Beet Pizza Dough. Seriously.

If you've been reading us for a while, you know that pizza (in its various forms) is basically our favorite thing to eat. So, when Stephen asked me what I wanted for dinner last night . . . on day 2 of our whole 5-day anniversary celebration . . . I didn't beg him to take me out. Nor did I beg for takeout (because we've been maxing out our funds on Indian lately -- woah!). Instead, I told him I'd take care of the meal. That what we were going to feast on was pizza, but that the rest was, well, a secret.

Thankfully, he was (and is always) game for my crazy creations.

OK. One of our best recipes on this site is pumpkin pizza dough. We use it for garlic knots, too. However, I've been getting a bit tired of pumpkin -- I mean, we've been using it in EVERYthing lately. So much that some of our Twitter followers have told us we make them feel like they're not getting enough orange in their diets. While this may be true, we took these comments as a wakeup -- we need to vary our routine a bit.

Foremost: I needed to find some sort of puree to use in place of pumpkin. A quick trip to the pantry later . . . BEETS were all I could think about. We had two shiny new cans just waiting to be used. Our last beet-tastic creation, Mose's Apple-Beet Muffins, were on the sweet side. So, putting the pretty stuff in pizza dough meant we could experiment with the savory side.


Basically, this dough doesn't taste weird. It's extremely pretty. And it's a new way to use beets, as if you were looking for one. Though, maybe you should be! Beets are "rich in natural sugar, sodium, sulphur, chlorine, iodine, copper and vitamin B1, B2, C and bioflavonoids" (Source).

BEET PIZZA DOUGH

What you'll need . . .

• 1 cup warm water
• 1 envelope active dry yeast
• 2 tablespoon agave nectar
• 1/2 cup beet puree (get a can of beets -- instructions below)
• 2 tablespoons olive oil (I used an herbed variety)
• 3-1/2 cups unbleached bread flour (I used King Arthur)

To make beet puree: Simply drain your canned beets -- but keep the water they came in (it's extremely red). NOTE: Since the beets are packed with a bit of salt, I've omitted the salt that typically is included in this recipe. Then place the canned beats in a food processor and add about a tablespoon of the beet water to them. Pulse until smooth. Add a bit more beet water until the texture resembles applesauce (or canned pumpkin). It's that easy. Store the remaining beet puree from sauce (recipe coming next week) . . . or whatever else you can think to put it in.

What I couldn't get over the whole time I was making this dough is the colors. Just vivid red. Gorgeous!


To make the dough, you can simply follow the instructions on the pumpkin dough page (just substitute your beet puree for the pumpkin).

Or here's the abridged version: Sprinkle the yeast into the warm water and stir with a fork. Let sit for about five minutes. Then add in the beet puree, olive oil, and agave nectar. Mix until well incorporated. Whisk the bread flour in a large bowl and use your fist to punch an impression (like a small bowl) into it.



Then pour your wet ingredients into this hole . . . stir with a spatula and then knead with your hands until the ball is soft and elastic. Let rise in the bowl (add a bit of olive oil) -- covered with either plastic wrap or a damp towel -- for 2 hours.



Make pizza as you would with any other dough (we recommend grilling, if you can). But stay tuned for some really crazy toppings we created, including a cinnamon-cocoa beet sauce (OMG, that sounds AWFUL when I write it) and a vegan mexican pizza.

Yeah. There's really some good stuff!!!

Bears.
Beets.
Battlestar Galactica.


When you're given the choice, do you prefer to go out to eat, get takeout, or eat in? More and more, we favor lavish at-home meals. They don't only save us money, but we have the opportunity to hone our cooking skills. We learn new techniques and utilize new ingredients -- loads of geeky fun! Just leave us a comment or email us at neverhomemaker [at] gmail [dot] com.

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Healthy Living: Kerri's Story

Kerri writes:

I wasn't always a "big" girl. In fact, my entire childhood, up until about age 17, I was skinny-mini. I was very active and had a fast metabolism. I could eat anything I wanted and never worry about gaining weight. It changed for me as a senior in high school, when I quit my sports and dance classes to focus on making money for college. Unfortunately, I was working at a fast food restaurant. The combination of zero activity, free fast food, and faulty hormones (which was later diagnosed as polycystic ovarian syndrome or PCOS) put me on the fast track to obesity.

I spent my twenties in an endless cycle of losing and regaining weight. Like many, I've tried all the diets -- Weight Watchers, South Beach, the "Mediterranean Diet," the Flat Belly diet, the Slim Fast and Special K diets. Been there, done that. Spoiler alert: They didn't work. Oh sure, they worked while I was on them, but, inevitably, I got bored, gave up, and stopped losing. In the meantime, my body image and self-esteem really plummeted. I felt doomed.

Fast-forward to this past spring. I don't recall what day it was exactly, but it just another day like most: I probably ate poorly, didn't exercise because I had no energy, and felt depressed at the end of the day because yup, I was still "fat." But at some point during that day, I thought about giving running a try. Maybe it was one the first warm and sunny days and I wanted to be outside . . . or maybe I was thinking about all of the races my sister (she blogs over at epicuriousrunner.com) competes in. It took another week or so before the moment came when I stopped thinking about it and decided I was going to DO it.

A friend had recently started a program called Couch-to-5K. It seemed, well, do-able. Run three times a week -- increasing your running to walking ratio over the course of nine weeks -- until you can run 30 minutes straight. So, I did it. The first week was pure misery. Hell. "I can't do this," I thought. Except I DID, and I kept doing it every single week, save for two weeks when I was recovering from knee bursitis.

Somewhere along the way, I had an epiphany and realized that getting enough sleep and eating healthy foods made me a better runner. I've always had an interest in a wide range of foods and I enjoy cooking, so adapting to a healthier menu wasn't difficult. I am eating a very low meat diet these days. I've learned to think of food as fuel and when I think about what I want to eat, I think about whether or not it will make me a better and stronger athlete. Yeah, athlete. I'm 33 . . . and I want to be an athlete. It's never too late.


On August 12th, I ran in the most popular New Hampshire road race -- the annual CIGNA/Elliot Corporate 5K. It took me 38 minutes and 41 seconds to finish. Slow? Sure. BUT I FINISHED! And I ran the whole way. I signed up for another 5K in October. I can't wait. I'm also following a Hal Higdon training schedule to increase my distance from 3 miles to 5 miles. What's next? I don't know, but I don't think longer distances (10Ks and half-marathons) are out of the question.

I still have a long way to go on my journey to health. Frankly, I have about fifty pounds to lose. I know it won't be easy and it might take me a while, but I am doing it the right way this time. No more fad diets. No more poor body image. My last thought at night is no longer, "Yup, another day of being fat." Nope. It's more along the lines of, "You kicked butt today!"

Thanks so much. (Never Home)Maker is my absolute favorite healthy living blog (THANK YOU, KERRI!) and a huge source of inspiration and motivation for me.

Kerri (from EatDrinkMoveShrink)

In need of some healthy fitspiration? While you're here, you can read more great stories like Kerri's -- as well as submit your own healthy living story to be featured on our site!

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Vegan Entertaining -- Made Easy!

Melissa writes:

I really enjoy reading your blog, and I've tried making some of the recipes that you share (most recently, the vegan oat pancakes, which were tasty!). I was wondering if I could ask for your advice on a vegan recipe matter -- I'm having some friends over for an after-work get-together, and I'm hoping to make it vegan friendly. Do you have any suggestions about good vegan appetizers that are pretty low maintenance? I'll have about an hour-ish after work to make stuff. Usually I'd go for cheese and baguette in this situation, and for some reason I'm stuck in thinking of something equivalent that's vegan, aside from a hummus and veggie tray.


What a great question, Melissa! Entertaining can be stressful -- am I right? You want to please everyone -- fill their stomachs with the foods they like to eat -- but you also want to keep it budget-friendly and fast. You're in luck -- vegan appetizers and finger foods are not only easy on the wallet . . . they can also be super simple to make -- AND more impressive than veggies and hummus.


Here are some ideas that we can offer from our recipe archives:

• Easy Guacamole is a sure crowd favorite. It's hard to resist the stuff when you pair it with some chips (our favorite are blue corn tortilla chips) or pita bread. The trick is in the mix of seasonings, so be sure to test yours before serving!
• Portabellas with Peanut Sauce are just about as easy to make as it gets. Plus, they're something unexpected.
• Pumpkin Garlic Knots can be made vegan by substituting nutritional yeast for the Parmesan cheese. If you don't have time to make your own dough, go store-bought.
• Veggie Summer Rolls seem difficult at first, but once you get a hang of the rice paper -- you're golden. Serve with different sauces -- our favorite is hoisen sauce.
• Coconut-Garbanzo Bean Salad has a unique mix of flavors and is incredibly healthy. Eat leftovers for lunch the next day, too!
• Frozen Banana Bites are a great dessert-y thing to try. Even if you make them five minutes before company arrives, by the end of the night, they'll be done . . . a sweet treat to enjoy.
• Red Zinger Lemonade is a fun drink choice that will work for kids and adults alike. If you can, make the tea in the morning -- it will be all the faster to mix together in the afternoon.

Those are just a few of our favorites. But there are a ton of other vegan appetizers on the web:

• Easy Bruschetta (About.com)
• Seven Layer Dip (About.com)
• Kale Chips (by Ashley)
• Easy Garlic Scape Pesto (by Angela)
• Sweet Potato Fries (by Kath)
• "Anytime is Good" Sangria (by Jessica)
• Tahini-Free Hummus (by Abby)
• Sugar-and-Spiced Candied Nuts (by Shannalee)

However, if you're really pressed for time, consider asking guests to bring a dish to pass. That way, you can learn what kinds of foods they enjoy for future gatherings. And Melissa's idea for a veggie and hummus plate isn't as dull as it might seem. If you pick out some unique selections (think parsnips instead of carrots or radishes instead of broccoli, etc.) and mix up some flavorful hummus dips (use your spice drawer to the max), you're sure to leave everyone full and happy!

Do you have a burning question you'd like to see us answer on the site? Just leave a comment or email us at neverhomemaker [at] gmail [dot] com. And while you're at it, tell us what YOUR favorite fast and tasty vegan appetizer is. The more the merrier!

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Long Runs: How and What to Eat?

Along with the question we answered yesterday: How do you guys adjust your eating to fit the demands of marathon/distance training? (Which we answered in our Endurance Athletes: How and What to Eat? post) . . . we get another question: How and what do you eat before, during, and after long runs? I've recruited Stephen to answer this question for y'all. He's much better at fueling the way you SHOULD fuel.

Basically, he's the textbook example. (Or at least way closer than I'll ever be!)


Stephen writes:

It's only fitting that two of my favorite activities are attached at the hip: running and eating; more specifically, the Sunday long run and the food-tornado that follows.

Pre-Run Nutrition

I try to eat my pre-run meal 45 minutes to an hour before running long. I allow less time if I'm running short. But in all reality, it's more like 20-30 minutes. It's difficult for me to abide by the Runners World advice of eating two hours before the run/race. A 7:00AM race start or long run translates to eating breakfast at 5:00AM. Or in our case, scooping peanut butter out of a jar with a pen and spreading it over cold bread before the Philadelphia Marathon. Too early! I never listened to the "wait 30 minutes before swimming" rule either.

(Heck, I figure I've made it this far!)


In the hot summer months, I try to hit the pavement by 7:00AM or earlier, so, for me, a cup of espresso as soon as a I wake up is the best way to jump-start my engine. I would happily drink drip coffee, but it was cheaper to buy a refurbished espresso machine than to replace my broken coffee pot. Good news for runners is that caffeine in modest portions can actually improve energy, strength, and speed. In fact, I run my best tempo and interval workouts after a cup-o-Joe. I feel I am able to maintain a faster pace for longer. I wouldn't recommend drinking more than a cup before a run, or else you may find yourself desperately looking for a pit stop mid-run.

One of my favorite pre-run meals is a variation on Ashley’s Scrambled Banana Sandwich: a toasted English muffin spread with peanut butter, raspberry jam, and sliced banana. Nutritionally, it carries quite a punch. The potassium in the banana helps regulate the water in your cells, so you can keep better hydrated, and the combination of protein and fat in the peanut butter helps curb your hunger over a longer run, too.


During Run Nutrition

For runs shorter than 60 minutes, I don't bother bringing snacks or drinks. But for Sunday long runs or mid-week runs topping 10 miles, I bring along my Nathan Hydration Belt and fill one bottle with water and the other with diluted Gatorade. I fill the back pouch with a mix of dried fruit (keep your eyes peeled for our review of our new food dehydrator!), unsalted nuts (cashews and walnuts are my favorites), and cereal (Kashi Go Lean is the current favorite).

If I know I'll be running by water fountains, I'll bring an extra scoop of Gatorade powder in a plastic bag and stuff it in the back pocket. When running long, it's definitely important to drink something with electrolytes to replenish your stores and sodium to help your body retain water. I try to stay away from Cliff Shots and GU, not because I don't think they're useful, but because my stomach feels much better eating real food. In fact, we're toiling away, trying to invent our own version of GU and healthy energy chunks to bring along for long runs and races.

Let's just say: There are few stomach sensations worse than feeling 6 ounces of cappuccino Clif Shots sloshing around in your stomach at mile 23 in a marathon.


Post Run Nutrition

Okay, the post long run meal is my favorite meal of the week -- maybe even my favorite time of the week. Not because I am happy to have the long run over with, I actually savor every mile (as long as it's not 80 degrees), but because the post-run meal begins the minute I step out of the shower and ends the minute I retire to bed. It's important to replenish your fluids soon after returning, especially on cool rainy days when you don’t realize you’ve lost significant fluid. Ashley always reaches for a coconut water, which is rather expensive, but well worth it! Lately, I have been drinking chocolate almond milk, which helps restore protein to your muscles. My initial meal after running is usually delicate, something easily digestible to curb the initial hunger. Kale and garbanzo beans sauteed in olive oil works best for me. It doesn't hurt that kale is a super food packed with vitamins, minerals, protein and fiber.

. . . a few hours later, once the hunger returns (and it will after burning 2000+ calories, I like to settle my stomach with a toasted English muffin and two over easy eggs.

. . . a few hours after that -- heck -- the process goes on and on!


Once "dinner" time rolls around, my appetite still ravenous, I revert to my Elvis cravings. Mega sandwiches like The Lover and the vegetarian Juicy Lucy always hit the spot!

It’s important to listen to your body, so if you’re hungry, EAT! If you're not, well . . . if you're like Ashley and are not hungry until one to two hours after running, pay attention.

There are two important windows or checkpoints to meet after a strenuous workout: the two hour window and the thirty minute window. Replenishing your body within these windows ensure that you can properly recover and prepare for the next workout.

• Within two hours of a long run, it's essential to eat a meal balanced with carbohydrates and protein; peanut butter and jelly works perfectly, as do eggs and toast, or kale and couscous.
• The thirty minute window is your chance to literally top off your gas tank with carbohydrates. If you miss it, your body won't be able to fully recover before the next workout. Sports drinks are a popular choice, especially the newer ones bolstered with protein. But over anything on the market, I have to favor a tall glass of chocolate (almond/soy) milk after all, it's real food!

What are your favorite pre-, during, and post-run meals? We'd love to hear from you! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

If you're looking for more tips and tricks for your running training, you're in luck! We just totally re-organized our (never home)makers Run Wild page. Check it out for all kinds of running-related information.

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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Healthy Living: Jen's Story

Jen writes:

Hi, Ashley and Stephen! I recently discovered your blog through Ashley's blog (Edible Perspective) and love your content, style, and recipes!!! (THANKS, JEN! WE'RE GLAD YOU FOUND US!) As a fairly new runner, I have especially loved the running info. I look forward to your posts every day! I wanted to share my healthy living story with you, so here goes!

I am a self-proclaimed foodie. For as long as I can remember, I have loved being in the kitchen, trying new recipes, watching cooking shows, and eating. I was never sporty or athletic whatsoever, but maintained an average weight throughout my high school years by having a generally busy lifestyle. When I went off to college, the weight began to creep on with a steady cafeteria diet of chicken patties, fries, pizza, and salad (iceberg, cheese, and ranch!). I not only gained the freshman 15 in the first year, but for every year after as well. In the months following my college graduation and gaining another 10-15 pounds through indulging in my own cooking and baking, I finally decided that I had to make a change in December 2008.

At this point, my weight was around 210 pounds. My self-esteem was non-existent, I never exercised, my activity level in general was low, and I just felt terrible physically, mentally, and emotionally.


I started by making very small changes in my diet and lifestyle. I ate more fruits and vegetables, cut down my fat intake, and ate the typical diet foods. I started doing a 12 minute aerobics video everyday. Slowly, but surely, I started seeing a change in the number on the scale. I bought Wii-fit, which still labeled me as obese, so my new goal was to get my BMI in the category of overweight instead of obese. I used my Wii-fit everyday, but I realized that I needed a higher level of activity to meet my goals. Still not athletic and uncoordinated, I decided to go out on a limb and try attending a group fitness class.

I attended my first Zumba (a Latin and International rhythms fitness class) class in May 2009 and was hooked. I started attending class as many times a week as I could and it seemed like the weight started melting off. My motivation increased even more and I began to research healthy eating. I also started eating clean, whole, real foods and eliminated white sugar, white flour, artificial sweeteners, and processed foods from my diet. With the addition of Zumba and cleaning up my diet I noticed a HUGE change in my energy levels and I began to thrive! Around this time everyone else began noticing huge changes in me as well.

In the fall of 2009, still on my weight loss journey, I decided I wanted to incorporate some new exercise in my routine. I began running a little bit at a time and really enjoyed the time it gave me to just think and clear my mind. Although it was difficult, I stuck with it and remember thinking that it felt like a huge accomplishment when I could run 4 miles in a row without stopping. I also started incorporating some of Jillian Michaels' circuit training DVDs into my routine.

With this small amount of weight training, I noticed my body begin to change and tone. I felt strong for the first time in my life. In November 2009 I became a certified Zumba instructor, something I never dreamed of doing a year prior. So much for not being athletic!!!! Around this time I also discovered food/healthy living blogs which was also life-changing for me. Although I am not a blogger myself, it was so refreshing to hear other people's stories so similar to mine. The recipes, tips, and stories I have found on blogs have been invaluable to my new lifestyle.


In early 2010, a year after beginning the changes in my life, I had lost 70 pounds. However, it wasn't really what I lost that was important, it was everything I had gained. I gained self-esteem, motivation, health, a new zest for life, the belief that I can do anything, and a new wardrobe to boot:)

Today I continue to thrive with my new healthy lifestyle and feel better than ever. I eat a mainly vegetarian diet, occasionally still eating fish and eggs. I love experimenting with new foods and seasonal fruits/vegetables, whole grains, and things like tofu and tempeh (which I had never even heard of a year ago!) are now staples in my diet. In June 2010, I completed my first race ever, a 5K, finishing in 2nd place in my age group! I completed my first 10K on August 1, 2010, and am training for my first half marathon which will take place on September 12th. I still go to Zumba multiple times a week and love it as much as ever! Lastly, I am still a foodie. I am just a foodie who is much more aware of what she puts in her body. In fact, I feel like the food I eat now is the best food I have ever eaten in my life!

Thank you for reading my story!

(Before pictures are from April 2009 and After picture is from June 2010.)

Jen Liston

In need of some healthy fitspiration? While you're here, you can read more great stories like Jen's -- as well as submit your own healthy living story to be featured on our site!

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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