Ada's Nursery Tour

>> Tuesday, January 31, 2012

It's surprising how clean Ada's nursery looks in these photos. To take them, I had to rotate around piles of clothing and other clutter. It was worth it, though. I've been meaning to post a nursery tour for months. I'm hoping to include some tutorials on how to make certain items in the near future.

First, this is what the room looked like before we got to work:


If you haven't been following the baby blog, I initially wanted to keep Ada's nursery relatively gender-neutral (here's our first plan). It ended up more feminine after we discovered a floral rug in one of our closets.


Yeah. That's sort of the central theme: Budget/Handmade chic. (My best friend Lindsey made that knit blanket on the crib.) We didn't have a load of money to spend on decorating. So I made her curtains, crib skirt, and cushions.


We also made these awesome book slings that we've seen all over the internet. (My friend Dani made the framed A.)


We initially resisted wall decals. But when we found a simple black tree, we couldn't resist. It compliments out chalkboard wall perfectly. And we made it unique by installing it as half a tree versus the entire thing (there were two arrangement options).


We re-purposed our TV console for her room, too. It serves as a generously sized dresser and changing table -- all in one. We kept the decorations simple. Ada loves staring up at her name during diaper changes. (My mother-in-law gave me the letters, I spray-pained them.)


We also chose to forgo a traditional mobile. They are expensive and babies can't necessarily use them for very long. Instead, I hung colorful flags between the beaks of two thrifted birds (also spray-painted).


Though she doesn't sleep in her crib yet, I can tell Ada loves her nursery.

No. Really! I'm not just speaking for my baby. She's enthralled by all the bold colors and patterns. If she's particularly cranky, I take her up to the rocking chair and turn her around. In seconds, she's wide-eyed and taking it all in, especially the tree.


(Did you catch the clutter in that photo? I thought I got away with it. Nope!)


I'm hoping to break down the total cost of this project sometime soon. In short: It wasn't expensive. We bought a crib and the window seat. Otherwise, we re-purposed or benefited from hand-me-downs. Score!

More baby stuff: If you'd like to see what Ada's current morning routine looks like, check out (never home)maker, baby! I posted a cute video that I, myself, can't stop watching.

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French Toast and Avocado Butter

>> Monday, January 30, 2012

If this recipe looks familiar, it's because it IS familiar. Last year, we made up some tasty Basil Pesto French Toast. We haven't made it since, but when we found ourselves with almost all the ingredients . . .


. . . it was a no-brainer.


So, there's no need for actual pesto if you have basil and garlic. I imagine you could add Parmesan cheese for some extra flair. No need for fancy herbed bread either. Plain wheat does the job just fine.

I know it's only Monday. File this recipe under "weekend - must-try."


GARLIC-BASIL FRENCH TOAST

What you'll need . . .
  • 3 large eggs
  • 1/4 cup almond milk or milk
  • 1/2 teaspoon black pepper
  • Handful basil leaves, minced
  • 2-3 cloves garlic, minced
  • 6 slices of wheat bread

Method . . .
  1. Whisk together the milk, eggs, and pepper. Add in the minced garlic and basil.
  2. Pour mixture into shallow dish.
  3. Heat a pan or skillet over medium-high heat. Lightly oil.
  4. Dip a piece of bread into the egg mixture. Then turn over to coat both sides.
  5. Place bread on the pan and cook until both sides are browned.
  6. Continue process with all pieces of bread.
Dreamy . . .


But I made it even better!


AVOCADO BUTTER

What you'll need . . .
  • 4 tablespoons avocado
  • 4 teaspoons Earth Balance or butter

Method . . .
  1. Mash together the avocado and butter until smooth.
  2. Makes four servings.
I haven't thought of it much until recently, but brunch is my favorite meal. I may have written that before, now that I think of it. Seriously, though. I love the combination of sweet and savory. I love eggs and egg-bakes. Pancakes, crispy hash-browns, waffles, and mimosas.

Most of all, I love French toast, particularly this recipe.


And even though the toast wasn't exactly begging for it, I drowned it in maple syrup. Avocado goes with pretty much everything, right?

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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Muddy Buddies

>> Friday, January 27, 2012

It seems like I've reached a lot of milestones with my online activity today. 100th post on the baby blog. 10,000 photos on my Flickr account. And this is the 900th post on (never home)maker. That's a lot of hours spent online. Certainly more than I've spent in the kitchen.

Especially lately. My time spent baking and cooking is limited as Ada becomes more and more aware. She's awake far more hours of the day now, requiring me to stop, drop, and play. As much as I'd like to say I'm a.l.w.a.y.s grabbing fruit and veggies for snacks, I've had a new favorite lately.

And it's no-bake!


MUDDY BUDDIES

What you'll need . . . 
  • 2-1/2 cups corn chex
  • 1/2 cup smooth peanut butter
  • 1/4 cup chocolate chips
  • 1 tablespoon butter or Earth Balance
  • 1/4 to 1/3 cup powdered sugar
Method . . .
  1. In a microwave safe bowl, combine the peanut butter, chocolate, and butter. Heat on high for 1 to 2 minutes. Stir until smooth.
  2. In a large bowl, toss in your chex. Then add the peanut butter mixture. Stir with a spatula until well-coated.
  3. Then in a large Ziploc bag, toss in the powered sugar and chex. Shake, rattle, and roll until everything is -- again -- well-coated.
I'm not even going to pretend I made up this recipe. It's just one that's been in my dessert repertoire for a few years, but it's all over the internet, so I can't remember where I found it. I tend to use less powdered sugar -- sticking with 1/4 cup at most. I also keep everything chilled in the refrigerator. I just like it that way.


Today on (never home)maker, baby! I wrote all about the first weeks of breastfeeding. There's definitely graphic boob-talk on there. Don't say you weren't warned . . .

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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Wednesday

>> Wednesday, January 25, 2012

I have another run to add to my Fun and Fast Treadmill Workouts post. This one is a true interval workout and, therefore, a metabolism booster. Just what I need to shed some of those pregnancy pounds.

The Workout: Just over 4 miles. 5 minute warmup at 6.7 MPH. Then alternate between 7 MPH and 8 MPH, 1 minute each for 10 minutes. Drop speed back to 6.7 MPH. Then repeat the 10 minute fartlek (speed play) workout. Finish with another 5 minutes at 6.7 MPH.


I'm finally over my sickness and went out for a speedy 5 mile run in the cold this evening. Stephen surprised me by making OSG's Nut Butter Parsnip Fries -- all while watching the baby. If you haven't before heard of or tried that recipe, it truly will "change you life," as Angela says on her site.

For dinner, we're enjoying some baked tofu! A nice change from all the veggie stir-fries we've been eating lately.


Otherwise, we're celebrating Ada's entrance into the double digits for age. She's 10 weeks old today. It's so true what they say. Babies go from this:


To THIS in a blink of an eye . . .


Today on (never home)maker, baby! there's a brief video post about our nature "hike." Yup -- Ada and I got the chance to take a walk outside. It was glorious -- and rare in upstate NY to enjoy "balmy" weather in January.

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Chocolatey Peanut Doughnuts

>> Monday, January 23, 2012

Being sick while taking care of a 2 month old isn't my idea of a good time. Being sick in GENERAL isn't exactly fun. We've been laying low the past week. Sleeping a lot. Sniffling, too. Thankfully the weather was snowy enough to cancel this past weekend's Freeze 10K, so I didn't miss out on my weekly race (it's rescheduled).

Instead, I stayed indoors and baked up another tasty -- and still healthy -- doughnut. The scale has budged one more pound since my Weight Loss Journey post. Not stellar progress, but I'm choosing much better foods than I was in the holiday season.


CHOCOLATEY PEANUT DOUGHNUTS

What you'll need . . .
  • 1-1/2 cups rolled oats
  • 1/2 cup roasted peanuts
  • 1/3 cup maple syrup
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • pinch salt
  • 2/3 cup almond milk
  • 3 teaspoons Ener-G Egg replacer mixed with 4 tablespoons water
Method . . .
  1. Preheat to 350 degrees F. Lightly grease a mini bundt pan (or doughnut pan, if you have one).
  2. In a food processor, pulse the oats and peanuts until they are flour-like. Pour into a medium bowl.
  3. Add all other ingredients and mix well. (If you don't have Ener-G egg replacer, use your favorite replacer for 2 eggs. I imagine eggs, too, would work fine. Let me know!)
  4. Bake for 12 to 14 minutes. Frost with plain peanut butter.

This recipe yielded an especially moist (hate that word, but it's true) treat. And -- yes -- you do taste the peanuts. They're incredible. If you're in the mood for doughnuts, check out these other recipes:

Baked Chocolate Doughnuts
Chocolate Frosted Doughnuts -- my favorite!
Chocolate Glazed Doughnuts


Today on (never home)maker, baby! I wrote a monster of a post about our must-have baby items. And tons of stuff that we totally don't need or want.

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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4 Fun and Fast Treadmill Workouts

>> Thursday, January 19, 2012

Before I get to the workouts, I'd like to give you a quick race report. This past weekend's 10K went extremely well. I took 50 seconds off my post-pregnancy PR, finishing in 50:35. As I described it to Stephen, I wasn't racing, but I also know I couldn't go much faster, if that makes any sense.

Getting back into racing shape will take some time, but I'm more than happy with 8:08 miles!


With Stephen at my side for a quick warmup and cool down, I also got in my longest run since July. 8.2 miles total, at an average pace of 8:20. At this rate, I'll be more than ready for the half in May. I might even sneak in another half as a preparation race in April. Which brings me to goals: Stephen and I have both decided we'd rather focus on improving our 15K and half marathon times and enjoy lower mileage this next year (or two). Life's too hectic and wonderful right now to bog it down with hours of slow miles.

This month, I'm trying my best to run five days a week. Outdoors, mostly. But there is at least one day per week when that just isn't going to happen. On those days, I sometimes take a break. But I do have some go-to treadmill workouts that keep me sane while running in place.


[ BABY, IT'S COLD OUTSIDE ]

Upstate NY is super cold these days. The sun rarely shows itself and, even when it does, I rarely have time to squeeze in my run before it sets. Though I try my best to run like a mail carrier through the dark streets, dodging sleet and snow, there are some nights when I'd rather stay in.

The workout: 4 miles. Warmup is .5 miles at 6.5 MPH. Then I increase to 6.8 MPH and pretend I'm outdoors, working in some "hills" at incline levels of 3 to 6, .25 to .5 miles long each, 4 to 6 hills in all. Cool down of .5 miles at 6.5 MPH.

[ CLUSTER-FEEDING QUICKIE ]

There are days when Ada eats every hour from noon until 10PM. I feel like my butt is super-glued to the couch. She's usually pretty fussy, too, since cluster-feeding is typically worst during a growth-spurt. On these days, I need to finish a workout FAST. And to help my mood, which is usually anger boarding on rage, I need to get my legs moving FAST.

The workout: 2 to 3 miles at a steady 7 MPH to 7.5 MPH. In other words, comfortably fast. No warmup or cool down. NO TIME!

[ SCREAMING SPEED WORK ]

I've never enjoyed speed work. I achieve faster times by racing a couple times a month so I can sort of slide the rest of the time and log more comfortable training runs outdoors. On the treadmill, I can't plod mindless miles. I need intervals to play with in my mind.

The workout: 3.5 miles. Start out with a .25 mile jog at around 6.7 MPH. Then jump up to 7 MPH for .5 miles. Switch to 7.5 MPH for another .5. Back down to 7 MPH for .5. Then to 7.7 MPH for .5. Then down to 7.5 MPH for .5 miles. Then up to 8 MPH for yet another .5 miles. Then way down to 6.5 for a .25 mile cool down.

[ MOTHER, MAY I? MOTIVATOR ]

There are days when Ada's been crying for hours. When she hasn't slept well. When I'm drained from doing diaper laundry -- again. On those days, the last thing I want to do is lace up and run in the cold dark air. On those days, I'd rather curl up in a fetal position and cry myself.

The workout: 1 (a single) mile. At any pace that feels right that day. That's all. But the "motivator" part in the title comes from this workout's amazing ability to get me going at least another mile -- sometimes two -- because it feels so good to get out stress through movement. Even if I don't run longer, one mile affords me about 10 minutes of alone time that I desperately need these days.


Of course, you can just substitute your own speeds to make these workouts your own. Increase by the same increments, etc. Even though I don't love the treadmill, I know it will help me get into better racing shape. And sooner than if I carefully crept along atop ice-covered roadways all winter. (Still, I'm a big advocate of outdoor running in the chilly weather.)

Stephen and I were chatting, and I think I win in our household for the longest treadmill run. Not by much. His was 15 miles, at which point our treadmill broke. Mine was . . . 16 at a gym when I was in college. I'm not bragging. I think we're insane. Tonight I struggled to finish 25 l.o.n.g minutes for a 5K. I don't think I'll be putting in double digits indoors anytime soon -- or ever again, for that matter.

What's the longest you've ever suffered indoors on a treadmill?

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Lemon-Cardamom Oat Bars

>> Wednesday, January 18, 2012

Lately, I've been sticking with what I know best for baking. Usually peanut butter and chocolate cookies. Chocolate chip cookies. More cookies with chocolate and peanut butter. Etc. So, I challenged myself to bake outside my comfort zone last week (well that's a dramatic way to describe it) -- with tasty results. Blame it on not eating breakfast that day, but these bars were gone in no time at all.

And they're, dare I say, somewhat healthy? So, it's all good.


LEMON-CARDAMOM OAT BARS

What you'll need . . .
  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup maple syrup
  • 1 egg or replacement for 1 egg Ener-G egg replacer (1-1/2 teaspoons plus 2 tablespoons water)
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cardamom

Method . . .
  1. Preheat your oven to 350 degrees F. Line an 8" x 8" baking pan with parchment paper.
  2. In a large bowl, whisk together the oats, flour, baking soda, and salt.
  3. In a small bowl, whisk together the syrup, egg replacer, lemon juice, and cardamom.
  4. Add the wet ingredients to the dry and mix until well moistened.
  5. Pour into prepared baking pan. Flatten. And bake for 25 minutes. Until golden.

Stephen just got home from work, so it's time for my run! If you'd like to read what Ada's up to now that she's 9 weeks old (2 months!), check out today's post on (never home)maker, baby! One word: SHOTS.

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Roasted Sweet Potato Stew

>> Friday, January 13, 2012

You're in luck. Today, you get TWO recipes all for reading ONE post. These days, I don't often get time to roast veggies. Taking the time was totally worth it in this case. The oven temperature made our kitchen warm and cozy. The time those sweet potatoes, onions, and peppers spent in the oven gave them tons of flavor.

This hearty winter stew lasted two nights in our household. That's a lot of delicious dinner.


ROASTED SWEET POTATO STEW

What you'll need . . .
  • 2 medium sweet potatoes, peeled and chopped into 1 inch cubes
  • 1 green/yellow/orange/OR red pepper, chopped (I used a frozen bag mix of all -- about 1/2 cup)
  • 1/2 large white onion, sliced
  • 3 large cloves of garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon coarse Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Fenugreek
  • 1 can (15 ounces) Canelli beans, drained and rinsed
  • 1 can (15 ounces) low sodium veggie broth
  • 1 large can (32 ounces) whole tomatoes, drained and rinsed
  • 1 tablespoon cilantro (I only had dried on hand, I would have preferred fresh)

Method . . .
  1. Preheat your oven to 450 degrees F. Line a large cookie sheet with aluminum foil. Set aside.
  2. In a large bowl, pour in your olive oil, salt, pepper, and Fenugreek.
  3. Once you have your sweet potatoes and peppers chopped, your onions sliced, and your garlic minced, toss all these ingredients into the bowl with the oil mixture. Toss to coat well.
  4. Pour veggies onto your prepared baking sheet. Put in your preheated oven for about 10 minutes. Then take out, stir around a bit, and return to the oven for another 15 to 20 minutes. Until well roasted.
  5. In a food processor or blender, blend together the tomatoes, vegetable broth, and cilantro. Make sure to drain and rinse the tomatoes first. If you use the juice, the dish will be too tomato-y.
  6. Place the broth in a large, oven-safe stock pot. When the veggies are done roasting, turn off the oven heat. Mix them -- AND the Canelli beans -- into the broth and place in the oven for 15 minutes. (This allows the flavors to mix without making the roasted stuff bloated and soggy.)
  7. Serve with buttermilk biscuits (recipe below).

VEGAN BUTTERMILK BISCUITS

What you'll need . . .
  • 1/2 cup whole wheat flour
  • 1/2 cup bread flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon salt
  • 1/4 cup Earth Balance
  • 1 tablespoon golden flax meal
  • 1/2 cup almond milk
Method . . .
  1. Preheat your oven to 450 degrees F. Line a cookie sheet with parchment and set aside. (I made the stew and biscuits at different times of the day -- but you could easily make these first and have the oven all preheated for the stew!).
  2. Toss all your ingredients -- EXCEPT the almond milk -- into a food processor. Pulse until well incorporated and mealy.
  3. Pour into a medium bowl and then add the almond milk. Fold with a spatula a few times. Don't over-mix. Just fold until everything is moistened.
  4. Scoop 1/4 cup amounts of the mix onto your baking sheet. Should make 6 biscuits.
  5. Bake for 10 to 12 minutes. Then let cool before serving.

Read all about Ada's 8th week of life today on (never home)maker, baby! We're amazed at how she's grown in just two short months. Very much looking forward to her well baby checkup next week!

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Dill Potato Salad

>> Wednesday, January 11, 2012

GOOD NEWS: It's January 11th -- ten days after the New Year began -- and I'm still doing well with the healthy eating. This recipe makes a great, filling lunch that lasts for four days for one OR two days for two. The dill is key for us, but if you're into another type of flavoring, go with it. We used walnut oil because it's what we had, but olive oil (or grapeseed, even avocado!) is also a good substitute.

I'd like to focus the blog on menu planning next week. I've been a champ at it lately. Since we're on an incredibly tight budget, our food money has to stretch farther than ever these days. I've been mapping out meals on the weekends and buying specifically for those meals. It's working fantastically for us -- so much so that we're finding no reason to order out, even with a newborn in the house.

And we're still eating like vegetarian royalty.


DILL POTATO SALAD

What you'll need . . .
  • 5 to 6 medium red potatoes
  • 2 to 3 cups frozen green beans
  • 15 ounce can of Canelli beans, drained and rinsed
  • 1/3 cup walnut oil
  • 2 to 3 tablespoons white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon dill
Method . . .
  1. Fill a stock pot with cold water and bring to a boil. I put a tablespoon of salt in there, too.
  2. Scrub and rinse potatoes. Cut into 1/2 to 1 inch slices (I cut mine in half first). Then put them in the boiling water to cook for about 10 minutes. Potatoes should be soft, but not mushy.
  3. In a large bowl, mix together the walnut oil, vinegar, salt, pepper, and dill. You can add more oil if you want, but I found that 1/3 cup does the trick.
  4. Put a tablespoon or 2 of the oil mixture into a pan and heat over medium heat. Pour your green beans into the pan and cook until softer, but still slightly crisp.
  5. When your potatoes are done cooking, drain and then place them in the bowl with the oil mixture. Add the green beans, too. Then add your drained and rinsed white beans. Mix well until everything is coated.
  6. Portion out for 4 lunches in all.
NOTE: You'll obviously want to refrigerate those portions, but you can serve this salad hot or cold. I prefer it somewhere in between those extremes.

Sorry to be brief today. I'm working to get Ada on SOME sort of schedule. If you'd like to read more about life at our house these days, check out (never home)maker, baby! Ada is 8 weeks old, and I'm sharing a postpartum update.

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First Post-Pregnancy Race: Complete

>> Monday, January 9, 2012

This weekend, as the title suggests, I ran my first race since Ada was born. The last race I ran was all the way back in June -- a 5K at 16 weeks pregnant. The 10K marks the first in a series of four that run the entire month of January. Weather ranges from mild and sunny (like this weekend's event) to frigid and awful.

THIS WEEKEND:


LAST YEAR (BRRR!):


Stephen and I got to the park early and warmed up with few of our friends in the runners club. After spending the last weeks of pregnancy running barefoot on our treadmill at 5.5 MPH or walking, I'm surprised by how quickly I'm picking up speed again. Our warmup, though intended to be easy, was at around 8:30 pace, and it felt just like a warmup should to me. I thought after I had Ada that it would take months to get past that 5.5 MPH treadmill pace, but that's not been the case at all. Shedding 20 pounds definitely helps, I'm sure.

There was a good showing at the race because the weather was so nice. I positioned myself in the middle of the pack with two goals: Finish in under an hour and do not stop running -- only slow to a jog -- if I got tired. When we finally started, I saw Stephen quickly take the lead . . . but I kept my pace manageable. After running 1.5 miles before the race, I knew I wouldn't actually be racing.

It was only the second time I had run more than six miles since July. Yikes!


The course can drive you crazy if you think about it too much. It's three loops in a local park. Three of the same loops. After my first completed one, I thought for sure I would have trouble accomplishing the no walking part of my goal. I felt silly for doing such a long warmup. For doing a warmup at all, really.

So, I slowed a bit in the second loop. Maybe I wouldn't break an hour, but I didn't want to stop running. (And I must mention that our friend Susan was volunteering at the race. She took all these photos -- thanks Susan!)


Stephen and I have this tradition where if a course loops around, we do a high-five wherever we end up seeing each other. We always see each other because Stephen typically gets close-ish to lapping me. Still, he's never succeeded in actually passing me.

Well, until this weekend. I was getting close to completing the second loop. We did our high five. Then a few minutes later, I can just tell he's going to pass me. It was good timing, though. Susan was positioned and taking photos exactly where it happened.

It's my new favorite. And Stephen finished in 34:10, a new PR at 5:30 pace.


But by the third loop, I was tired. It was my last loop and all I could picture was Stephen drinking water and eating. I definitely didn't fuel properly, so I was absolutely starving. On top of that, my ab muscles, especially the lower ones, have not caught up to my activity level. My entire core just burned.

A few runners got their kick and passed me. I had to stay positive and remember that I just had a baby 7 weeks ago. I had to keep reminding myself that I should be happy I'm running at all. Steady, steady, steady is what I kept repeating to myself.

Those thoughts helped me finish the race. In the last two-tenths, I even got a kick myself. I finished in 51:25, 8:17 pace. Four minutes slower than last year's PR, but I was completely surprised by how I've maintained some of my speed. I am happy to have my first post-pregnancy race under my belt. I have three more chances to get even faster, which is great. And the best part was driving to my parents house after the race to celebrate with Ada!

It's hard to believe this was me in late October:


Oh, and I almost forgot! I had one of the most demoralizing starts to a race ever. There was another runner who passed me at the 1-mile mark. I heard after the race that this marker was slightly out of place (more like 1.2 miles instead of 1). Anyway, this guy passes me and says: "Aw, MAN! 9 minute mile?! That SUCKS!!!"

Not a great way to begin a race. I would have been happy with that pace! His bad attitude is what actually sucked. There have been all types of weird/annoying things that have happened to me or around me at races, but I think this may have been the worst. Has anything like this ever happened to you mid-run?

And new on (never home)maker, baby! is a post all about falling in love with Ada. It's been much more difficult -- a process instead of an instant connection -- than I thought it would be.

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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Honey-Whole Wheat Peanut Butter Chippers

>> Thursday, January 5, 2012

It's been hard to completely cut the cookie habit. As I posted yesterday, I've been trying to create something that's ultra-healthy. Green cookies aren't entirely appetizing, even if they are just fine to eat.

Today's recipe is sort of in the middle of the two extremes.


HONEY-WHOLE WHEAT PEANUT BUTTER COOKIES

What you'll need . . .
  • 1/4 cup Earth Balance
  • 1/2 cup peanut butter
  • 1/2 cup honey
  • 1-1/2 teaspoons Ener-G plus 5 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1-1/3 cup wheat flour
  • 1/3 cup rolled oats
  • Pinch salt

Method . . .
  1. Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
  2. Cream together the Earth Balance, peanut butter, honey, and egg replacer (with water), and vanilla.
  3. Add the wheat flour, oats, and salt. Mix until moistened.
  4. Optional: Toss in 1/2 cup of chocolate chips.
  5. Scoop out heaping tablespoons, roll into balls, and flatten with your palm. Place on cookie sheet.
  6. Bake 8 to 10 minutes. Until golden.

The better eating continues, though. Stephen made us some tasty hummus with sliced carrots for a snack. I've been munching on them all day between crying spells.


No -- not my crying!

Ada has been i.n.c.r.e.d.i.b.l.y fussy this past week. We think it's a growth spurt. OK. We HOPE it's a growth spurt. Just to be sure, during some nap time, I've been watching my friend Sarah's copy of the Happiest Baby on the Block DVD.


Alright. Off to change into my cold weather gear before Stephen gets home.

I WILL get my run in today.
I WILL get my run in today.
I repeat . . . I WILL get my run in today.

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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