Aldi // Foods Picky Toddlers + Kids

I get lots of questions about my favorite Aldi foods. So, today I thought I'd give you guys a quick post about what foods I get for Ada and Eloise. Ada's pretty good about trying new things and getting at least some variety. Eloise, on the other hand, is asserting her toddler independence and is a super picky eater, so it's a challenge finding things she will try and potentially love.

As I have mentioned in the past, we are raising our children vegetarian, so the foods I'll be mentioning are all vegetarian or vegan-friendly. Here's what's in our pantry right now. We have actually eaten through a good chunk of what I bought last week (we adults snack on a lot of these foods, too)!

In no particular order.

• Simply Nature White Cheddar Puffs
• Clancy's Veggie Straws
• Pretzel sticks
• Multigrain tortilla chips
• Graham crackers
• Simply Nature Fruit Squeezes
• Fruit + Veggie Pouches (we used these when E was a baby)
• Eggs
• Milk
• Rolled oats (for making homemade snacks)
• Fresh bulk produce, especially when it's local and in-season
• Freeze Dried Strawberries 
• Plain nuts and various trail mixes
• Lookin' Sharp Granola
• Little Journey Yogurt Bites
• Happy Farms cheese sticks, in bulk when possible
• Hummus, various flavors -- but my kids like plain best
• Guacamole
• Yogurt tubes and pouches
• Organic canned beans
• Simply Nature Organic Mac + Cheese
• Simply Nature Organic Frozen Fruit Bars
• Rainbow organic baby carrots
• Broccoli slaw
• Avocados
• Clementine oranges
• (I realize I mentioned produce, but those are some favorites)
• Frozen peas
• Coconut water, mix in with plain water in a 1/3 to 2/3 ratio
• Sparkling water, Ada doesn't like but Eloise LOVES
• Simply Nature Organic Juice Boxes
• Breakfast Best French Toast Sticks
• Simply Nature Organic Apple Instant Oatmeal
• Organic pasta
• Organic pasta sauces

I provided links where they were easy find with a quick Google search. Otherwise, we just get whatever they have at the store. It's usually just one brand for a lot of the things I didn't link. Occasionally you'll come across store brands at good deals, like LaCroix, so we do take advantage of those.

Here's an example of an all-Aldi nibble tray I made for Eloise this week.

Some kid stuff we don't tend to buy at Aldi include things like peanut butter, bread, frozen fruit, granola bars, and gummies. It's not that we don't like the Aldi brand, we're just able to buy larger quantities for less money elsewhere (like Sam's or Wegman's store brand). I thought it would be good to include a list of things the girls DON'T like from Aldi, but honestly . . . they pretty much eat everything we've bought. So, now I'm wondering why I called Eloise picky!

Scratch that. We DO NOT like Aldi bananas. They are always green at the store and either don't ripen OR they get REALLY weirdly mushy. My girls love bananas, so we buy them at Wegman's (we also get our non-dairy milk, tofu, and a few other items, like large jars of peanut butter there).

Oh, and if you're curious about how we organize our kid plates, etc.

While writing this post, I also discovered that Aldi has a section on its website with snack recipes using their products! And I am also sure I'm missing a whole swath of things I usually buy. Be sure to share your favorites in the comments!

Also: I need to update my Vegetarian Staples at Aldi post! They have so many more options since the last time I wrote about it. Still no tofu, though. Boo!

Read more...

Cold Turkey

Along with engaging in a regular yoga practice, I have some other hefty goals in the new year. I think many of us want to clean up our act with eating. I go in waves, and January 1st is a good excuse to get back on track -- at least for as long as I can.

So, I cut out packaged foods along with white bread, refined sugar, and other "bad" stuff. In the holiday season, I was enjoying many feasts on takeout pizzas (we have way too many great places close by!) followed by marathon cookie dessert sessions. I was drinking lots of beer and wine, too. Ultimately, I gained a few pounds and -- worse yet -- kept waking up feeling hung-over . . . even when I wasn't drinking.

Oh, and I had no energy. Blah. Not so good when you get up most days at 5AM to work. So, when the ball dropped, I put down my beer-cheese fondue and picked up a tall glass of water. I've been trying to drink between 80 and 100 ounces of water daily ever since, and it's made a tremendous difference in how I feel. I just feel . . . awake. I've totally stopped drinking alcohol as I infuse myself with hydration. This sounds intense, but I had seriously forgotten how to drink water and was using other beverages in its place. I estimate I was maybe only actively taking in 32 ounces a day.

With food, we've been cooking all our meals at home. Saving money, too! Again, I go in phases with all of this -- with my energy and enthusiasm. But I truly know cooking everything from scratch is ideal and not always achievable even with good planning. While I don't eat many packaged foods, random things come into the house (cookies, other treats) . . . so I've banished those for the time being (aside from some organic granola bars from Aldi for Ada's lunches).

I've been cooking out of the How Not to Die Cookbook by Michael Greger. This isn't a sponsored review or anything. I just want to mention it. Full disclosure is that I haven't read the book. I just happened to see the book at Barnes and Noble, leafed through it, and I realized we often have a lot of the ingredients in the recipes. Cauliflower, turmeric, miso paste, beans, greens, mushrooms, oats, etc. The plant-based recipes all use similar ingredients in different ways to make tasty things.

I also like the emphasis on not adding salt to recipes. I had gotten a little heavy-handed with my salt, so it's a good practice to lighten up.

My favorite recipes so far are:

• Summertime oatmeal (pg. 12)
• Cheesy kale crisps (pg. 42)
• Smoky roasted chickpeas (pg. 44)
• Black bean burgers (pg. 88)
• Braised tempeh & bok choy with ginger sauce (pg. 128)
• Mac and "cheese" (pg. 143)

These are just the recipes I've had time to make since getting the book less than two weeks ago. Again, they all make use of similar ingredients and spices, which I love. They're mostly easy and fast, too. I may look at the library to read the How Not to Die book. It's all about certain foods that are scientifically proven to prevent and reverse disease. As a health/medical writer, I truly believe in the power of food to heal our bodies.

It's easier in theory than practice sometimes, though.

Have any of you read this book?

Other books I've been cooking from or plan to soon:

• Sundays at Moosewood Restaurant -- one of my all-time favorites
• At Home in the Whole Food Kitchen
• The Oh She Glows Cookbook
• The Complete Tassajara Cookbook 

Sad to say, but it feels like I've gone into eating pretty much only whole foods cold turkey. Meaning, it's been tough. I should just be eating this way by default. It's been hard, but I think I'm finally turning a corner and really embracing it. I feel so much better. I just need to capture a clear mental picture of this feeling because it's so good. Clear-mind, energy, balance, etc.

What I've learned in the years of my cycles of eating is that bread is my gateway drug of choice. I LOVE BREAD. I love baking bread. But once I start doing too much of it, it's a crazy landslide back into cookies and other desserts. In no time, I'm basically eating M&Ms off the street. I'm continually searching to find better balance.

I'd love to hear what eating goals you have right now. I'm also trying to get in more protein. That's a tricky one for me, but I'm off to blend a protein green smoothie.

Happy Thursday!

Read more...

Staying Home Killed My Diet

When I decided to work from home/stay home, I thought that my eating and drinking would get much healthier. I'd have a whole kitchen of whole foods readily available to me. An oven and many other useful appliances to cook up anything my heart could desire.

The thing is, it's been quite the opposite experience. Being around ALL the food has meant that I eat ALL the food. Even when I plan ahead and have meals ready in the fridge to grab, the snack-attacks set in or I find time to make up different cravings.

When I worked my last office job, I was so incredibly regimented. (Check out Staying Healthy While Working Full Time). Sure, I'd have missteps. I worked on a college campus, after all. I could jaunt down to the food court and get random bagels or cookies at the different coffee shops spread about. But I pretty much did OK (Here's what I'd eat in a typical day). I stuck to eating oatmeal for breakfast (above) and would almost always pack something sensible for lunch (microwave sweet potatoes!). I had a snack drawer and a lot of discipline. My meals were portioned. When I was done eating, I was done eating.

So, why can't I rock this awesome at-home situation? I don't know. Stress from being home with a non-verbal toddler who skips naps and has crazy tantrums gets the best of me on many occasions. And when I have a pressing deadline to meet? Shoveling crap into my mouth always seems to help me power through. Boredom and isolation are other factors. While I love being home, it does get lonely, especially this time of year when I'm not as apt to go out and about. 

As I do most years, I'm trying to start fresh. Trying to approach my situation from a new angle. I got a new cookbook I'll share about soon. I've been mixing together overnight oats (which I don't really love -- but I've been trying new recipes) for more automatic breakfasts. I'm focusing on protein for lunch, even if it means downing a Kodiak Cake waffle with peanut butter.

I've also been wow-ing the family with different dinners. (We'd been in the same rotation for years, including pumpkin chili, veggie quesadillas, breakfast for dinner, veggie burgers, and homemade pizza. You can search these recipes on the blog if you'd like to try them. We've had enough of them, though.)

So, stay tuned for more about how I'm mixing things up. I'm only on day three so far. But the new year is always such a good excuse to keep the motivation going a bit longer. We shall see.

I'd love to know what food goals you have cooked up for 2018! Any recipes to share?

Related:

Simple vegetarian recipes for newbies
15 recipe-lite vegetarian meals to the rescue
Our weekly meals + cost
Shopping for all things Aldi
Our recipes
Posts from my last office job
What I eat in a day, 2010

Read more...

Happy is Within Reach

I got a few things at Wegmans yesterday to tide us over until our next monthly grocery shopping trip. The lines were long for some reason, so I decided to read some headlines on the magazines at the checkouts.

And then I saw this gem:

Of course, I was immediately reminded of the High School Skinny post I did a long time ago.

Drop 43 pounds by Memorial Day? The date on the magazine says May 3.

Belly fat goes first? I didn't think you could target weight-loss.

81 percent fewer cravings in just 48 hours? How was that determined?

Reprogram your metabolism. Uh, huh.

And -- my favorite -- HAPPY IS WITHIN REACH

You know, just randomly thrown in.

Along with SLIM A DOUBLE CHIN

First off, how can anyone, save Biggest Loser contestants (and you know how I feel about that show!), lose 43 pounds in a month? Second, I totally see how this appeals to people. There's so much promise on this page. It makes life seem so simple. Your weight is keeping you down. Making you sad. Making you feel ugly inside and out. See those beautiful movie stars? Well, they sneak charcoal into their smoothies. If you do X, Y, and Z . . . not only will you lose weight, you'll lose LOTS of it and FAST.


Only, I'm sure nobody gets enough close to reaching what these things promise. It got me thinking: How are these publications still on the shelves? Who is buying this crap? My first exposure to these crash and fad diet magazines was in high school when my boyfriend's mother tried the cabbage soup diet. That was nearly 20 years ago, and I know they've been around longer than that.

* * * * * * * *

So many thoughts. All the thoughts. Which brings me to an update on my own weight. I am "stuck" at 145 pounds. No matter what I do. Weight Watchers certainly helped me clean up my act nutritionally, and I thank it for that. But I've decided not to continue my membership for the time being. There's more going on besides what I eat. I am almost certain I won't lose any more until I wean, and that's cool with me, albeit somewhat annoying.

In the meantime, I'm staying active. Wearing my Garmin VivoSmart, and it's working out great. I got 14,000 steps yesterday. I always go back and forth on wearing it all day, and then I realize when I wear it that I truly do feel more motivated to take a quickie walk or just do something to get my body in motion.

I may not lose 43 pounds this month (what a weirdly specific number, no?) . . . but that's not what health and, yeah, HAPPINESS is about. I will admit that I probably think about these matters more than I'd like. But even I understand that happiness isn't achieved in reaching a number on the scale. That's so much deeper. And shame on people who put out a message that says otherwise -- and profit from it, no less.

Rant over! Happy Thursday!

Read more...

Peanut Butter Swirl Black Bean Brownies

I won't make you guys wait any longer for this vegan black bean brownie recipe I posted on Instagram last week. I mean, I've already made it several times! I tweaked it from an old favorite to make it even more Weight Watchers friendly.

And -- though I'm still new at all of this -- I got this batch down to just 3-4 points per piece (depending on if you cut them into 8 or 10 pieces).

PEANUT BUTTER SWIRL BLACK BEAN BROWNIES

What you'll need . . .

• 1 can of black beans, drained + rinsed
• 1 medium ripe banana
• 1/4 cup unsweetened peanut butter powder*
• 1/4 cup unsweetened cocoa or cacao powder 
• 1 tablespoon flax meal + 2 tablespoons water
• 1 tablespoon unsweetened applesauce
• 2 tablespoons maple syrup
• 2 tablespoons nutritional yeast
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda 
• Pinch salt
• 4 tablespoons peanut butter**

* I used JIF unsweetened peanut powder
** I recommend a stir peanut butter. I used my favorite Everland Organic Coconut Peanut Butter (pictured below).

Method . . .

1. Preheat your oven to 350 degrees F. Spritz a round or square baking dish with a little coconut or canola oil and set aside.
2. Combine all ingredients except the 4 tablespoons of peanut butter in a food processor.
3. Spread into your baking dish evenly. Then drop the peanut butter in half tablespoon amounts throughout the top.
4. Fold and swirl in peanut butter with a knife and bake in the oven for around 25 minutes. The brownies should start to pull away from the sides of your pan.
5. Let cool almost completely before slicing and enjoying.

Related Recipes:

• Black Bean Avocado Brownies 
• Red Velvet Black Bean Brownies 
• Black Bean Banana Brownies 
• Black Bean Carrot Brownies 
• Chocolate Black Bean Smoothie 
• Sweet Potato Brownies
  

Read more...

January Foods + Carrot Boost Soup

If you click over to the website, you'll see that I'm playing around with some new design. I also want to make things easier to find. With limited time, this might be a long process. So, please be patient! If there's a feature you'd like to see on neverhomemaker, let me know! If there's something that isn't working for you, please let me know that as well.

Let's jump in with my favorite foods for January. I'm hoping to make this a monthly video feature where I rummage through my cupboards and refrigerator and share with you the stuff I'm loving to eat that particular month. As mentioned yesterday, I'm doing Weight Watchers -- so some of these foods are particularly friendly for that program.

JANUARY FAVE FOODS

// If you aren't watching the video: PB2 Premium Chocolate, Kodiak Cakes in PB Protein, Grillo's Pickles, Republic of Tea Gingerbread, carrot soup (below), and Poor Gal's Kombucha.

Our family has r.e.a.l.l.y taken to this carrot soup. It's full of immune-boosting ingredients. Stephen has been making a carrot soup for quite some time, actually. In a way, this is his recipe. Ada and I keep getting sick. And I decided I wanted to see what I could add to the mix that might help matters.


Immunity-boosting ingredients, according to Healthline:

• Ginger
• Garlic
• Lemon
• Turmeric  

We actually made a TRIPLE batch of this soup recently. Feel free to play with the recipe and make more if you want to stock up. Though I'm still new at it, I'm thinking this soup has only 1 point for WW people who are tracking. We ate the first bit for dinner and then packed the rest for lunches. It's easy to sip down soup even when you have a Velcro-baby.

See?

CARROT BOOST SOUP

What you'll need . . . 

• 1 medium onion, chopped
• 2 pounds organic carrots, scrubbed and chopped into 1-inch coins
• 2 tablespoons olive oil
• 3 large cloves garlic, chopped
• 1-2 inch piece of ginger, peeled and grated
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 5-6 cups water, depending on how runny you like your soup
• Juice of one lemon 
• Pinch salt and pepper

Method . . . 

1. Heat oil in a large stock pot over medium-high heat. Add in onions and cook until softened.
2. Add in the garlic, ginger, and spices. Cook for a minute or so. 
3. Then add your carrots and water. Increase heat and bring to a boil.
4. Lower to a simmer and cook for 30 minutes. 
5. Then let cool for a little while before blending until smooth. Feel free to add more water, if necessary.
6. Return to stove to season with the salt and pepper + stir in lemon juice.

Enjoy!

Read more...

2017 + Poor Gal's Kombucha

Happy 2017! 

I actually recorded a YouTube video for y'all, but it won't upload. I have so much I want to share about my resolutions, stuff I'm trying out (Weight Watchers, the Leaf tracker, etc.), and Eloise's long-awaited crib transition. (The short of it: I got 8 hours of sleep last night!) Today, though, I want to share with you one of my new favorite drinks.

I call it the . . .

POOR GAL'S KOMBUCHA

What you'll need . . . 

• 1 tablespoon (or so) apple cider vinegar
• 1 can sparkling water

// Pour ACV in a glass, pour sparkling water atop it, and enjoy. Stephen likes to add ice, by the way.

To me, this mix tastes almost exactly like my favorite kombucha -- but at a fraction of the cost. You can change up the flavor by using different sparkling waters. You could add some ginger or lemon to the mix. Oh, and this drink also has some possible health benefits. One of them is getting your digestion in better order.

Or it just tastes good. Whatever the case, I hope you try it out and let me know what you think! This apple cider vinegar drink is one of my new favorite foods/snacks/etc. I'll actually be back with a video with a few of my other favorites later in the week.

YES! TWO videos this week.

Can I keep up this pace? I'm not sure. My last video was about a year ago where I declared there'd be more video blogging in 2016. We all know how that went. But I give myself a pass because I was pregnant and all.

Anyway, I hope to be back soon with the first of two videos. If you want to see it sooner, subscribe to my YouTube channel! I also have a carrot soup recipe on tap for this week. Gotta love the new year motivation, right?

Read more...

Chocolate Chip Zucchini Muffins

Baking season is upon us. I picked up a delicious mix of apple pie spices the other day. So, when I saw a gigantic (and lonely!) zucchini hanging out in the fridge this morning, I knew what to do: Lure Ada off the iPad to make zucchini muffins! I have been making different banana breads and zucchini breads for years -- but I rarely go into muffin form. My plan is to freeze these guys for before-the-bus breakfasts.

Sniff. School starts tomorrow.

I adapted this recipe I found to make the muffins. I am also going to try to make a lower sugar version because I really don't feel like they need quite this much sweetness. I suggest cutting the sugar in half, and I'll report back with my own results soon.

PS: I've taken to using an ice cream scoop with a trigger release when I'm making muffins and cupcakes. Really makes the pouring part easier and less messy.

CHOCOLATE CHIP ZUCCHINI MUFFINS

Makes about 36 standard size muffins.

What you'll need . . . 

• 3 cups all purpose flour
• 3 tablespoons chia seeds
• 1 teaspoon Kosher salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons apple pie spice*
• 1/2 teaspoon arrowroot powder or cornstarch
• 1 cup unsweetened applesauce
• 1 cup brown sugar
• 1 cup sugar
• 3/4 cup canola oil
• 1 teaspoon almond extract
• 2-1/2 cups shredded zucchini
• Chocolate chips, optional

* If you don't have a mix, use 1 teaspoon cinnamon, 1/2 teaspoon allspice, and 1/4 teaspoon of both nutmeg and cloves. Or all cinnamon. Whatever floats your boat.

Method . . . 

1. Preheat your oven to 350 degrees F. Line a muffin tin with paper liners.
2. Whisk together the flour, chia seeds, salt, baking powder, baking soda, arrowroot powder, and spices in a bowl.
3. Whisk together the applesauce, sugars, oil, and almond extract. Fold in the zucchini and optional chocolate chips.
4. Combine the wet and try ingredients with a spatula until everything is wet. Be careful not to over-mix.
5. Spoon out batter into muffin liners until they are a bit over half full.
6. Bake for 25-28 minutes, until golden brown. Remove from pan and let cool before eating.
7. Repeat baking instructions with remaining batter.

Related recipes:

• The BEST Banana Bread
• Nutella + Chocolate Chip Banana Bread 
• Banumpkin Bread 
• Chocolate Chip Zucchini Bread
• Cinnamon Raisin Applesauce Bread

Read more...

Chipotle + Lime Chickpea Salad

Just wanted to hop on here quickly to share my new favorite lunch! I often make chickpea salad sandwiches when hummus gets boring. This latest variation is a real keeper! Especially if you are as addicted to chipotle Vegenaise as I am. We put it on everything!

CHIPOTLE + LIME CHICKPEA SALAD

What you'll need . . .

• 1 (15-ounce) can of chickpeas, drained + rinsed
• 1/2 cup pickles, chopped into bits
• 1/2 cup cherry tomatoes, chopped into bits
• Handful fresh cilantro, minced
• 3 tablespoons chipotle Vegenaise
• 2 teaspoons time juice
• Salt and pepper to taste

Method . . .

• Mash the chickpea in a large bowl using a potato masher or a fork. The texture should resemble canned tuna or chicken.
• Add the rest of the ingredients and mix until well combined. Season to taste.
• Then toast bread, top with spinach or other greens, and scoop out the salad.

It's so good!

Read more...

Crazy Carb-Monster Me

I haven't written much about my diet post-baby. Holy hell, it's been bad. Like really, really bad by anyone's definitions. Permit me to just lay it out on the table for you . . . because admitting you have a problem is the first step. My name is Ashley, and since my second baby was born, I have been existing on mostly white bread, cookies, and all other forms of crap because I'm tried, stressed, and lazy. And eating this way is just making me feel more tired, stressed, and lazy.

Now that Eloise is almost 10 weeks old, I need to stop this craziness. I need to stop excusing my poor eating habits with the whole "but I'm breastfeeding" or whatever. You guys know that I struggle with sugar. I'd say over the last two years, I've struggled more than ever because I am an emotional eater and, well, my emotions have been put to the test over and over again.

As I've gotten older, these habits have gone from being unhealthy from a purely nutritional standpoint to worse. I'm just going to say it -- I'm at my highest weight ever. Yes, I "just" had a baby, but I was actually at my highest not-pregnant weight before I even got pregnant with Eloise. It's still a healthy weight for me, but now that I'm 10 pounds above that highest weight (which is almost 20 pounds over my before-Ada weight) . . . well, I'm starting to see the landslide effect.

I don't like to bring up matters of weight too much. And weight isn't the best indicator of health -- I know this. I've shared a few times that I had an eating disorder. I have healed from that experience for what's now been over 8 years (go me!). So, this isn't that rearing its ugly head. It's more that my metabolism is slower than ever now that I'm older. My eating habits still haven't changed despite knowing the "right" way to eat. And I plain need to stop using food as my coping mechanism. I'm 33 years old, for goodness' sake!

I am really fortunate to have access to healthy, wholesome foods. I am lucky that I enjoy cooking and creating recipes. I need to use these things to my advantage. So, I am. Of course I'd like to see the number on the scale creep lower, but that's not the whole goal. Yesterday I started what I am hoping is my last attempt at eating like an adult.

What does this mean to me?

• It's not restricting. All things in moderation, right? I will still want to eat sourdough bread. (Just maybe a piece or two versus half a loaf.) I will still want to drink champagne and have cookies from time to time. And I definitely don't want to do calorie counting on the regular. 
• It's not flavorless. I hate when I've tried dieting in the past and all the foods I make are bland and, well, the same thing a million times because I know that meal is "safe" or whatever. I want to enjoy cooking vibrant, flavorful meals. Food is one of life's pleasures, and healthy food can be really darned good. I need to remember that.
• It's not obsessive. Because I've spent lots of years of my life obsessing over the things I put into my body. Even when I started "healthy" eating, it became this weird game of having to eat only "clean" foods or feeling awful about myself.

But, yeah. It means getting over my salad aversion or actually drinking a green smoothie again. Choosing to eat the carrots instead of reaching for the potato chips for crunch (which I've become obsessed with lately for some reason). Filling up on protein even when an egg doesn't sound as good as a slice of pizza or cookie.

My body craves so much so often, but I would like to re-train it to crave nutrition. I know it's worth it. It's just going to require foresight -- planning to make things convenient. I totally see why people gain weight once kids are in the picture. Life . . . is . . . exhausting. There's hardly time to shower, and I've started working again -- so, yeah. Planning!

Is anyone else at this point with their eating right now? I think many of us -- myself included -- tend to go on bouts of being really all about the healthy foods and then cycling back to eating poorly. I give myself some grace on this matter because, yes: I did just have a baby. And, yes: I've been through a lot and my emotions have been tested. But now I am able to get back into running and can do other things to help my mood and general wellbeing. The food has to stop being the crutch.

So, here's lunch from yesterday:


A good start! It was incredibly delicious, full of healthy fats and veggies, and it was exciting to eat. It didn't even take too much time to prepare. But it was more difficult than just grabbing last night's dessert and calling it lunch. We'll see how day two goes, but I hope to check in with you guys from time to time.

Happy Monday. To new beginnings!

Read more...

Running After Baby // Week 9

Here's a topic I've wanted to write more about on the blog for a long time: Running! It seems like years since I've engaged in any sort of formal training. Or since I've had any real running goals. I am beyond ready to dive in and get my legs back.

This run was a promising start.

A photo posted by A S H L E Y // neverhomemaker (@neverhomemaker) on Aug 15, 2016 at 5:24am PDT

Two of the five miles (miles 3 and 4) were run under 8-minute pace (7:55, 7:53). Boy did I feel it today! As the mornings get slightly cooler, I can see my paces getting faster. I really don't like running in the summer sun and humidity, so I am looking forward to more runs like this one once the fall weather sets in.

Goals:

I am currently following the Hal Higdon novice 1 half marathon plan with hopes of running a 10-miler in mid-November. I don't have a pace goal at this point. I'm just looking to start my journey by getting my endurance back.

A photo posted by A S H L E Y // neverhomemaker (@neverhomemaker) on Aug 1, 2016 at 5:35am PDT

If you've followed me a long while, you know that running full marathons isn't my thing. I have trained and gotten injured too many times to want to attempt that distance anytime soon (or ever) again. So, my ultimate training goal -- long term -- is to finish a half marathon in under 1:40. I tried a few years after Ada was born and go close with something in the 1:42 range.

But that's a long way off. Right now? I'm getting ready to lace up at the start of a 5K tomorrow night. I'd love to just run under 8:30s the whole time, but I am worried I may have spent my speedy legs too soon this week. We shall see what happens. I'm more interested in getting back into the running culture in our area. I used to do Sunday long runs every week with a great group of women, and I miss that time!

Other stuff:

I'm experimenting with becoming a morning runner. I much prefer running in the evening, but Stephen's cross country schedule will end up conflicting with that. I am finding if I wake up whenever Eloise eats around 5-6 AM, that I love getting out and starting the day by sweating. I usually have to pump a bit, but it's been nice to build a little breast milk stash that way.

I have set a goal this month to start doing core exercises. I have been totally cleared and all that jazz. I do some already through Barre, but I might ask Stephen to "train" me by encouraging me to do what he has this athletes do. I'll report back progress. I'd also like to get into the groove with doing push-ups again. It's been a really long time. I can do like 10 without whining, and I used to do 50 with no problem!

Last, we live a mile from a track, so I'm hoping -- like I did after I had Ada -- to do a timed mile soon. From there, I like to track my progress and see how that mile time gets faster as the months go on. I will probably do that starting next week and go from there. My fastest mile two months postpartum last time around was 7:45.

What's on your race calendar or goals list lately? 

Read more...

Clean Up Cookies

I mentioned in my pregnancy update that all my cravings have been really junky. The thing is, I feel like it's OK to eat sweets and other often-labeled "bad" foods in moderation. I enjoy chocolate cake tremendously, and it's not something I'd ever be willing to give up. But as you guys have followed me over the years, I have an admittedly high tolerance for sugars, etc. As I get older, it's catching up with my health and my waistline.

I'm not watching my weight, but as I prepare to be a mama again, I'd like to really start to make some changes that will (hopefully) be longer lasting. A big part of this is sugar. I go on good streaks and bad. As Ada gets older, I'm observing how closely she watches me and my habits.

This is all a long introduction to some "healthy" cookies I made and loved. I thought I'd share them ASAP because this recipe -- modified from the one on the back of the Bob's Red Mill bag -- really inspired me to get on a better track again regarding sugar. I'll still be eating my fair share of treats on special occasions, but I don't need to bake dizzy dozens on the daily.

That's one beautiful thing about the world we live in now. We have access to so many alternatives. And we can SHARE them with one another. Bonus!

CLEAN UP COOKIES

What you'll need . . . 

• 3 cups almond meal/flour
• 1 teaspoon baking soda
• 1/2 teaspoon Kosher salt
• 1/4 cup coconut oil, soft but not liquid
• 1/4 cup maple syrup
• 1 ripe banana, mashed as much as possible
• 1-1/2 teaspoon Ener-G Egg Replacer
• 3 tablespoons water
• 1 teaspoon vanilla extract
• 1 cup chocolate chips
• 1/2 cup chopped pecans

Method . . . 

1. Preheat your oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
2. In a large bowl, whisk together the almond meal, baking soda, and Kosher salt. Set aside. 
3. Mash up your banana. I actually ran it through my stand mixer until goopy. Then whisk in the egg replacer powder and water. Add the vanilla, coconut oil, and maple syrup and beat on high speed until well incorporated.
4. Then pour the dry mixture into the wet, add the chocolate chips and pecans (or walnuts, etc.) and mix until everything is incorporated.
5. Scoop heaping tablespoons onto your baking sheet and flatten slightly. Bake for 12-15 minutes, until the tops are golden and the centers are mostly set. Repeat with the remaining dough (I made 20 cookies).
6. Then let cool before eating to firm up more. Cookies should be stored in an airtight container. They will be soft and tender. And you can eat them for breakfast.

Hope you're having a happy Tuesday!

Read more...

Pumpkin + Pecan Apple Crisp

My mom had certain desserts she liked to bake. I remember a few out of the rotation best. Chocolate chip cookies, of course. Then there was chocolate chip cookie pie (oh, I cannot wait to recreate this recipe sometime!). And apple crisp was probably the healthiest of the bunch.

After our epic apple-picking adventure this weekend, I knew I wanted to make up some apple crisp. But I wanted to try something new. (Check out Basil Apple Crisp.) So, I decided to add some pumpkin, pecans, and make the recipe bigger than my normal batches.

And I’m currently eating this dish for breakfast.

PUMPKIN + PECAN APPLE CRISP

What you’ll need . . . 

• 10 small to medium apples, peeled + cored 
• Juice from one fresh lemon
• 1/2 cup pumpkin puree
• 1/4 cup coconut palm sugar*
• 1 (heaping) tablespoon maple syrup or honey
• 1 teaspoon (or more) ground cinnamon
• 1 tablespoon flour
• 1 tablespoon arrowroot powder (or cornstarch)
• 1-1/2 cups old fashioned rolled oats (uncooked)
• 1/4 cup coconut palm sugar*
• 1/4 cup flour (or more, depending)
• 1/2 cup pecans (pulsed into a meal in your food processor)
• 1/2 to 1 teaspoon ground cinnamon
• 1/2 cup Earth Balance (or butter, substitute, etc.)

* I used Better Body’s Coconut Palm Sugar, but you can substitute in brown or granulated sugar.

Method . . . 

1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9 x 13 in baking pan (I used glass) and set aside.
2. Once you peel, core, and chop your apples, toss them with the lemon juice, pumpkin puree, coconut sugar, cinnamon, flour, and arrowroot powder in a bowl. Pour this mixture into your prepared pan.
3. Using the same bowl (with all the pumpkin-y leftovers from the apple mixture), toss together the rolled oats, coconut sugar, flour, pecans, cinnamon, and then work the Earth Balance into the mixture with your fingers until it’s crumbly. You may want to add more flour if the mixture is too wet. I added a few more tablespoons until it was still crumbly, but not greasy.
4. Distribute the topping over the apples, and bake for 45 minutes to an hour. You want the top to be golden brown and the apples to be cooked through.

Enjoy!

RELATED RECIPES

Basil Apple Crisp

Apple + Pumpkin Spice Stew
Apple Oat Bars
5-Minute “Baked” Apples
Morning Glory Muffins
15-Minute Applesauce
Spiced Applesauce Biscuits
Applesauce Coffee Cake

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...

Seed Cycling // Phase Two

(TMI Warning: If you don’t like TTC or menstrual cycle talk, skip this post. Also: I’m not claiming anything I’m doing works or doesn’t work -- it’s all an adventure.)

Today I started my second batch of seeds for Seed Cycling. To recap: Seed cycling might have the power to help regulate hormones. In the first half of your cycle (pre-ovulation), you consume 1 tablespoon of ground flax seeds and pumpkin seeds each day. In the second half (post-ovulation), you consume ground sesame seeds and sunflower kernels each day.

Here are my seeds:

I didn’t plan on writing an update so soon, but I definitely have noticed a few things, so I figured I’d share. Now, I am not doing seed cycling in isolation this month. I’ve sort of put myself on a mini bootcamp of sorts to see if I could help with my late (for me) ovulation and premenstrual symptoms. You see, I was always an ovulate between cycle day 15 to 16 sort of gal. I was that way when I got pregnant with Ada on our first try. And even though I wasn’t charting years ago, all the fertile signs pointed to those days consistently. I think I also had a 12 to 13 day luteal phase back then.

This past year (well, over that now) my cycles were really erratic. I mean, it started before TTC and got really bad last fall. I was ovulating one month on cycle day 11 and the next on cycle day 20, another on cycle day 13 and the next on cycle day 17. This isn’t awfully abnormal because I’ve read it’s “OK” to ovulate before day 21 . . . but the inconsistency worried me.

When I conceived in the winter, I ovulated on cycle day 20. My luteal phase during all this time had been around 10 to 11 days but I was spotting starting around 8 to 9 days, sometimes more. Very strange. No one ever told me why. I had lots of tests. Then when I got pregnant, it didn’t seem to impact stuff. Even when I miscarried, my body held onto the pregnancy, so it seemed progesterone wasn’t an issue.

Ever since the miscarriage and D+C, my ovulation has been between 18 and 20 days consistently for about five months. So, I guess it’s good there’s a regular pattern, but it definitely felt like my body wanted to ovulate sooner. I’d get lots of pains, fertile mucous (sorry!), and weird, erratic temperature patterns despite taking my temp the preferred way. I have no idea what exactly is working . . . but this month I got a positive OPK on cycle day 13! And with a notable temp shift this morning (and monitoring various other signs), I’m pretty sure I ovulated this month on cycle day 15.

FIFTEEN!

Holy moly. That’s awesome.

Along with seed cycling this month, I’m doing a few other “new” things to help regulate myself. Like I wrote at the start of this post, I don’t know if any of this is actually working or if my body is totally in control. I’d like to think there’s a connection. Regardless, I see these things as stuff that will improve my overall health -- not just reproduction -- so, why not?

• I’m taking Rainbow Light Prenatals daily
• I’m drinking a green smoothie almost every day
• I’m avoiding gluten, but not totally abstaining
• I’m avoiding sugar, but not totally abstaining
• I’m following this 10K plan, so running approximately 15 miles a week
• I’m doing yoga 5 to 6 times a week between 15 minutes to 1 hour
• I am taking a couple teaspoons of Royal Jelly each day*
• I’m drinking tons of water and herbal tea
• I’m upping my protein with Greek yogurt, eggs, beans, lentils, oats, etc.
• I’ve been drinking only a glass of wine or so on weekends

* A reader suggested this to me on Facebook. Stephen and I have both been taking it this month. It tastes like honey. It’s supposedly a superfood and great for fertility. I figure it can’t hurt much. Has lots of B vitamins.


So, I don’t know. Either something or some combination of things is working. Or my body is just being nice this month. I’m not really sure and won’t know until future cycles. I’m hoping my cycle will continue to regulate, and I’ll be interested to see if my luteal phase lengthens at all this month. Since the miscarriage, it’s been around 11 days with a little time on the 12th day before a half day or less of spotting. It’s better than in the fall, so that’s good.

I have a question for those of you who have tried Royal Jelly.

Do you take it your entire cycle? I hear it promotes estrogen. I also hear it’s fine your entire cycle. Other places cite that it’s good throughout pregnancy. Other places say you need to give your digestive system a rest every 15 days. Right now, I decided to take half while I figure it out.

I’ll continue to share my results with seed cycling and other stuff. I hope this is interesting and even helpful to some of you with similar struggles!


And if you’re looking for an easy way to grind your seeds -- use your COFFEE GRINDER (here’s the one we have)! I don’t know why I didn’t start doing this until now. The seeds get really nice + powdery. Perfect for blending into smoothies. My friend Ellie shared that a wonderful way to clean out your grinder is with some uncooked rice.

Happy Wednesday!

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...

Reusable Food Wrap

I’m researching an article on beeswax, and I found something really awesome to do with the stuff. This tip to make beeswax fabric comes from Mother Earth News -- you may never need plastic wrap again! Oh, and this project is incredibly easy and adorable to boot.

Take a look. It’s yet another way to eliminate the use of plastics in your home!

BEESWAX FABRIC FOOD WRAP 

What you need . . .

• A couple ounces of grated beeswax
• 100% cotton fabric (I washed + dried + ironed mine first)
• Tin foil
• Baking sheet
• Clothespins (optional, to hang and set)
• Pinking shears (optional, to keep from fraying)

Method . . .

1. Preheat your oven to 170 degrees Fahrenheit. 
2. Sprinkle grated wax over fabric. 
3. Bake for around 10 minutes -- until everything has melted and absorbed into the fabric.
4. Then remove immediately (I used my fingers, but a clothespin works well too) so it doesn’t stick to the pan.
5. I did find that this project is forgiving. I didn’t add enough beeswax to my first one, so I added a bit more and just left in the oven until everything melted.
6. Let cool before using.

This food wrap is easy to fold and secure. It forms with the warmth from your hands and even sticks a bit like cling wrap. Honestly, I’m super impressed and can’t wait to make more to lee in my stash. Beeswax is amazing stuff, isn’t it?

I’ll be sure to report back on how this ends up working in the long run. The author of the original tutorial said her batch was going strong several weeks after she made them. Just rinse with cool water -- not hot -- to clean. Use them for sandwiches, cheeses, leftover bowls, and all other stuff you need to cover.

And don’t miss . . .

Related Posts

Cleaning With Baking Soda Basics
Cleaning With Vinegar Basics
Homesteading Stuff You Can Buy at the $1 Store
DIY Natural Lotion Cubes
10 Smart Ways to Use Epsom Salts
Our Composting Arrangement
Powerful DIY Laundry Detergent
5 Green Cleaners That Work
5-Minute Homemade Deodorant
8 Ways We've Eliminated Plastics
Cleaning Produce The Natural Way
Chemical-Free Clean With Castile Soap

* Here’s the image source for the 1800s garden above.

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...

Do You Snack?

Do you guys snack? Or do some of you never eat between meals? I find this whole issue incredibly interesting. I have friends who swear by eating several (5+) small meals per day and others who say their weight and energy is better when they eat just breakfast, lunch, and dinner.

I am a regular snacker. I always have been. And with my recent diet changes, I definitely feel like it’s not how often you eat -- but what you eat that matters most. I always knew it . . . but I actually feel it. For example, when I start my day with a huge bagel or stack of syrup-covered French toast, I tend to crave sugar all my waking hours. If I can eat eggs or greens or something otherwise savory, I fare much better.

None of this is new information for most of you, I’m sure. It’s funny how you can “know” so much about diet and exercise, but still fall prey to bad habits. With snacking, I always stuck to sweeter stuff. Carbs, mostly. Quick energy lifters. In the last couple months, I’ve tried doing more nut butters, chopped veggies, bean dips, hardboiled eggs, and low-carb, low-sugar alternatives. It seems to be working in the short-term, since I’ve lost a couple pounds, but I’m still left wondering if I can keep it up.

Now, snacking isn’t universally accepted as a great way to stay slim and healthy. A recent study revealed that 41 percent of respondents actually skipped dinner to eat only snacks at least once in a 30-day period. And often snacks are used to satisfy cravings, so that’s usually not cravings of the healthiest choices on the menu. What’s more, though snacking is often used to help regular appetite and energy, it might actually contribute to overeating and excess calorie consumption in the long run.

Hmmmm . . .

How do you approach snacking?

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...

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!

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...

Chunky Peanut Butter Chocolate Chippers

While I was home, my best friend had me over one morning and let me sample some delicious energy bars she had just made. She was also baking up a chickpea breakfast muffin, and it got me thinking about bean desserts again. They are seriously tasty . . . and surprisingly healthy. And they usually trick Ada into thinking they’re way more decedent than they actually are.

So, now we’re all hooked on these:

CHUNKY PEANUT BUTTER CHOCOLATE CHIPPERS

What you’ll need . . . 

• 1 can black beans, drained + rinsed 
• 1 teaspoon vanilla extract 
• 1/2 cup (heaping +) crunchy peanut butter*
• 1/4 cup maple syrup 
• 1 teaspoon baking powder 
• 1/4 to 1/2 cup chocolate chips 

* I don’t normally specify ingredients, but I highly (!!!) recommend using Earth Balance’s Crunchy Coconut Peanut Butter. Only two grams of sugar and so much good coconut flavor added to the cookies. I picked some up at Wegmans the other day and -- whoa -- it’s good. 

Method . . .

1. Preheat to 350 degrees F. Lightly grease a baking sheet with coconut oil.
2. Blend all ingredients (except chocolate chips!) together in food processor. It should get sticky but also sort of fluffy.
3. Fold in the chocolate chips. Divide into 12-16 “cookies” and roll with your palm into rounds. Place onto your baking sheet and flatten slightly.
4. Then -- and this is key -- press with fork tines for that classic pb cookie look. It makes them even more deceptively delicious.
5. Bake for 10 minutes and let cool a bit before devouring.

RELATED POSTS

Chickpea Peanut Butter Blondies

Vegan + Flourless Black Bean Brownies

GF Chocolate + PB Energy Bars

Chocolate Chunk Energy Cookies

Breakfast Cookies

Chocolate Chip Banana + Chickpea Cookies

Dessert Hummus, er, Hu-Mousse! 

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...

Better Cauliflower Crust

Here’s another installment of my Make It Better series. I’m not intolerant to gluten or even sensitive for that matter. I just eat a lot of too much bread and have been looking for alternatives to clean up my diet. So, in my adventures, I’ve made several recipes for cauliflower crust pizza in the last couple years. And I absolutely love it. Some of the recipes have indeed been great. Others, OK. Yeah. Horrible.

Along the way I’ve picked up a few tricks of the trade.

// Pulse in Processor

You may encounter a recipe that instructs you to grate your cauliflower. That’s going to make a huge mess. Instead, chop up florets and pulse them into “rice” in your food processor. It’s faster, the “rice” gets much smaller, and you’ll spend less time cleaning up.

// Microwave Fast

I know some of you will disagree with me, but I find it much easier to just microwave my cauliflower “rice” while I’m getting other parts of my meal ready. We rarely use the microwave, so I revel in the convenience of it for those 7 minutes. That way, you can keep it all in the same bowl and skip the step of draining from added water. It’s the little things . . .

// Drain + Drain Some More

Once you’ve cooked your cauliflower, let it cool almost completely. But never, and I mean NEVER, skip draining the moisture out. You’d be surprised how much is in there, too. I usually use a clean tea towel and work on my “rice” in batches. I’ll squeeze as much as humanly possible . . . and then return in five or so minutes to squeeze any last bit of water that remains.

If you think it’s done, try again.

// Season Well

Don’t forget to add salt, pepper, and even herbs or other spices. You want it to taste freaking amazing, right? My favorite recipe calls for a good amount of cheese in the crust, and I think it’s worth the add-in. So, I just skimp on any added cheese atop the pizza and opt instead of lots of roasted veggies and good sauce. Versus where the bread is sort of in the background in a lot of pizza recipes, the cauliflower can be one of the highlights of the entire meal.

// Use Parchment, Not Foil

A few of the recipes I’ve followed have said to use greased aluminum foil as a surface for cooking. Please, please don’t do this. Ever. I’ve tried twice with disastrous results. You will likely be so sorry. Parchment (or maybe a silicone pizza baking mat) will keep your pizza from sticking. If you’re out of parchment (like I often am) try a well greased baking pan before skipping to aluminum.

// My Favorite Recipe

Like I said, I’ve tried several different recipes, but this one on PopSugar is by far my favorite. Usually we’ll make two pizzas -- one for me + Ada, one for Stephen -- and I’ll cut the cheese almost in half when doubling. For toppings, we often use BBQ sauce for sauce, a medley of roasted veggies (I roast while preparing the crust // before putting them on the pizza), fresh tomatoes, a little ricotta, and then chopped basil from the garden.

Do you have any cauliflower crust tips to share?

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...

Food (Finally)

Wow. I haven’t written about food or recipes in a while. Sorry about that. I have really been enjoying writing more about, well, life in general. Sharing what we’re doing in real time. But I miss sharing good eats with you guys for a few reasons. Strangely enough, I feel like I eat better (more variety, healthier meals, etc.) when I come up with recipes to share on a regular basis. Maybe that isn’t strange, it actually makes perfect sense!

So, today I wanted to dive right in with a quick and easy lunch you can make with lots of raw veggies. I’ve never tried subbing romaine or other leafy greens like chard in for my wraps or bread -- and I was pleasantly surprised at how full I felt after eating this meal. It’s salad for people (like me) who hate salads.

VEGGIE-FUL WRAPS

What you’ll need . . . 

• Romaine lettuce (spring for organic)
• Hummus*
• Sliced carrots
• Sliced cucumber
• Hot sauce
• Parmesan cheese (optional)

Method . . .

1. Lay out washed and dried romaine leaves and spread generously with hummus.
2. Load with chopped veggies (I’d love to add crispy bell peppers and even avocado!).
3. Top with hot sauce and Parmesan shake (alternatively, you could use nutritional yeast).

ENJOY!


* Homemade hummus is best and much less expensive.

• Yummy Basil Hummus
• Stephen’s Garden Hummus
• Spinach + Pea Hummus
• Hu-mousse Dessert Hummus
• Hummus Melts
• Simple Hummus Wrap w/ Arugula

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...