gets home, she’s basically begging for them.

Blend together (2-3 servings):

• 1 cup frozen mixed tropical fruits (pineapple, mango, strawberry, etc.)
• 1/2 banana
• 1 cup unsweetened coconut milk
• 2-3 handfuls baby kale and other greens
• Water until you reach your desired texture

LUNCH

Lunch has been a mix of slow cooker soups or hummus wraps with loads of veggies.


I made a nice soup this week with sweet potatoes, tomatoes, wheat berries, chickpeas, and green peppers in a vegetable broth with garam masala to season. I didn’t follow a recipe, I just used my 10 Tips for Slow Cooker Success, and it turned out great using the foods I had leftover from last week’s grocery haul.

SNACK

Mid-afternoon I’m usually hungry again. But I find when I eat small meals throughout the day, my energy is more stable. I know there is evidence for/against this approach to eating. Right now, I’m finding I eat less junk and feel more energetic when I just eat small meals throughout my waking hours.

I’ve also been adding in a short to medium length barre workout when Stephen gets home from work, so I need fuel to get through that, too.

• I eat peanut butter with fruit or celery.
• Maybe an energy chunk or two (recipe for those next week).
• Or veggies and hummus and a few cubes of cheese.
• Maybe some Morning Glory Muffins

DINNER

Dinner has always been my healthiest meal. That’s probably because I always try to cook something for the entire family that is more than just assembling a plate (like I do with Ada’s lunches and breakfasts most days).

Here are a few of the recipes we’ve been enjoying lately.

• Tempeh Veggie Burgers
• Baked Spaghetti Squash
• Mushroom + Kale Frittata
• No Boil Pasta Bake

DESSERT

Being no stranger to many amazingly delicious, full-on desserts, I’m trying my best to stick with healthy recipes for “sweets” during the week. Hence the Black Bean Avocado Brownies.


Yes, they’re an adjustment. No, they’re not even close to the ones I can buy at the bakery up the road. But actually taste pretty good and have some nutritional value versus the alternative. Then I’ve decided I’ll enjoy my favorite doughnuts or cakes or cookies on the weekend. (Related: Someone on GOMI said I wouldn’t have such a sweet tooth if I just allowed myself to eat “normal” desserts -- and I laughed so hard I almost fell on the floor. If only you knew what kinds of sweets I eat on the regular!) 

Anyway, I used to bake up treats almost every day, I’ve put a short ban on baking in my house. I even ran out of granulated sugar, but decided not to restock it until I get my cravings under control. The Chocolate Peanut Butter Whoopie Pies from last week? They were absolutely delicious. But it’s dangerous to have 12 of them calling my name. And now I need to stop thinking about that very last half a bag of confectioners sugar in my pantry.

This is all a start. Not the full solution. 

Obviously.

But any move in the right direction (pulling myself out of my funk, feeding my body better nutrients, taking care of myself) helps lift my spirits and improve my overall wellbeing. So, it’s certainly worth the time and effort.

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Yes. Another New Diet.

I'm eating protein like it's my job, people. Which, actually, it sort of is. As my mileage has increased with my half marathon training plan, I haven't been doing the best job keeping pace nutritionally. Instead, I was going back to my usual sugary + carb-loaded mainstays and riding the whole wave of sugar HIGH, sugar CRASH.

Eggs in the morning help.

You know, I had been eating brownies for lunch and the like -- when I should be eating this stuff instead. It happens. More than I'd like to admit. (Yes. I never learn.) But I keep it real on this space. I eat tons of healthy, delicious foods and write up simple recipes. That's true. But I also eat tons of crap. For whatever reason, I haven't been able to find balance for the long haul. Still.

After writing about my diet multiple countless times on the blog and getting a variety of reactions, I want to keep it all a bit more neutral this time around. No, I didn't lose those extra pounds that were irking me the last time around . . . I lost a few, the weather continued its downward spiral, and I gained them all back in comfort foods. As well, life has gotten so much busier with the house stuff, work stuff, and other stuff -- the number on the scale just isn't as much my priority right now.

Drinking water is!


I fit in my clothes (yeah -- a bit tighter, but still can wear them). Energy, though, definitely is where I'm focused these days. It seems like when the clouds parted and the sun finally came out, I found that my energy funk wasn't as winter-related as I thought. I found myself sitting inside one warm afternoon not really wanting to venture outside (it definitely looked like one of those sad commercials -- cue depression speculation, but I assure you -- I'm not depressed!) . . . and then I realized I hadn't had any water to drink and that my breakfast was inadequate.

You know. Rookie mistakes. And I'm no rookie.

I think what I struggle with most with my eating is just employing all the tricks and techniques I know work, but in the long-term. I'm at least a few of you can relate. It's like I know what to eat and what to do, but after the novelty wears off . . . the sticking power is gone. I also have so many vices!

Knowing that I'm gearing up for pregnancy number two has really kicked my butt into gear. I want to get my nutritional stores up for the demands of a future pregnancy and to benefit a future baby, but also for my own quality of life.


Basically, I'm giving myself this last attempt to eat well before I seek professional help. Yup. I do think if I can't get my energy levels up and eating habits stable, I'd like to have someone tell me what to do for my specific body/activity level. I'm no expert, and most of us aren't -- so I think it might be worthwhile. My own confusion and frustration for fueling an active lifestyle on a vegetarian diet definitely shows.

This time around, though, I definitely feel different going in. I think it's because I've just told myself "this is it . . . you need to figure it out once and for all." At least I think that's why it's different. I feel additional motivation because of all my failed attempts. I see people able to stick with their plans all around me, so why not ME? Why not NOW?

We'll see what happens. As always, I love sharing bits and pieces of what's going on in my life on the blog. I'll continue to share those tasty recipes I'm mixing up (they've been getting healthier, have you noticed? The metamorphosis is happening!). You might also notice a bit of a shift as I work to bring out the full nutrition in my meals -- all while trying to keep it on budget. I'm actually excited to stop eating so much homemade pizza (but don't worry -- that's not totally going away!).

What this all means for you is more recipes, healthier recipes, more exploration of new foods, and more commentary from -- perhaps -- a similarly minded person trying to wade through those murky waters to better nutritional health.

// My favorite recipe so far? 


Yesterday's (first) lunch! I've been eating smaller, more frequent meals to see how that's working for keeping sugars stable. I can't begin to describe how awesome this bowl tasted. Please try it and let me know what you think!

Whisk together:

1 cup nonfat Greek yogurt + 1 tablespoon cocoa powder + 1 teaspoon maple syrup + 1 teaspoon vanilla extract until smooth. Then top with 1/2 cup granola (I used PBJ from Nature Box) and sliced strawberries.

Nutrition (depending on granola used): 387 calories, 46 carbs, 12 grams fat, 32 grams protein, 26 grams sugar.

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Food for Runners: B-E-E-T-S

This time of year, we often roast veggies for dinner . . . like every single night. And there's something especially satisfying about making a good side of beets. Before a couple years ago, beets were this mysterious veggie I avoided because I had no idea what to do with them. They were dirty and seemed complicated . . . and I'm so glad I gave them a chance.

I like roasting them in my dutch oven. Here's how. Aside from the taste and texture, I've recently discovered beets are also a great food for runners. Who knew?

Psst: If you're catching up, we've covered tomatoes, almonds, pumpkin, cucumbers, bananas, eggs, garlic, quinoa, berries, peppers, mushrooms, and kale -- and included our favorite recipes from across the web.

"A study by researchers at Saint Louis University shows that eating cooked beets 'acutely improves running performance.' The key, the study says, is nitrate." Runners were tested on a 5K course -- and after eating beets -- "went an average of 3 percent faster and shaved 41 seconds off their times. And their biggest speed gains came over the final 1.1 miles of the race." (Source)

Yup! "Beets are a great source of inorganic nitrate [which] ends up in your saliva, when friendly bacteria convert it to nitrite. Elsewhere in the body, the nitrite is converted to nitric oxide, which does... well... a whole bunch of things related to blood flow, muscle contraction, neurotransmission, etc." (Source)



Our favorite recipes for breakfast, lunch, dinner, etc.

Our Apple-Beet Muffins
Gina's Beet Juice The NYT's Mixed Berry + Beet Smoothie
Our Roasted Beets w/ chutney
Susan's Raw, Vegan Beet Tea Sandwiches
Sally's Roasted Beet + Pear Salad
Food 52's Bright Red Beet Hummus
The Vegetarian Ginger's Easy Beet Soup
Our Beet Pizza Dough -- yeah, it's a thing
Yelena's WW Linguine + Beet Puree
Susan's Beet Chips
Our Veggie Beet Burgers
Kitchen Rhapsody's Beet + Chocolate Pots
Cosmo Cookie's Beet Ice Cream
Our Black Bean + Beet Brownies


What's your favorite way to use beets?

Don't forget to read up on these other healthy ingredients:

Foor for Runners: B-E-E-T-S
Food for Runners: T-O-M-A-T-O-E-S
Food for Runners: A-L-M-O-N-D-S
Food for Runners: P-U-M-P-K-I-N
Food for Runners: C-U-C-U-M-B-E-R-S
Food for Runners: E-G-G-S
Food for Runners: B-E-R-R-I-E-S
Food for Runners: B-A-N-A-N-A-S
Food for Runners: G-A-R-L-I-C
Food for Runners: Q-U-I-N-O-A
Food for Runners: K-A-L-E
Food for Runners: P-E-P-P-E-R-S

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Breakfast Rut

The word "rut" has such a negative connotation, doesn't it? Maybe I should use a different term. Basically: I've been eating the same thing for breakfast for the last five or so days. I feel like I've found a good groove -- because when I first started keeping my meal diary, I was being far too skimpy on this important meal.

Here she is!

THE MEAL:

• Egg friend in coconut oil sprinkled with black pepper + paprika
• Two slices of Ezekiel toast (7 sprouted grains) 
• 1 cup chopped strawberries
• 1/2 sliced avocado

BREAKDOWN:


You guys had some great suggestions to not get too hung up in the numbers counting when I track what I eat. Instead, paying attention to my macros is going to probably be the best thing for me to do. This meal looks pretty balanced to me. And coming in at 426 calories versus the 250 (a trap I fell into while looking too much at the calorie #), is much more sustaining.

So, I'll happily fall into this breakfast rut if it means I get the right mix of what will keep my satiated and energized with drippy goodness . . .


Do you have go-to meals like these? Any suggestions?

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Food for Runners: M-U-S-H-R-O-O-M-S

It's been a while since we visited our Food for Runners series. Today I'm focusing on mushrooms solely because I've been eating a lot of them these days. At least from what I notice in my meal diaries. Man. I've been vegetarian for so long, eating a beefy grilled portabella, for example, is really like eating, well, beef!

I recently made a delicious mushroom + bean veggie burger (recipe below), which is where the photos in this post come from.

Psst: If you're catching up, we've covered tomatoes, almonds, pumpkin, cucumbers, bananas, eggs, garlic, quinoa, berries, peppers, and kale -- and included our favorite recipes from across the web.

"While full of protein, the star nutrients found in mushrooms are selenium, copper, zinc, vitamins B12 and B3." (Source)

"While meat, seafood, grains, and nuts have excellent levels of the mineral, mushrooms are the only produce that have high levels of it, so they are especially important to include in your diet if you are vegetarian, vegan, or gluten-free." (Source)

"A study by the American Society for Nutrition found that white button mushrooms may promote immune function by increasing the production of antiviral and other proteins that are released by cells while they are trying to protect and repair the body’s tissues." (Source)


Here are some of our favorite recipes for breakfast, lunch, and dinner:

Lynn's Rustic Wild Mushroom Tart
Mark & Reese's Spinach + Mushroom Omelette
Our Portabellas with Peanut Sauce
Scott Jurek's Lentil Mushroom Burgers
Kim's Crimini Mushroom Risotto
Our Stuffed Portabellas
Jolinda's Mushroom + Bean Burgers (from the photos in this post)
Justin's Cream of Mushroom Soup
Soma's Balsamic Roasted Mushrooms w/ Goat Cheese
Our Open-Faced Portabella Sandwiches
Jennifer's Crispy Old Bay Mushrooms w/ Sriracha Mayo
Maria & Josh's Kale, Mushroom, and Ricotta Calzones


I probably roast a couple of portabellas each week. The best method I've found is to preheat my oven to 400 degrees F. Scrub the mushrooms very well + then take a spoon and scoop out the ruffled underbelly and stem. I suppose this part isn't necessary if you want them chopped up, but I usually roast them whole.

Then place on a rimmed baking sheet and drizzle with olive oil, salt, and pepper. Place in the oven for 10 minutes // FLIP over // then roast another 10-15 minutes.

What's your favorite way to use mushrooms?

Don't forget to read up on these other healthy ingredients:

Food for Runners: T-O-M-A-T-O-E-S
Food for Runners: A-L-M-O-N-D-S
Food for Runners: P-U-M-P-K-I-N
Food for Runners: C-U-C-U-M-B-E-R-S
Food for Runners: E-G-G-S
Food for Runners: B-E-R-R-I-E-S
Food for Runners: B-A-N-A-N-A-S
Food for Runners: G-A-R-L-I-C
Food for Runners: Q-U-I-N-O-A
Food for Runners: K-A-L-E
Food for Runners: P-E-P-P-E-R-S

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Food for Runners: P-E-P-P-E-R-S

I love that you guys + gals love these Food For Runners posts. I lost a bit of momentum when local produce stopped overflowing from our farmers market basket in the fall. But I figure there's no use waiting because before we know it, we'll thaw out and so many foods will be ripe and ready to eat.

If you're catching up, we've covered tomatoes, almonds, pumpkin, cucumbers, bananas, eggs, garlic, quinoa, berries, and kale -- and included our favorite recipes from across the web.

Though a sometimes controversial choice, there's no denying peppers are packed with nutrients:

"A recent study took a close look at vitamin C, vitamin E, and six carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin) + found that two vegetables contained at least two-thirds of all nutrients. One of these foods was the sweet bell pepper." (Source)

Specifically interesting for runners: "All colors of bell pepper are high sources of potassium. This mineral helps keep your fluids and minerals balanced in your body, enhancing muscle function and regulating blood pressure." (Source)

5 main health benefits of peppers: "Burn off fat, control cholesterol, keep arthritis at bay, lower breast cancer risk, and are heart healthy/prevent stroke." (Source + more information)


If you can -- and this is the rule with most fruits + veggies -- grow your own or buy organic and/or locally. Unfortunately, peppers taste great and are good for you, but they are also on the dirty dozen.

You can find all types of peppers at the supermarket.  

"But, in fact, peppers are a seasonal vegetable, and when freshly picked they are sweeter and more intense than any hothouse variety. The skin is thinner, and the flavors are vivid. Eat the real ones often enough, and you may never return to the bland, expensive ones from the grocery store." (Source)


Here are some of our favorite recipes for breakfast, lunch, and dinner:

Our Pepper Omelet Rings
Colleen's Roasted Red Pepper + Tomato Soup
Kelly's Tomato-Basil Bell Pepper Tartlets
Jo's Grilled Works w/ cheese, roasted peppers, and onions, etc.
Pamela's Red Pepper Sauce
Kat's Roasted Red Pepper Hummus
Our Cherry Pepper Poppers
Jodi's Baked Parsnip Fries w/ Roasted Red Pepper Pesto
Lisa and Anna's Roasted Poblano Salsa (like Chipotle!)
Michelle's Raisin + Couscous Stuffed Peppers
Our $5 Dinner: Veggie Stuffed Peppers
Aida's Charred Poblano Pesto Pasta
Alexandra's Red Bell Pepper Pie


The fastest/easiest way to eat them is raw -- washed well and chopped as a quick snack. But my favorite is roasting. Just set your oven to broil, rinse peppers and chop in half (remove seeds). Place face-down on baking sheet, and roast for 10-15 minutes until lightly blackened.

I then fill with cooked veggies/grains or chop up and add to omelets or top pizzas. You can also remove the skins by gently rubbing and store in olive oil -- great on sandwiches!

I can't wait till they're in season again (August and September)! For now, we'll enjoy the occasional store-bought + our CSA's locally frozen variety.


What's your favorite way to use peppers?

Don't forget to read up on these other healthy ingredients:

Food for Runners: T-O-M-A-T-O-E-S
Food for Runners: A-L-M-O-N-D-S
Food for Runners: P-U-M-P-K-I-N
Food for Runners: C-U-C-U-M-B-E-R-S
Food for Runners: E-G-G-S
Food for Runners: B-E-R-R-I-E-S
Food for Runners: B-A-N-A-N-A-S
Food for Runners: G-A-R-L-I-C
Food for Runners: Q-U-I-N-O-A
Food for Runners: K-A-L-E

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Food for Runners: T-O-M-A-T-O-E-S

I still have tomatoes on the brain after last week's Roasted Tomato Soup recipe. I made yet another batch last night and it turned out even better than the first. The trick was letting it simmer until it had really thickened.

But now I can't tell much difference between the soup and tomato sauce.

Oh, well. I'm writing today about tomatoes and why they are a fantastic food for runners. I get plenty of them -- fresh and canned -- in my diet, and if you're an athlete, you should, too!

Interestingly, "organic tomatoes are higher in some antioxidants, including quercetin, than conventionally grown ones. Research on quercetin suggests it may improve immunity in endurance athletes." (Source)

You can enjoy great antioxidant power, as "Tomato sauce is a rich source of carbohydrate (at roughly 21 grams per cup), as well as various vitamins and minerals and antioxidants such as lycopene." (Source)

And even more good news: "Tomatoes can help reduce lactic acid buildup." (Source)


Here are some of our favorite recipes for breakfast, lunch, and dinner:

Springer's Gruyere Frittata w/ Kale and Tomato
Hannah's Fresh Tomato Roasted Chile Salsa
Our Slow Roasted Tomatoes
Katherine's Carmelized Tomatoes
cooking4carnivores's Heirloom Tomato Puff
Jenn's Caprese Salad w/ Heirloom Tomatoes
Beth's Tomato-Ginger Muffins
Our Pumpkin Chili is full of tomatoes!
Erin's Risotto-Stuffed Tomatoes
Ashley's Sundried Tomato-Almond Butter
Eden's Green Bean and Tomato Salad
Our Tomato-Basil Marmalade
Kathy's Open-Faced Tomato Tofu Feta Sandwich
Swathi's Tofu & Green Pepper in Tomato Gravy
Kiersten's Panera-Style Tomato & Mozzarella Panini

What's your favorite way to incorporate tomatoes into your cooking?


Don't forget to read up on these other healthy ingredients:

Food for Runners: B-A-N-A-N-A-S
Food for Runners: G-A-R-L-I-C
Food for Runners: Q-U-I-N-O-A
Food for Runners: K-A-L-E
Food for Runners: B-E-R-R-I-E-S
Food for Runners: E-G-G-S
Food for Runners: C-U-C-U-M-B-E-R-S
Food for Runners: P-U-M-P-K-I-N
Food for Runners: A-L-M-O-N-D-S


Pssst: Today on Writing Chapter Three I have part I of a series on budgeting to be a Stay At Home parent (or maybe to make a career change?).

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Food for Runners: A-L-M-O-N-D-S

I wrote about my first experience making homemade almond milk on Friday. Since then, I've made it three more times! Each batch more delicious than the last. I'm even drinking it as I write this post.

Which got me thinking about almonds.

What a great food for runners! And as a vegetarian (yeah -- last year's fish-eating experiment didn't last more than three servings before I discovered I just couldn't do it), I need all the extra protein I can get.

Almonds are "loaded with vitamin E, magnesium, iron, calcium, and potassium." And just "one serving can help reduce muscle damage, strengthen your bones, and boost energy to power through a run." (Source)

Though plant foods aren't as high in protein as many animal counterparts, "almonds are a very good protein source. One ounce of dry-roasted, salted almonds contains six grams of protein." (Source)

"Almonds are one of the foods not derived from animals that contain a large amount of calcium." In fact, "they contain higher levels of calcium than any other nut." (Source)

I had always heard that almonds are a good source of Omega-3s, but in all the resources I found, that isn't necessarily the case. Walnuts are a better bet if you're looking for that.


Here are some of our favorite recipes for breakfast, lunch, and dinner:

How to make Almond Milk at home
Ashley's Maple-Cinnamon Almond Butter
Marta's Yogurt w/ Toasted Quinoa, Almonds, Dates
Kelsey's Super Green Smoothie w/ Almond Milk
Our Sweet Chili Granola
Carrie's Almond Flour Banana Muffins
Cavewoman's Paleo Almond Flour Pancakes
Sharmilee's Cilantro-Almond Pesto
Katie's Pan Roasted Broccoli w/ Almonds
Kathryn's Coconut Curry Veggies w/ Almonds
Esi's Lemon-Scented Grain Salad w/ Almonds, Asparagus, and Feta
Erin's Arugula Salad w/ Almonds, Peaches, etc.
Our Maple-Almond Cookies
Andrea and Paul's Seared and Poached Apples w/ Ground Almonds
Joanne's Pumpkin-Almond Cake w/ Almond Frosting

Do you have a favorite way you use almonds in cooking and baking?


Don't forget to read up on these other healthy ingredients:

Food for Runners: B-A-N-A-N-A-S
Food for Runners: G-A-R-L-I-C
Food for Runners: Q-U-I-N-O-A
Food for Runners: K-A-L-E
Food for Runners: B-E-R-R-I-E-S
Food for Runners: E-G-G-S
Food for Runners: C-U-C-U-M-B-E-R-S
Food for Runners: P-U-M-P-K-I-N

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Food for Runners: P-U-M-P-K-I-N

Tonight we ate year-old pumpkin chili from the freezer. It was just as delicious as the day I cooked it on the stove! But it got me thinking of another great seasonal food for runners: PUMPKIN. Yeah. If you're new to healthy living blogs, you are in for a LOT of pumpkin these next couple months.

We all seem to be are completely obsessed.

And for good reason. This healthy food is low in calories and high in fiber. It's extremely adaptable to a variety of vegetarian recipes. Plus, it tastes great!

"Canned pumpkin is considered a nutrient-dense food because it is low in calories and fat, yet high in vitamins and minerals." Specifically, it's an excellent source of vitamins A and C, as well as iron, calcium and fiber. (Source)

Conveniently enough, canned pumpkin is actually healthier processed than in its fresh form. How can that be? The cooking process removes much of the water, thereby "concentrating the nutrients" and makes it easier for the body to absorb them. Find out more here. (Source)

And if you're interested, here's the complete nutritional profile for cooked pumpkin via Self.com.


Here are some of our favorite recipes for breakfast, lunch, and dinner:

Our tutorial for How to Make Pumpkin Puree
Jen's Pumpkin Spiced Avocado Smoothie
Ella's Pumpkin Pie Millet Porridge
Emma's Pumpkin-Carrot Soup w/ Coconut Milk
Marte's Crusted Pumpkin Wedges
Felicia's Pumpkin & Thyme Risotto (use veggie stock versus chicken)
Dina's Kale and Pumpkin Ministra
Marta's Pumpkin and Feta Muffins
Divya's Spicy Pumpkin Curry
Our No-Knead Pumpkin Loaf
Yadsia's Vegan Chocolate Pumpkin Pudding
Trissa's Pumpkin Ricotta Lasagna
Stephanie's Pumpkin Butter
Chinmayie's Simple Spaghetti with Pumpkin
Our Pumpkin Garlic Knots
Deborah's Pumpkin-Cheddar Mac-n-Cheese
Lynn's Pumpkin Chocolate Chip Pancakes
Our Pumpkin Chocolate Pie


Pumpkin can be used in most any recipe. With baked goods, sub it in for applesauce. Or replace eggs (1/4 cup for each egg) or oil (equal amounts). With cooking, consider adding pumpkin to sauces in place of tomato. Experiment with spices, too. Thyme and sage for savory. Cinnamon and nutmeg for sweet.

What's your favorite way to eat pumpkin?

Don't forget to read up on these other healthy ingredients:

Food for Runners: B-A-N-A-N-A-S
Food for Runners: G-A-R-L-I-C
Food for Runners: Q-U-I-N-O-A
Food for Runners: K-A-L-E
Food for Runners: B-E-R-R-I-E-S
Food for Runners: E-G-G-S
Food for Runners: C-U-C-U-M-B-E-R-S

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Food for Runners: C-U-C-U-M-B-E-R-S

Today we're focusing on the health benefits of a food I don't particularly enjoy: Cucumbers. Stephen loves them, though, so this post goes out to him. Well, and it was inspired by him because . . .

. . . he made pickles! (Using the method in Put 'Em Up!)

Anyway, health benefits of cucumbers for runners:

"Cucumbers are an excellent source of fiber . . . what makes cucumbers a good choice for fiber is that they have the naturally occurring water that should accompany fiber intake . . . When you eat cucumbers, you increase your fiber and your water intake at the same time." (Source)

We runners love antioxidants: "Cucumbers are a valuable source of conventional antioxidant nutrients including vitamin C, beta-carotene, and manganese. Fresh extracts from cucumber have been shown to provide specific antioxidant benefits, including increased scavenging of free radicals and increased overall antioxidant capacity." (Source)

"Cucumbers can best be stored sealed in shrink foil. Sealing a cucumber increases its shelf life considerably." (Source)



But there are many more things to do with cucumbers besides pickling. Here are some of our favorite recipes for breakfast, lunch, and dinner:

David, Luise, and Elsa's Very Green Juice (Cucumbers, kiwi, apple, mint, ginger)
Dawn's Thai Breakfast Sandwich w/ cucumber
Lauren's Cucumber-Basil Spritzers
Monika's Chilled Cucumber-Yogurt Soup
Yum Sugar's Asian Tomato-Cucumber Salad
The Kitchn's Spicy Korean Cucumber Salad
Aimee's Cucumber-Basil Bites
Kristy's Carrot Cashew Pâté Cucumber Canapé
Our try at Tassajara Pungent Cucumbers
Deborah's Chilled Cucumber-Mango Soup with Mint
Ashley's Raw Veggie Collard Wrap w/ cucumber
Jasmine's Stuffed Cucumber Kimchi (omit fish sauce)
Stephanie's Cucumber-Chili Mexican Popsicles


Though I don't love cucumbers myself, I do have a favorite way to consume them. Cucumber water! When we got married, we took a mini-honeymoon to the Mirbeau Inn & Spa in Skaneateles, NY. They have cucumber water everywhere, and I love it. So much.

Here's instructions on how to make it via Huffington Post.

Don't forget to read up on these other healthy ingredients:

Food for Runners: B-A-N-A-N-A-S
Food for Runners: G-A-R-L-I-C
Food for Runners: Q-U-I-N-O-A
Food for Runners: K-A-L-E
Food for Runners: B-E-R-R-I-E-S
Food for Runners: E-G-G-S

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

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Food for Runners: E-G-G-S

Some of you who have been reading for a long time may remember when I ate eggs again for the "first time" a couple years ago. It was a huge turning point in my diet. Difficult at first, but I have now embraced eggs fully, and I am certain that -- at least in my case -- they have improved my running.

We're continuing our Food for Runners series with eggs. No, they aren't some magic food that have directly lowered my PR-times. Instead, eggs have provided me with a incredibly convenient protein source, which is something I value greatly with my vegetarian diet.

"Just one large egg contains 30 percent of the daily choline (a nutrient) that a runner's body needs." In other words: eggs fight inflammation. (Source)

Runnersworld.com lists eggs as one of the 15 foods runners need every week for good health and top performance. The site reports that "one egg fulfills about 10 percent of your daily protein needs. Egg protein is the most complete food protein short of human breast milk, which means the protein in eggs contains all the crucial amino acids your hard-working muscles need to promote recovery." (Source)

Remember: You need to eat the yolk to get the full health benefits. However, egg whites alone pack a protein punch.


Here are some of our favorite recipes for breakfast, lunch, and dinner:

Marla's Perfect Scrambled Eggs
Terry and Reiko's Egg in Toast
Our Scrambled Egg Bites
Martha's Seared Summer Squash and Egg Tacos
Laura's Oven Baked Eggs with Thyme and Gruyère
Our Omlette Rings
Pigamitha's Pesto Potatoes and Eggs
Jenny's Baked Eggs w/ Spinach, Pancetta & Bocconcini
Elly's Eggs with Spicy Beans
Pick's Ginger Scallion Noodles w/ Poached Egg
Our Avocado Egg Salad
Kasey and Matthew's Avocado Toast w/ Poached Egg
Rachael's Roasted Jalapeño Deviled Eggs
Evan's No-Mayo, Thai Deviled Eggs
Our Mayo-Less Egg Salad
Jeanette's Baked Avocado and Egg with Miso “Butter”


My favorite way to make eggs is poaching. But sometimes that's too intensive. So, I do over-easy served with toast or potatoes and avocado. Always avocado!

But can there be too much of a good thing? Information I've read over the years has changed with guidelines for egg consumption, mostly citing cholesterol concerns. The latest number I've come across in various sources is 7 eggs a week.

I'd love to know what you've heard/read or what guidelines you follow on the matter.


Don't forget to read up on these other healthy ingredients:

Food for Runners: B-A-N-A-N-A-S
Food for Runners: G-A-R-L-I-C
Food for Runners: Q-U-I-N-O-A
Food for Runners: K-A-L-E
Food for Runners: B-E-R-R-I-E-S

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...