ROAD // Zucchini Noodle Salad

My first recipe is what inspired this whole series. And you don't need a pricey spiralizer to make it either. Of course, I've seen the ones that attach to KitchenAid mixers, but they come at a premium (may make a nice gift, though -- I doubt my cheapie can make beet noodles). One of the most popular tools on Amazon is around $20; it has a handy handle and makes very neat looking noodles. I, on the other hand, have a bare bones model. You hold it in your hand and twist. It makes large and small noodles and costs around $12.

However you slice it, this is what you want in your life:

RAW ZUCCHINI NOODLE SALAD

What you'll need . . . 

• Half a bell pepper, sliced
• Half a large zucchini, spiralized
• Half an avocado
• Few tablespoons water (or kombucha*)
• Couple tablespoons almond meal
• 1 clove garlic
• Salt, pepper 

* I added some ginger kombucha because I happened to be drinking it when I made this dish. If you use plain water, consider adding a bit of apple cider vinegar just to give the sauce a little extra flavor.

Method . . .

1. Toss your veggies into a medium bowl. You can add more variety of veggies if you like, too. I just happened to have these on hand.
2. Then put your avocado, water or kombucha, garlic, and almond meal in a food processor. You want to get a thick sauce, so play around with the ratios until you reach your desired consistency. Mine was like lowfat yogurt.
3. Toss everything together and top with the salt (I'm loving pink sea salt lately) and black pepper to taste.

This meal took about five minutes to prepare from start to finish. It serves just one person, which is how I'll approach all meals in this series. It's best served fresh or else your avocado sauce may brown.

And if you want to read more about Raw Once A Day, check out yesterday's post.

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Super Easy Veggie Pasta Pot

I’ve pulled the slow cooker out of its summer hiding spot deep in our pantry. Yes. Even though this week wouldn’t have you believe it with crazy high temps -- it’s almost fall. Back-to-school. Busy season. And I can always use help in the kitchen.

Thing is, I’m tired of all my go-to crock pot recipes. Time to try something new. Will you join me? I’m on a quest to breathe life back into our dinners all while putting forth little effort. Like I wrote on Thursday’s post, I made this recipe after seeing the Summer Slow Cooker Lasagna recipe on Oh My Veggies with only a few modifications.

Behold:

VEGGIE PASTA POT

What you’ll need . . . 

• 1 medium onion 
• 1 large zucchini or summer squash
• 1 medium eggplant
• 1 medium head of broccoli
• 1 pint cherry tomatoes
• Large bell pepper
• Couple cloves garlic
• Linguine or other pasta noodles, uncooked*
• Jar (24 ounces) of pasta sauce (homemade is easy + delish)
• Shredded mozzarella (I used fresh)
• Parmesan 

Try to get as many of these ingredients from your garden or friends’ gardens as possible. Don’t necessarily stick to this list exactly -- keep it flexible. Use whatever is fresh and in your kitchen already. Just be sure to substitute ingredients in similar amounts so it’ll all fit in the pot.

* I used spinach linguine. I don’t know this for sure, but I don’t think cappellini would work best in this recipe. it might get too mushy. Prove me wrong!

Method . . . 

1. Chop all ingredients into chunks. Halve cherry tomatoes. Mince garlic. Then on your stovetop, heat a couple tablespoons of olive oil and cook the garlic and onions over medium heat until the onions have softened.
2. Add the rest of the veggies -- saving the tomatoes until last -- and cook until everything is slightly softened but still somewhat crunchy. Season with some salt + pepper to taste.
3. In your crock pot, pour around a half cup of sauce at the bottom. Then layer on some pasta.
4. OK. So, I didn’t measure my pasta layers exactly. Take a small handful of pasta, crack it in half, and make a thin layer. Too much? Take some out. Too little? Add. It’s not about being exact. Check out my photo for reference.
5. Cover the pasta with about a third of the veggies you cooked. Then top that with another 1/2 cup pasta sauce and then a 1/3 cup (or so) of mozzarella.
6. Repeat this layering until you run out of space or ingredients. Just make sure you top everything off with tomato sauce, cheese, and then the Parmesan. 
7. Cook on LOW for three to four hours. We had to go out on an errand partway through cooking, and I don’t feel comfortable leaving the pot on since it’s kind of old. Anyway, I stopped cooking mine for an hour at the two hour mark and resumed later. Turned out great!
8. Then let sit for half an hour to cool slightly and scoop out heaping servings. I didn’t get a photo of the end result. Just picture a bowl of steaming veggies, noodles, cheese, and sauce.

This is such a great way to get tons of veggies into your tummy. If you’re vegan, feel free to leave out the cheese, use your favorite substitute, or sprinkle some nutritional yeast in the pot. The leftovers are even better. We saved some in our freezer for a rainy day. Ada even asked for a second helping!

So, one recipe down. What should I try next?

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Baked Veggie Spaghetti Squash

Here’s a quick-cooking vegan dinner worth making this week! My family cooking goal for this year is to lighten up on the dairy and breads. Full disclosure: We tend to not feel as full without these ingredients, so I’m thinking in terms of bulk and protein and all-the-veggies to fill our tummies. It’s a slow process, but it’s definitely something I feel strongly about.

But Pizza Thursday will remain on the calendar until the end of time. Sunday night? This guy provided more than enough sustenance as a main course. We served it with some kale chips on the side and some Greek yogurt for dipping!

BAKED VEGGIE SPAGHETTI SQUASH

What you’ll need . . . 

• 1 medium-large spaghetti squash
• 1/2 cup salsa (or pasta sauce) of choice
• 1 large bell pepper, chopped
• 1 can black beans, drained + rinsed
• (corn, olives, etc. add-ins)
• 2 tablespoons nutritional yeast
• 1 teaspoon smoked paprika
• salt + pepper
• Cheese -- optional

Method . . . 

1. Preheat oven to 375 degrees F. Slice squash in half and scoop out the seeds. Place cuts down on a baking sheet lined with parchment and bake for 45 minutes.
2. Remove squash from oven and let cool slightly before using a fork to scoop out the flesh (that resembles spaghetti, hence the name).
3. In a large stock pot, heat a couple tablespoons of olive oil over medium-high heat, then toss in the chopped pepper (and whatever add-ins you’re using) and cook for a few minutes. Add the salsa, nutritional yeast, paprika (and other spices, like cumin and chili powder), salt, and pepper. 
4. Seriously -- go crazy adding in whatever else you think would work in this dish. It’s totally adaptable in that way.
5. Stir well, then toss in the squash “spaghetti” and continue mixing until fully incorporated.
6. Stuff squash shells and serve immediately. You can also top with a little shredded cheese and broil until browned and bubbly.

// Alternatively, you can place the stuffed squash in your refrigerator up to a day in advance and re-heat for later consumption. That’s what I did. We also topped ours with a heaping helping of hot sauce (after Ada had carved out her portion).

Enjoy! And don’t miss this morning’s post: My 2015 Goals.

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Hatch Chile Grilled Cheese

Fancy grilled cheese is quickly becoming my new favorite meal. I can't get enough of the Blueberry + Brie Grilled Sandwich -- I've made it with a variety of fruits, including the 10-Minute Ground Cherry Jam I made last week. And I'm sure you guys know after yesterday's homesteading post that I've started using homemade bread for most of my recipes, too.

Delicious times a gazillion.

So, I'm a pepper lover, but I have never head of Hatch chiles until this year. There was this huge sign at Wegmans, so of course they piqued my interest. I looked them up and discovered that this uniquely tasty pepper was originally grown in the Hatch Valley of New Mexico. People have entire Pinterest boards devoted to them. I picked up a bag (great marketing, Wegmans, right?) . . . and then couldn't figure out what to do.

After asking a few friends, roasting was the universal suggestion. I set my oven to broil, put them in whole and roasted on all sides until they were slightly charred. Then I placed them in a bowl, covered with a plate (you can use plastic wrap, etc.) until they were cool enough to slice, remove seeds, and peel the skins. If you plan to do all of this, too, just wear gloves or something. Big mistake on my part -- burning on my hands all day!

After that:


This sandwich is far from being local fare. (And I didn't even make the bread -- it was leftover from a dinner out the night before.) Still, it was certainly delicious and worth the effort. I slapped on a good helping of the roasted chiles. Used some tasty Colby cheese. Sliced avocado for good measure. I think I even tossed in a couple of Stephen's Homemade Pickles after that.

Oh: You can easily make this same type of sandwich using roasted red peppers, etc.

Anyway, I placed the rest of my roasted Hatch chiles in an airtight container and used them in soups, Veggie-Loaded Quesadillas, hummus, etc. Mine were gone pretty quickly, but I've heard they freeze well. Here are some specific instructions for freezing them whole and otherwise.

Have you tried Hatch chiles? What's your favorite recipe?

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Spinach Zucchini Pesto with Walnuts

Continuing with our zucchini theme this week -- I bet you didn't think I could possibly have another pesto recipe up my sleeve. Pesto has definitely become my favorite spread over the last several years. And ever since I discovered I could make it without any cooking or basil or whatever else I used to use with more traditional recipes -- I've been mixing it up weekly.

This is a great recipes to make with leftover zucchini and spinach!

ZUCCHINI PESTO
Use up veggie leftovers in this zesty pesto!

What you'll need . . . 

• 1 medium zucchini (about 1-1/2 cups grated)
• 1/2 cup spinach (you could sub in other greens, like kale, too)
• 2-3 cloves garlic
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1/2 cup parmesan cheese*
• 1/4 cup walnuts
• salt + pepper to taste
• water to achieve desired consistency

Method . . .

1. Put all ingredients -- except water -- in a food processor and blend until smooth.
2. Then add water 1 tablespoon at a time until you reach your desired consistency.

* Vegans can experiment with using nutritional yeast to substitute. I would have done it, but we're out + have some parmesan leftover.


In all, this recipe mixes up about 2 cups of pesto. We used ours in some delicious Pumpkin Pesto Rolls last night. Today we might use the rest atop pizza. It's tasty spread on sandwiches, in French toast, and so on.

// ALSO TRY

Vegan + Gluten Free Zucchini Burgers
Vegan Chocolate Chip Zucchini Bread
Pesto + Avocado Sauce (Video!)
Pumpkin Pesto Rolls
Garlic Scape + Swiss Chard Pesto, 2 Ways
Steamed Pesto Dumplings
Pesto Pizza Dough
Baby Kale Pesto
Walnut Basil Pesto
Basil-Pesto French Toast
Pesto French Toast, II -- with Avocado Butter
Pesto Quiche with Oatmeal Crust
Pesto Garlic Knots
Pesto Portabella Sandwiches
(Pesto) Smothered Mother

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Black Pepper + Basil Olive Oil Biscuits

I've tweaked my biscuit recipe, and now I can't get enough! I've made variations of this batch three times in the past week, one of which is  sweet chocolate dessert biscuit -- so get ready for that recipe tomorrow! I love biscuits because they are simple enough to make and require only a few, inexpensive ingredients.

Plus, they go great with breakfast, lunch, and a Miso Split Pea Soup dinner. 

BLACK PEPPER + BASIL OLIVE OIL BISCUITS 

What you'll need . . . 

• 2-1/2 cups bread flour
• 1/2 cup cornmeal
• 1-1/2 tablespoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons black pepper
• 1-2 tablespoons dried basil
• 1/2 cup olive oil
• 1/2 cup water
• 1/2 cup soy or almond milk

Method . . . 

1. Preheat your oven to 425 degrees F. Lightly grease a baking sheet or line with parchment.
2. Whisk together the flour, cornmeal, baking powder, salt, pepper, and dried basil.
3. Then pour in the wet ingredients and mix until dough forms. Knead a few times until everything is moistened.
4. Lightly flour a work surface and roll with a pin or flatten with your palm the dough until it is around 1 inch thick. 
5. Using a round cookie cutter (I used a Ball jar lid ring), cut dough into 12 biscuits.
6. Bake for 11-12 minutes, until biscuits are lightly browned. Be careful not to over-bake or they will get dry.
7. Let cool a few minutes before serving warm.

// MORE BISCUITS

• Yogurt Drop Biscuits
• Cornmeal Drop Biscuits
• Cheesy Beer Biscuits
• Cheesy Old Bay Biscuits
• Spiced Applesauce Biscuits

// HENNA HAIR COLOR

I know some of you who don't normally read Writing Chapter Three said you are interested: I colored my hair with Henna and made a little video documenting the experience. I doubt I'll go back to chemical box dyes again. I love how it turned out!


And a big thanks to RedEnvelope for sending me this gorgeous monogrammed birthstone pendant necklace (in Ada's November birthstone -- maybe someday I'll pass it along to her!). I've been smitten with RE since I first got a catalog way back in college, and I now have several pieces of their jewelry in my collection. Whether you're shopping for a friend or yourself, their Favorites for Her is a great place to scope out pretty gifts. 

RedEnvelope sent me this necklace. I was not compensated otherwise. My opinions are my own.

ALSO: Don't forget to enter our Taste of Nature snack bar #giveaway!

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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Roasted Veggie + Tomato Hummus

Another kid + adult-friendly recipe today. I think you'll be seeing a lot of these as we attempt to expand Ada's will-eat list. It's not that children can't eat the same foods as adults, but -- well -- really, they can't.

Since I started my love affair with cooking, I've gotten salt and seasonings heavy. Specifically with spice and heat. When I'd attempt to serve Ada some of our favorite foods, I'd quickly realize I shouldn't have added that 1/2 teaspoon of cayenne, for example. Or that glug of Texas Pete. Oops.

But taking the spice and salinity down a notch doesn't mean eating bland, boring foods.

I'm thinking hummus.
Does that sound good to you?

If you don't have tahini in the cupboard (likely the case over here), you can improvise.


A can of chickpeas + a few pulses of the food processor . . .


ROASTED VEGGIE + TOMATO HUMMUS

What you'll need . . . 

• 1/2 cup (heaping) roasted veggies*
• 1/4 to 1/2 cup Pomi strained tomatoes
• 1 can chickpeas, drained
• 1 tablespoon olive oil

* If you don't have roasted veggies on hand (we just eat them ALL the time), simply cut up eggplant, portabellas, bell peppers, onions, etc. into large chunks. Toss in some olive oil and a little bit of salt and pepper and roasted in the oven at 400 degrees F for around 30-40 minutes, stirring every 10 minutes until well browned.

Method . . . 

1. In your food processor, toss in your veggies, chickpeas, and olive oil. 
2. As you pulse, add in the strained tomatoes a couple tablespoons at a time until you reach your desired consistency.
3. Store in an air-tight container for up to a week (though ours only lasts a couple days!).

You may remember from the Boozy + Bold Tomato Sauce recipe that I've signed on to take the Pomi challenge. This month's mission? Using Pomi with eggplant -- I think this is a delicious combination!

Do you ever make hummus without tahini? What's your favorite mix?

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Tofu-Avocado Salad + GF Day 1

One of the most popular recipes on this blog is Avocado-Egg Salad. And for good reason -- that sandwich is dynamite. Now, as I look back on the most recent recipes I've been giving you guys, almost all of them are for cookies, scones, breads, or some other flour-heavy concoction. One-track mind, I guess.

So, in the spirit of St. Patrick's Day, here's something GREEN!

TOFU-AVOCADO SALAD
vegan alternative to Avocado-Egg Salad

What you'll need . . . 

• 1/2 block of extra firm tofu, drained and ripped into chunks 
• 1 ripe avocado, sliced out of skin in chunks
• 1/2 white onion, diced
• 1 tablespoon grainy mustard 
• 1 tablespoon dill, fresh or dry
• Juice of 1/2 to a whole lime, depending on your preference
• Salt + pepper
• 2 to 3 tablespoons Vegenaise (you can also try Tahini!)

Method . . .

1. Put all ingredients in a medium-sized bowl. 
2. Note: You can play around with the seasonings to fit your specific preferences. We never make it the same way twice.
3. Then just blend all ingredients together using a knife. More about this technique, check out my Easy Guacamole recipe. I learned it from one of my writing professors in college. 
4. Then eat on its own or use it to top crackers, toasted bread or inside wraps, etc.

I didn't get a great photo of the finished product, but it really just looks a mess like in that last process picture. Makes two gigantic servings or four "normal" ones. We ate ours in Mission Wraps, which I've said goodbye to in this gluten-free adventure.

GLUTEN-FREE

Tofu's gluten-free, right? I mean, I know it is -- I think? -- but I feel like everywhere I look, gluten is lurking. In oats of all places (though we have a package of Bob's Red Mill GF), soy sauce (really???), malt vinegar, some dairy products, etc. Crazy. Just crazy.

I'm going to do the best I can for the next 28 days, but I would like to note that I do not think I have a gluten sensitivity. I got a couple emails urging me not to "self-diagnose" -- which I'm certainly not doing. This period away from gluten is purely to get myself off eating TOO much of a good thing.

Overindulging in chocolate or alcohol or carrots or anything, for that matter, wouldn't be a good thing either . . .

I would say almost all our meals revolve around bread in some capacity. If you go back a few pages in the archives, you'll see what I mean. Naan buns for veggie burgers, pizzas, dinner rolls, scones + waffles for breakfast, the list goes on. Truth is, I got lazy with my cooking. It's easier to grab a slab of crusty bread than it is to take time stir-frying up some veggies.

I will not be going totally gluten-free at the end of the short experiment, I'm just hoping to gain some fresh perspective and start thinking OUTSIDE the bread box.

I'm also seeking . . .

• Better digestion. My stomach is upset a lot of the time and I feel bloated constantly. Maybe from the inflammatory properties in gluten, maybe not. I think this might also have to do with too much salt intake. 
• Beer, too. I have a beer a day -- but I'd like to swap that for wine or cut out alcohol entirely more nights of the week and see if my stomach feels better. (However, any suggestions on good GF beers? I hear Dog Fish makes one.)
• Brighter skin + aura of health. Yes. I just wrote that. I feel dull inside and out. Like the bread soaked the life-juice out of me. 
• Alternative carbohydrate sources to fuel running. I don't need to eat half a large pizza the night before a race, eh? There's got to be other, high-quality foods that can help my running performance.
• More variety in the foods my family eats. I still want to eat pizza every week, but I think we could mix it up a bit and try cauliflower crust and other swaps every now and again. More veggies = more nutrients = healthier family with or without bread.
• Energy. I guess this is an overarching thing -- but my energy levels aren't, well, level at all. I go through lots of peaks and valleys, and I think sugar consumption is also to blame. Of course I can still eat sugar without the gluten, but I think it will be at least slightly more difficult, thereby making me think twice before baking a huge chocolate cake.
• Fewer cravings. Apparently "Eating grains makes you crave grains and sugar since grains break down into sugar, they create a rise in insulin levels when those levels fall you crave more grains and, thus, the vicious cycle continues" (Source).

A lot of how I'll be "measuring" the results of this experiment is by feel. I won't necessarily do measurements or weight because that's not my primary goal. Also, I've started weight training and have been simultaneously getting fitter and heavier with the added muscle, so I don't think it'd be an accurate gauge anyway.


I suppose I'll update you guys a little bit after most of my posts. I hope you enjoyed the Tofu + Avocado Salad recipe. It's a sign of more vibrant, healthy foods to come this month and beyond.

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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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Peppery Polenta Bites

Thing about that ratatouille recipe is that it doesn't fill us up on its own. That's why I made up these peppery polenta bites to accompany dinner. They were definitely an afterthought. We hadn't made polenta in a while, so I mixed up a batch because I thought it'd go well with all the veggies. Then Ada got fussy/tired/cranky right when I was about to pour it into a large baking dish and chill in the fridge. Her impending nap meant I had some more time to put it into our mini-muffin tin.

(My life is exciting, right?)

Anyway, if you haven't made polenta before, it's quite easy. 

PEPPERY POLENTA BITES

What you'll need . . .

• 4 cups water 
• 1 cup yellow cornmeal 
• Pinch of salt 
• 1 tablespoon olive oil 

 Method . . . 

1. Just add the salt to the water and bring to a boil.
2. Turn heat down to a simmer and whisk in the cornmeal 1/4 cup at a time. Stir vigorously to prevent lumps and bumps. 
3. Add in the olive oil and keep stirring for around 5 minutes.
4. Then pour into a baking dish -- in this case, a mini muffin tin -- and chill in the refrigerator for a couple hours.

All you need to do to make them crispy and peppery is to preheat your oven to 400 degrees F. Spritz a baking sheet with olive oil. Then place your chilled polenta bites on the sheet. Spritz each with a bit of olive oil and then generously top with pepper. Bake for 30 to 40 minutes -- until crisp. Serve with dipping sauce of your choice. Or ratatouille goes great with them, too!

In other news, I finally bought a new pair of running shoes last night. For the first time in a year, in fact -- and I desperately needed them. I don't pay attention anymore to the specific mileage guidelines for when to get rid of shoes. Instead, I take each run as it comes and evaluate how my legs feel afterward.

These shoes felt dead these past couple weeks.


I tried on many different shoes, as a few of you wrote me to say the Nike Run + 2 and + 3 didn't feel the same as the type I'm used to. Stephen had me try on the Brooks Pure Connect (my heel felt so wobbly and lower than my toes -- didn't like it at ALL!), Saucony's Kinvara (eh...), and a few other more minimal types.

I tried on the Run + 2s and HATED them. Something about the decorative side plastic-y things didn't feel right on my feet. But when I slipped my foot into the +3s, I fell in love. Too bad the store only had the most obnoxious, neon color known to man. I edited to to mute it out. If you have sunglasses handy, here's the true color.


OK. Secretly -- and I guess now NOT-SO secretly -- I enjoy having a really bright, loud shoe. Makes me feel like I'll seem faster than I actually am when I lace up at races. I completed my first run in them yesterday (a blustery 5.5-miler) and they were glowing. But so was I. I get so anxious switching models of my favorite shoes. I've had bad experiences in the past, but I think I'm in the clear with this one. (PS: Thanks to the ladies who wrote me to help with making up my mind!)

Oh, yeah! And with several coupons and store credits (from using the store's loyalty card), I didn't spend the $100 retail price. Closer to $60. Nice.

Today on Writing Chapter Three I wrote a longer-than-it-needed-to-be post about our toy storage and cleaning situation. I'd love for fellow parents to let me know what they do to wrangle all their loot. My entire house looks like this one corner does right now.

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